I didn’t grow up with no bake cookies; no ma’m. When I think of no bakes what comes to mind is Betty Crocker’s no bake lemon bars box mix or Jello No-Bake Cheesecake box mix. I was quick to turn my nose up at anything with “no bake” on the label. Where I come from we bake from scratch and there are no short cuts.
Then it happened five years ago. I was hanging out my friend Kim at her swanky down town condo one Friday night and we both started having a chocolate craving. I suggested chocolate chip cookies. She suggested these peanut butter chocolate no bake cookies. I arched my eyebrow and said “Really? No bake cookies?” She showed me how to whip up no bake cookies in a flash. There was a ton of peanut butter, sugar, chocolate, and sticks of butter. Tremendously delicious and easy. The down side was curb appeal. Kim plopped them onto a cookie tray lined with wax paper; they look more like something that belongs in a cow pasture than your cookie jar.
I haven’t had no bakes since then until Rich and I stopped to visit my Aunt Audrey on our fifth wedding anniversary trip in Maryland. She made really yummy chocolate chip oatmeal no bake cookies.
I was thinking about our trip recently and those no bake cookies came back into my mind. I wanted to make them healthier, gluten free, and more aesthetically appealing. So I did. Oh man did I ever!
This recipe calls for 1/4 tsp of sea salt, but if you LOVE a good salty chocolate combo bump it up to 1/2 tsp of sea salt like I did the first time I made these babies.
Be for warned it is hard to eat just one bar and though these delicious morsels are made with natural ingredients if you eat the whole pan you will not be feeling well or look smoking in your yoga pants and besides that is just glutinous.
Keep it real & fit,
Chocolate Almond Butter No Bake Cookie Bars
- 1/2 cup smooth unsalted almond butter
- 1/4 cup honey OR pure maple syrup (I used maple syrup)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 cup gluten free rolled oats (I use Bob's Red Mills brand)
- 1/2 cup shredded unsweetened coconut (I use Bob's Red Mills brand)
- 1/2 cup raisins
- 1/2 cup mini chocolate chips (I use Enjoy Life brand)
- 1/4 tsp sea salt
|1.||In a medium size mixing bowl stir together the oats, coconut, chocolate chips, raisins, and salt. Set aside.|
|2.|| Place the almond butter, honey, and coconut oil in saucepan and melt to combine over medium-low heat on the stove. Stir constantly with a heat proof rubber spatula to make sure it does not stick and burn. |
Remove from heat once it’s melted and add in the vanilla extract. Stir in the vanilla and then pour over oats, shredded coconut, chocolate chips,and raisins. Stir together until the chocolate is completely melted.
|3.||Line an 8x8 square baking pan with wax paper. Press the cookie mixture with a spatula evenly into pan. Once it is a smooth even layer place pan in freezer and let the bars cool and set. This may take 15 to 30 minutes. |
|4.||When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer. These bars soften quickly at room temperature due to the coconut oil.|
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