No Bake Cookies without peanut butter are a healthy Paleo alternative, made with a few simple ingredients, including coconut chips, almond butter and chocolate!

Growing up, No Bake Cookies were one of my very favorite chocolate treats. Easy to make and full of chocolate…sign me up! The problem is that when I went mostly gluten and grain free, oats were out and then as I continued down my path of figuring out what my body truly thrived on, I developed a severe intolerance to peanut butter. So traditional No Bake Cookies were a no go, but I started thinking about them awhile back and I wanted them and I knew I could figure out an alternative. Dare I say, these No Bake Cookies are even better? Coconut + Chocolate….count me in!

How To Make No Bake Cookies Without Peanut Butter

These cookies are so easy to make and the hardest part is waiting for them to freeze before devouring them!

• In a stovetop pan, combine the pure maple syrup, pure cocoa powder & coconut oil until melted.
• Bring to a boil and let boil for about 1 minute, stirring continuously.

• Remove pan from heat and add in almond butter, pure vanilla extract and salt. Stir until mixture is smooth.
• Add in unsweetened coconut chips and mix well, till chips are covered in chocolate.

• Line muffin tins with liners (I prefer silicone liners) and fill each cup with cookie mix (makes 12 cups).

• Place muffin pan in freezer and let cookies freeze till solid, at least 1 hour.
• Once frozen, remove muffin pan from freezer and pop no bake cookies out of liners and store in a large ziplock bag in the freezer.

Print

No Bake Cookies {Paleo}

No Bake Cookies without peanut butter are a healthy alternative, made with a few simple ingredients, including coconut chips, almond butter and chocolate! 

Course Dessert

Cuisine American

Prep Time 10 minutes

Ingredients

• 1/2 cup pure maple syrup
• 1/4 cup pure cocoa powder
• 1/2 cup creamy almond butter
• 1/4 cup coconut oil
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 3 cups unsweetened coconut chips

Instructions

1. In a stovetop pan, combine maple syrup, cocoa powder and coconut oil till melted. Once melted, bring to boil and boil for 1 minutes, stirring continuously. 

   Remove pan from heat and add in almond butter, vanilla and salt and stir till smooth. 

   Add in coconut chips and mix till well combined and all chips are coated in chocolate. 

   Line muffin cups with silicone liners and fill each cup with cookie mixture. 

   Put muffin pan in freezer and freeze till cookies are solid, about 1 hour. 

   Remove from freezer, pop cookies out on liners and store in a large ziplock baggie, in freezer.