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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Chapters:
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
INGREDIENTS & PRODUCTS USED + MENTIONED:
1/4 Sheet Pan:
Parchment Paper:
Cookie Scoop:
Cacoa Powder:
Storage Container:
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NO BAKE COOKIES RECIPE
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
INSTRUCTIONS
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!
NOTES
*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.
NUTRITION
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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Maple Oatmeal Cookies | RECIPE
MAPLE OATMEAL COOKIES
FULL RECIPE & METHOD:
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Crispy Maple Oatmeal Cookies - Everyday Food with Sarah Carey
A family friend of a colleague shared this simple recipe for her crispy, chewy oatmeal cookies and claims they are the only cookie she ever makes. I don't know if I want to limit myself to one kind of cookie, but these certainly are a new fave.
(Recipe):
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Maple Oatmeal Cookies - Everyday Food with Sarah Carey
Maple oat flour chocolate chip cookies (soft & chewy) - Cooking video
These maple oat flour chocolate chip cookies are soft, chewy and dangerously good.
This recipe came about after buying maple flakes for a doughnut recipe and not knowing what to do with the leftovers. That combined with the fact that all I had was oat flour instead of the gluten-free flour blend I normally use in my baking. And I thought, maple and oat would taste good together right?… Yes. Yes they do. Oh and wait, I’ll probably need chocolate chips in that too!
Get the full recipe and instructions at or read on...
INGREDIENTS
2 cups oat flour
3/4 cup maple flakes (or maple sugar, brown sugar or cane sugar)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup melted coconut oil (or vegan butter)
1 1/2 tsp vanilla extract
2 eggs (or egg substitutes)
1/3 cup dairy free chocolate chips
INSTRUCTIONS
Preheat your oven to 350 Fahrenheit.
Mix all of your dry ingredients together in a stand mixer or large bowl.
Add all of your wet ingredients and mix thoroughly.
Finally, add your chocolate chips and stir until they are evenly mixed in.
Line a baking sheet with parchment paper.
Form your dough into 12 small balls and place evenly on the parchment lined baking sheet. Using your hand or a spoon/fork, press down slightly on each cookie to flatten it out a bit.
Bake your cookies at 350°F for 12 to 15 minutes, starting to check after 10. Your cookies will still appear a bit soft when you take them out, but will harden up once cooled.
Keep these cookies in the fridge for up to one week, or in the freezer for longer.
PRO TIPS FOR THIS RECIPE
Make sure you melt the coconut oil
For this recipe, it is super important that you melt the coconut oil (or butter) before adding it to your mixer. Otherwise, it can be hard to break down/mix in and it will change the consistency of the dough and make it more dry and crumbly.
Don’t overcook these cookies
The trick to a soft and chewy cookie is to not overcook them. Take them out when they start browning around the edges, even if they still appear a bit soft. They will firm up once cooled, but will still be soft and chewy. If you cook your cookies too long, they get hard and crumbly once cooled.
DIETARY MODIFICATIONS
Make this recipe vegan: Omit the egg and replace it with an egg substitute such as chia, flax or gelatin eggs.
Make this recipe lower sugar: instead of using maple flakes or sugar for this recipe, swap it out for a lower calorie/carb sweetener such as Swerve.
SUBSTITUTIONS & VARIATIONS
Oat flour substitutions: In this recipe I call for all oat flour, but you can split it between oat flour and rolled oats. For example, use 1 cup oat flour and 1 cup rolled oats.
Maple flakes substitutions: If you aren’t able to find maple flakes (I used the Rogers brand maple flakes), swap it out for granulated maple sugar or regular cane/brown sugar. I wouldn’t recommend swapping the maple flakes out for liquid maple syrup because that will change the wet to dry ingredient ratio and the recipe will not turn out as intended.
Coconut oil substitutions: Instead of using coconut oil, you can also use vegan butter, regular butter or any other cooking oil of choice. If you use coconut oil or butter, be sure to melt it for making this recipe.
Vanilla extract substitutions: Instead of liquid vanilla extract, you can also use vanilla bean paste or powdered vanilla bean.
Egg substitutions: Instead of using regular eggs, feel free to use an egg substitute such as chia, flax or gelatin eggs.
How to make Baked Oats! tutorial
Eloise here! I make simple recipe tutorials across my social media
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Check out these delicious Chocolate Chip Baked Oats. They make such a great breakfast!
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Maple Oatmeal Raisin Cookies | How To Make Maple Oatmeal Raisin Cookies | Ellen’s Fall Baking Series
Hello my Friends, welcome to the eleventh episode of my Fall Baking Series and to my Southern Kitchen!
Are you a diehard Oatmeal Raisin Cookie fan like I am? We today I am giving that classic cookie a remix and make Maple Oatmeal Raisin Cookies!!!
Soft, chewy, and full of oatmeal and raisins with a touch of Maple Syrup! Perfect addition for Fall and everyone will love and enjoy these!!!
Ellen’s Maple recipes playlist:
Ellen’s Fall Baking recipes playlist:
3 cups old fashioned or 1-minute rolled oatmeal
1 cup all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 stick, plus 6 tablespoons) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup white sugar
1/4 cup pure maple syrup (of your choice)
1 large or extra large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure maple extract
1 cup raisins (regular or golden)
Makes 24 cookies
In a medium bowl, add and stir together the oatmeal, flour, salt, and baking soda. Set aside.
In a large bowl using an electric hand mixer or stand mixer with paddle attachment, add the butter, white sugar and brown sugar, cream on medium-high speed on high until fluffy, about 3 minutes. Next add and mix in the maple syrup, egg, vanilla extract, and maple extract (scraping down bowl occasionally). With the mixer on low, add and beat in the oatmeal mixture gradually until just combined. Add and fold in the raisins. Cover the bowl with plastic wrap or aluminum foil and place the cookie dough into squares refrigerator for about 1 hour until firm.
Preheat Oven to 350 Degrees
Using an ice cream scoop or large spoon, drop the cookie dough in rounded teaspoons, 2 inches apart, onto parchment-lined or aluminum foil-lined 9x13 inch baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Remove from the oven and let the cookies cool on sheets until set, about 3 minutes, then transfer to wire racks and let them cool completely. Serve and enjoy!
(Store cookies in an airtight container, up to 1 week.)
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