These healthy cookies pack all the flavor of a decadent tiramisu for a fraction of the fat, sugar and calories. They’re small enough so that they won’t ruin your appetite, easy enough for anyone to make and fast enough for even the busiest people to throw together for a sweet treat that won’t ruin your healthy lifestyle.
Better still because these cookies are no-bake, you don’t need to hang around waiting for the oven to warm up and then spend even more time staring through the oven window waiting for your cookies to bake. After you whip up the dough, all you need to do is chill it for a little while in the fridge (this is an important step or your cookies won’t have the right texture), then use it to form cookies and enjoy them.
Although these no-bake tiramisu cookies don’t actually have the same texture as tiramisu, you could argue that they’re texture is even better. The almond butter not only creates a rich flavor, but also makes the cookies wonderfully dense and fudge-like. Honestly – these cookies taste so fabulous that you’ll never believe they’re good for you.
This recipe makes 8 medium-sized cookies, but you can easily decrease or increase the ingredients to make as few or as many cookies as you like. These cookies store incredibly well, but because they contain nut butter and they’re no-bake, they need to be kept cool, you can’t keep them at room temperature or they’ll go off quickly. To store these cookies, place them inside a sealed plastic container or Ziploc bag and store them in the fridge for up to five days or in the freezer for up to six months.
1 cup oats
1 tablespoon cocoa powder
1 tablespoon ground coffee
1 tablespoon brown sugar
¼ cup almond milk
2 tablespoons almond butter
1. Place the oats into a blender and blend for around 1 minute, until the oats have broken down into a fine powder. Pour the oat powder into a small bowl.
2. Stir the cocoa powder, ground coffee and brown sugar into the oat powder until everything is completely mixed up.
3. Add the almond milk and butter into the bowl and beat all the ingredients together until you’ve got a strong dough.
4. Cover the bowl and place in the fridge for around 30 minutes, to allow the dough to set. If you don’t do this, the dough will be too sticky to make into cookies.
5. After 30 minutes, remove the dough from the fridge and divide into 8 equal-sized balls. Each ball should be around 2 tablespoons in size.
6. Flatten out each dough ball into a cookie shape and use the handle end of a knife or fork to create two decorative marks on each cookie before eating or storing.