No Bake Almond Cookies
User Reviews
4.1
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Prep Time
20 mins
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Total Time
20 mins
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Servings
18
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Calories
135 kcal
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Course
Dessert
No Bake Almond Cookies
Description
The No Bake Almond Cookies recipe combines raw or unsalted roasted almonds processed into a coarse meal with pitted Medjool dates, almond butter, vanilla extract, salt, and cacao nibs. Pulsing the mixture in a food processor forms a dough that holds together when pressed but remains slightly crumbly, preventing heaviness.
Each cookie is shaped by hand or with a cutter, about one tablespoon each, and can be enjoyed immediately or chilled for 1 to 2 hours to firm up. The cookies have a chewy texture from dates and almond butter and a subtle crunch from cacao nibs. An optional chocolate dip made from melted dark and white chocolate with coconut oil can be applied for extra flavor.
These cookies store well in a covered container in the refrigerator for up to one week or can be frozen for up to three months, offering a ready-to-eat snack that doesn’t require baking or cooking skill.
Ingredients
- 1 cup almonds raw or unsalted roasted
- 1 cup Medjool dates about 8-10, pitted
- ½ cup almond butter
- 2 Tablespoons cacao nibs plus more for topping
- 1 teaspoons vanilla extract
- ¼ teaspoon salt omit if your almond butter is salted
Chocolate for Dipping (optional)
- ¼ cup dark chocolate chips I used Lily's
- ¼ cup white chocolate chips I used Lily's
- 1 teaspoon coconut oil divided
Instructions
- Place the almonds in a food processor and pulse until it resembles a coarse meal.
- Add the dates, almond butter, vanilla and salt.
- Pulse/process for about a minute, until a dough forms.
- Add in cacao nibs and pulse once or twice to combine.
- At this point your mixture should be a bit crumbly, but sticky enough to hold together when pressed. Form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Each cookie should contain about 1 Tablespoon of dough.
- Place formed cookies on parchment paper. Enjoy immediately or place in the fridge for 1-2 hours to firm up. Store any leftovers in a covered container in the fridge for one week or the freezer up to 3 months.
For Chocolate Dipped Cookies
- If you want to dip the cookies in chocolate like I did, simply grab two small bowls and add the dark chocolate chips with 1/2 teaspoon of chocolate oil into one and the white chocolate chips and 1/2 teaspoon of coconut oil in the other. Heat the chocolate chips in the microwave in 30 second increments until melted. Dip half of the cookies in the dark chocolate and half in the white chocolate. Place cookies back on parchment and sprinkle with cacao nibs. Place in the fridge or freezer to until the chocolate has set.
- Store any leftovers in a covered container in the fridge for one week or the freezer for a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1chocolate dipped cookie | |
| Calories | 135kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 22mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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