These no-bake chocolate cookies are gluten-free and vegan, but even better, they are ridiculously easy to make. A healthy treat that tastes like an indulgence!
No-bake chocolate cookies are quite possibly one of the best inventions ever. Getting my chocolate fix without even turning on the oven? Sign me up! One of the things I really love about these cookies is that you store them in the freezer, which gives them an awesome texture and means you can keep them on hand for whenever a craving strikes.
Why You’ll Love These No-Bake Chocolate Cookies
- So very decadent. These cookies remind me of little pieces of chocolate fudge, but with a softer, cookie-like feel. The chocolate and coconut flavors both come through, along with a hint of almond, and since there’s only a little bit of sweetener, they’re ultra dark and intense.
- Easy to make. You just need a small saucepan, a baking sheet, and a cookie scoop. Stir everything together in the pot, drop it onto your sheet and pop them in the freezer to chill. Simple as that.
- A better-for-you treat. With only a touch of maple syrup for sweetness, plenty of healthy fats, protein, and antioxidants, these no-bake chocolate cookies are a dessert you can feel good about!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut oil – A key ingredient in these no-bake chocolate cookies because it solidifies at room temperature. It’s what gives these cookies their fudgy texture.
- Maple syrup – Or another liquid sweetener you like.
- Unsweetened cocoa powder
- Almond butter – Or another nut or seed butter. (You can also use homemade nut butter.)
- Cooked quinoa – Here’s how to cook quinoa.
- Quinoa flakes
- Coconut flakes
- Coarse sea salt – Optional, but I love how it balances the sweetness and richness of these no-bake cookies.
Tips and Variations
- Adjust sweetness to taste. If you prefer your cookies a bit sweeter, you can increase the amount of maple syrup.
- Experiment with mix-ins. Try mixing in additional ingredients like chopped nuts, seeds, dried fruits, or cacao nibs for more texture.
- Work quickly. After you remove the saucepan from the heat, try to work quickly to form the cookies, as the mixture will start to set once it begins to cool.
- Make them nut-free. Use sunflower seed butter or tahini in place of almond butter to make no-bake chocolate cookies without nut butter.
- Give them a drizzle or dip. For a little extra decadence, drizzle or dip the chilled cookies in melted dark chocolate.
How to Store
- Refrigerator: These no-bake chocolate cookies can be stored in an airtight container in the fridge for up to 1 week, but they will be softer than if stored in the freezer.
- Freezer: For longer storage, keep these no-bake chocolate cookies in an airtight container in the freezer for up to 3 months. You can eat them straight out of the freezer or let them sit at room temperature for a few minutes.
More No-Bake Recipes To Try
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Line baking sheet with parchment paper and set aside.
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In a small sauce pan over medium, melt together coconut oil, syrup and cocoa powder. Whisk until combined. Add the almond butter and stir again until smooth.
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Remove saucepan from the heat and fold in the quinoa, quinoa flakes and coconut flakes.
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Using a cookie scoop, drop the mixture onto the prepared baking sheet, shaping slightly with your hands if desired. Sprinkle with sea salt and place in the freezer to set for about 30 minutes.
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Store in an airtight container in the freezer for best results, but can also be stored in the fridge (they’ll just be a lot softer!).
Calories: 175kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Sodium: 28mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Calcium: 49mg | Iron: 1.1mg
