4 Ingredient No Bake Healthier Chocolate Cookies
These no bake chocolate cookies don't require any cooking or baking. They are just 4 ingredients and you don't need any special equipment to make them. They are soft, chewy and make an easy snack or dessert.
Ingredients
- 1/2 cup (128g) unsweetened natural cashew butter with no added oils
- 1/4 cup (24g) unsweetened Dutch process cocoa powder
- 1/4 cup (2fl oz/59ml) maple syrup
- 1 cup (90g) superfine almond flour, use spoon and level method for measuring, see note
Instructions
- Line a large baking sheet with parchment paper.
- Add all ingredients to a large bowl. Mix with a spatula until a thick dough forms. Not all of the almond flour will initially be absorbed into the dough and that is okay. Once the mixture forms a dough, use your hands to knead the dough a few times to fully incorporate the cocoa powder and almond flour. Your dough should be uniform in color. If you find that your dough is already thick and dry enough (so that you can easily shape the dough) and you still have some leftover almond flour in the bowl, you don't need to add in all the almond flour. You only need to add enough to make the dough easy to shape and work with. Taste the dough and adjust sweetness if needed.
- Use a 1.5 tbsp cookie scoop to scoop the dough. Roll the dough pieces into smooth balls. Place cookie dough balls onto your prepared baking sheet, spacing them about 1 inch apart, and press down on each ball so that they form thick round disks, about 1/2 inch thick. If desired, you can use the back of a metal spoon to smooth and round the edges of the cookies. If you want to drizzle chocolate over the cookies, do so at this time.
- Place the cookies into the fridge for about 30 minutes to 1 hour (uncovered) to firm up further. The cookies won't change much but they should firm up enough so they are easy to hold. Store any uneaten cookies in an airtight container in the fridge or freezer.
Notes
- Almond flour note: If you are using a measuring cup to measure the almond flour, make sure to use a spoon to loosen the almond flour in the bag and then spoon the almond flour into your measuring cup, leveling off the top with a knife. This will help prevent too much almond flour being added.
- The amount of almond flour needed may vary a little depending on how much moisture is in your cashew butter and how fine your almond flour is. You only need to add enough to form a thick cookie dough that will hold its form. The dough should not be dry and crumbly.
- Sweetness note: The cookies are only lightly sweet. You can add more maple syrup if you prefer sweeter cookies or add a chocolate drizzle on top. If you add more maple syrup, you may need to increase the amount of almond flour to have a workable dough.
- Optional chocolate drizzle: The optional chocolate drizzle I used is made from 1/4 cup dark chocolate chips melted down with about 1/2 tsp melted coconut oil to keep the chocolate very thin and easy to drizzle. The coconut oil also helps the chocolate stay soft even after it has set/firmed up.
- I used Amazon Grocery Superfine Almond Flour,* Octonuts pure cashew butter,* Kirkland maple syrup and Rodelle Dutch process cocoa powder* to make these cookies.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 137kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Fiber: 2g, Sugar: 5g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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