Sprouted No-Bake Cookies

by | Jul 12, 2016

These are my ultimate cookie. It’s just about an every day occurrence that I throw them together while making dinner. They’re SO GOOD! Quick to throw together. No baking. Easy to change up the flavor. That means that they’re in my mouth in a very short period of time and never get boring!

My advice: make more than you think you’ll eat. These go fast!

In this particular batch I threw in what is called Dukkah, an Egyptian spice blend that was amazing! Someone shared some me to try, and let me tell you, it’s pretty incredible stuff. This particular blend had ground almonds, sesame seeds, fennel, cumin and a few other spices. A very unique combination of flavors I had never tried before, and needless to say I used it up pretty quickly…


Sprouted No-Bake Cookies
Author: Noelle Parton
  • Coconut flour
  • Sprouted buckwheat and/or soaked oats dehydrated or dried on a low-temp oven
  • Coconut oil
  • Date paste
  • Chia and/or ground flax seed
  • Pink Himalayan sea salt
  • There are so many fun additions you can throw in to mix it up: cocao powder and cocao nibs for chocolate; cinnamon ginger, clove and molasses; lemon and poppy seed; cinnamon and raisins; etc. Have fun experimenting!
  • Coconut butter to top optional
  1. Coconut flour and sprouted buckwheat are the bulk of these cookies, so start by adding about equal parts of each to a bowl.
  2. Add the rest of your dry ingredients: a few shakes of your seeds, the flavor add-ins you're using, and a sprinkle of salt.
  3. For your wet ingredients, mix in a heaping spoonful of coconut oil, a splash or two of water, and then slowly add your date paste until the dry ingredients are covered well.
  4. Begin grinding up with your stick blender until you've reached your desired consistency, either on the chunky or smooth side. You want the dough to easily bind together and form a ball.
  5. If it is too dry and difficult to blend: first add extra water.
  6. If it is still too dry: add extra date paste.
  7. If it is too loose and wet: slowly add in extra coconut flour until it begins to bind together.
  8. Taste. Is it sweet enough? Is there enough of your spice or add-in? Adjust to your taste.
  9. If you still have some dough remaining in the bowl and haven't eaten it all (hehe), form into balls however big or small you want your cookies to be and then flatten them out on the sheet. Spread on some coconut butter or other topping that you choose, or go without. Stick in the freezer to chill.
  10. Enjoy. Have fun experimenting with the base and different flavor combinations. These are pretty difficult to mess up, and come together in 10 minutes once you get the hang of it.
Recipe Notes

You'll need a stick blender (I've tried just about every other blending method, and this is by far the quickest and least messy...) and a cookie sheet with a silicone mat or parchment paper.


*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.


May you walk into the abundance God has for you,

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Hi there!


I’m Noelle, creator of Simply to Thrive. A place all about getting back to the basics – simplifying all facets of wellness to empower you to live an abundant life through whole, plant-based eating and an intentional lifestyle.

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