Although dessert items aren’t usually on my regular day-to-day menu, this week they seem to be at the top of the list! These rich chocolaty walnut cookies have been the replacement for my usual green smoothie, acting as the breakfast of champions (which I wouldn’t recommend doing too often). I’m not feeling too guilty though! This 30 minute, one pot wonder boast several heart healthy ingredients such as walnuts, oatmeal, peanut butter, and cacao. Whether deciding to enjoy them for breakfast, a snack, or dessert, you’ll find yourself in chocolate walnut-y heaven.. not a bad place to be!
Cacao and Walnut No Bake Cookies
20 minutes One Pot Vegan/ Gluten Free 13 servings
- 1/3 cup maple syrup (or substitute 1/2 cup cane sugar)
- 3 tbsp. coconut oil – I prefer Dr. Bronner’s Organic Coconut Oil
- 3 tbsp. cacao powder
- 2 tbsp. milk alternative (read my homemade nut milk recipes here)
- 1 cup rolled oats – Bob’s Red Mill is certified Gluten Free for those with gluten intolerance
- 1/2 cup chopped walnuts
- 1/3 cup salted natural peanut butter, crunchy or creamy
- 1 tsp. pure vanilla extract
- pinch sea salt + 1 tsp. coarse sea salt
Line a baking sheet with parchment or wax paper.
Add maple syrup, coconut oil, cacao powder, and milk alternative to a medium saucepan. Bring to a low boil over medium heat, stirring often. Allow to boil for 1 minute.
Remove from heat. Add oats, walnuts, peanut butter, vanilla extract and salt. Stir to fully combine all ingredients (1 minute).
Portion cookies by placing a heaping tablespoon of the mixture onto the lined cookie sheet. Sprinkle with coarse sea salt (optional but very delicious!).
Let sit at room temperature until cooled and hardened – about 25-30 minutes.
Keep leftovers covered at room temperature for 3 days or in the refrigerator for up to a week.
If choosing the breakfast cookie route, I recommend my Weekend Edition Coffee recipe on the side. Melty chocolate and warm creamy coffee, you can’t go wrong!