5 Ingredient No Bake Gluten Free PB-Coconut Oatmeal Cookies
A quick and easy recipe for thick, no bake peanut butter cookie meet oatmeal cookie with a coconut twist. They are vegan, gluten free, have no refined sugar added and have 4g of protein per cookie!
- ready in just minutes
- delicious and chewy
- satisfyingly thick
- made with just 5 ingredients
- satisfyingly nutty and sweet, like honey-roasted peanuts
- made with deliciously healthy ingredients
- perfect for on-the-go snacking
And did I mention they’re made with just 5 ingredients? Check out the recipe below, plus I’ve given you a bonus too- my PB-Hemp Brownie recipe that is packed with protein and high in fiber. And no, these are not “that kind” of brownies. Hemp is one of the most bio-available protein sources on the market today!
PB-Coconut Oatmeal No Bake Cookies (Servings: 21)
1 cup PEANUT BUTTER
1/3 cup MAPLE SYRUP
1 cup OATMEAL
1 cup UNSWEETENED COCONUT
1 tsp CINNAMON
½ tsp SEA SALT (IF YOUR PB IS NOT SALTED)
- ON THE STOVE OR IN THE MICROWAVE (DO IT IN 20-30 SEC SESSIONS IN MICROWAVE, STIR) MELT THE PB AND SYRUP TOGETHER.
- ADD THE OATS AND COCONUT. MIX TO COMBINE.
- LINE A BAKING SHEET WITH PARCHMENT PAPER. DROP THE DOUGH IN 21 EQUAL SIZED BALLS (ABOUT 1 TB PER COOKIE).
- USING A FORK, SMOOSH DOWN EACH BALL INTO A COOKIE SHAPE.
- POP THE SHEET INTO THE FREEZER FOR 20 MINS. REMOVE FROM FREEZER AND STORE IN AN AIR-TIGHT CONTAINER FOR UP TO TWO WEEKS IN THE FRIDGE.
Nutrition per cookie: 4g protein, 11G carbs, 9G fat, 2g fiber
PB-Hemp Brownies (Servings: 12)
1 15-oz BLACK BEANS (DRAINED AND RINSED IF USING CANNED)
2/3 cup PEANUT BUTTER
1/4 cup MAPLE SYRUP
2 Tbsp FLAXSEED
5 Tbsp WATER
1/4 cup CACAO POWDER
3 Tbsp HEMP SEEDS
1/2 tsp SEA SALT
1 tsp VANILLA EXTRACT
1/2 tsp CINNAMON
1 tsp BAKING POWDER
1/4 cup PUMPKIN PUREE
- ADD THE GROUND FLAXSEED AND WATER IN A SMALL BOWL, MIX. SET ASIDE FOR 5 MINUTES.
- PREHEAT THE OVEN TO 350 DEGREES AND LINE AN 8X8 PAN WITH PARCHMENT PAPER.
- PUREE THE BEANS IN A FOOD PROCESSOR AND THEN ADD THE REMAINING INGREDIENTS AND BLEND UNTIL SMOOTH.
- POUR EVENLY INTO PAN AND BAKE FOR 23-28 MINUTES, OR UNTIL THEY PUFF UP A BIT AND THE CENTER IS JUST SLIGHTLY SET.
- CUT INTO 12 BROWNIES AND STORE IN THE FRIDGE IN AN AIR-TIGHT CONTAINER FOR UP TO 2 WEEKS.
Nutrition per brownie: 8g protein, 18G carbs, 9g fat, 6g fiber
I use these products:
Bob’s Redmill Gluten Free Oats
Bob’s Redmill Unsweetened Coconut
Love this recipe and want new recipes every week? Check out my Real Food Meal Prep Program!
Eat Real Food. Be Healthy. Feel Amazing!
