No need to bake when you want cookies! These no Bake Almond Joy Cookies With Coconut Oil come together in just minutes and require not baking whatsoever!
If you’re looking for a treat you can whip up in less than 5 minutes then you’ve found it! I’ve always loved the convenience of no-bake cookies but these are extra special because their made with coconut oil!
No Bake Almond Joy Cookies With Coconut Oil
Ingredients:
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/2 cup coconut syrup (honey or maple syrup will work too)
- 1 1/2 teaspoons vanilla extract
- 2/3 cup shredded coconut
- 2/3 cup sprouted almonds, chopped
- extra shredded coconut for topping (optional)
Instructions:
- Melt the coconut oil over low heat in a medium saucepan.
- Add cocoa powder, coconut syrup and vanilla extract.
- Add shredded coconut and sprouted almonds to the chocolate dough.
- Mix well and let the dough cool to room temperature.
- Scoop cookies onto a parchment lined cookie sheet.
- Flatten each cookie with a spoon or fork.
- Sprinkle cookies with shredded coconut or chopped almonds (optional).
- Place cookies in the refrigerator to set.
- Store cookies in container in refrigerator or freezer.
- Store for up to two weeks.
No Bake Almond Joy Cookies with Coconut Oil
Author: The Coconut Mama
Serves: 1 dozen
Ingredients
- ½ cup coconut oil
- ½ cup cocoa powder
- ½ cup coconut syrup (honey or maple syrup will work too)
- 1½ teaspoons vanilla extract
- ⅔ cup shredded coconut
- ⅔ cup sprouted almonds, chopped
- extra shredded coconut for topping (optional)
Instructions
- Melt the coconut oil over low heat in a medium saucepan.
- Add cocoa powder, coconut syrup and vanilla extract.
- Add shredded coconut and sprouted almonds to the chocolate dough.
- Mix well and let the dough cool to room temperature.
- Scoop cookies onto a parchment lined cookie sheet.
- Flatten each cookie with a spoon or fork.
- Sprinkle cookies with shredded coconut or chopped almonds (optional).
- Place cookies in the refrigerator to set.
- Store cookies in container in refrigerator or freezer.
- Store for up to two weeks.
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Could I or has anyone tried this recipe with xylitol or stevia? Honey is not allowed for
me…THANKS!
Keep up the great work! I just found you on FB and love the info. You are amazing. Can’t wait to try so many of the recipes!
To make these work you need to add at least a cup and a half of coconut. I also used honey instead of the coconut syrup and they turned out very very good. Make sure your mixture looks chunky. If not, just add more coconut…it will not wreck the receipe.
Lol I like how you can store them for 2 weeks like they’d actually last that long! 😀
I made these and the batter was just liquid. Added 1/2 cup coconut flour, still couldn’t form into balls 🙁
I’ve just made these and the mixture is very wet. Too wet to make anything resembling cookie. Are the quantities correct?
I too just made these and the batter wouldn’t form a cookie. So I spread it across the parchment and made it into a bark. Super delish!
These look absolutely delicious! I think I will make them as an Easter treat for my boys! Love your recipes and site!! Thanks for sharing!
Hi Tiffany, can I use regular almonds instead of sprouted almonds? Any particular reason why you use sprouted? Thanks.
Yes, you can! I use sprouted almonds because they are easier to digest and more nutritious!
I am going to make these this weekend. Thanks for sharing!