Almond Butter No-Bake Cookies

Nguyên liệu

• 1/2 cup coconut sugar ((or sub organic cane sugar))
• 2 Tbsp unsweetened almond milk ((or other non-dairy milk))
• 3 Tbsp coconut oil ((use refined for a less intense coconut flavor // or sub vegan butter))
• 1/2 tsp pure vanilla extract
• 1/3 cup salted natural almond butter
• 1 1/2 Tbsp coconut flour
• 1/4 cup sesame seeds
• 3 Tbsp roasted unsalted sunflower seeds ((or slivered toasted almonds))
• 1 cup gluten-free rolled oats
• 1 pinch sea salt

Cách làm

1. 1

   Line a baking sheet with parchment or wax paper.

2. 2

   Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.

3. 3

   Once bubbling, swirl pan to combine ingredients and let boil for 1 minute. Remove from heat and add vanilla, almond butter, coconut flour, sesame seeds, sunflower seeds, oats, and salt and stir to combine + fully incorporate all ingredients (see photo).

4. 4

   Drop heaping Tablespoon amounts (I used this cookie scoop!) of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).

5. 5

   Let sit at room temperature until cooled and firmed - about 20-25 minutes. They will set but still be a little tender. To speed setting time, cool in the refrigerator.

6. 6

   Leftovers will keep covered at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer up to 1 month.