Today, because it’s too hot out to possibly turn on the oven, we’re making some no-bake cookies.
Chocolate Almond Butter No-Bake Cookies, to be exact.
Made in 1-bowl with 6 base ingredients and only 5 minutes of hands on time, these gluten-free, vegan, ultra chocolatey little cookies of joy are just what we need in the middle of this heat wave.
Did I mention they’re sweetened with dates and are totally passable for breakfast, snacks, or dessert?
They are and they are.
Come, let me show you!
Dates, coconut oil and dark chocolate get heated together in the microwave (or in a pot on the stove, if that’s more your style) until the dates are soft and smooshable (<– technical term) and the chocolate is melted. Then, the whole sticky situation gets mashed with a fork until the dates for a paste. In goes the remaining ingredients (I’m looking at you, almond butter, oats, and salt), then all that’s left to do is stir, scoop, chill, and eat.
Top with some crunchy slivered almonds and flaky sea salt, if you’re into it.
I’ve been loving these cookies as an afternoon snack with an iced (decaf) latte, and can’t get enough of their dense, fudgy, cold-cookie-dough texture.
If you’re never had no-bake cookies before, you’re in for a treat. These little circles of joy are quick, easy, packed with nutrient-dense ingredients, and, other than a little bit of patience, require almost no effort on your part. 
If you make them, let me know what you think! Leave a comment below, or take a picture of your no-bake cookies and share it with me on Instagram! I love seeing my recipes in your kitchen. Stay cool, Friends!
- 5 large medjool dates, pits removed
- 1/2 cup chopped dark chocolate
- 2 Tablespoons virgin coconut oil
- 1/2 cup creamy almond butter
- 1 cup rolled oats
- 1/4 teaspoon salt
- Optional: 1/4 cup toasted slivered almonds and several pinches of flaky sea salt, for topping
- 1. Put dates, chocolate, and coconut oil in a microwave safe bowl and microwave* for 30-40 seconds, or until chocolate is soft and nearly melted. Use a fork to completely mash together the dates with the chocolate, mashing until no large clumps of date remain.
- 2. Add all remaining ingredients and stir to combine.
- 3. Line a plate or dish with parchment paper (preferably one that will fit in your freezer) and use a 1/4 cup measuring cup or a 2-Tablespoon cookie scoop to portion out the cookies into either 6 large or 12 small cookies. Gently flatten cookies with your fingers to shape them. Top with slivered almonds and sea salt, if using, then transfer to the freezer for 30 minutes or the fridge for 1 hour to fully chill before eating. After being chilled, these will hold their shape for about 30 minutes at room temperature, but they are best served cold. Store leftovers in the fridge for up to 1 week or the freezer for 1 month.
- *No microwave? Put the dates, coconut oil, and chocolate into a small pot over low heat, and stir until chocolate just begins to melt. Remove pan from the heat and proceed with the recipe as written, mixing everything together right in the pot.
- This recipe can easily be doubled to feed a crowd or to stock your freezer with extras! Microwave time may need to be increased to 45+ seconds, but keep an eye on it so the chocolate doesn't burn!