If you are craving a sweet chocolatey treat but want to have something relatively healthy, these no-bake cookies by Two Peas and Their Pod are a fantastic option. They are gluten-free, vegan, and very tasty. They are a hit with kids and adults. The oats and coconut add a nice bit of texture but they’re still a little bit creamy because of the almond butter, coconut oil and almond milk.
This recipe is so adaptable so make the modifications that work best for you! You can use regular oats rather than gluten-free oats if you are not gluten sensitive. Also, try replacing the agave nectar with honey if you aren’t vegan. You can substitute any kind of milk for the almond milk. Another great variation of the recipe is to use peanut or cashew butter rather than almond butter. As you can see, there are many delicious options!
Yield: 14-16 cookies
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 26 minutes-includes chilling time
1/2 cup agave nectar
1/3 cup Dutch-process cocoa powder
1/4 cup unsweetened almond milk
1/4 cup coconut oil
1/4 cup almond butter
2 cups gluten-free oats
1/3 cup shredded coconut
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
2. Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
3. Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.
Source: Two Peas and Their Pod
Image Source: Peter McConnochie