Description
Decadent yet wholesome no-bake cookies with almond butter and oats. Fast, easy, and requires no oven! Gluten-free and vegan-adaptable.
Ingredients
Units
- 1 3/4 cups regular rolled oats
- 1/4 cup butter (or sub coconut oil)
- 1/4 cup unsweetened cocoa powder (see notes)
- 1/4 cup coconut sugar , or regular sugar
- 1/4 cup maple syrup
- 1/2 cup almond butter (or use peanut butter, sunflower butter, cashew butter)
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon salt (I like 1/2 teaspoon- the salt is a nice complement to the chocolate)
Instructions
- Toast the oats in a pan over medium low heat for 5-8 minutes stirring constantly until they are light golden brown and fragrant. Be careful not to scorch them. Set aside.
- Mix. In a large bowl stir together almond butter, vanilla, and salt. Set aside.
- Melt. In a small sauce pan, melt butter, cocoa powder, maple syrup, and sugar over medium heat. Once it boils turn down to a simmer, stirring for 1 minute. Remove from heat.
- Combine. Immediately pour this into the almond mixture and add the toasted oats and mix.
- Shape. With a tablespoon or cookie scoop place rounded spoonfuls on a parchment paper- your choice to compact them into balls or discs. I prefer the texture when just spooned on rustically, they stick together once cooled.
- Refrigerate. Place in the fridge or freezer for at least 20 minutes and enjoy!
Notes
Store in a sealed airtight container in the refrigerator or freezer, they taste great from both.
You can use quick cooking oats; the texture will be softer.
Dutch cocoa powder is darker and mild flavored. Cocoa powder is more acidic with bitter notes. They both work here.
Depending on your climate and the temperature of your kitchen, the cookies will hold at room temperature for about an hour.
Nutrition
- Serving Size: 1 cookie
- Calories: 113
- Sugar: 5.1 g
- Sodium: 18.7 mg
- Fat: 5.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 12.4 g
- Fiber: 1.8 g
- Protein: 2.5 g
- Cholesterol: 6.1 mg