These are great snack cookies because they contain only 1 tbsp of maple syrup per entire batch. Eating these healthy no bake oatmeal cookies would be equivalent to toasting an oat cake (if it existed), spreading with coconut oil and almond butter, and then sprinkling with raw shelled hemp seeds. Since learning that hemp hearts contain very few carbs compared to flax and chia, I have been liberally sprinkling them on my toasted brown rice cakes smothered with almond butter. So, that is where inspiration for cookies comes from.
Again, Vancouver is boiling hot, so I wanted a cookie but a snack cookie. Reality hit me hard this summer as last year shorts do not deserve an Instagram selfie. Ouch. All that wine and more. Superfood green smoothie with Vega and hemp hearts for dinner. Yikes. I love green smoothies but not as dinner replacement.
As I was scooping the dough, naturally I used the back of a scoop to flatten balls into cookies. Voila, healthy no bake oatmeal cookies. What do we fill them with?! Cacao nibs make a perfect filling – crunchy and give cookies the chocolate factor without added sugar. If you have never tried them before, you should ASAP. On their own cacao nibs are bitter but when added to anything even lightly sweet they give me a feeling I’m eating chocolate chips. Chocolate drizzle on top is optional.
Seriously, enjoy! Even my kids liked these and they are usually not into any of my no bake snacks. I used salted roasted almond butter which was delicious. However, I realize it is not as nutritious as raw but that is what I grabbed at the store not reading the label. It was on sale LOL. Maybe that is why kids loved these cookies?!
- 1/4 cup coconut oil, melted
- 1/4 cup almond butter
- 1 tbsp maple syrup or raw honey
- 1 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup hemp seeds, shelled
- 1 cup quick or old fashioned rolled oats (use certified gluten free oats for GF version)
- 3 1/2 tsp cacao nibs
- 2 tbsp chocolate chips (I used Enjoy Life)
- 1 tsp coconut oil
- In a medium bowl, add coconut oil, almond butter, maple syrup, cinnamon, vanilla, salt and stir to combine. Add hemp seeds and oats; stir until dough forms.
- Using small ice cream scoop, pack it tightly with dough and place it on a flat sheet or dish lined with parchment paper. With a back of the scoop press gently to make a small well. Repeat until you run out of dough.
- Fill each well with 1/4 tsp cacao nibs. In a small dish, microwave chocolate chips with coconut oil, stir and drizzle over cookies. Place in a fridge to set for 1 hour or in the freezer for faster results.
Servings Per Recipe: 14
Amount Per Serving = 1 cookie:
Total Fat: 10.9 g
Cholesterol: 0.0 mg
Sodium: 42.7 mg
Total Carbs: 7.9 g
Sugars: 2.4 g
Dietary Fiber: 1.7 g
Protein: 3.3 g
WW Points+: 3