Healthier Chocolate No-Bake Cookies
This reinvented healthier no-bake cookies recipe is as delicious as the old-school original with coconut oil and no refined sugar.
Impossible to resist, these decadent little no-bake cookies are, unfortunately, completely banned from my home starting now. Um, actually, can I take that back? Starting tomorrow.
Despite being a bit healthier than the classic no-bake cookie that’s been around for decades, I’m pretty sure they still don’t justify eating the entire batch.
And I’m not kidding, I cannot stop snitching these things out of my refrigerator every time they somehow seem to appear again.
I brought a couple dozen of these delectable cookies when we spent several blissful days catching up with dear Minnesota friends last month. Devoured within hours.
I made some more when my dad came to visit a few weeks ago. Gone. Quickly.
My kids have also made them during long summer days when a quick, chocolatey cookie is in order.
Best decision ever (the cookies and delegating the making of to the kids).
Basically, we love, love, love these healthier no-bake cookies.
They are fast and easy, and they provide the perfect amount of sweetness when you just need a little something to finish off a meal or provide a mid-afternoon pick me up (or mid-morning for all I care; no judging here).
But be warned, if you take to them like I have, you might have to stop making them completely or else try to find your missing self-control ASAP.
I’ve included several notes in the recipe so be sure to read through those if you have lingering questions and as always, feel free to adapt and change as inspiration hits (at your own risk of course; don’t want anyone suing me over failed no-bake cookies).
After making the recipe millions of times, I’ve found I prefer to make the cookies and portion the dough into a mini muffin tin (lined with mini muffin cup papers).
It’s kind of like a miniature peanut butter cup with lots of other yummy goodness thrown in, and let me tell you, the bite-size form makes these healthier no-bake cookies absolutely impossible to resist.
One Year Ago: Good Morning Power Muffins {Full of Whole Grains and Superfoods!}
Two Years Ago: Salted Peanut Butter Cup Chocolate Chip Cookies
Three Years Ago: Cheesy Zucchini Rice
Healthier Chocolate No-Bake Cookies
Ingredients
- 1 cup (255 g) natural peanut or almond butter
- ½ cup coconut oil
- ½ cup (170 g) honey
- 2 teaspoons vanilla extract
- 1 cup (170 g) bittersweet chocolate chips
- 2 ½ cups (250 g) quick cooking or old-fashioned oats (see note)
- 3 tablespoons cocoa powder
- 1 cup coarsely chopped almonds, toasted is optional but awesome
Instructions
- In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined.
- Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
- Add the oats, cocoa powder and almonds and stir until well-combined.
- Drop by heaping spoonfuls (the medium cookie scoop works great) onto parchment-lined baking sheets. Refrigerate until set.
- The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.
Notes
Recommended Products
Recipe Source: adapted from a recipe my Aunt Jeanette sent to me by way of my cousin, Mel Y, who is famous for these cookies among our family
109 Comments on “Healthier Chocolate No-Bake Cookies”
I know honey is stickier, but could maple syrup or agave be substituted, in this recipe?
Thanks…
I think it probably could – maybe use slightly less?
Thank you so much for this recipe, my granny made these and I wanted a more natural version for my kids. A great way to get fiber in them
The best Chocolate no bake cookies! Love using the coconut oil, gives it the best chocolate coconut taste!! I keep mine in fridge the whole time in zip lock bag and I love it!
Wow! Fantastic cookie. This is my first time making no-bake cookies, and I will probably not ever try another recipe for it! What a masterpiece. In the words of a family member, it is a “wonderful, scrumptious treat that will make your taste buds smile, laugh, and jump for joy!”
I have a similar recipe I’ve been making for years with added goodies like unsweetened shredded coconut , chopped walnuts, and sunflower seeds. (I found the ‘chewy granola bars’ recipe from Laura Coppinger @Heavenly Homemakers and have tweaked it a little)
>> An essential snack or breakfast item for our family. They would definitely enjoy the full measure of chocolate chips!
Getting ready to make these a second time, super yummy. You are my most favorite food blog, thanks for sharing your talents.
Wow! This is the best no bake recipe! I can’t stop eating them lol. Thanks for making my life a little sweeter ❤
Yummy! These are even tastier than the originals. Did anyone ever notice that that original recipe hardly has any cocoa/chocolate in it???? If you have a chocolate craving that needs satisfied, make these.
