Jump to recipe
..
No-Bake 4 Ingredient Chocolate Cookies ðŸªðŸ«ðŸª
I’ve loved the simplicity of no-bake cookies ever since I was a young girl.
They’re just a fun little project for those times when you don’t want to put in *too* much effort, but still want to feel accomplished by making homemade treats…â¤
Don’t let the simplicity fool ya – these are GOOD! Go ahead and use ANY nut butter you like…cashew butter would be FAB.
âž¡ï¸ Cacao vs. Cocoa
Although they are completely interchangeable, cacao & cocoa are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high amount of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
âž¡ï¸ Sweetness Factor:
A very personal taste preference, so you may want to use more or less maple syrup/honey, depending on YOUR family’s specific taste preferences.
âž¡ï¸ Coconut Butter:
I usually make my own coconut butter because it’s far more economical than buying jars at the store. Simply grab a bag of unsweetened organic shredded coconut (let’s do organic brand) then pulse it in your food processor adding in 2 Tablespoons of unrefined coconut oil, and pulse until you have butter.
Makes about 16 cookies
Ingredients:
- 1/2 cup creamy, all-natural peanut butter
- 1/4 cup coconut butter (NOT oil)
- 2 Tbsps maple syrup, or raw honey
- 3 Tbsps unsweetened cacao powder, sifted
Instructions:
Line a baking sheet with parchment paper.
In a mixing bowl, whisk your peanut and coconut butter with the maple syrup/honey until combined.
Add in your sifted cacao powder and stir everything together until well combined and resembles cookie dough.
Take about 1 spoonful of mixture and roll it to form a small ball. I used a cookie scoop to keep them uniform.
Place your dough balls on your lined baking sheet.
Using the back of a fork, gently push into the center of each ball to flatten it into a cookie shape, as shown in the photos.
Repeat with the remaining mixture.
Freeze for at least 30 minutes to firm up.
Keep your cookies in an air-tight container, refrigerated for up to 2 weeks, or in the freezer, for up to 3 months.
We like to eat them straight from the freezer or fridge, for a crunchy chocolate treat!
Enjoy!
â¤Rachel
Ingredients
- 1/2 cup creamy, all-natural peanut butter
- 1/4 cup coconut butter (NOT oil)
- 2 Tbsps maple syrup, or raw honey
- 3 Tbsps unsweetened cacao powder, sifted
Instructions
- Line a baking sheet with parchment paper.
- In a mixing bowl, whisk your peanut and coconut butter with the maple syrup/honey until combined.
- Add in your sifted cacao powder and stir everything together until well combined and resembles cookie dough.
- Take about 1 spoonful of mixture and roll it to form a small ball. I used a cookie scoop to keep them uniform.
- Place your dough balls on your lined baking sheet.
- Using the back of a fork, gently push into the center of each ball to flatten it into a cookie shape, as shown in the photos.
- Repeat with the remaining mixture.
- Freeze for at least 30 minutes to firm up.
- Keep your cookies in an air-tight container, refrigerated for up to 2 weeks, or in the freezer, for up to 3 months.
- We like to eat them straight from the freezer or fridge, for a crunchy chocolate treat!
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1/2 cup creamy, all-natural peanut butter
- 1/4 cup coconut butter (NOT oil)
- 2 Tbsps maple syrup, or raw honey
- 3 Tbsps unsweetened cacao powder, sifted
Instructions
- Line a baking sheet with parchment paper.
- In a mixing bowl, whisk your peanut and coconut butter with the maple syrup/honey until combined.
- Add in your sifted cacao powder and stir everything together until well combined and resembles cookie dough.
- Take about 1 spoonful of mixture and roll it to form a small ball. I used a cookie scoop to keep them uniform.
- Place your dough balls on your lined baking sheet.
- Using the back of a fork, gently push into the center of each ball to flatten it into a cookie shape, as shown in the photos.
- Repeat with the remaining mixture.
- Freeze for at least 30 minutes to firm up.
- Keep your cookies in an air-tight container, refrigerated for up to 2 weeks, or in the freezer, for up to 3 months.
- We like to eat them straight from the freezer or fridge, for a crunchy chocolate treat!
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
