Description
These no-bake coconut cookies are a quick and easy treat combining shredded coconut, almond butter, and maple syrup for a chewy, naturally sweet snack with a delightful nutty flavor.
Ingredients
1 cup shredded coconut
1/2 cup almond butter (or peanut butter)
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup oats (optional for texture)
2 tablespoons coconut flour (optional for binding)
Instructions
- In a medium-sized bowl, combine shredded coconut, almond butter, maple syrup, vanilla extract, and salt.
- Mix thoroughly until well incorporated. If desired, stir in oats and coconut flour for extra texture and binding.
- Scoop spoonfuls of the mixture and roll into balls or drop onto a parchment-lined baking sheet, shaping into cookies.
- Place the cookies in the refrigerator for at least 30 minutes to set firmly.
- Once firm, enjoy immediately or store for later.
Notes
Can substitute almond butter with peanut butter or other nut butters like cashew or sunflower seed butter.
Optional add-ins: chopped nuts, seeds, mini chocolate chips, or melted dark chocolate drizzle.
Store cookies in an airtight container in the refrigerator for up to one week.
Freeze cookies by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe container for up to 3 months.
To reduce sweetness, reduce maple syrup or replace it with a less sweet liquid sweetener like agave syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: natural sugars from maple syrup
- Sodium: low
- Fat: moderate (from almond butter and coconut)
- Saturated Fat: from coconut
- Unsaturated Fat: from almond butter
- Trans Fat: 0
- Carbohydrates: moderate
- Fiber: from coconut and oats
- Protein: from almond butter and oats
- Cholesterol: 0
