Almond No-Bake Cookies - Vegan Recipe
Servings: 24 cookies
Calories:
Print Recipe
Ingredients
- Quick Cooking Oats : 3 cups
- Almond Butter : 1/2 cup
- Agave Nectar : 1 cup
- Cocoa Powder : 1/4 cup
- Unsweetened Almond Milk : 1/2 cup
- Coconut Oil : 1/2 cup
- Vanilla Extract : 1 tsp
- Salted Toasted Almonds : 3/4 cup chopped
Instructions
- In a large saucepan; mix together agave and cocoa powder. Heat over medium heat until combined.
- Stir in almond milk and coconut oil; bring to a boil for a minute stirring constantly. Remove from heat.
- Stir in almond butter, vanilla extract and oats until well combined. Fold in chopped almonds.
- Place cookies by the spoonful onto parchment or wax paper and let the cookies set up for about 20 minutes in the refrigerator before serving.Serve with cold milk or cup of coffee and Enjoy!
Notes
These No-Bake Cookies are very adaptable. You can use your imagination and put your own spin on it.
You can substitute honey instead of the agave and butter instead of coconut oil, if you don't need to make vegan cookies, also you can swap peanut butter,nutella, cacao butter for the almond butter or add flaked coconut,chopped dates,chopped peanuts or any nuts as you like to the recipe for crunch or add some milk chocolate chips.
You can also use gluten-free oats if you need the cookies to be gluten-free. You can also replace the almond milk with whole milk or soy milk.
You can also pour this mixture into a square pan that has been greased with butter and let it cool, then cut into squares.
Store the cookies in air-tight container in refrigerator for up to one week.
You can substitute honey instead of the agave and butter instead of coconut oil, if you don't need to make vegan cookies, also you can swap peanut butter,nutella, cacao butter for the almond butter or add flaked coconut,chopped dates,chopped peanuts or any nuts as you like to the recipe for crunch or add some milk chocolate chips.
You can also use gluten-free oats if you need the cookies to be gluten-free. You can also replace the almond milk with whole milk or soy milk.
You can also pour this mixture into a square pan that has been greased with butter and let it cool, then cut into squares.
Store the cookies in air-tight container in refrigerator for up to one week.
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