This is the best tasting cookie I have ever tasted. The chocolate chips give it such a better flavor and it’s not too sweet like the others. Thanks this is a keeper
These are the best! I found this recipe years ago and it is still a favourite – thank you!
Made these and they taste great , BUT they are not healthy. With all that oil and nuts your looking at 400 calories a cookie!!!!!!
Wonderfully chocolatey and creamy. I used semisweet chips as they were what I had, and no almonds. Also, I did soak the oats in a bit of milk as someone in the comments recommended. Very, very good.
I made these but I used Schmuckers peanut butter instead of Jif. I think the flavor would of been better if I had. Next time I’ll use Jif.
Wish this came with nutrition facts since it is listed under low calorie no bake cookies
I added it up to be 6,400 calories for the batch. I made 16 cookies and ended up with 400 per cookie.
Please consider switching to Guittard baking chips. Guittard is the only readily available chocolate brand committed to sourcing slave-free chocolate.
Chocolate is more palatable when we know it’s production is slavery-free. ❤️
These were very delicious. I did add about a cup extra oatmeal and no nuts.
I just made these and they are delish. I used pecans rather than almonds. A really great recipe. Thank you!
Haven’t made this recipe just yet, but felt the need to comment that I can’t believe that the pastry-chef|nutritionist lady is complaining about your half-cup of honey, Mel. Traditional no-bake cookie recipes call for two cups of sugar (and milk, at least a half cup). Your recipe tips the balance towards fat a little more, but if I replace the honey with maple syrup, I can have a vegan recipe. Will make soon! Thank you!
I made these almost as written, as I did not have bittersweet choco. chips. They were amazing actually a little sweet with the semi-sweet chips.
I just made these for the first time and would make again.
I used jif natural crunchy peanut butter, old fashioned oats, almost a full cup of Ghirardelli bittersweet chips, and high quality cocoa powder. I omitted the almonds to cut down on calories—and they seemed unnecessary—but they’d work really well with the texture.
They smell delicious while preparing, and the warm batter is heavenly.
Once cool, the peanut butter flavor is present, but not as robust as expected. I might adjust the coconut oil to peanut butter ratio next time.
They’re very chocolatey, and very filling.
A new family favorite! When I took some to my parents, my dad loved them so much he started making them weekly!
Made this just now, and they’re very yummy. I screwed up on the sweetener front, however, and used Truvia in place of the honey…which was a biiig mistake since it didn’t dissolve in the fat (duh), so now every bite has that annoying crystalized crunch.
Apart from that, they’re really tasty, and I plan to make another batch this week, only using honey. Will also add a pinch of salt, since I felt that was needed, and would help the flavours pop a little more.
These cookies are UNREAL amazing! I would not have tried them if they weren’t in your favorite section and if it wasn’t for my MIL who doesn’t eat refined sugar, but BAM! These are good. I ran out of oats so I did 1.5 cups rolled oats and 1 cup flax meal and I loved the texture! I feel like they could sell these cookies at Magnolia Farms. That’s how good and classy they are.
These are fabulous with the dark chocolate cocoa powder!!
Oops! I forgot to ask, how many calories per cookie? Thank you
I’m also curious about calorie/nutrition info.
Thank you!
My husband who has to have his refined sugar and white flour loved them! He thought the almonds were different but he liked the change (omg!) My grandson who loves my cooking loved them! He loves almond butter over peanut any day! I haven’t made no bake cookies for close to 14 years. Thank you for sharing your recipes. I am disabled and don’t get to bake/cook often. Your recipe was easy to read, understand and use. I make my own oat “meal” so it was a lot like old fashioned oats so they were very chewy. I think next time I will add a little coconut milk to the honey warm the honey to just warm. Add water and quickly add the oats gently, cover let sit while I finish the recipe from start and then add the liquid mixture to the oats. The oats were dry and you either chewed forever or you swallow. You have to drink a lot of liquids with your cookie
What can I substitute for the coconut oil in this recipe that is non-dairy?
You could experiment with another type of oil or margarine maybe?
I’ve made these cookies several times and we’ve tried many different substitutes. Butter, semi-sweet instead of dark chocolate, corn syrup (no honey that day but NEEDED my chocolate pb fix) we’ve even used coconut or oats instead of almonds. One time I discovered in the middle of making them I had no cocoa so in went about a half cup more chocolate chips and those turned out well too. I can honestly say we prefer this recipe to the standard no bake cookies.
