I love November. It makes me wanna wrap myself up in a cozy blanket and bake (or… no-bake) cookies all day.
Today calls for cookies. It’s the holiday season and everyone is getting ready to bake for the upcoming Thanksgiving holiday. You’ve all been asking me for easy cookie recipes and this is surely a simple one. It’s not quite a chocolate chip cookie recipe but there are tiny chips in here so if you want to call ’em chocolate chip cookies, go ahead! The best part is that they don’t require turning on your oven. How easy is that?
You’ll totally want a glass of almond milk with these yummy no-bake treats. It’ll hit the spot.
If you’re a cookie lover, you’ll want to get your paws on these. They’re super chewy and incredibly flavorful. I used my favorite almond extract, almond butter and raw almonds to make them extra almond-y. Medjool dates hold these babies together without the need for eggs or butter and a touch of coconut, a few mini chocolate chips and handful of puffed rice cereal will have you seriously wanting to eat them again and again.
Add these to your Thanksgiving menu…they’re perfect for the kids to munch on after the feast and will become a staple in your home. Not to worry- they’re healthy and super high in protein so they won’t send your blood sugar racing thru the roof. Heck, they can even be served for an after-Thanksgiving breakfast treat for your guests with some warm almond milk and fresh fruit.
Now, that’s a fabulous idea. Much better than leftover pumpkin pie, right?
Combine almonds, almond butter, dates, almond extract, sea salt and pepper in a food processor. Pulse until smooth; transfer to a large mixing bowl. Add chocolate chips, coconut flakes and puffed rice cereal; mix well using hands and roll into 1 inch golf-sized balls. Add more rice cereal if needed to form balls. Place balls on a baking sheet and transfer to the fridge for at least 1 hour before serving.