Made with raw almonds, almond butter, dates and cacao nibs, these mini no bake cookies have the texture of cookie dough and a sweet and nutty flavor. They’re gluten-free, vegan and free of refined sugar!
I have a special treat for you today. An incredibly delicious, tiny little treat in the form of a cookie.
I first posted about these cookies FOUR years ago. The photos definitely needed an upgrade so I made the recipe again last week, reshot the photos and decided to republish it. <– That’s why you’ll see some comments from 2011 on the post.
As most of you probably know, I’m kind of obsessed with mini versions of things (especially desserts). These cookies were already small, but I decided to take things a step further and make them miniature.
I mean, how cute are these itty bitty cookies? I just want to squeeze them.
They’re also HEALTHY, require only five ingredients (six if you count the salt), have zero refined sugar and taste like cookie dough. You’re going to love ’em!!
The best part = you don’t even need a bowl and spoon to make these babies. Just grab your ingredients and toss them into your food processor!
Once blended you simply form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Either method works beautifully.
I used a small jar as a cookie cutter and it made tiny cookies that reminded me of Go Raw cookies, which I love. Of course, these cookies aren’t as crisp. They’re softer with the consistency of a homemade larabar or unbaked cookie dough.Print
These cookies may be small, but they make up for their size in the flavor department. They’re all natural, have only 5 ingredients and no added sugar – overall a great alternative to white flour and sugar based pb cookies. Storing the cookies in the fridge will keep them dense, chewy and delicious.
- 1 cup raw or unsalted roasted almonds
- 1 cup (about 8-10) medjool dates, pitted and chopped
- 1/2 cup almond butter
- 1-2 Tablespoons cacaos nibs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt (omit if your almond butter is salted)
- Place the almonds in a food processor and pulse until it resembles a coarse meal.
- Add the dates, almond butter, vanilla and salt.
- Pulse/process for about a minute — until a dough forms.
- Add in cacao nibs and pulse once or twice to combine.
- At this point your mixture should be crumbly but sticky enough to hold together when pressed into Form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Each cookie should contain about 2 teaspoons of dough.
- Place formed cookies on parchment paper. Enjoy immediately or place in the fridge for 1-2 hours to firm up. Store any leftovers in a covered container in the fridge or freezer.
- Serving Size: 2 cookies
- Calories: 85
- Sugar: 5g
- Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
Almonds, sweetness from dates and a little crunch from cacao nibs = perfection.
I’m sure you’re going to enjoy these little cookies as much as we do! If you happen to make them be sure to leave a comment letting me know how they turned out or share a photo on social media. Just tag @eatingbirdfood so that I see it!