No-bake cookies are supposed to be chocolaty, right?
Well, what if they weren’t? What if instead, they were infused with vanilla and sesame seeds? Would that break the universe?
I seriously hope not, because this almond butter version is kind of my new thing.
These almond butter no bakes are inspired by my chocolate version, and my current snack obsession: A spoonful of salted almond butter dipped in a roasted, unsalted sunflower seeds.
Yep, as in I dip a spoon in the almond butter jar, then dip it in sunflower seeds and call it “snack time.”
So, so delicious (and nutritious).
This recipe is simple, requiring just 10 ingredients, 1 pot, and 30 minutes to make.
In place of cocoa powder, I subbed coconut flour to help them firm up. And to my (pleasant surprise), it didn’t make them taste like coconut!
They just taste like ooey gooey almond butter bliss with oats, sesame seeds and sunflower seeds. Major swoon.
These cookies are amazing! They’re:
Naturally sweetened (with coconut sugar)
Make these cookies when you’re craving a healthier dessert that packs a nutritional punch. Beyond being high in fiber and healthy fats, they also boast Vitamin E, B6, copper and iron from sunflower seeds, and calcium, magnesium, and zinc from sesame seeds. Healthy desserts, for the win.
If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see your no bakes in action. Cheers, friends!
- 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 (see photo).
- Drop heaping Tablespoon amounts (I used this cookie scoop!) 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.