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© 2020 by Inside Sprout

No-Bake Summer Cookies



As I am writing this a small summer storm is blowing through the city. It’s raining like crazy and I can count myself as one of the lucky ones that is sitting dry and cozy inside. I love to watch the storms and I know that they only take half an hour and they are gone again. A watery sun will appear and the world will warm itself up again. When these storms happen I open all the windows and let the wind cool down the overheated apartment I am living in.

I live for summer, I love sunshine, hiking and birds falling out of trees because the temperatures go higher and higher. But that also means I spend all my time outside. I will only be inside when I really have too, or when I find a nice place with air conditioning.


I guess you can say I am a lot more productive when it is cold outside, I bike faster, work harder and even cook more! This last one is pretty common, during the summer people bake less and less and eat ice cream, salads and fruit a lot more. It makes sense when you think about what the slight temperature rise the oven will do to your precious indoor climate. This is why we decided to create some no-bake cookies. An extra bonus for these cookies is that they are filled with good stuff. Instead of flour and sugar we used dates, almonds and maple syrup.


We also made a peach and chia jam to fill them. Which resulted in a sticky but very tasty cookie. The cookies are stored best in the freezer, especially with the summer temperatures! When you are hungry you can just pop one (or two) out and eat them straight away.


No Bake Summer Cookies

Peach jam*

2 donut peaches (without the pits) or regular peaches

1 tbsp chia seeds

1 tbsp lime juice

Start of by making the peach filling. Mash two donut peaches together with the lime juice and the chia seeds. Place the mixture in the fridge until it has a jam like consistency (2 to 3 hours).

* This jam can also be made with for example berries!

Cookies

10 juicy dates (without the pits)

2 handful almonds

5 tbsp shredded coconut

1 tbsp coconut oil

1 tbsp maple syrup

Place all the ingredients in a food processor and blend until it sticks together. Take all of the dough and knead it into a ball. Roll out the dough (we used baking paper so it wouldn’t stick on the surface). Line a tray or a plate with some non sticky paper (we used baking paper). Use a cookie cutter or a knife to create the shapes and place them separately on the tray of plate. Freeze the cookies for half an hour to let them harden (or until the jam is ready).

Take out the jam and the cookies. Put jam on a cookie and top with another one. Save the cookies in the freezer until you want to eat them.

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