ALMOND BUTTER NO BAKE COOKIES

No bake cookies are supposed to be chocolatey, right?

This recipe is simple, requiring just 10 ingredients, 1 pot, and 30 minutes to make.

In place of cocoa powder, I subbed coconut flour to help them firm up. And to my (pleasant surprise), it didn’t make them taste like coconut!

They just taste like ooey gooey almond butter bliss with oats, sesame seeds and sunflower seeds. Major swoon.

Easy, 30-minute Almond Butter No Bake Cookies infused with oats, sesame seeds, sunflower seeds, and naturally sweetened with coconut sugar! A healthy but decadent dessert or snack!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 13

Ingredients

• 1/2 cup (96 g) coconut sugar (or sub organic cane sugar)
• 2 Tbsp (30 ml) unsweetened almond milk (or other non-dairy milk)
• 3 Tbsp (45 g) coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
• 1/2 tsp pure vanilla extract
• 1/3 cup (85 g) salted natural almond butter
• 1 1/2 Tbsp (11 g) coconut flour
• 1/4 cup (45 g) sesame seeds
• 3 Tbsp (24 g) roasted unsalted sunflower seeds (or slivered toasted almonds)
• 1 cup (90 g) gluten free rolled oats
• Pinch sea salt

Instructions

1. Line a baking sheet with parchment or wax paper.
2. Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.
3. Once bubbling, swirl pan to combine ingredients and let boil for 1 minute. Remove from heat and add vanilla, almond butter, coconut flour, sesame seeds, sunflower seeds, oats, and salt and stir to combine + fully incorporate all ingredients (see photo).
4. Drop heaping Tablespoon amounts (I used this cookie scoop!) of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).
5. Let sit at room temperature until cooled and firmed - about 20-25 minutes. They will set, but still be a little tender. To speed setting time, cool in the refrigerator.
6. Leftovers will keep covered at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer up to 1 month.

Notes

*Recipe adapted from my Coconut No Bake Cookies.

Nutrition Information

Serving size: 1 cookie (of 13) Calories: 158 Fat: 10 g Saturated fat: 3.6 gCarbohydrates: 14.9 g Sugar: 7.6 g Sodium: 24 mg Fiber: 1.8 g Protein: 3.4 g

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