Chocolate Nut No-Bake Cookies (With Vegan and Nut-Free Alternative)
Ingredients
- ½ cup grass-fed organic sea-salted butter OR 1⁄2 cup coconut oil, extra-virgin and unrefined AND ¼ teaspoon pink Himalayan salt OR sea salt, ground
- ⅓ cup Grade A Dark Amber maple syrup, organic
- ⅓ cup organic coconut sugar OR Christmas Cookie Blend
- 3 tablespoons raw organic cacao powder
- 1 teaspoon organic pure vanilla OR Homemade Vanilla Extract
- ⅓ cup organic unsweetened almond butter*
- ½ cup organic unsweetened shredded coconut
- 1 cup organic gluten-free sprouted quick oats
- ½ cup organic raw slivered almonds (optional)
Instructions
- In a large saucepan over medium-high heat, bring the butter, maple syrup, coconut sugar, and cacao powder to a rolling boil. Cook for 11⁄2 minutes, stirring constantly.
- Remove from heat. Stir in the vanilla and almond butter until smooth. Then add the shredded coconut, quick oats, and almonds (if using). Mix well.
- Spoon the batter in 1 tablespoon scoops onto a baking sheet covered with parchment paper. Place in the freezer for 15-20 minutes or until hardened. Store in a Ziploc bag in the freezer..
Notes
*You can also use organic unsweetened peanut butter, Nutzo butter, or if you
have nut allergies, unsweetened sunflower butter. If you have nut allergies,
also eliminate the slivered almonds. PEPPERMINT CHOCOLATE VARIATION To make this variation: Boil the butter, sweeteners, and cacao powder for 1 1⁄2 minutes. When removing the pot from the heat, add 1-2 drops of peppermint essential oil, then the vanilla, almond butter, coconut, and oats. Freeze for 15-20 minutes.
have nut allergies, unsweetened sunflower butter. If you have nut allergies,
also eliminate the slivered almonds. PEPPERMINT CHOCOLATE VARIATION To make this variation: Boil the butter, sweeteners, and cacao powder for 1 1⁄2 minutes. When removing the pot from the heat, add 1-2 drops of peppermint essential oil, then the vanilla, almond butter, coconut, and oats. Freeze for 15-20 minutes.