Easy pantry-made almond butter no-bake muesli cookies are chewy and delicious. Gluten-free and vegan versions of this simple recipe are easy.
INGREDIENT
– 1 cup creamy almond butter well-stirred*– ½ cup pure maple syrup**– ½ cup coconut oil or butter***– 2 tsp pure vanilla extract optional– 2 ½ cups rolled oats– ½ tsp sea salt to taste
INSTRUCTIONS
The cookies should be put in the fridge for an hour or until they set, or they should be frozen for 15 minutes or until they are solid.
Step 1
You can serve the cookies after they have set. When the cookies are cool enough to handle.
Step 2
You can store them at room temperature as long as your home isn't too warm. If your house stays mostly cool, I suggest putting them in the fridge.