These Paleo No-Bake Cookies are inspired by the popular peanut butter and oatmeal version. This recipe is naturally sweetened and grain-free but tastes just as irresistible!
This recipe was inspired by an old co-worker nearly 12 years ago, when she brought these cookies into our office. She had run out of oatmeal and had substituted sliced almonds for oats in her classic no-bake cookie recipe.
Everyone in our office devoured them.
I took this Paleo version one step further by using a natural sweetener. The result is a delicious treat that is also gluten-free, dairy-free, and vegan—no flour or chocolate chips are required!
Ingredients You’ll Need
This recipe uses maple syrup as the sweetener, but you can also use honey if you prefer. It comes together quickly when paired with your favorite nut butter and cocoa or cacao powder.
Use almond butter or cashew butter for the most chocolate-forward flavor. (They don’t compete with the chocolate flavor the way peanut butter does.)
For the filling, oats are replaced with shredded coconut, sliced almonds, and/or sunflower seeds. Choose your own adventure!
How to Make Paleo No-Bake Cookies
Start by measuring the ingredients because this recipe moves quickly. (The full measurements are in the printable recipe card below.)
Add a half cup of maple syrup to a small saucepan on the stove top. Bring the maple syrup to a boil, and once it’s bubbling, set a timer for 3 minutes.
When the timer goes off, remove the pan from the heat and immediately stir in half a cup of almond butter, a quarter cup of cocoa powder, three tablespoons of coconut oil, one teaspoon of vanilla extract, and a quarter teaspoon of fine sea salt.
Stir until the mixture looks smooth. If your saucepan is large enough, you can mix the cookies directly in the same pan.
Otherwise, pour it into a large bowl with one cup of shredded coconut and sliced almonds (or sunflower seeds).
Line a large baking sheet with parchment paper, and use a cookie scoop to scoop the mixture onto the prepared pan. Use roughly 1 1/2 tablespoons per cookie.
Depending on the size of your scoops, you’ll get roughly 15 to 16 cookies from this batch.
Flatten the cookies with your cookie scoop, if needed. Then transfer the pan to the fridge or freezer to chill until firm. This may take up to one hour.
Once the cookies feel firm, they are ready to eat! Serve these chilled for the best texture; they will melt if you leave them at room temperature for too long.
Looking for more naturally sweetened desserts? Try Vegan Almond Flour Chocolate Chip Cookies, Chocolate Coconut Milk Ice Cream, or Protein Balls.
-
In a small saucepan, bring the maple syrup to a boil. Once it’s bubbling, set a timer for 3 minutes. When the timer goes off, remove the mixture from the heat and stir in the cacao powder, coconut oil, nut butter, vanilla extract, and salt.
-
Once the mixture looks smooth, stir in the shredded coconut and sliced almonds. (I use 1 cup of each, but feel free to use any mix-ins you prefer.)
-
When the nuts and seeds are coated in the chocolate mixture, use a cookie scoop to drop the mixture onto a large parchment-lined baking sheet. If you’re using a 1 ½ tablespoon scoop, you should get roughly 16 cookies from this batch. (A smaller scoop will create more than that.)
-
Flatten the cookies into your desired shape, then place the pan in the freezer to set. When frozen, they should firm up in 30 minutes. Or, place the pan in the fridge for about 1 hour. Once the cookies feel firm, they are ready to enjoy. Serve these cookies chilled from the refrigerator for the best texture. They will soften if left at room temperature for too long.
Update Note: This recipe was originally published in 2012 using a 1/2 cup of honey, one more tablespoon of coconut oil, and sunflower butter. Over the years, I’ve found that I prefer the flavor of these cookies with maple syrup (and many readers have reported that, too). If you prefer the original recipe, swap the maple syrup for honey and add an extra tablespoon of coconut oil. Honey needs to boil for only 1 minute instead of 3 minutes. Either way these are delicious!
Make these Nut-Free: Use sunflower butter as the “nut butter” and sunflower seeds as the mix-ins for a nut-free treat.
Calories: 167kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 38mg | Potassium: 186mg | Fiber: 3g | Sugar: 7g | Vitamin A: 0.2IU | Calcium: 71mg | Iron: 1mg
If you try these Paleo No-Bake Cookies, please leave a comment and star rating below, letting me know how you like them.
