Here’s a delicious no-bake vegan cookie recipe. The combination of coconut and orange jam is so refreshing that it screams SPRING.
Of course, you can use any jam you have at home, or if you want to make the recipe completely raw, use raw chia jam.
I used desiccated coconut and some dried coconut flakes that added a bit of crunchiness. I also added some tahini, but you can use any nut butter you have.
This recipe makes 6 cookies. I used silicone muffin molds to shape the cookies.
- ½ cup of desiccated coconut
- 3 tablespoons of dried coconut flakes
- 1-2 tablespoons of maple syrup
- 2 tablespoons of coconut oil
- 2 tablespoons of tahini or another nut butter
- About 3 tablespoons of jam
You don’t have to melt the coconut oil.
Mix all ingredients together except for the jam and the coconut flakes.
Keep about one tablespoon of the mixture and divide the rest between the muffin molds. Press the mixture onto the bottom of the molds, but leave a little hollow in the center. Fill the hollows with jam.
Then, mix the remainder of the crust mixture with the coconut flakes. Sprinkle it over the cups and press down a little if needed.
Refrigerate the cups for a few hours or overnight.
If you like the recipe, share it with your friends!