Total Time: 20 minutes
Serves: 18 cookies
2–1/2 cups gluten-free quick oats
1 cup unsweetened, flaked coconut
2/3 cup honey
1/2 cup coconut oil
1 cup almond butter
1 tablespoon whole flaxseeds
2 teaspoons vanilla extract
6 tablespoons dark cocoa powder
coconut sugar to sprinkle on top
pink Himalayan sea salt to sprinkle on top
Line two baking sheets with parchment paper and set aside.
In a large bowl, mix the oats and coconut flakes well and set aside.
In a medium pot over medium heat, combine the honey, coconut oil and almond butter and stir continuously until the mixture is melted and mixed evenly.
Remove from heat and add the oats and coconut flakes, stirring continuously. Add the flaxseeds, vanilla extract and cocoa powder and continue stirring until mixture becomes thick.
Drop heaping tablespoons of the mixture onto the cookie sheets. Lightly sprinkle coconut sugar and sea salt on top of each cookie. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve.
Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer.
What’s better than cookies? Cookies that don’t require an oven! That’s why these No-Bake Coconut Cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like beneficial flaxseed, almond butter and coconut oil in every bite.
Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake babies make a great healthy snack for kids or light dessert; plus, you can even force let the kids whip them up!