No Bake Chocolate Chip Cookies (Vegan and Flourless)
- Number of Servings: 30
Ingredients
1. In a food processor, process the almonds, walnuts, oats, stevia, cinnamon, and salt to a fine meal.
2. Add the honey, almond milk, and vanilla and process to combine. (if it's too stiff add a little more almond milk until it feels like cookie dough)
3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer (I use pryex containers).
Serving Size: 30 bites
1/2 cup raw almonds (or raw peanuts)1/2 cup raw walnuts 1 cup raw oat flakes*1/4 tsp ground cinnamon1/8 tsp pink salt2 tbsp of raw honey 2 tsp of stevia 3 tbsp flax meal or seeds3 tbsp of unsweetened almond milk1 tablespoons of unrefined coconut oil2 tsp pure vanilla extract3 tbsp cocao nibs or dark chocolate chips
1. In a food processor, process the almonds, walnuts, oats, stevia, cinnamon, and salt to a fine meal.
2. Add the honey, almond milk, and vanilla and process to combine. (if it's too stiff add a little more almond milk until it feels like cookie dough)
3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer (I use pryex containers).
Serving Size: 30 bites
Nutritional Info Amount Per Serving
- Calories: 52.8
- Total Fat: 3.2 g
- Cholesterol: 0.2 mg
- Sodium: 11.3 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g
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