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No-Bake Chocolate Cookies (Grain-free, Nut-free)

Posted Dec 03 2012 7:00am

I love these no-bake cookies.

I actually need to thank one of my co-workers for giving me this grain-free idea.

A few years ago, she wanted to make a batch of traditional no-bake cookies– the kind made with chocolate, peanut butter and oatmeal. While preparing the cookies, she realized she had run out of oatmeal! Instead of making a quick trip to the grocery store, this clever co-worker decided to use some slivered blanched almonds that she had sitting in her pantry instead. The result was fantastic! She brought them into the office to share, and they were all gone by lunch time.

Ever since, I’ve never felt the need to use oatmeal again.

I’ve also kept this recipe nut-free, using sunflower seed butter for my readers with nut allergies. If you haven’t tried it, sunflower butter tastes very similar to peanut butter! For the chewy filling, I tried a few variations, including sunflower seeds, slivered almonds, and coconut flakes– all with delicious results. My taste-tester, Austin, found the coconut filling a little too distracting (“too coconut-ty”), so he preferred the sunflower seed batch the most. Personally, I prefer the coconut flakes, since they have a similar texture to traditional rolled oats.

Whichever variation you choose, I hope you’ll enjoy them!

(Grain-free, Nut-free)
makes 2 dozen

Adapted from The Food Network


1/2 cup honey
1/4 cup cocoa powder
1/4 cup coconut oil, or butter
1/2 cup Once Again Sunflower Seed Butter
1 teaspoon vanilla
1/4 teaspoon fine sea salt
2 cups sunflower seeds, or slivered almonds, or coconut flakes


Combine the honey, cocoa powder, sea salt and coconut oil in a small saucepan over medium heat. Bring the mixture to a boil, and boil for one minute, stirring occasionally. Remove the mixture from the heat, and add in the vanilla and sunflower seed butter, stirring well until smooth.

Add in the 2 cups of sunflower seeds, slivered almonds or coconut flakes, and mix well to coat. Use a spoon to drop the mixture onto a baking sheet lined with parchment paper, and transfer the cookies to the fridge or freezer to set.

When the cookies are solid, they should be easy to remove from the parchment paper. Serve immediately!

*Note: Despite my best efforts, these cookies will soften a bit when left at room temperature for too long. I’ve tried making batches with honey, maple syrup and coconut sugar, all with the same softening results. For a firm texture, keep them chilled before serving.

No-Bake Chocolate Cookies (Grain-free, Nut-free)
Prep time: 
Total time: 

Serves: 24

An easy and delicious no-bake cookie!
  • ½ cup honey
  • ¼ cup cocoa powder
  • ¼ cup coconut oil, or butter
  • ½ cup sunflower seed butter
  • 1 teaspoon vanilla
  • ¼ teaspoon fine sea salt
  • 2 cups sunflower seeds, slivered almonds, or coconut flakes



Substitution Notes:

  • Vegans can replace the 1/2 cup honey with 1/2 cup maple syrup OR 1 cup coconut crystals (add 1/4 cup water for the crystals), for a more complex brown-sugar flavor.
  • Sunflower butter can be replaced with any other nut butter, such as almond, peanut or cashew– keep in mind that any changes will affect the flavor.
  • The cocoa powder can be left out is chocolate is not tolerated.
  • Sunflower butter varies a LOT depending on brand, so using a brand other than Once Again may affect the results. For example, Trader Joe’s sunflower seed butter is much sweeter in comparison, so you may want to reduce the honey to compensate.

: Are you a fan of no-bake cookies? What’s your favorite easy cookie recipe?

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