No Bake Double Chocolate Chip Cookies with Almond Butter
Summer is here, grilling season is on and I cannot be bothered to turn on my oven. BUT, that does not mean that cookies are off the table. These No Bake Double Chocolate Chip Cookies with Almond Butter and Coconut (say that 10 times fast) are exceptional.
Servings: 24 cookies
Ingredients
- ½ cup white sugar
- ½ cup light brown sugar
- ½ cup milk
- ¼ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ½ cup almond butter chunky preferred
- 1 teaspoon vanilla extract
- ½ teaspoon maldon salt plus more for sprinkling on top
- 2 cups quick cooking oats
- ½ cup toasted sliced almonds
- ½ cup sweetened coconut flakes, plus 2 extra tablespoons for topping
- ½ cup chocolate chips
Instructions
- Line 2 baking sheets with parchment.
- Place the sugars, milk, butter and cocoa powder in a medium saucepan. Bring to a boil over medium high heat stirring often, let boil for 1-2 minutes and remove from the heat. Stir in the almond butter, vanilla, salt, oats, almonds and coconut until the batter comes together. Scoop 2 tablespoon mounds onto the parchment lined baking sheets, sprinkle with chocolate chips, reserved coconut and press to flatten slightly.
- You can let cool at room temperature for 30 minutes or pop in the refrigerator for 15-20 minutes. Sprinkle with maldon to taste before serving. These will keep at room temperature for a few days or longer in the refrigerator
Nutrition
Calories: 151kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 58mg | Potassium: 123mg | Fiber: 2g | Sugar: 12g | Vitamin A: 67IU | Calcium: 41mg | Iron: 1mg