Lightened Up Almond Butter Chocolate Chip No Bake Cookies
Serves: 24
  • ½ C + 2 tbsp almond butter (If separation has occurred, make sure to thoroughly stir the almond butter together before measuring.)
  • 6 tbsp honey
  • 3 tbsp coconut oil, measured in its solid state
  • 1 tsp vanilla extract
  • ⅛ tsp salt, optional
  • 2½ C quick oats
  • ¼ C mini chocolate chips
  1. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large saucepan, melt almond butter, honey, and coconut oil over medium-low heat until mixture is completely melted and runny. Stir in vanilla, salt, and oats.
  3. Quickly stir in mini chocolate chips.
  4. Drop by heaping tablespoonful onto prepared baking sheet. I used a cookie scoop and pressed the mixture against the side of the bowl as I scooped it out. Gently flatten with bottom of a glass or measuring cup. Sprinkle with additional mini chocolate chips, if desired.
  5. Refrigerate for 20-30 minutes, or until set.
Depending on the solidity of your coconut oil, you may need to keep these cookies in the refrigerator.
These cookies will continue to set up over time as the oats soak in the extra moisture.
Recipe by A Kitchen Addiction at