Paleo No-Bake Cookies
User Reviews
5
Paleo No-Bake Cookies
Description
This recipe begins by boiling maple syrup briefly, then mixing in cacao powder, coconut oil, nut butter, vanilla, and salt to create a chocolatey base. This warm mixture coats shredded coconut, sliced almonds, and sunflower seeds, imparting both flavor and crunch. The mixture is portioned into scoops on parchment and pressed to flatten before chilling in the freezer or refrigerator to set.
The result is a firm cookie with a chewy texture combining chocolate richness with nutty and coconut notes. Using coconut oil or butter adds a creamy mouthfeel while the nut butter binds the ingredients. The sunflower seeds contribute additional crunch and make these cookies suitable for nut-free adaptations.
Serving suggestions include enjoying them chilled to maintain their firm texture. They provide a sweet treat without oven use and can accommodate nut-free adjustments by substituting sunflower butter for nut butter and adjusting mix-ins accordingly.
Nutrition information per cookie varies based on specific nuts used. Freezing or refrigeration helps maintain consistency and prolong freshness.
Ingredients
- ½ cup maple syrup
- ¼ cup cacao powder
- 3 tablespoons coconut oil , or butter
- ½ cup nut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt fine sea salt
- 2 cups unsweetened coconut alternatives
- 2 cups sliced almonds
- 2 cups sunflower seeds
Instructions
- In a small saucepan, bring the maple syrup to a boil. Once it's bubbling, set a timer for 3 minutes. When the timer goes off, remove the mixture from the heat and stir in the cacao powder, coconut oil, nut butter, vanilla extract, and salt.
- Once the mixture looks smooth, stir in the shredded coconut and sliced almonds. (I use 1 cup of each, but feel free to use any mix-ins you prefer.)
- When the nuts and seeds are coated in the chocolate mixture, use a cookie scoop to drop the mixture onto a large parchment-lined baking sheet. If you're using a 1 ½ tablespoon scoop, you should get roughly 16 cookies from this batch. (A smaller scoop will create more than that.)
- Flatten the cookies into your desired shape, then place the pan in the freezer to set. When frozen, they should firm up in 30 minutes. Or, place the pan in the fridge for about 1 hour. Once the cookies feel firm, they are ready to enjoy. Serve these cookies chilled from the refrigerator for the best texture. They will soften if left at room temperature for too long.
Notes
- Maple syrup provides sweetness, but you can substitute honey with adjusted boiling time for similar results.
- To make nut-free versions, replace nut butter with sunflower butter and use sunflower seeds instead of almonds.
- Chilling the cookies in the freezer or fridge helps them firm up; serve chilled for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Sodium | 38mg | 2% |
| Potassium | 186mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 0.2IU | 0% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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