These may be one of my new favorite easy recipes! There is no baking required with these cookies, only freezing and fridge time. Between the coconut, almond butter, and dark chocolate, your taste buds will be singing! Not only are these easy to make, but they are also vegan and gluten free too. If you’re someone who loves almond joys or samoa cookies, then this is definitely the recipe for you!
Quality Ingredients
Whenever I make a recipe, I take my time finding the perfect ingredients. For this recipe, I would recommend creamy NATURAL almond butter – as in no salt or sugar added, just almonds. The cookies will already be sweet enough with the maple syrup and since we’re trying to make these healthy, we don’t want the added salt or sugar. When it comes to maple syrup, I usually buy a large jug since I use it in so many of my recipes. I always make sure to buy 100% pure maple syrup and go organic when I can. For the coconut, make sure to use unsweetened coconut for the same reasons as to why we chose a natural almond butter.
What Equipment Do I Need?
- Small Mixing Bowl – To create the dough in.
- Small Bowl & Spoon – To melt the chocolate in and stir with.
- Pan – To put your cookies on when freezing and refrigerating them. It doesn’t matter what size it is as long as you can fit it in your freezer/fridge.
- Parchment Paper – This is important to prevent the cookies from sticking to your pan.
Ingredients
- Creamy Natural Almond Butter
- Unsweetened Shredded Coconut
- Gluten Free Oat Flour – To make this, I put gluten free rolled oats in my high speed blender and ground the oats until they were a fine powder.
- Maple Syrup
- Dairy Free Dark Chocolate Chips – I used the Enjoy Life brand because it is gluten free and free of several major allergens.
Substitutions
- Gluten Free Oat Flour – You can try using almond or coconut flour instead, but you may need to use more or less of this to get the same effect.
- Maple Syrup – If you aren’t vegan, you can switch this out for honey. Another option is agave nectar.
Recipe
No Bake Coconut Almond Cookies
Ingredients
- 1 cup creamy almond butter
- 1/2 cup maple syrup
- 1 cup unsweetened shredded coconut
- 2/3 cup gluten free oat flour (I ground up gluten free rolled oats in my blender)
- 1 cup dairy free dark chocolate chips (I used the Enjoy Life brand)
Instructions
- Combine the almond butter, maple syrup, coconut, and oat flour in a small mixing bowl. Mix well.
- Line a baking sheet or other container with parchment paper. Form dough into 12 cookies and set them onto the parchment paper. Freeze for 15 minutes.
- While the cookies are freezing, melt the dark chocolate chips in the microwave in 30 second intervals, stirring after each interval.
- Dip the bottom of the cookies in the melted chocolate and place them back on the parchment paper. Then, drizzle each cookie with the remaining melted chocolate.
- Refrigerate for 15 minutes before consuming. Store in an air tight container in the fridge when not eating.
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