These Healthy No-Bake Oatmeal Cookies are a great vegan breakfast cookie recipe with a combo of peanut butter, oatmeal, and cocoa.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-no-bake-oatmeal-cookies/ or scan the QR code here ➡️
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 a cookie dough forms.
Scoop some 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 cookies.
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 in the fridge in a sealed box for up to 7 days. After that time, the no-bake cookies are still tasty but get sticky as moisture evaporates.
Freeze in an airtight box or silicone bags and defrost 1 hour before eating on a plate at room temperature on your countertop.
Notes
Note 1: 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.