{no bake} Maple Almond Butter Cookies

I just love a deliciously sweet treat right after my lunch or dinner. But if I can be real with you…I’ve kinda taken my sweet treats to an unhealthy place lately.

Like…I may or may not have bought a giant bag of M&Ms at Target the other day.

In my defense…they were fall colored and I was in the spirit!!! 🙈

Regardless, I gotta reign it back in. So what better way than with a NO-BAKE-FALL-FLAVORED-TREAT?!?

{no bake} Maple Almond Butter Cookies


  • 3 1/2 tbsp coconut oil

  • 1/2 cup unsalted natural almond butter

  • 1/2 cup maple syrup

  • 1/2 tsp ground cinnamon

  • 1/8 tsp salt

  • 1 1/2 tsp vanilla extract

  • 1 packet Vanilla Shakeology

  • 1 1/2 cups rolled oats

  • 1/4 cup butterscotch chips


  1. In a medium pot, melt the coconut oil over low heat.

  2. Add the almond butter, maple syrup, cinnamon and salt and stir until well combined.

  3. Turn the heat up to medium and while stirring constantly, bring the mixture to a boil.

  4. Boil for 2 minutes, stirring constantly. The mixture should thicken a little. Don’t boil it longer than 2 minutes or it may separate.

  5. Remove from the heat and stir in the vanilla, Shakeology, and oats until well combined.

  6. Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper.

  7. Roll 1 inch sized balls and allow the cookies to come to room temperature.

  8. Roll the cookies in the butterscotch chips to finish.

  9. Refrigerate in an airtight container for about a week.


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