Craving something sweet but looking for a healthier option! These almond butter no bake cookies are the perfect solution!
These are high in fibre and healthy fats and taste ahhh-mazing!! Healthy treats for the win! Oh and they are also vegan and gluten free :).

- 1/2 cup (96 g) coconut sugar (or sub organic cane sugar)
- 2 Tbsp (30 ml) unsweetened almond milk (or other non-dairy milk)
- 3 Tbsp (45 g) coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
- 1/2 tsp pure vanilla extract
- 1/3 cup (85 g) salted natural almond butter
- 1 1/2 Tbsp (11 g) coconut flour
- 1/4 cup (45 g) sesame seeds
- 3 Tbsp (24 g) roasted unsalted sunflower seeds (or slivered toasted almonds)
- 1 cup (90 g) gluten free rolled oats
- Pinch sea salt
- Line a baking sheet with parchment or wax paper.
- Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.
- 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.
- Drop heaping Tablespoon amounts of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).
- 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.
- 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.
Click Below for Updates