In a season full of indulgences, these no bake cookies are a welcome healthier alternative that you can feel good about eating and sharing (cookie swap, anyone?). Their chocolate flavor is derived from cocoa powder and enhanced by anti-inflammatory spices like cinnamon and nutmeg. While they are a sweet treat, these cookies can do double-duty as an energy source, pre- or post-workout, if necessary.
The pumpkin seeds (or almonds, if you prefer!) in this recipe are ground into a flour to add some bite. Once they have set in the refrigerator, these no bake cookies are rolled in coconut, which is not only delicious, but reminiscent of snow too!
No Bake Chocolate Spice Cookies (Makes 12-15 cookies)
- ½ cup ground pumpkin seeds (pepitas) OR almonds
- ½ almond butter OR nut butter of choice
- 4 teaspoons cocoa powder
- ½ teaspoon cinnamon
- ¼ teaspoon fresh grated nutmeg
- ¼ teaspoon kosher salt
- ½ cup unsweetened coconut flakes (+ extra to roll finished cookies in)
- Using a coffee grinder, dry blade blender, or food processor, grind pumpkin seeds to a powder consistency.
- Mix the ground pumpkin seeds with the almond butter, cocoa powder, cinnamon, nutmeg, and salt.
- Fold in coconut flakes.
- Using a tablespoon measure, scoop out the “dough” and roll it into balls. Gently flatten and place each on a baking sheet. Dust with additional coconut flakes, if desired.
- Cover with plastic wrap and refrigerate for at least one hour. Serve these no back cookies cold (straight from the refrigerator) or at room temperature.
Do you have a favorite no bake cookie recipe?