No-Bake Peanut Butter Oatmeal Flaxseed Cookies
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 189, total fat 13 G., saturated fats 6 G., proteins 5 G., carbohydrates 15 G., fiber 3 G., cholesterol 0 mg, sodium 70 mg, sugar 10 G.
Calories 189, total fat 13 G., saturated fats 6 G., proteins 5 G., carbohydrates 15 G., fiber 3 G., cholesterol 0 mg, sodium 70 mg, sugar 10 G.
These deliciously crispy no-bake cookies are made with coconut oil, peanut butter, and honey. Cocoa powder adds a rich chocolate flavor, while oats, light raisins, and flax seeds add a healthy touch. You can substitute chia seeds or wheat germ for the flax seeds—either option is incredibly healthy. These cookies also contain healthy vegetable fat. Serve very chilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups honey
- 1/4 tbsp. coconut oil
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 0.5 cup crunchy peanut butter
- 3/4 cup rolled oats
- 1/3 cup golden raisins
- 1 cup unsweetened coconut flakes
- 2 tablespoons flax seeds, wheat germ, or chia seeds
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Recipes with similar ingredients: Peanut butter, rolled oats, coconut flakes, raisin, cocoa, coconut oil, wheat germ, chia seeds, flax-seed, honey
Cooking the dish according to the recipe:
- In a medium saucepan, combine the honey, coconut oil, cocoa powder, and salt. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2-3 minutes.
- Add the peanut butter and stir until completely melted, another 2 minutes. You can also use regular peanut butter, but it must be emulsified.Turn off the heat and stir in the oats. Cover for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup coconut, and flaxseeds, wheat germ, or chia seeds.
- Scoop the mixture with a tablespoon and smooth the surface. Sprinkle with a small amount of the remaining coconut and lightly press it into the cookies. Using a spatula, transfer the cookies, coconut-side down, to a parchment-lined baking sheet. The mixture will be slightly soft and sticky. Lightly smooth the cookies with a spatula or your fingers. Repeat with the remaining mixture to make about 20 cookies.
- Place the cookies on the baking sheet in the refrigerator for at least 30 minutes until completely set. Serve chilled.
Note
Before adding flax seeds to cookies, taste them. They are perishable, and if they're past their expiration date, you could ruin the cookies..
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