Edible cocoa butter, available on Amazon. It upped the chocolate taste/aroma and kept them firmer at room temperature.
This is my go-to no bake recipe. It is perfect as is but it’s also incredibly easy to change up (just slightly, like exchanging a portion of the almonds or oats with stuff like flax or chia seeds, or other nuts/seeds). This last time I made it without the chocolate chips (husband’s trying to stick to only natural sweeteners) and it was still so good! Obviously the chocolate was a little less intense but still a total winner of a recipe
These are so good! To be honest, I don’t follow the directions exactly; I put the oil, cocoa powder, chocolate, almonds peanut butter and honey in a pot and melt then add the oats and vanilla off the heat. I then spray a 9 x 13 pan/cookie sheet and put the mixture in there. This recipe is also delicious if you put some sea salt on the cookies/bars before you refrigerate.
I like doing them in bars because then I can cut into smaller or bigger chunks. I keep a container of them at work. I work retail so on those rough days I can run to the back and eat one and get back to work in a better mood!
Yummo!!
Was looking for a sweet treat I wouldn’t feel guilty about and came across your site and this recipe. These are delish! Thanks so much for sharing. 🙂
These are so great! I made them using crunchy almond butter and flakes coconut instead of almonds. Loved it!
I made this recipe this morning and it was so good. I used half honey and half coconut sugar, because I’ve had a bag of coconut sugar in my pantry for a while, but was afraid to use it, but the cookies turned out fantastic. My husband even liked them.
Thank you for the healthier version idea.
Love these! No sugary, gritty texture. Made them a few times now but this last time I used creamy no-stir peanut butter, stirred in unsalted roasted peanuts and cracked heath that u use in bars and cookies! Also, kicked up the cocoa flavor with espresso powder (2 tbls) to toss with dry ingredients!! And WOWOWOWOW delish guilty chocolate pleasure!!! Thanks for the recipe ♡
Oh my stars! These things are a dream! Ahhh! Cue the heavenly chorus of angels and let them sing!!! So I made these the 1st time right after you posted them and they were delicious! I’m allergic to tree nuts so I skipped the almonds (aka certain death) and just added extra oats and they were perfect!
Fast forward to about a month ago and we found out that my baby has a plethora of food allergies (no more gluten, dairy or eggs!) 🙁 and since he is nursing I have had to cut them out of my diet. So these have become my little moments of sanity for the last little while, and as an added bonus they are really hearty and satisfying with all the oats, PB and coconut oil and they help take the edge off being so hungry all the time. So long story short- thank you thank you thank you for sharing these as they are my saving grace as of late!
Oh, Leslee, you are amazing! You deserve a little sanity-saving treat. Good luck with all you are dealing with!
Made these for the second time, I ran out of almond butter so just used Kraft smooth PB. I used 1/3 cup of coconut oil and approx 1/3 cup of honey and no chocolate chips and they were still very sweet so I could probably cut back even more. Both times I added extra oats as it is pretty runny if I don’t. LOVE LOVE LOVE THESE COOKIES!
Was just wondering if the quality of these cookies holds up if frozen? I’m new to your blog, Mel, but well pleased with the couple of recipes I’ve tried. Thanks!
Hi Sara! These cookies do really well in the fridge, but I haven’t frozen them. My guess is they’d probably be fine, though. 🙂
I made these for our family Christmas get-together coming up Saturday, Dec. 16, and, yes, well … now I know why you haven’t frozen any! Maybe one or two will be left by Saturday–not sure. Five stars! Thank you again, Mel.
Just phenomonally delicious. So happy to have a healthier dairy-free version of these from my childhood. I made them without the almonds… will just have to make another batch with them!
These sound delicious!!! I do have one question though – is the cocoa powder necessary do you feel and if so, what does it add to the cookie?
It helps add a deeper chocolate flavor (and help bind the cookies together a bit more), but you could try leaving it out.
If I don’t have coconut oil, what could I replace it with?
Probably butter…that would be my first choice.
These are Amazing! I started licking the pot as I always do and then had to grab a whole cookie off the cookie sheet while it was still hot.
