Ingredients
Units
Scale
- 1 cup almond butter, at room temperature
- 1/2 rolled oats (use gluten-free, if necessary)
- 1/2 cup shredded, unsweetened coconut
- 1 tablespoon cocoa powder or cacao powder
- 1/4 cup maple syrup
- 1/3 cup chocolate chips (use vegan chocolate chips for dairy-free and vegan diets)
Instructions
- Line a baking sheet or plate with parchment paper and set aside.
- In a medium mixing bowl, combine the almond butter, oats, coconut, cocoa powder, maple syrup, and chocolate chips.
- Use a spatula to mix the ingredients well.
- Then, use your hands to roll the mixture into about 12 balls, each about 1 1/2-inches in diameter.
- Lay each cookie ball onto the baking sheet or plate, and then refrigerate the balls for about 15 minutes to help them stick together.
Notes
- Serve chilled.
- Store any leftovers in a covered container in the refrigerator for up to a week. You can also freeze them for up to two months.
- You can substitute any nut or seed butter for the almond butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1 ball
- Calories: 179
- Sugar: 7.4 g
- Sodium: 2.7 mg
- Fat: 12.9 g
- Saturated Fat: 3 g
- Trans Fat:
- Carbohydrates: 13.6 g
- Fiber: 3 g
- Protein: 4.7 g
- Cholesterol: 0 mg