I love making no bake cookies with my kids. They can really get elbow deep in it from start to finish, without the long wait time of baking and cooling. In case you haven’t heard, patience is not a star quality in most 10 and 6 year olds.
We tried these out over the weekend and they were a bit hit! My youngest can’t eat nuts so we made a version with roasted, salted sunflower seed kernels. It was good and made her happy, but if you can tolerate nuts, go with the Macadamias – so decadent!!
- 1 C Roasted, salted macadamia nuts
- 1 C Unsweetened, shredded coconut flakes
- 1 tsp Pure vanilla extract
- ¼ C Coconut oil, melted
- ½ tsp Orange zest (optional)
- 1 TBSP Maple syrup
- 1) In a food processor, grind macadamias into a coarse meal. Don’t process too long or it will turn into butter.
- 2) Add coconut, vanilla, oil, zest and syrup. Process until combined, about 30 seconds.
- 3) Scoop into small balls and place on wax paper lined baking sheets. Press your thumb into each ball to create a well.
- 4) Fill each cookie well with filling of your choice. We used a whipped chocolate ganache (see recipe below), but your favorite no-sugar jam/jelly would be great too!
- 5) Refrigerate for about an hour, until very firm. Enjoy!
- 6) Store in the fridge for up to 2 weeks.
- 3 TBSP Coconut Oil, Melted
- 2 TBSP Maple Syrup
- 1 TBSP Cocoa Powder
- 2 TBSP Palm Shortening
- 2 tsp Arrowroot Starch
- 1) Combine all ingredients in a small bowl.
- 2) Whip with a hand mixer until smooth and fluffy.
- 3) Store in the fridge. Soften at room temperature before using.