I love no-bake cookie recipes. Not only does it mean I can spoon the dough into my mouth with no worry (not that it would otherwise stop me anyways) but sometimes I’m honestly not in the mood to turn my oven on and wait for the cookies to bake, then cool, THEN eat them. Ain’t nobody got time for that!
I made them into mini-versions, but you could try and make them bigger if you wanted. They’re nice to have post-dinner or lunch as a treat, and the mini versions do allow for some portion control – not that I’m particularly good at that, buut it’s nice to have the option to have just one small one!
These little cookies are:
glutenfree
vegan if you use the coconut oil and pea protein
low carb
fat bomb because #FatsAreFriends
no added sugar
If you do want a baked cookie I recently posted my almond flour low carb choc chip cookies which are also divine.
¼ cup (25g) crushed pecans, plus extra for topping
Instructions
Place all the ingredients in a food processor and pulse until combined.
Spoon onto a bowl and place into the fridge or freezer for 10 minutes, or until it has set enough to handle.
Line a flat plate or tray with some baking paper, and spoon about one teaspoon of the batter to make mini cookies onto the tray. Sprinkle with some more pecans on top and lightly press them down with your fingers.
Place back in the fridge or freezer to set, and keep them in an airtight container in the fridge.
Notes
*can sub for protein powder or more nut flour
PALEO: simply use almond flour and butter instead of peanut VEGAN: use the coconut oil and a pea protein instead of collagen
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!