No-bake cookies. They’re the perfect cookies for hot summer days and warm summer nights.
So when I heard that The Recipe Redux group was putting together small bite desserts for their 6th anniversary, I immediately new it was time to play around with some no-bake cookies. Mid-June and I’m well into my anti-oven season. Instead I’m looking for easy and flavorful options that won’t leave me sweating in the kitchen.
These particular no-bake cookies were inspired by the fresh blueberries I have been getting in the my CSA bag the last couple of weeks. I wanted something simple that would highlight the flavor of the fresh blueberries, without being overly sweet. The hint of lemon in the coconut cream is the perfect compliment to the slightly tart blueberries. Coconut flakes and almond meal add a nice bit of texture to the no-bake cookie, so you won’t even miss your oven!
Make these easy and bright cookies for your next summer gathering or sweet tooth.
- ⅔ c coconut flakes
- ⅔ c almond meal (ground almonds)
- 2 T coconut sugar
- 3 T coconut oil
- 1 t vanilla extract
- 2-4 T almond milk
- ½ c coconut cream
- 2 t lemon zest
- 1 T brown rice syrup (option: sub maple syrup)
- ⅓ c fresh blueberries
- Add the coconut flakes, almond meal, coconut sugar, coconut oil, vanilla extract and 2T almond milk to a food processor. Run the food processor until the ingredients come together and begin to form a dough. Add 1 additional tablespoon of almond milk to the dough at a time, as needed. The dough should come together but not be wet.
- Scoop out 1 T of dough and form it into a ball. Form 12 balls, then using your thumb make an impression in the middle. Place the no-bake thumbprint cookies in the freezer for at least 30 minutest to allow them to firm up.
- To make the coconut cream, use a hand or stand mixer with a whisk attachment. Beat the cream until fluffy. Gently fold in the brown rice syrup and the 1t lemon zest.
- Add one teaspoon of lemon coconut cream to each no-bake cookie and top with 3-4 fresh blueberries. Garnish with the remaining lemon zest. Store in the fridge until ready to serve.