No-bake oatmeal cookies
portions
Ingredients
- 0.375 cups Crushed nuts.
- 2 cups Rolled oats
- 0.33 cups Honey
- 0.33 cups Chocolate chips
- 0.5 cups Nut butter
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 2 tbsp Flour or protein powder (optional)
- 0.25 cups Shredded coconut
Method
- Crush your glazed nuts by hand or in a blender, transfer into a mixing bowl.
- Add your oats, chocolate chips, dried cranberries, and cinnamon and mix together.
- Next, add your creamy nut butter. Stir again.
- Finally, Add in your vanilla extract and honey (or maple syrup), a little bit a time, mixing with a spoon between pours. Adjust the amount of honey you use depending batter’s thickness. You might need more or less.
- If batter is too sticky, add a few tbsp of flour or protein powder. Mix with spoon.
- Before rolling, chill the batter in the fridge for 20 minutes. That way, it’s easier to roll later.
- Roll into 1-1.5 inch balls and place on a cookie tray or plastic ware with parchment paper underneath.
- Roll the balls in shredded coconut to coat them
- Let them freeze for 20-30 minutes then transfer into a Ziploc bag. Keep in fridge or freezer for up to 6 weeks.
- If you want a thinner batter, blend the oats with the nuts in a food processor so it’s a chopped texture. Then you will probably need less honey/nut butter.
- Pro Tip: Add in your nut butter and honey a little bit at a time until you find the right consistency to roll into balls. Each batch will be different depending on how fine you blend the nuts and the type of nut butter you use. Pretty easy to adjust though.