3-Ingredient No-Bake Almond Butter Breakfast Cookies | A Vegan, Dairy Free, + Gluten Free Recipe

Hey guys, it's Dani and a few weeks back I shared with you a three ingredient banana oatmeal cookie that you guys really loved. So I wanted to come back and give you another very simple three ingredient cookie idea. Allow me to introduce to you the three ingredient no bake almond butter and oatmeal cookie. Not only is this recipe three ingredients and no bake, but it is also gluten free, dairy free and vegan. So can I please get a big thumbs up for being a people pleaser and trying to pick a recipe that would make everybody happy. Thank you. So all you need for this recipe is one cup of almond butter, half a cup of real maple syrup and then two cups of good old fashioned rolled oats. And then I also have a roomed baking sheet that I've lined with a silpat mat all set up and ready to go. Now when you are choosing your almond butter, do make sure that you get one that is all natural. The only ingredients that you should see are almonds and then possibly some salt if you like your almond butter salted. But there really is no need to buy anything with extra oils or extra sugars. And do note that you could definitely make this recipe with peanut butter or cashew butter or sunflower seed butter. So use what you have or use what you love. So into a large bowl goes the nut butter and the maple syrup. I'm going to pop that into the microwave for 20-30 seconds just to lightly warm it up because this is going to make it a whole lot easier to mix. Then gently mix that together until they've been well incorporated and toss in your oats. And then just give that a mix until your oats are coated in the nut butter and the maple syrup. And if you are using a salt-free nut butter, you could also give this a little pinch of salt if ya fancy. Now technically if you wanted to add in any sterns, maybe a little shredded coconut, some mini chocolate chips, raisins, etc. now would be the time to do it. Next scoop a heaping tablespoon of the dough, pop that in your palms, gently roll it out and flatten it until it looks like a cookie. Because we're not baking them, they're not going to expand at all in the oven, so just get it to the shape and the size that you're looking for, place it on the rimmed baking sheet and repeat until you have 18 cookies. Pop this in the fridge for 20-30 minutes until the cookies have set up and then what I like to do is transfer them into an airtight container where they will probably last up to a week in the fridge and certainly more than that if you store them in the freezer. These cookies are a great grab-and-go breakfast, they're very kid-friendly so they're perfect for lunchboxes or as an after-school snack and they happen to be rather lovely in the late afternoon with a cup of coffee or tea. So make sure you give them a try and when you do, tag me on Instagram and Facebook so I can see all the deliciousness that you're whipping up in your very own kitchen. And if you haven't already, please take a moment and subscribe, like and share this video with anybody else you know who wants to make healthy eating easy. Thank you so much for watching, I'm Dani Spees, I will see you back here next time with some more clean and deliciousness. Cheers! Eating all the cookies. And you're just looking for the oats to all have a nice light coating of the honey. Again, give that a mix, ready? Again, give that a mix until your oats are coated with the almond butter and the honey and everything. In a circle. Okay, ready? Three, two. And then just give that a mix until your oats are coated in the...