Thank you, Mel for this recipe! Looks like it was posted a while ago, nevertheless, I appreciate it! My husband (age 62, in good health) had a very unexpected heart attack 25 days ago. Now I am learning to navigate cooking again so I love finding recipes like this that are pretty heart healthy! (low sodium, low cholesterol, low fat) I did sub out the coconut oil with canola because it is healthier, but they taste great! Seriously, thank you… this has been a life-changing event and I am truly grateful to find a treat that he can enjoy!
Glad this recipe is helping, Sandy – and good luck to you and your husband. That sounds scary! I hope he is recovering well.
I’ve heard the opposite..that coconut oil is by far the healthiest option…and that canola oil IS NOT healthy. http://healthyeating.sfgate.com/coconut-oil-vs-canola-oil-4050.html
I read the article you posted Darla. Apparently you can’t read, or don’t know anything about saturated vs unsaturated fats. Your article defines canola oil as better in virtually every category.
Actually, Canola Oil is not healthy for you…it is really toxic…Google, it…Unrefined raw Coconut Oil is a much healthier choice, or Avocado Oil.
Super delish! Thanks for the updated recipe! Never liked the original way to sweet & gritty, yuck! I added about a 1/4 c ground flax . . . Even hubby loved them♡
Love seeing all the variations! I tried your recipe but used corn oil, almond butter and old fashioned oats. I was looking for a high protein snack for my hubby going through chemo, so I added a scoop and a half of vanilla flavored whey protein powder,tchopped almonds and a handful of flaked coconut.
Yummy! Can’t wait for him to try them tonight!
Great recipe. Much better texture than my recipe…creamier and silkier with the use of coconut oil and honey instead of butter and sugar.
Corrine: You can definitely cut back the honey serving if you want. 🙂 I did that with the batch I made last night and I completely omit the chocolate chips and they still turned out great and are quite sweet still. I also use natural crunchy peanut butter and chia seeds instead of almonds – you could even add flax or any other seeds really. I also put in coconut flakes in mine too SO GOOD!
is the honey essential ?
Thank you for the awesome recipe! The chopped almonds were my favorite part I think. The crunchy almonds kept me going back for another and another.
This is an AWESOME recipe! I am an Ultrafit follower and don’t do sugar, flour or dairy. I love a chocolate snack at night. This is perfect. I like the chocolate chips so prefer to keep them but would reduce the cocoa powder to a tablespoon (or even omit) next time. I left out the almonds as I didn’t want the extra calories. These will be made regularly in my house. Thank you for a great recipe!
Just made these and they are amazing! They harden quickly in the fridge too. Skipped the chocolate chips, you’re right as they are rich enough with the cocoa powder. The chopped almonds are a must! Finding it very difficult to not pop one in my mouth each time I open the fridge.
Hi Mel!
These look so fabulous! One very weird question: My husband and I are in the process of moving so are stuck in a hotel (with a kitchenette) until our new place is ready. Thus, do you know if I could melt the ingredients in a microwave vs doing it on the stovetop? I’ve made similar cookies before & I know I had to bring them to a boil for a couple of minutes in order for the cookies to set up properly. Any thoughts? Many thanks in advance!!
For sure! These don’t have to simmer or boil so you should be good to go!
My 2 year old and I made these while big brother was at preschool today. I wanted an easy cookie that she could help with and that wouldn’t make this 38.5 week pregnant mama too tired. This fit the bill. They are delicious too! However, any health benefits may have been negated when my daughter dumped in at least a cup of mini marshmallows. 🙂 Thanks Mel! (The marshmallows are actually a delicious addition.)
Hi! I’m wondering what can be substituted for coconut oil? Maybe grapeseed? I’ve developed an allergy to coconut oil. My son also breaks out from eating it! We are bummed. Any suggestions? When you use the coconut oil is it solid or liquid state? Here in Texas mine was always liquid unless I put it in the fridge. Thanks for help.
I scoop the coconut oil as a solid into the pot but since it melts, it doesn’t matter whether it’s a solid or liquid as long as it is measured correctly. Can you have butter? That’d be my first choice for a substitution.
These taste great!!! Super easy and quick to make.
