Name: Almond Butter No-Bake Cookies
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 13 servings
Ingredients: 0.5 cup coconut sugar ((or sub organic cane sugar)); 1.5 tbsp coconut flour; 0.25 cup sesame seeds; 3 tbsp roasted unsalted sunflower seeds ((or slivered toasted almonds)); 1 cup gluten-free rolled oats; 1 pinch sea salt; 2 tbsp unsweetened almond milk ((or other non-dairy milk)); 3 tbsp coconut oil ((use refined for a less intense coconut flavor // or sub vegan butter)); 0.5 tsp pure vanilla extract; 0.33 cup salted natural almond butter

Instructions

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1

Line a baking sheet with parchment or wax paper.
2

Combine coconut sugar (0.5 cup), unsweetened almond milk (2 tbsp), and coconut oil (3 tbsp) in a medium saucepan. Bring to a low boil over medium heat.
3

Once bubbling, swirl the pan to combine and boil for minute (1). Remove from heat. Stir in pure vanilla extract (0.5 tsp), salted natural almond butter (0.33 cup), coconut flour (1.5 tbsp), sesame seeds (0.25 cup), roasted unsalted sunflower seeds (3 tbsp), gluten-free rolled oats (1 cup), and sea salt (1 pinch) until fully incorporated.
4

Drop heaping tablespoon amounts of the mixture onto the prepared baking sheet. Optionally, sprinkle with additional [sesame seeds].
5

Let sit at room temperature until cooled and firmed, about [20-25 minutes]. They will be set but still tender. To speed setting, cool in the refrigerator.
6

Store leftovers covered at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.