Coconut No Bake Cookies

This is a great recipe for a no bake cookie that is Gaps approved. We basically just replaced the oats with coconut flakes. You can feel free to use either grass-fed butter or coconut oil and also use your favorite sweeter or combination of a few of them. We do use some gluten free oats on occasions, but because we still have a lot of gut healing to do here at our home, we really limit our grains. This is full of healthy fats and also a great treat for everyone. They are also fun to make with the kids. As my older kids get older, they love to make treats themselves so I like this option, over a recipe that is full of flours, and all kinds of other high complex carbs. I took this recipe from the wellness mama an just adapted it to what our family likes.

Coconut No Bake Cookies Recipe

Chocolate No Bake Cookies Recipe:
Prep time: 15 mins
Total time: 15 mins- serves 24

No bake cookies made with coconut instead of oatmeal for extra protein and fiber. Make them dairy-free by using coconut oil instead of butter and mix them up my adding your favorite nuts.
½ cup butter or coconut oil
1/4 cup raw honey and 1/4 cup pure grade A maple syrup
¼ cup cocoa powder or cacao powder (I like Bulletproof chocolate powder)
1 teaspoon vanilla extract or Vanilla Max
⅓ cup almond butter or pecan butter or tahini
2-3 cups shredded coconut flakes
Melt the butter in a large saucepan.
Add sweetener and cocoa powder and bring to a simmer. Simmer 2-3 minutes or until it bubbles, but be careful not to let it burn.
Remove from heat and add vanilla and almond/pecan butter and stir until smooth.
Add coconut and mix to combine. Start with two cups and add more if needed, as the texture will depend on the size of the coconut flakes and there is a lot of variation among brands and some are drier than others. You want the finished mixture to be thick and somewhat crumbly, but scoopable.
Use a spoon to scoop the mixture onto a parchment paper or silicone sheet lined baking sheet in cookie-sized pieces.
Place cookies sheets in the freezer for 15 minutes until they have hardened. Store in an air-tight container in the freezer until ready to consume to maintain the texture.