These “cookies,” or energy balls as I call them, are super quick to make with no oven or food processor involved and a slew of beneficial ingredients such as Flaxseed, Almond butter and Coconut oil in every bite.
Thanks Natural Life Rox for the recipe! What I like to do with this simple recipe is to add a powerful component: Copaiba oil. Great for the whole family : boosting breastmilk production for mama, help soothe a teething toddler, and has calming properties for the nervous system. Plus, there are NO unpronounceable, unnatural ingredients in them like those in store-bought cookies or even some energy bars! These no-bake babies make a great healthy snack for in between meals or a light dessert to help sedate your sweet tooth!
2.5 cups gluten-free quick oats
1 cup unsweetened, flaked coconut
2/3 cup honey
1/2 coconut oil
1 cup almond butter
1 tbsp whole flaxseeds
2 tsp vanilla extract
6 tbsp dark cocoa powder
pink Himalayan sea salt and/or coconut sugar to sprinkle on top (optional)
3-6 drops Copaiba
Line two baking sheets with parchment paper and set aside
In a large bowl, mix the oats and coconut flakes well and set aside.
In a medium pot over medium heat, combine the honey, coconut oil, and almond butter and stir continuously until the mixture is melted and mixed evenly.
Let set for 5 minutes off of heat. After letting it cool add 3-6 drops doterra copaiba oil.
Remove from heat and add the oats and coconut flakes, stirring continuously. Add the flaxseeds, vanilla extract and cocoa powder and continue stirring until mixture becomes thick.
Drop heaping tablespoons of the mixture onto the cookie sheets. Lightly sprinkle coconut sugar and sea salt on top of each cookie.
Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve.
Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer for up to 3 months (if you can manage it!)