Melons, peaches and berries… their season fades almost as soon as it begins. But cookies, well, it’s no surprise that they comfort us year round. Summerize your chocolate chip fix with this super easy vegan no bake cookie recipe loaded with healthy ingredients. And don’t worry; they taste a lot guiltier than they actually are.
Coconut Almond Chocolate Chip Cookies
• 1 cup ground raw almonds, cashews or walnuts
• 2/3 cup almond butter
• 3/4 cup ground raw oats
• 1/4 cup maple syrup or agave
• 2 teaspoon vanilla extract
• 1/4 cup coconut oil liquefied
• 1/2 cup shredded coconut flakes
• ¼ cup raw cacao nibs
• pinch of sea salt
* optional, dried cherries, cranberries, blueberries, candied ginger, chia or hemp seeds
Grind up raw almonds and raw oats in a food processor or blender to a fine consistency. Set aside. In a bowl whisk together almond butter, maple syrup, coconut oil and vanilla until smooth, about 1-2 minutes by hand, or put in a blender with “S” blade function. (Depending on the oil content in your almond butter, you may need to add a little tea, water or almond milk to make it thinner.) Add all remaining ingredients except for the shredded coconut until dough forms. (You can also do this in your food processor). Refrigerate dough for 20-30 minutes until slightly stiff, then roll tablespoon size balls dipped in the coconut shreds and flatten. Place on parchment paper, or they can stick to the plate if frozen. Keep refrigerated or frozen.
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