Healthy no-bake peanut butter oatmeal cookies
These are fudgy cookies ready in 15 minutes and full of nourishing ingredients to start the day. Plus, the is free and .
No-bake 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 basic ingredients you need to start this no- cookies are:
- – you can also use a different type of 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 . Follow the manufacturer’s instructions to re-hydrate your using water or . Then, add the mixture to the in the 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 and .
- – you can’t replace coconut in this as it is the key ingredient 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 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?
Watch my web story: making no-bake oatmeal cookies to learn how to make them, or follow the steps in the recipe card below!
Step 1: combine the liquid ingredients
The first step of this consists of combining with and fresh runny . You must use with no added oil or added
In fact, added oil will make the cookies softer, and they won’t crunch. Also, added would make this too sweet, and it wouldn’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. 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 thick 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 no-bake 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.
The 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 countertop.
add-ons
Here are some ideas to add to 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 with coconut.
How to serve your no- cookies
An is a delicious breakfast or snack. Since these 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 complement 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-bake
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!
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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
- 2 tablespoons Unsweetened cocoa powder
- 1 cup Quick cooking oats - also called instant oats *
- 1/4 teaspoon Salt
Optional
- 1/4 cup Finely chopped almonds
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- In a medium-size saucepan, add fresh creamy peanut butter, maple syrup, melted coconut oil, and vanilla extract.
- Heat under medium heat, stirring constantly to combine and form a consistent mixture.
- Remove from heat and stir in cocoa powder, quick-cooking oats, and chopped almonds - if used. Stir until fully combined and cookie dough form.
- Scoop batter with a tablespoon, then transfer it onto the prepared cookie sheet. Press the top of the cookie with the back of a spoon to gently flatten and shape the oatmeal chocolate cookie.
- Repeat these steps until no more cookie dough is left.
- Freeze the cookie sheet for 10 minutes to set the cookies, then refrigerate the cookies in an airtight container.
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 an airtight box or silicone 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 them to a food processor and pulse a few times to get a thinner texture.
Nutrition
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