Classic No Bake Cookies have been made healthier and with an almond joy twist! These chocolate, coconut and almond cookies are easy, fun and DELICIOUS!
Have you ever made no bake cookies before?
A classic no bake cookie typically consists of oats, cocoa powder, peanut butter, sugar, butter, milk and vanilla. SO, basically everything delicious but not all of the healthiest things to eat, right?
Similar to my Peanut Butter Coconut No Bake Cookies, I’ve taken the classic no bake cookie and made them a little healthier by using gluten-free oats, coconut sugar, coconut oil, almond butter and almond milk.
A few simple swaps is all it takes to make the classic no bake cookie healthier for you, but what makes these no bake cookies in particular better than their classic counterpart?
Almond Joy flavors, friends! Yes, peanut butter and chocolate are fantastic together, but the sweet and nutty almond joy combination is one of my absolute favorites! Bonus, these cookies are:
- Peanut free (for those of you with an allergy!)
- Gluten-free (using certified gluten-free oats)
- Refined sugar-free (using coconut sugar)
- Vegan (using coconut oil, almond milk, and dairy-free chocolate chips)
- NO BAKE! Which makes these cookies incredibly easy to whip up and not have to worry how they will “turn out” when they disappear into the oven.
Now, let’s get to business and make some no bake cookies. I’ll give you some tips.
To begin, you’ll need to prepare a few things. Once your mixture of wet ingredients in your pot is hot you’ll want to move fast.
Line a pan with parchment paper. Have your almond butter pre-measured, waiting for you, in a cup measure (you’ll need it later!).
Now, in a small mixing bowl, mix together your dry ingredients: oats and shredded coconut.
In a medium sized pot, on medium high heat, add your coconut sugar, coconut oil and almond milk. Once your mixture begins to simmer, stir it continually for about 2-3 minutes. This step is crucial.
You need to make sure your wet ingredients get hot enough and really bubble up, or else they won’t be warm enough to “cook” your oats a bit, when you combine them later. Be careful though, you don’t want to burn your liquids, so keep it on a nice simmer (not a crazy high boil!).
Once your wet ingredients have simmered enough it’s time to move quick.
Take your pot off the heat, and pour your pre-measured almond butter, and your vanilla, into the pot. Whisk together quickly.
Pour your hot, wet ingredients over your oats and coconut and stir until everything is well incorporated. Now, using a small cookie scoop, scoop your cookies onto your pan. Gently flatten the tops of your cookies out so they are cookie shaped (and not a cookie mound).
Last but not least, you’ll drizzle your chocolate on top after the cookies have cooled a bit, and place an almond on top. You can either use a whole almond like I did, or you can place a sliced almond or sprinkle chopped almonds on top.
Your Almond Joy No Bake Cookies will cool in the fridge for about 30 minutes, and come out thick, chewy, chocolate-y, sweet, nutty and delicious!
Last but not least, don’t forget to keep these cookies stored in the fridge. The coconut oil doesn’t hold up as well in room temperature.
- 1 1/2 cup rolled oats (certified gluten-free)
- 1/2 cup shredded coconut
- 3/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup almond milk (or other milk of choice)
- 1/2 cup almond butter
- 1 tsp vanilla
- 1/2 cup chocolate chips, of choice (dairy-free, if necessary)
- 1 tsp coconut oil
- 16 whole almonds (or sliced or chopped, if preferred)
To prepare, line a pan with parchment paper. Measure your almond butter out to for later.
In a small mixing bowl, add your oats and coconut and stir them together.
In a medium sized pot, add your coconut sugar, coconut oil, and almond milk on a medium high heat. Bring to a low boil/simmer and boil for 2-3 minutes, stirring continually.
Take your pot off the heat and add in your almond butter and vanilla. Stir until well incorporated.
Pour the mixture over your oats and coconut and stir well.
Using a cookie scoop, scoop your cookie dough onto your pan. Using a fork or your hands, gently flatten the cookies out.
Let cool for at least 15 minutes.
In a small, microwave safe bowl, add your chocolate chips and teaspoon of coconut oil. Microwave in 15 second increments, stirring in between, till the chocolate chips have melted.
Drizzle the chocolate across the top of your cookies and gently press an almond on top of each cookie, in the middle. (Alternatively, you can pipe your chocolate onto the cookies)
Move your cookie pan to the fridge, to help the cookies cool. Doing this also helps the coconut oil to solidify. Let cool in the fridge for at least 30 minutes.
Remove your pan from the fridge, take your cookies off and devour!
Leftover cookies should be stored in an airtight container in the fridge for about a week.