Photo Credit: Elizabeth Newman
I’m a serious chocolate-lover, and definitely a dessert person. I really love baking and making sweets, especially with Jade, but in the warmer months I’m not always as keen on turning the oven on. Recipes like this one are a great alternative to actually baking – and you still get a tasty chocolate cookie out of it! You do have to turn on the stove for a few minutes to melt some of the ingredients together, but aside from that, these are totally no-bake. I also love that they hold up so well in the freezer for months, so they serve as a really great quick treat whenever the craving for chocolate hits!
Even better, is while these taste pretty rich and indulgent, they have a lot of good-for-you ingredients going on: with oats and almond butter at the forefront, these do more than just satisfy a craving: they actually help keep you full!
No-Bake Chocolate Almond Butter Cookies
- 1 cup light brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup (4 tablespoons) unsalted butter
- 1/2 cup unsweetened almond milk
- 1/2 cup chunky almond butter
- 3/4 teaspoon kosher salt
- 2 cups rolled oats
- 3/4 cup roasted sliced almonds
- 1/4 cup mini chocolate chips
- Line a baking sheet with parchment paper and set aside.
- Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.