Have you noticed how one glimpse over a batch of messy cookies cooling on a tray can tug at your heartstrings?
Pack them with heart-healthy ingredients and you’ve also hidden some extra protein and fibre.
Imagine the smooth smell of chocolate and orange zest.
The healthy texture of oats, coconut, and chopped almonds.
Such a perfect, delicious balance.
But these come with a warning: if you’re tempted to do a test-taste while they’re cooling, there’s no going back.
It’s hard to put a nibbled delicious cookie back on the tray.
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When I read a version of this no-bake version from my local supermarket, even without a photo, the ingredients had ‘yum’ and ‘fun’ written all over them.
With a few extra tweaks and several attempts, I’m loving this quick and easy original recipe so much, I’m sharing it with you.
Here’s what you’ll need:
~ one small 8″ frypan
~ one large bowl
~ Spatula for mixing and scraping
~ Wooden spoon
~ Measuring cups
~ Measuring spoons
~ Baking tray
~ Oven mitts
~ Parchment paper
~ Cooling tray
In one large mixing bowl add:
1 and 1/3 cup quick oats
2/3 cup roughly chopped raw almonds
1/3 cup unsweetened coconut
1/3 cup hemp seeds
1/3 cup cacao nibs
1/3 cup chocolate chips
2 Tbsp cocoa powder
1 tsp cinnamon
1/2 tsp sea salt
1 orange zested
Add all ten ingredients into a large bowl and stir until everything is well mixed.
In one small 8″ frypan warm:
1/2 cup almond butter
1/4 cup honey (1/3 cup if you prefer less-sweet cookies)
1/4 cup coconut oil
1 tsp vanilla essence
Add these four ingredients to a small 8″ fry pan and gently warm.
Then stir until the almond nut butter blends in with the honey, coconut oil, and vanilla essence.
When the wet ingredients are well mixed, add them to the dry ingredients.
Stir until the oats look dark and moist.
This last secret ingredient holds your cookies together:
1/2 cup egg whites
Add the egg white and stir until your cookie mixture forms a large ball. (See photo below)
You may need an extra 1/3 cup of egg white if you used less honey.
Line your baking tray with parchment paper and with a tablespoon, drop spoonfuls of cookie mixture on top.
Lightly press and push each into a rough cookie cluster shape.
~ chocolate eggs or,
~ dark chocolate coated almonds
If you like, now’s the time to add an extra chocolate treat for that nest-look.
Bake at 375 degrees C for 10 – 12 minutes.
Allow cookies to cool on a tray before storing in an airtight container.
Try serving them on a platter with a handful of raw almonds and a sprinkle of cacao nibs!
What I used to make these cookie clusters.
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Chocolatey-Coconut Cluster Cookies
- 1 1/3 cup quick oats
- 2/3 cup almonds roughly chopped
- 1/3 cup coconut unsweetened
- 1/3 cup hemp seeds
- 1/3 cup chocolate chips dark
- 2 tbsp cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 orange zested
- 1/2 cup almond butter
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 tsp vanilla essence
- 1/2 cup egg whites
- In a large mixing bowl, add the first ten ingredients and stir until well mixed.
- In a small fry pan, add the next four ingredients and gently warm, stirring until blended.
- Add wet ingredients to the mixing bowl and stir until the oats look moist.
- Add the egg white and stir until your cookie mixture forms a large ball.
- Line your baking tray with parchment paper and with a tablespoon, drop spoonfuls of cookie mixture on top.Lightly press and push each one into a rough cookie shape.
- Optional: add small coloured chocolate eggs for that nest-look.
- Bake at 375 degrees C for 10 - 12 minutes.
- Cool for 20 minutes and store in an airtight container for up to one week.
- Try serving on a platter with nuts and cacao nibs!
Yum! I can’t wait to make these! Thank you!!
These look so yummy and are just right for spring. What a colorful, clever idea to add the bird’s egg candy! Instant elevation to a real eye-catcher. Thanks for sharing.
And I can’t wait to see what you think, Anna. I hope they’re just as delicious for you.
Aren’t they just so cute! And it’s impossible to only eat one when you know what goodness is inside them.