Everyone loves cookies, but more often than not, they're not all that good for you. So what if you made a cross between a granola bar and a cookie? You need something hearty and satisfying so you really only feel the need to have one, but sweet and decadent enough to satiate even the most demanding sweet tooth. I have just the thing! These little cookies trick your mouth into believing it's dessert while filling your stomach. They only need 10 to 15 minutes to make, and if you woke up late and had one of these bad boys for breakfast as you run out the door, trust me, it's better than two thirds of the breakfast cereals out there.
You'll love 'em. Your colleagues will love 'em. Your kids will love 'em... BUT, you may not love me after your kids have finished eating them. These cookies stick together fairly well, but if stored at room temperature, they tend lose a crumble here and there while eating. If serving to little ones, I would recommend sticking to traditional venues like the kitchen table rather than on-the-go venues like the back seat of your nice new car (you would just love me then, wouldn't you?). For better sticking power, store in the fridge.
I like the idea of taking these on one of our hikes, and have relied on them for a substantial mid-afternoon snack. They are so filling with the oats and almonds that it feels more like eating a power-packed granola bar than a cookie.
Chocolate Coconut No-Bake Cookies
Makes 2 dozen heaping-tablespoon-sized cookies.
- 1/4 cup coconut oil
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 cup vegan chocolate chips
- pinch of salt
- 1/2 cup almond butter
- 3 cups quick cooking oats
- 1 cup unsweetened coconut flakes
- 1 cup sliced almonds
- In a large sauce pan, combine coconut oil, almond milk, maple syrup, and salt. Heat over medium, stirring frequently until the mixture just begins to bubble (barely a simmer).
- Stir in almond butter and mix until combined.
- Remove from heat and add oats, coconut flakes, and sliced almonds. Stir to combine.
- Spoon mixture onto aluminum foil or wax paper and let sit 20 minutes at room temperature until cool. If desired, cool/store in fridge.
- For less sugar content, use dark chocolate chips, for a little more sweetness, use semi-sweet.
- Stir often while bringing to a simmer to avoid scorching the bottom of the pan.
- These are super easy and taste amazing! I hope you enjoy!