I have a handful of routine no-bake cookie and energy bar formulas I frequently use to make tasty (and still nutritious) treats and snacks. In the winter, I often make a gingerbread variation. Or for routine mid-afternoon snacks, I’ll make a date / hemp protein / apricot / nut or seed energy bar variation.
A couple years ago, I taught a cook-along class with my local Oregon Oiselle running group, and we made one of the recipe variations of these no-bake cookies as a dessert. A couple weeks later while on a run, one of the attendees mentioned she’d adapted the recipe just slightly to make it even easier to whip together, and she was using it for long run and ultra training fuel.
With the combination of milled oats and ground nuts, coconut oil, and a quickly absorbing sugar source (honey or maple syrup), these will indeed make a good fuel option for longer (slower) runs or cycling rides, where the digestive system can take its time a bit and handle a little more complex carbohydrates and fats as fuel.
And I’m all for taking a recipe and making it your own.
I give a variation to make these sort of like no-bake truffles that are coated in a dark chocolate shell, but realistically, I almost never do that. I don’t tend to be a big chocolate person (I do like chocolate! I just rarely crave it or set out to make chocolate infused foods.) But if that sounds good to you, the chocolate / coconut flavor pairing is generally a good one.
Hope you enjoy – as a dessert, a post-workout quick fuel, afternoon snack, or training fuel – or whatever way works for you!
Coconut Macaroon No-Bake Cookies
Nothing like a traditional macaroon but rich in coconut and almond flavor, these are tasty little bites to have as a quick snack or end of day dessert – or training fuel for longer, lower intensity (easy day) efforts.
Prep: 10-15 minutes | Makes: 6-7
½ cup + 2 Tbs. / 70 grams rolled oats
¼ cup / 28 grams almond flour
¼ cup / 20 grams unsweetened coconut flakes
⅛ tsp. salt
2 Tbs. / 32 grams raw coconut butter
½ Tbs. / 7 grams coconut oil
2 ½ Tbs. / 50 grams maple syrup or honey
¼ tsp. vanilla extract
Optional: melted dark chocolate
- In a food processor, combine the oats until broken down in a rough flour-like consistency. Then add the remaining ingredients and process until everything comes together.
- Scoop out heaping tablespoons of the dough and roll into balls in using your palms until they are firm and won’t fall apart when you pick them up. Put them on a plate or in a storage container.
- Store in the fridge for up to 1 week. They will last longer, but won’t taste as fresh. Allow them to come to room temperature before enjoying.
Note: if you’d like a slightly more decadent dessert, melt a small amount of chocolate in a double boiler and dip each cookie into the chocolate. Set in the fridge to firm up.