No-Bake Almond Butter Cookies

When a craving for a cookie hits, I find that there are really no viable or tasty options available other than making my own, or having some homemade ones on hand. It's nearly impossible to conveniently purchase just one cookie, other than an overly sugary one from a local coffee stop — otherwise, the choice seems to be to buy an entire bag at the grocery store, again of usually inferior quality and certainly over-priced if not. I don't want a whole bag of cookies that I won't really enjoy, nor a half dozen or more from the grocery store bakery. Thankfully, with a little planning ahead, I can make up a reasonably sized batch that will keep well in the refrigerator and, in many cases, can be stored in the freezer.

These almond oatmeal cookies are just one example, and one of my new favorites, because they don't even require any baking time and they are so good for you that you can even enjoy one for breakfast. Just good healthy rolled oats stirred on the stove top into a pot of coconut oil and delicious almond butter sweetened with natural maple syrup and flavored with cinnamon, then pressed into cookie shapes and refrigerated. If you liked chewy fresh baked oatmeal cookies as a child or as an adult, you will love these cookies as they have much the same taste but stay chewy for as long as you keep them in the refrigerator — for up to a few weeks without losing their freshness and appeal. And eating one of these non-baked cookies is a much better option than store-bought oatmeal cookies and if enjoying for breakfast, a far healthier choice than a bowl of boxed, sugary nuked cereal.

No-Bake Almond Butter Cookies

Recipe by Lisa Turner
Adapted from Texanerin Baking
Published on January 10, 2019

Cinnamon oatmeal refrigerator cookies — as delicious as baked oatmeal cookies but easier and healthier

Preparation: 12 to 15 minutes

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Ingredients:

3 1/2 tablespoons coconut oil
1/2 cup natural almond butter (I used a combination of crunchy and smooth)
1/2 cup maple syrup or other liquid sweetener
1/2 teaspoon ground cinnamon
a few pinches of sea salt
1 1/2 teaspoons vanilla extract
1 1/2 cups rolled oats
2 tablespoons cacao or cocoa powder (optional)

Instructions:

Line a baking sheet with parchment paper.
In a heavy-bottomed medium saucepan, heat the coconut oil over low heat until melted.
Stir in the almond butter, maple syrup, cinnamon and sea salt until well combined. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring constantly, then remove from the heat. Stir in the vanilla, rolled oats, and cacao or cocoa powder if using until well combined.
Using an ice cream scoop or a large tablespoon, evenly divide the mixture onto the prepared baking sheet into 10 portions. Flatten slightly and shape gently with your hands.
Pop in the refrigerator to set and then remove from the baking sheet and store leftovers in a well-sealed container in the refrigerator for 1 week for maximum freshness.

Makes 10 2-inch cookies