No bake almond butter cookies are a lifesaver when you want something quick and sweet without turning on the oven. These cookies are chewy, chocolatey, and perfect for satisfying your sweet tooth.
The star of this recipe is almond butter, which provides a rich, nutty base for the cookies. Maple syrup naturally sweetens the mix and helps bind everything together. A touch of vanilla extract adds depth and warmth. Gluten-free rolled oats give the cookies structure and a chewy texture. Dark chocolate chips are added for bursts of chocolatey goodness, while a pinch of salt enhances all the flavors.
Start by grabbing a medium-sized saucepan and placing it over low heat. Add your almond butter and maple syrup to the pan, and stir them together constantly until they’re well blended. You’re looking for a smooth, cohesive mixture.
Once your base is ready, take the pan off the heat. Stir in the vanilla extract and salt, and give it a good mix to ensure these flavors are evenly incorporated. Now, gradually add the rolled oats. Mix them in thoroughly, making sure every oat is coated with that delicious almond butter mixture.
Next, fold in the dark chocolate chips. You want them to be evenly distributed throughout the mixture, ensuring that every cookie has some chocolatey goodness. Using a tablespoon, scoop out portions of the mixture and place them onto a baking sheet lined with parchment paper.
Finally, pop the tray into the refrigerator and let the cookies chill for about 30 minutes until they’re firm. That’s it! Your no bake almond butter cookies are ready to enjoy.
These cookies are delightful on their own, but for an extra treat, try serving them with a scoop of vanilla ice cream or a drizzle of melted chocolate on top. They also pair nicely with a cold glass of almond milk.
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