As much as I try to fill my diet with whole, nutrient-dense foods, all bets are off when it comes to cookies.
And, just my luck, I had all the ingredients available, so my baking took a healthier turn that day.
Now, let’s be honest, there’s no substitute for the real-deal, mega-butter-and-sugar variety (in fact, these reminded me more of my raw coconut macaroons)…but if it’s a sweet treat that you’re after, this one won’t completely derail your diet.
And if it’s good enough to keep Kara fueled, it’s good enough for me!
No-Bake Almond Butter Cookies
(Makes 14-15 cookies; recipe courtesy of Running on Veggies)
- 1 cup almond flour
- 1/2 cup coconut flour
- 4 tablespoons almond butter
- 5 tablespoons unsweetened apple sauce
- 3/4 cup almond milk
- 1/4 cup of dates
- 1/2 cup shredded coconut (optional)
- 1/2 cup cacao nibs (or chocolate chips)
- Optional add in: 41 grams (1 serving) of your favorite protein powder, be sure to add more liquid. Around 1 cup total of almond milk (1/4 cup extra)
- In a medium size mixing bowl combine almond flour, coconut flour and almond butter until well combined.
- Blend almond milk and dates until smooth.
- Add almond milk date mixture and the remaining ingredients into your flour and almond butter mixture.
- Line a baking sheet with parchment paper. Using a spoon, form little balls and press them down gently using a fork.
- Place in the freezer or eat them as-is! Store in an airtight container in the freezer. You can also let them thaw for a few minutes to get a softer cookie feel.