Almond Butter No-Bake Cookies

Steps

1. 1

   Line a baking sheet with parchment or wax paper.

2. 2

   Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.

3. 3

   Once bubbling, swirl pan to combine ingredients and let boil for 1 minute. Remove from heat and add vanilla, almond butter, coconut flour, sesame seeds, sunflower seeds, oats, and salt and stir to combine + fully incorporate all ingredients (see photo).

4. 4

   Drop heaping Tablespoon amounts (I used this cookie scoop!) of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).

5. 5

   Let sit at room temperature until cooled and firmed - about 20-25 minutes. They will set but still be a little tender. To speed setting time, cool in the refrigerator.

6. 6

   Leftovers will keep covered at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer up to 1 month.