No-Bake Chocolate Cookies Recipe
No-Bake Chocolate Cookies combine the rich flavors of cocoa and almond butter with nutrient-dense quinoa and coconut flakes, creating a deliciously healthy treat that sets in the freezer. These cookies are quick to prepare, require no baking, and offer a perfect balance of sweetness and texture, making them an ideal snack or dessert for those craving chocolate without the fuss.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus 30 minutes chilling time
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- ¼ cup coconut oil
- ¼ cup pure maple syrup
- ½ cup almond butter (or nut/seed butter of choice)
Dry Ingredients
- ⅓ cup unsweetened cocoa powder
- ½ cup cooked quinoa
- ½ cup quinoa flakes
- ½ cup coconut flakes
Optional
- Coarse sea salt for sprinkling (optional, but recommended!)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to make cookie formation and cleanup easier.
- Combine wet ingredients: In a small saucepan over medium heat, melt together the coconut oil, pure maple syrup, and unsweetened cocoa powder. Whisk continuously until the mixture is smooth and fully combined.
- Add almond butter: Stir the almond butter into the melted mixture until it becomes smooth and uniform in texture.
- Mix in dry ingredients: Remove the saucepan from heat and gently fold in the cooked quinoa, quinoa flakes, and coconut flakes until everything is evenly distributed.
- Form cookies: Using a cookie scoop, drop the mixture onto the prepared baking sheet. Optionally, shape each mound slightly with your hands for a more consistent cookie shape. Sprinkle coarse sea salt on top for a flavor contrast.
- Set cookies: Place the baking sheet in the freezer and let the cookies set for about 30 minutes until firm.
- Store properly: Store the cookies in an airtight container in the freezer to maintain firmness and freshness. Alternatively, they can be kept in the refrigerator but will be softer.
Notes
- These cookies are best kept frozen to maintain their firm texture.
- If you don’t have quinoa flakes, you can substitute with rolled oats for a similar texture.
- Maple syrup can be replaced with honey or agave syrup based on preference.
- Add a pinch of sea salt to enhance the chocolate flavor and provide a nice contrast.
- The almond butter can be swapped for any other nut or seed butter like peanut butter or sunflower seed butter.
Find it online: https://recipeplenty.com/no-bake-chocolate-cookies-recipe/
