Made with creamy Almond Butter and chewy coconut, these Almond Butter Coconut No Bake Cookies are melt in your mouth good!
These Almond Butter Coconut No Bake Cookies have been fueling some active legs this past week. Since getting to Blacksburg, Virginia, I have been walking EVERYWHERE.
And I’m loving it.
Before we moved to China, we lived in NYC for a year. That’s when I first started experiencing the oh-my-goodness-my-legs-are-so-tired-because-I-walked-everywhere-and-carried-heavy-bags-all-across-the-city sensation. Eventually my legs got into “walking shape” and being out and about all day wasn’t a big deal. From NYC we moved to China, where we don’t own a car and rarely use public transportation. That means I either walk (which is usually my top choice) or bike everywhere. On an average day, between walking to class and running errands/visiting friends, I would walk about 6 miles a day. I also went through a phase where walking was my main form of exercise and I would go on long, 4-mile walks through the city and listen to podcast or Chinese recordings. Both years we lived in China I trained for the local half marathon as well. Basically, my legs got used to moving all day, every day.
When we came back to America this past October to have Harper (you can read Harper’s Birth Story here!), our lives became much more sedentary and my legs lost their walking stamina. I didn’t even realize it happened until we got here to Blacksburg and my legs have been aching like crazy from all the walking I’m doing. Hopefully soon they’ll get use to all the movement and be less sore. I’m so thankful for our location and ability to walk everywhere. I’m glad that my legs are getting back into walking shape right before we head back to China, hopefully in about a months time!
With the achy legs has come a huge appetite. Daily workouts plus walking everywhere plus nursing Harper has made me one hungry mama. I feel like I’ve been snacking way more than normal and can pound huge portions of food in one sitting. While I’ve always loved eating large portions of food, sometimes I just need something dense and quick and delicious to fuel me throughout my day.
That’s where these Almond Butter Coconut No Bake Cookies come into play. They are OH SO GOOD, sweetened with less processed sweeteners like maple syrup and coconut sugar and have lots of healthy fats in them to satiate me for my day. Plus, they are chock full of oats and coconut, which are two of my favorite food groups.
I would love to know if you give these easy and delicious Almond Butter Coconut No Bake Cookies a try and what you think! Leave a comment down below, rate the recipe, or take a photo and tag @theconscientiouseater on Instagram so I can see your creation! Also be sure to share this recipe with others!
- 6 tablespoons coconut oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 2/3 cup almond butter
- 2 cups quick oats*
- 3/4 cup shredded coconut
- 1/4 cup dairy free chocolate chips, for drizzling
- Line a baking tray with parchment paper. Set aside.
- Add the coconut oil, coconut sugar, maple syrup and non-dairy milk to a sauce pan over medium heat. Stir well and bring to a boil.
- Once boiling, turn off the heat and remove the sauce pan from the hot burner. Stir in the almond butter until everything is combined.
- Add in the quick oats and shredded coconut and stir until all the oats and coconut are coated in the almond butter mixture.
- Take heaping tablespoons of the batter (about 2 tablespoons) and drop it onto the parchment paper lined baking tray. Continue until all of the batter has been dropped into cookies.
- Place the try in the fridge until the cookies harder, about 1 hour.
- If desired, melt the 1/4 cup chocolate chips in the microwave using 30 second intervals and then drizzle the melted chocolate overtop of the cookies.
- Store the cookies in an airtight container in the fridge for about a week!
*To make these cookies gluten free, process certified gluten free oats in a food processor until they resemble quick oats.
Nutrition InformationYield 20 Serving Size 1 cookie
Amount Per Serving Calories 168Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 30mgCarbohydrates 17gNet Carbohydrates 0gFiber 2gSugar 10gSugar Alcohols 0gProtein 3g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.
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