These easy, seven-ingredient Healthy No-Bake Cookies With Coconut Oil will dazzle a crowd with beautiful colors and to-die-for flavors.
There are lots of healthy cookie recipes in the world today. There aren’t, however, many healthy cookie recipes that taste really, really good. If you’re here with us on FFF, we can assume you’re probably health-conscious, and you’ve probably had an icky “healthy cookie” before. Well, these sunny stacks of spicy-sweet, chewy chocolate coconut goodness will help you forget all about those other healthy cookies.
These healthy, no-bake cookies with coconut, dairy-free chocolate, and turmeric will knock your socks off. Yes, these cookies contain turmeric, the anti-inflammatory, bright yellow spice often found in Indian recipes. The beautiful thing about turmeric is that it turns everything it touches into gold—or at least the color of gold—and when used in small quantities, it won’t affect the flavor all that much. So, no, these cookies don’t taste like curry, but the turmeric does impart a tiny kick of spice flavor.
They taste more like a nutty macaroon, or a certain popular almond-chocolate-coconut candy bar. The almond butter combines with the coconut flakes and chocolate chips to deliver that perfect texture, while the turmeric adds a bright, golden color. I love to drizzle extra chocolate on top of these for the visual contrast between the turmeric and chocolate.
Are No-Bake Cookies With Coconut Oil Healthy?
These cookies have a few things going for them in the health department. Turmeric has both anti-inflammatory and antioxidant properties, thanks to its active ingredient, curcumin. Coconut contains protein and fiber, and essential minerals like iron and copper. The almond butter adds some protein, too. That said, these cookies do contain a good bit of fat, so keep that in mind if you’re on a low-fat diet.
These cookies are gluten-free and dairy-free, and can easily be made 100% vegan by replacing the honey with a vegan sweetener. If you’re making these vegan, be sure to check the label of the chocolate chips to ensure they don’t contain animal-derived ingredients.
What Type Of Coconut To Use
There are quite a few types of processed coconut available in stores these days, including desiccated, shaved, flaked, and shredded. All of these types of coconut have different characteristics. Desiccated coconut is finely grated and dried and most often used in baked goods, for example. Shredded coconut is more coarsely grated and has a higher moisture content. This recipe calls for flaked coconut—which is composed of thin coconut shavings—because it works well in no-bake recipes. Flaked coconut is also very good in trail mixes and granola, by the way.
How To Make Ahead And Store
Store cookies in an airtight container in the refrigerator for up to 1 week. You can freeze these for up to 2 months in a freezer-safe container, and let them thaw out a bit in the fridge before eating.
Serving Suggestions
These healthy treats make a great breakfast with a vibrant smoothie. Try them with this Blueberry-Spinach Smoothie for even more antioxidant goodness, this Coffee Smoothie for an energizing start to your day, or this delightfully sweet Banana Smoothie.
Recipe
Ingredients
- 1 1/4 cups unsweetened coconut flakes
- 1 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 3 tablespoons natural creamy almond butter divided
- 2 tablespoons coconut oil at room temperature
- 2 tablespoons honey
- 1 tablespoon dairy-free mini chocolate chips plus more for drizzling, if desired
Instructions
- In a large bowl, stir together the coconut flakes, turmeric, and sea salt.
- In a medium, microwave-safe bowl, combine 2 tablespoons of almond butter with the coconut oil, and microwave until smooth and melted. Whisk together.
- Pour the oil mixture, along with the honey, over the coconut flakes and mix well. The mixture will be quite moist.
- Microwave 1 tablespoon of almond butter just until it begins to melt. You want it to still be thick and not liquid—only 5-10 seconds or so. Stir it into the coconut flakes until well-mixed and the flakes begin to stick together. Stir in the chocolate chips.
- Scrape the sides of the bowl with a spatula, so that the mixture is all packed together at the bottom of the bowl. Refrigerate until the coconut oil begins to firm up, about 15-20 minutes.
- Once firm, tightly-pack the coconut flakes into a cookie scoop (or 1 tablespoon measure) and place on a parchment paper-lined baking sheet. Refrigerate for at least 1 hour, or until firm.
- Drizzle with melted chocolate chips, if desired.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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