Chocolate Almond No-Bake Cookies
1/2 cup nondairy milk
1/4 cup cooking oil (can use a little less if your almond butter is really oily)
1 3/4 cups raw sugar
1 tablespoon maple syrup
4 tablespoons baking cocoa
1/2 cup almond butter
1 teaspoon almond extract
3 cups oats
1. Mix the milk, oil, sugar, maple syrup, and cocoa together in a saucepan. The consistency of the mixture should be grainy and a little dense. The consistency will change to liquid as the sugar dissolves.
2. Heat on low until the mixture comes to a soft rolling boil. Let boil gently for at least 3 minutes. Stir periodically to keep chocolate form burning. Add the almond butter and stir until it dissolves into the mixture. Add the almond extract.
3. Turn off the heat and add the oats. Fold oats into the chocolate mixture until all the oats are covered. The mixture should not be runny. If runny, you need to add more oats. Drop spoonfuls onto a cookie tray/wax paper/tin foil and let cool to room temperature. If you're in a hurry, you can pop into the fridge to cool.
NOTE: These super-sweet cookies are for the true sweets lover. If you prefer a less sugary cookie, feel free to cut back a little on the sugar and/or maple syrup. I'm sure you could use agave with similar results. Additionally, nut butters can be very oily. If your almond butter is very oily, you may want to use less oil initially.
Source of recipe: I was making no-bake cookies for a potluck party and realized I was out of peanut butter. I substituted almond butter and got inspired to keep playing around with the ingredients. Yum!