Almond Butter No-Bake Cookies
Easy, 30-minute Almond Butter No-Bake Cookies infused with oats, sesame seeds, and sunflower seeds and naturally sweetened with coconut sugar! A healthy but decadent dessert or snack!
Foto: Minimalist Baker β Minimalist Baker
Ingredients
- 1/2 cup coconut sugar ((or sub organic cane sugar))
- 2 Tbsp unsweetened almond milk ((or other non-dairy milk))
- 3 Tbsp coconut oil ((use refined for a less intense coconut flavor // or sub vegan butter))
- 1/2 tsp pure vanilla extract
- 1/3 cup salted natural almond butter
- 1 1/2 Tbsp coconut flour
- 1/4 cup sesame seeds
- 3 Tbsp roasted unsalted sunflower seeds ((or slivered toasted almonds))
- 1 cup gluten-free rolled oats
- 1 pinch sea salt
Steps
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Line a baking sheet with parchment or wax paper.
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Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.
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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).
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Drop heaping Tablespoon amounts (I used this cookie scoop!) of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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