I agree with the other comments about how amazing these are! Although I do beg to differ on the name. I do NOT think they are healthier. Regular no bake cookies are good and all, but I can usually get by eating a moderate amount. I can’t stop eating these! Which makes them much less healthy, by the way. I would consider changing the name to “Crack Cookies.” Seriously. They have supplanted chocolate chip cookies as public enemy number one. At least those I’m only tempted by fresh out of the oven (I can’t escape without 5-6 of those babies). These are available any blessed time of the day. Thank you and no thank you, Mel. Just kidding, I love you. 🙂
These are incredible. My colleague, after sneaking one whilst I was out of the office :), told me that she is “declaring them a new food group!” Thanks so much, Mel.
OMGeeeee!!!! Mel, I made these last night and pressed them into mini muffin tins to be sent off for lunches for Dave and Ryan. We loved these so much AND I cannot be trusted with these being in the fridge with me home alone all day! I seriously don’t want to tell you how many I’ve eaten today (it might be in the double digits, though). These are super similar to a recipe I have on my blog for Hazelnut Energy Bites. Next time, I might add some chia seeds and unsweetened coconut. Loved them and love you. You rock!
Love this, Sally – so happy you and your family enjoyed these. I agree, I can’t keep them around either, too dangerous!
Made these tonight. Yum! We all loved them. Thank you!
I don’t usually love no-bakes, but when it was 90 degrees here in MN earlier this week & I was craving something sweet, I knew there was no way I was turning on the oven. 🙂 These were GREAT! Truly. Peanut butter + chopped, salted peanuts for us. Melted in our mouths. Thank you!
Mel, I have made these several times, they are awesome!! I used homemade maple cinnamon almond butter and chopped almonds, but the last time I took my 9 year olds suggestion and added chopped pretzels instead of almonds. Salty/sweet, crunchy, yummy! Thanks for another wonderful recipe!
Oooh, I like the idea of adding pretzels! My kids aren’t big fans of nuts in things but I think they would love that!
These look delicious, but a a professional pastry chef and registeted dietician, I must point out that they are no “healthier” than any other no-bake cookie recipe. Honey is 55% fructose and is processed by the liver exactly as granulated sugar is. Honey is, despite the internet hype, no healthier than sugar, and for many people, dangerous. It should not be fed to children under one year of age or those with compromised immune systems because of its potential to harbor life-threatening illness-causing bacteria. Also, again contrary to internet food “experts”, nut butter is nut butter, no matter what type. The only thing that could make a difference there is how processed and how much added sugar and processed oils are included. Also, many oils like coconut, canola and other “healthier” oils are HIGHLY processed to become useable in cooking, and that brings with it another whole set of issues. Oats that are refined in any way (i.e. quick cook/instant) are also processed and not healthier simply because they come from a health food or “natural” food company or store. They’re still processed, and lose nutritional value because of that. In conclusion, your recipe looks great, but please do not label it as “healthier” because it’s really not.
These are terribly delicious! Glad they’re at least slightly healthy!
Also, I used 1 cup of regular oats in addition to the 1.5 cups of quick and it worked just fine. I have more regular oats than quick so that’s why I wanted to used at least part of those.
I’ve never made these before, and I have no idea why. They’re SO easy. I had everything on hand, and they are DELICIOUS. I’m terrified of baking because nothing ever seems to turn out for me, but I’ve been inspired to give baking another try with your recipes. 😀 Tomorrow…we try using the oven.
Made these and loved them! I hadn’t’ made no-bake cookies in years and these are definitely a winner! Loved the coconut oil and almond butter, I didn’t have almonds, so I subbed chopped pecans and added dried cranberries–yummy.
I made one batch with almond butter and almonds, and the two went together rather well, I thought, so I went all creative and made some with peanut butter and replaced the almonds with chopped peanuts, also very good 😉
Thanks a lot for a really great recipe!!
I made these with almond butter, chopped almonds and bittersweet chips (Canada: Bulk Barn – I splurged for the expensive ones but I’ll go with semi-sweet chips in future). Very good. They also got soft right out of the fridge. A+ – these were something special.
Mel just wanted to say, NO SUGAR, you are awesome! I lovelovelove this trend! Life is better with honey. These sound delicious AND legal.
I made these last night and they were so delicious. I did not add the nuts, but put in some dried cranberries and a small bit of unsweetened coconut. I did sub butter for the coconut oil and I only used half the amount. They came out just great. More like a candy than a cookie, but so yummy!!!
I have been a huge fan of these cookies for years! I never thought to replace the butter with the coconut oil! And adding the almonds – I’ve got to try that! I will be making these tonight!
