Craving some chocolatey goodness but don’t want to heat up your kitchen? Make these paleo No Bake Chocolate Almond Macaroons and have a chocolate cookie without touching the oven.
We are quickly getting into the thick of summer and Independence Day is on Thursday. That came up pretty fast -where did the time go?? It hasn’t been too hot around Wyoming (around 85° this week), but temps across the country have been setting new records (117°+ in Vegas!).
With this big heat wave, I’m pretty sure it would be a considered a crime to turn your oven on. Wherever you are celebrating July 4th this week, you can keep your house cool with these No-Bake Chocolate Almond Macaroons.
If you are looking for a healthy and easy dessert recipe for July 4th, these are the perfect treat! These cookies are simple, whole-food, allergy-friendly, Paleo, and vegetarian (with a vegan option). You can even make these raw if you use raw ingredients.
Have nut allergies? No worries! Just sub the almonds for pumpkin seeds or sunflower seeds and the almond butter for SunButter so you won’t miss out on these cookies.
One of my favorite desserts is chocolate no bake cookies! We used to make Eskimo cookies all the time when I was growing up, and I think I could have polished off an entire batch of those babies on my own! Not that I ever did that…but I sure thought about it! These cookies are reminiscent of the Eskimo cookies we used to make, but without the oatmeal.
No Bake Chocolate Almond Macaroons
- ½ cup almonds ground in a food processor or blender
- 1 cup unsweetened shredded coconut
- 2 Tablespoons unsweetened cocoa powder
- 2 Tablespoons almond butter
- 1 Tablespoon coconut oil
- 1 Tablespoon honey for vegan use maple syrup
- ½ teaspoon vanilla extract
- Liquid Stevia to taste (about 5-10 drops)
- Grind the almonds in a food processor until finely ground. Place the ground almonds in a medium bowl.
- Stir the unsweetened coconut and the cocoa powder into the ground almonds until well blended. Set aside.
- In a small bowl, combine the almond butter, coconut oil, honey, vanilla, and Stevia, and mix well. You can warm this up if you need to make it easier to mix.
- Add the almond butter mixture to the dry ingredients and mix together thoroughly until the mixture begins to hold together. If it needs more moisture, you can add more honey or almond butter to help it stay together.
- Scoop out about 1 Tablespoon dough and roll into 10 balls and place on a parchment-lined cookie sheet and chill until well set, about 15-20 minutes. Store in the refrigerator
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist