These are fudgy cookies ready in 15 minutes and full of nourishing ingredients to start the day. Plus, the is free, and .
No cookie ingredients
It takes just 10 minutes to make these and it’s the perfect to meal prep your vegan snacks or breakfast. First, you need to gather and measure all your ingredients.
Liquid ingredients
The 8 basics ingredients you need to start this no- cookies are:
- – you can also use a different in this like , or for a nut-free option. Another option is to use . In fact, contains less saturated fat and it will boost the healthy profile of these . Simply follow the manufacturer instructions to re-hydrate you , using water or . Then, add the mixture in the in same amount as . Finally, if you like your cookies crunchy, opt for . However, make sure that your jar is fresh and creamy and runny or the cookie will end up dry.
- – any other liquid sweeteners work including agave syrup, rice syrup or date syrup. Since the is vegan, we don’t recommend as an option. However, you could also use or in this but you will have to melt it in a saucepan with the and .
- – you can’t replace coconut in this as it is the key ingredients to get crunchy cookies after you refrigerate them. In fact, solidifies under 23°C and it’s what makes no- cookies harder than their baked counterpart. Note that refined has no coconut flavor compared to unrefined
Dry ingredients
- Instant oats– also known as are the best choice for this . In fact, are thicker and don’t make a soft, melt in your mouth cookie as instant oats would. Instant oats are very natural too, it is a precooked, dried, and slightly finer than rolled oats. Its thin texture makes tastier, less coarse, dry or dense. If you prefer to use , I would recommend you pulse them a few times in a food processor to get a finer texture.
- Salt
- Almonds – this is optional and can be replaced by many other ingredients like vegan (or chunks), chopped nuts like walnuts, pecan or even
How to make no bake oatmeal cookies?
Step 1: combine the liquid ingredients
The first step of this consists of combining with and fresh runny . It’s very important that you use with no added oil or added In fact, added oil will make the cookies softer and they won’t crunch. Also, added will make this too sweet and it won’t be a healthy with so much in it. If your jar has been opened for a while, it can be a bit hard and less oily. In order to easily combine all the liquid ingredients, you can stir them in a small saucepan under medium heat or microwave the bowl for 20 seconds. The heat will help the dissolve with the melted and creating a shiny paste.
Step 2: stir in the dry ingredients
Add all the dry ingredients into the previous mixture and stir with a spoon until it forms a consistent cookie batter. The batter will be sticky and that’s normal.
Step 3: shape the cookies
First, choose a tool like a standard measuring tablespoon or an ice cream scoop maker. Next, oil slightly the inside of the tool to prevent the cookie batter from sticking to it. Then, scoop the and place each ball on a plate covered with parchment paper. Repeat these steps until no more cookie batter is left. You should form 16 cookie balls. Finally, oil your fingers and press each ball into a thick cookie.
Step 4: set in the freezer
There are two options to set no- cookies. First, you can pop the plate with your no- cookies in the freezer for 10 minutes. This is the fastest option to set the cookies and get a nice crunchy cookie to enjoy straight away. Next, if you have time or don’t have a freezer, pop the plate in the fridge for 1 hour or overnight.
How to store ?
There are two options here. First, you can store these in the fridge, preferably in a sealed container to keep them fresh and moist. The no- cookies last up to 1 week in the fridge, then the texture gets moist but they will still be delicious. Second option is to freeze the cookie in a sealed box or silicon bags. They will defrost in 1 hour at room temperature on the counter top.
add-ons
Here are some ideas to add on your no- and make them even more delicious!
- – for a boost of plant-based protein and healthy fats
- – melt some and add a on top of your cookies, just before you refrigerate them. The will harden in the fridge and add a delicious crunchy texture to these .
- – replace the almonds in the by coconut
How to serve your no- cookies
An is a delicious breakfast or snack. Since this no- are vegan the best way to serve them is with:
- a glass of nut free milk – , coconut milk or soy milk
- a protein shake – the healthy slow carbs from these free cookies will compliment well the nutrient of the . It will result in a perfectly balanced vegan breakfast. And, if you are a lover, why not using in your shake? is vegan and marries very well with cookies.
More no
I love healthy and bars for breakfast because they are easy, healthy and perfect for busy mornings. Below I listed my favorite and cookies that you may want to try too!
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Did you make this yet? Share a picture with me on Instagram. I love to see your creations.
Your friend, Carine
Healthy no bake peanut butter oatmeal cookies
Ingredients
Liquid ingredients
- 1/2 cup Peanut butter
- 1/4 cup Maple syrup - natural, creamy, fresh jar
- 1/4 cup Coconut oil - , melted (measure melted!)
- 1 teaspoon Vanilla
Dry ingredients
- 3 tablespoon Unsweetened cocoa powder
- 1 cup Quick oats - also called instant oats *
- 1/4 teaspoon Salt
- 1/4 cup Almonds - , chopped
Instructions
- In a medium size mixing bowl, add fresh creamy peanut butter, maple syrup, melted coconut oil and vanilla extract.
- Sir to combine the liquid ingredients together until it form a creamy, shiny peanut butter paste, with no lumps. If your peanut butter is not fresh, it may be difficult to stir ingredients together. You can place your mixing bowl 20 seconds in the microwave, then stir. The heat will help the peanut butter soften and combine easily to the other ingredients. You can also bring the ingredients in a saucepan under low heat, stir constantly and remove from heat when combined.
- In the previous bowl stir in instant oats, unsweetened cocoa powder, chopped almonds and salt. Combine until all the ingredients are coming together and form a chocolate sticky dough.
- Grease a measuring tablespoon and you hands with a small amount of coconut oil to avoid the raw cookie dough to stick to your tools/hands.
- Scoop batter from the bowl using the tablespoon then slightly roll dough in your hands to form a ball.
- Place ball on a plate covered with parchment paper and press the top of the ball to shape the oatmeal chocolate cookie
- Repeat these steps until no more cookie dough is left.
- Freeze the cookies for 10 minutes to set or refrigerate for 1 hour.
- You can decorate the cookies with melted chocolate on top or keep them raw.
Storage
- Store up to 7 days in a sealed box in the fridge. After that time the no bake cookies are still tasty but get sticky as some moisture goes in.
- Freeze in airtight box or silicon bags and defrost 1 hour before eating, on a plate, at room temperature on your countertop.
Notes
- Rolled oats make the cookie dry, if you want to use rolled oats bring it to a food processor and pulse few times to get a thinner texture.
Nutrition
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