One of my favorite cookies from childhood is a no-bake cookie. Over the years I’ve tried to make a Kristen-approved version that I can enjoy without a second thought, but honestly… I always fail.
Sure my cookies meet my high health standards, but do they remotely resemble no-bake cookies? Nope. I don’t even try anymore. They really need peanut butter to make that ol’ no-bake cookie flavor, but I can’t bring myself to buy peanut butter.
That said, my Chocolate Coconut Cookies are so good(!) and they don’t need to be baked. They have vitamin E rich sunflower seeds, they’re full of texture and flavor, and they have ample protein and fat. They’re pretty much paleo if you don’t mind a bit of butter (you could substitute some delicious grass-fed ghee if you wanted, or coconut oil).
My favorite way to enjoy these is straight out of the refrigerator. I love love love the texture and flavor.
Recipe: Chocolate Coconut Cookies (gluten-free, oat-free)
Yield 24 cookies
1/2 ounce raw cacao butter
1/2 cup raw organic almond butter
2 tablespoons (salted) grass-fed butter
1/2 teaspoon vanilla powder
Pinch sea salt
1 cup organic, dark-as-possible chocolate chips (fair-trade)
4 to 5 tablespoons grade B maple syrup
1 cup coconut flakes, dried shredded and unsweetened
1 cup raw organic sunflower seeds (sprouted if possible – I sprout my own)
3/4 cup hemp seeds
Heat the three butters, vanilla, salt, chocolate chips and syrup in a sauce pan on low heat. Stir frequently until everything is melted and a smooth consistency. Turn off the heat.
Add the coconut, sunflower seeds, and hemp seeds. Stir until everything is coated with the chocolate mixture.
Drop a spoonful on a parchment lined cookie sheet (a small ice cream scooper is ideal for the task). Refrigerate for an hour or more. (Store in the refrigerator or freeze them.)
PS. This is the music I’ve been listening to non-stop for days. It’s Leoncarlo and he plays such beautiful, thoughtful music with his violin.