No-Bake Chocolate Fudge Cookies
Ingredients
Wet Ingredients
-
3
tablespoons
virgin coconut oil
-
2
tablespoons
sunflower seed butter
-
¼
cup
unsweetened cocoa powder
-
¼
cup
pure maple syrup
-
1
teaspoon
pure vanilla extract
Dry Ingredients
-
7
tablespoons
gluten-free rolled oats
-
6
tablespoons
unsweetened shredded coconut
-
2
tablespoons
chia seeds
-
⅛
teaspoon
fine sea salt
Instructions
- Line a large plate with parchment paper.
- Melt the coconut oil in a medium pot over low heat.
- Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth.
- Remove from heat and whisk in the vanilla.
- Add the oats, coconut, chia seeds, and salt, stirring until combined.
- Scoop the dough onto the prepared plate, leaving space between each cookie.
- Freeze for 10 to 15 minutes until firm, or chill in the fridge.
- Store leftover cookies in an airtight container in the fridge for up to 1 week or freeze for 4 to 6 weeks.
Nutrition Facts (estimated)
Servings
8 cookies
Calories
170
Total fat
12g
Total carbohydrates
16g
Total protein
3g
Sodium
45mg
Cholesterol
0mg
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