Go Back

Coconut NO Bake Cookies

Course: Dessert

Equipment

  • Baking tray
  • Parchment Paper
  • Bowl

Ingredients

  • 2 1/2 cups unsweetened shredded coconut flakes
  • 1/2 cup blanched almond flour
  • 1/3 cup coconut oil
  • 1/2 cup maple syrup (you can also use honey or agave sweeteners)

Instructions

  • Grab your baking tray and line it with parchment paper. Set that to the side for a second.
  • In a large mixing bowl, add all your ingredients and mix it well. The dough needs to be moist.
  • Use a spoon or a cookie scoop; form small balls of the dough and put them on your lined baking tray. Once you get all the balls made, press them down, shaping them in to a cookie. Put them in the freezer for 15-30 minutes before serving. They should be firm by then. They can also be put in the freezer for later use. They last about 2 weeks in the fridge and approximately 6 months in the freezer. As I stated in the last recipe, I freeze these in separate folding sandwich bags, and then put them in larger freezer bag.  Much easier to deal with, if you only want a couple at a time. These little gems are great for summer time snacks as well!
  • If you are a fan of pies like me, then you know how many different pie recipes are out there and how much we probably shouldn’t eat as much as we do, but they are so good we can’t help ourselves. Well this next recipe is very much a guilt free alternative to those rich pies we see. It’s very easy to make and you can have a bigger slice than usual because not only is it vegan, it’s also Keto friendly.