Time to give the oven a break! And give ourselves what we really need right now… chocolate! These no bake chocolate cookies are crunchy and chocolatey, and totally addicting. They’re made with oats, sunflower seeds, pumpkin seeds, and sunflower seed butter and pretty hard to put down!
Don’t have all of these ingredients on hand? The great thing about this recipe is it is so easy to swap out with whatever you have on hand. Swap out the seeds with almonds, walnuts, cashews, or peanuts (I’m sure you could even swap out with some crunchy cereals!). Swap the sunflower seed butter with peanut butter, almond butter, or whatever nut butter you have on hand. When you’re ultimately drowning it all in chocolate, let’s be real, any combination will be just perfect 😉
If you try any other seed or nut flavor combinations, I’d love to hear about it, so please share! 🙂
No Bake Crunchy Chocolate Cookies
Equipment
- Food processor
Ingredients
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/3 cup oats (gluten free)
- 6 pitted dates
- 1/3 cup sunflower seed butter
- pinch salt
- 1 tsp coconut oil, melted
- 3/4 cup semisweet chocolate chips
Instructions
- Line a baking sheet with parchment paper or wax paper and set aside.
- Roughly chop your pitted dates.
- Add all ingredients into the food processor, except for the semisweet chocolate chips.
- Pulse your food processor until the ingredients have formed a loose mixture and the sunflower seed butter has been well incorporated. You may need to help the food processor along by mixing with a spoon every now and then.
- In a microwave safe bowl, melt your chocolate chips (microwaving in 30-40 second intervals, and stirring between each interval).
- Once your chocolate is melted, transfer your mixture from the food processor to the bowl with the melted chocolate and mix together until completely combined.
- Optional: If you want to add a few extra tablespoons of sunflower or pumpkin seeds for extra crunch, now's the time!
- Using a tablespoon, scoop 16-18 cookies and place on your parchment-lined baking sheet.
- Refrigerate for at least 2 hours to allow cookies to completely set before enjoying!
- Store in fridge in air tight container.
