Rolled Spelt Chocolate No Bake Cookies
Prep time: 
Total time: 
Serves: 17
  • ½ cup (4.5 oz) almond butter
  • 2 tbsp coconut oil
  • ¼ cup (2 oz) sugar
  • ½ cup (3.5 oz) dark chocolate chips
  • 1 tsp vanilla extract
  • A pinch of salt
  • 1½ cups (7 oz) rolled spelt flakes
  1. Line 17 paper liners, size 1.5'' (4 cm) on a tray and set aside.
  2. Add the almond butter and the coconut oil in a small pot over medium heat.
  3. Stir until smooth and then add in the sugar and stir until the sugar is completely dissolved and the mixture is about to boil.
  4. Remove from heat and add in the chocolate chips and stir constantly until all the chocolate is melted. Add in the vanilla and salt.
  5. Stir in the coconut and old rolled spelt flakes.
  6. Use an ice cream scoop to scoop out and tightly compress the mixture into small ball, this can be done with your hands if you don't have an ice cream scoop.
  7. Drop into the prepared muffin tin and place in the fridge for minimum of an hour or until the cookies have become solid.
  8. These are best stored in an airtight container in the fridge.
Recipe by Neta Cooks at