Peanut Butter No-Bake Cookies
Prep time
Total time
Author: Gemma Stafford
Serves: 12
Ingredients
- 3 cups (9oz/255g)oat flour
- ½ teaspoon salt
- ¾ cup (6oz/170g) peanut butter
- 1 teaspoon vanilla extract
- ½ cup (50z/142g) honey
- ¾ cup (41/2oz/128g) chocolate, melted
Instructions
- Line a cookie sheet with parchment paper, set aside.
- In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
- Next add the oat flourand salt and mix until a sticky dough is formed.
- Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about ½ inch thick.
- Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
- Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
- Place in the fridge to set for 10-20 minutes while preparing the chocolate.
- In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1½ to 2 minutes.
- Once the cookies have set, dip ½ of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
- These can be kept covered and stored in the fridge for up to 10 days.
Notes
* If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough.
*How to make Oat Flour : https://www.biggerbolderbaking.com/make-oat-flour/
*How to make Oat Flour : https://www.biggerbolderbaking.com/make-oat-flour/
Nutrition Information
Serving size: 1 Calories: 302 Fat: 9 g Saturated fat: 3 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 44 g Sugar: 16 gSodium: 81 mg Fiber: 1 g Protein: 4 g Cholesterol: 2 mg
Chocolate No Bake Cookies
Author: Gemma StaffordPrep time
Total time
Serves: 12
Ingredients
- ¾ cup (71/2oz/213g) honey
- ¼ cup (2oz/57g) butter
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups (12oz/340g) shredded unsweetened coconut
- ⅔ cup (3oz/85g) cocoa powder
Instructions
- Line a baking tray with parchment paper, set aside.
- In a large microwave-safe bowl melt together the butter and honey, this should take roughly 1 minute.
- Stir in the vanilla then the coconut, and cocoa powder. Mix until evenly combined. The mixture will be pretty sticky.
- Using a cookie scoop or a tablespoon measure, scoop 2 tablespoons of the cookie mix and place on the lined baking tray.
- Using your fingertips, flatten the top of the cookies and shape into even rounds.
- Allow to set in the refrigerator or freezer for a minimum of 20 minutes or until firm. Enjoy!
- These cookies can be covered and stored in the fridge for up to 10 days.
Nutrition Information
Serving size: 1 Calories: 289 Fat: 22 g Saturated fat: 19 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 27 g Sugar: 19 g Sodium: 135 mg Fiber: 5 g Protein: 3 g Cholesterol: 10 mg
No-Bake Chocolate Chip Cookies
Prep time
Total time
Author: Gemma Stafford
Serves: 12
Ingredients
- 2 tablespoons (1oz/28g) butter
- 1 teaspoon vanilla extract
- ½ cup (30z/85g) brown sugar
- 3 tablespoons milk
- ½ teaspoon salt
- 1½ cup (41/2oz/128g)oat flour*
- ½ cup (30z/85g) chocolate chips
Instructions
- Line a cookie sheet with parchment paper, set aside.
- In a large bowl, melt together the butter and brown sugar. This should take roughly 1 minute.. Whisk together then add the milk and vanilla.
- Once the wet ingredients are combined add in theoat flour and salt, stirring until just incorporated. Once the dough has formed gently fold in the chocolate chips.
- Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of dough into your hand. Roll into a ball then place on the lined baking tray and press down into a ½ inch thick disc.
- Repeat the process until you've used all of the cookie dough. Top with additional chocolate chips if desired.
- Allow to set in the refrigerator for a minimum of 20 minutes. Enjoy!
- These cookies can be kept covered and stored in the fridge for up to 10 days.
Notes
* If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough.
*How to make Oaf Flour : https://www.biggerbolderbaking.com/make-oat-flour/
*How to make Oaf Flour : https://www.biggerbolderbaking.com/make-oat-flour/
Nutrition Information
Serving size: 1 Calories: 169 Fat: 6 g Saturated fat: 3 g Unsaturated fat: 1 g Trans fat: 0 Carbohydrates: 26 g Sugar: 15 gSodium: 20 mg Fiber: 2 g Protein: 3 g Cholesterol: 6 mg
