These vegan gluten-free No-Bake Cookies are healthier take on a classic cookie, made with a mix of nuts and seeds for a grain-free, paleo-friendly treat! Plenty of healthy fats and lower in sugar.
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In case you’re looking for a healthy no bake cookie recipe, this paleo friendly version needs to be on your list!
Ingredients List
We’re using a mix of nuts and seeds to keep this grain free no bake cookie recipe gluten free and paleo friendly. You can use honey for paleo friendly, or brown rice syrup or date syrup for a vegan friendly recipe.
Here’s what you need:
- mix of nuts and seeds – sliced almonds, sunflower seeds, pumpkin seeds and shredded coconut
- natural nut/seed butter of choice – Use almond butter, cashew butter or a mix of these. Check out my homemade nut butter recipes for options!
- Sticky sweetener – Use honey for a paleo version, or brown rice syrup or date syrup for a vegan version. (I haven’t tested maple syrup here but it could work!)
- coconut oil
- vanilla extract
- dairy-free chocolate chips – get your favorite dietary friendly brand. Hu Kitchen, Enjoy Life, Lily’s, Endangered Species all make dairy-free chocolate chips. Some are grain free while others are sweetened with stevia.
- cacao powder or unsweetened cocoa powder is fine too.
How To Make Healthy No Bake Cookies
This recipe is quick and easy to make – ready in about 30 minutes!
Grind Nuts & Seeds
First you’ll grind down the nuts and seeds together to create a coarse meal – it’s okay if some nuts or seeds are whole. I like to use a small blender or small food processor.
Warm Nut Butter & Syrup
After you grind down the nuts and seeds, you then heat and stir the rest of the ingredients together –nut butter, syrup or honey, coconut oil, vanilla, chocolate chips, cacao–on the stove in a medium saucepan.
Combine together
After those ingredients are combined well you then add your nut/seed meal, and stir until everything comes together.
Scoop & Chill
All that’s left is to scoop your cookies and chill.
I used my medium cookie scoop to drop the mixture onto the baking sheet, but you can also use a tablespoon and round into balls then flatten.
This batch of no bake cookies makes about 14 cookies, but you could also get roughly two dozen if you make the cookies closer to a tablespoon size.
The best thing about these chocolate cookies? They’re a satisfying, healthy dessert-like snack, loaded with good-for-you fats.
Plus the cacao powder gives you a boost of antioxidants, which is always a good thing.
If you make this recipe, be sure to leave a comment and review below. I love hearing from you and it helps others learn more about the recipe too! Xx Ashley
Vegan No-Bake Cookies (paleo friendly)
Ingredients
- 1/2 cup sliced almonds
- 1/4 cup pumpkin seeds, pepitas
- 1/4 cup hulled sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1/2 cup natural nut or seed butter
- 1/4 cup brown rice syrup, date syrup or honey (for paleo option)
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup dairy-free chocolate chips
- 1/4 cup cacao powder, or unsweetened cocoa
Instructions
- Line a medium baking sheet with parchment paper, set aside.
- In a small blender or food processor, pulse together all nuts and seeds until broken down into a coarse meal, being careful not to pulse too long–some seed and nuts can remain whole–set aside.
- In a medium saucepan on low heat add nut/seed butter, brown rice syrup (or honey or date syrup for paleo), coconut oil, and vanilla extract. Stir together for about 2 minutes until warm. Add in dairy-free chocolate chips, cacao powder, and the nut & seed meal. Use a spatula to combine all ingredients well.
- Using a medium cookie scoop or rounded tablespoon, drop cookie mixture onto parchment paper. Flatten slightly with the palm of your hand to create thick circle shape. Place baking sheet in freezer for 15 minutes, or in fridge for 30 and allow cookies to set.
- Store cookies in fridge, enjoy cold or at room temperature.
Recipe Notes:
Nutrition Information
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