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NO BAKE COOKIES | healthy chocolate oatmeal breakfast cookie

NO BAKE COOKIES | healthy chocolate oatmeal breakfast cookie

These no-bake cookies are made healthier with natural peanut butter, coconut oil and naturally sweetened with maple syrup. Think of this recipe as a chocolate oatmeal breakfast cookie that is gluten-free, refined sugar-free and flourless.

Healthy no-bake cookies are the perfect quick treat to whip up when you don’t want to spend hours rolling dough and baking batch after batch of cookies. Just be sure to allow time for the cookies to chill in the fridge!

I love to add them to my holiday cookie trays, sometimes I even add red and green sprinkles on top to make the cookies look extra festive! They’re so easy to make that even my kids love to help.

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0:00 Intro
0:46 Prepping
0:54 Adding and Heating Ingredients
2:40 Forming Cookies
3:11 Storing Cookies
3:46 How to not overeat during the holidays

1/4 Sheet Pan:
Parchment Paper:
Cookie Scoop:
Cacoa Powder:
Storage Container:


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1/2 cup all natural peanut butter
1/4 cup coconut oil
1/4 cup maple syrup
1/4 tsp kosher salt
1 tsp vanilla extract
2 tbsp cacao powder
1 cup organic rolled oats
1/2 cup unsweetened shredded coconut

Line a rimmed baking sheet with parchment paper and set aside.

In a medium saucepan, combine peanut butter, coconut oil, cacoa powder and maple syrup. Heat over medium heat, stirring continuously until melted and well combined.

Stir in vanilla and salt before adding in rolled oats and shredded coconut, stir until everything is combined.

Scoop up a heaping tablespoon of dough and form into a disc-shaped cookie. Place onto the prepared baking sheet and repeat until you have worked through all the dough. You should end up with 12 cookies.

Chill in the fridge overnight or for a minimum of 8 hours (you are looking for the cookies to set up and harden).

Store in an airtight container in the fridge or freezer. Enjoy!

*If you don’t have cacao powder, you can swap in some cocoa powder.
**Maple syrup can easily be subbed with honey if you prefer. And if you want a lower sugar option, swap the maple syrup with monk fruit or stevia.
***Store the cookies in the fridge for up to 5 days or in the freezer for up to 5 months.

Serving: 1cookie | Calories: 168kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Sodium: 109mg | Potassium: 135mg | Fiber: 2g | Sugar: 7g | Calcium: 17mg | Iron: 1mg


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#nobakecookies #breakfastcookies #chocolateoatmealcookies

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