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–+ servings

Vanilla No Bake Almond Butter Cookies

Course: Cookies, Dessert
Servings: 26 cookies
Calories: 158kcal
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Ingredients

STEP 1 - boil to incorporate

  • 1 c coconut sugar
  • 4 T milk; almond or soy unsweetened
  • 6 T unrefined coconut oil

STEP 2 - combine ingredients

  • 1 tsp pure vanilla
  • .67 c almond butter
  • 3 T coconut flour
  • 1/2 c sesame seeds; raw, white
  • 6 T sunflower seeds or sliced almonds
  • 2 c GF rolled oats
  • 1/4 tsp Himalayan sea salt

Instructions

  • Line a baking sheet with parchment paper
  • In a medium saucepan, bring coconut sugar, almond milk, and coconut oil to a boil over medium heat.
  • Once mixture begins bubbling, give the pan a swirl to combine and then let boil for 1 minute. Remove from heat.
  • Add alll STEP 2 ingredients to a mixing bowl and stir.
  • Pour the STEP 1 ingredients into the mixing bowl and mix well to fully incorporate everything.
  • Take a heaping Tablespoon of the mixture and place on the parchment lined baking sheet. Sprinkle with additional sesame seeds.
  • Allow to sit at room temperature until cooled - about 25 mins. They may be placed in the refrigerator to set faster.
  • Leftover cookies may be kept at room temperature for 3 days, in the refrigerator for 5 days, or in the freezer up to a month.

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 15g | Protein: 3.4g | Fat: 10g | Saturated Fat: 3.6g | Sodium: 24mg | Fiber: 1.8g | Sugar: 7.6g