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A close up of a cookie

Almond Joy No Bake Cookies (gluten-free, refined sugar-free, vegan)

Prep Time 20 minutes
Total Time 20 minutes
Servings 16 cookies
Calories 114 kcal

Ingredients

  • 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)

Instructions

  1. To prepare, line a pan with parchment paper. Measure your almond butter out to for later. 

  2. In a small mixing bowl, add your oats and coconut and stir them together.

  3. 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.

  4. Take your pot off the heat and add in your almond butter and vanilla. Stir until well incorporated. 

  5. Pour the mixture over your oats and coconut and stir well.

  6. Using a cookie scoop, scoop your cookie dough onto your pan. Using a fork or your hands, gently flatten the cookies out.

  7. Let cool for at least 15 minutes. 

  8. 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. 

  9. 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)

  10. 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. 

  11. Remove your pan from the fridge, take your cookies off and devour!

Recipe Notes

Leftover cookies should be stored in an airtight container in the fridge for about a week.