I follow several cooking blogs but by far you are the best! I have two huge bookshelves full of cookbooks but I use your recipes at least several times a week. I hope you are making a nice income from this site – you really do a great job – so professional! Please keep the good stuff coming!
Made these last night – husband said they were addictive. A friend said they reminded her of lactation cookies?? I looked those up and they are full of butter, sugar and flour – crazy.
Oops I meant cocoa powder!
Can I omit the baking powder?
Thank you! I used old fashioned oats and added a little unsweetened coconut to raving approval from my children. You’re right, the chopped almonds really did add to this fabulous cookie. That it’s healthy and no bake (so hot here in DC) means we will be having these A LOT.
Oh Mel, you are my favorite! It’s kinda refreshing to know there’s someone else out there that can 1. polish off a whole batch of no-bakes and 2. admit to it. I love it! I can’t wait to try these babies, though I better have an excuse or someone to take them to, or this could be trouble. 🙂 I will definitely start using your insta hashtag, I am CONSTANTLY using your recipes, cause, well, they’re the best!
These look amazing. Can’t wait to try them. We are HUGE no-bake cookies fans at our house. Thanks Mel, you rock!!
thank u so very much for this recipe! my husband has been asking me to eliminate sugar, so thus I have a couple of large containers of honey in my pantry begging to be used.
I’m thrilled to have this recipe at my finger tips. thx, mel~
How in the 20 years I’ve been making these little beauties have I never tried almond butter! Hello genius idea! I love adding coconut or cinnamon is fantastic but almond? you’re brilliant! My mind is blown. I’m totally making these soon! Sounds so so good for one of my most favorite cookies ever. ill have to make a trip to the city to get almond butter at a decent price, my tiny town store is a rip off when it comes to stuff like that. Hmm..
Cinnamon almond or coconut cashew no bakes wrapped in a tiny mini muffin tin shape. Wowza talk about the perfect gift to wrap up adorable and give away. You just made me the most popular person ever!
P.s. That ebook was a total surprise that was so super cute. I loved it. I can’t believe how much work you put in for us all the time. I’m totally going to cook my way through the ebook. You’re amazing!
Thanks, Laurel – you are always the sweetest.
I think I will run across the street and talk to your Aunt Jeanette about these cookies today! thanks!
Hi Mel–these look delicious! Quick question–do you think I could sub the quick-cooking oats for regular old-fashioned oats?
I haven’t tried them with old-fashioned oats; not sure they’ll hold their shape too well. Report back if you try it!
I made them today with rolled-oats. Turned out great! YUM!
You just made my day! “No bakes” are my family’s favorite cookie. My 6 year-old daughter knows the recipe and can make them herself (with a little help). Can’t wait to try a new, healthier recipe.
I have been making “quickie candy” for years using basic peanut butter. I can’t wait to try this healthier recipe. I always have almond butter on hand but I’ve never used it in a recipe. Thanks again for sharing and making life easier for all of us!
These look really yummy! Going to rummage through my cupboard now to see if I can whip these together before the boys wake up!
Also, your cookbook is super cute! I love the formatting and how I now have all my fav recipes in one little place.
Thanks so much for keeping my family so well fed! 🙂
Have a great day!
Oh how I love you Mel!! Such amazing posts all the time and so fun to read!!! We are such no bake cookie fans and I can’t wait to try this version. Tell me please where to buy almond butter and what brand. I’m hoping Costco has it. I now wilingly travel the 45 mins to the closest one because they have what I need. It would also be great if I could get it from Amazon ❤️ Small town problems .
Hey Miss Helen – I usually pick up almond butter at Costco or Trader Joe’s (the Costco brand is a bit more oily/hard to stir than TJ’s but I still like it). I’m 100% sure you can get it on amazon too although I haven’t bought it there so I don’t know what brand to recommend but there are several with lots of positive reviews.
Thanks for your suggestions.. but because I am who I am, this presented more questions 🙂 In searching Amazon I find that the Trade Joe’s brand in available in salted crunchy and also unsalted creamy.. of course there are lots of other options too, but since you recommended that I’m leaning toward getting it. Which version of the almond butter will be best in this particular recipe and in anything else I decide to use it for… I totally always listen to your advice, because you never steer me wrong !! Thanks Mel and sorry to bug you again. 🙂
Hey Helen – go for the creamy for sure!