5 Ingredient Healthy No Bake Cookies

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)

  1. ON THE STOVE OR IN THE MICROWAVE (DO IT IN 20-30 SEC SESSIONS IN MICROWAVE, STIR) MELT THE PB AND SYRUP TOGETHER.
  2. ADD THE OATS AND COCONUT. MIX TO COMBINE.
  3. LINE A BAKING SHEET WITH PARCHMENT PAPER. DROP THE DOUGH IN 21 EQUAL SIZED BALLS (ABOUT 1 TB PER COOKIE).
  4. USING A FORK, SMOOSH DOWN EACH BALL INTO A COOKIE SHAPE.
  5. 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

  1. ADD THE GROUND FLAXSEED AND WATER IN A SMALL BOWL, MIX. SET ASIDE FOR 5 MINUTES.
  2. PREHEAT THE OVEN TO 350 DEGREES AND LINE AN 8X8 PAN WITH PARCHMENT PAPER.
  3. PUREE THE BEANS IN A FOOD PROCESSOR AND THEN ADD THE REMAINING INGREDIENTS AND BLEND UNTIL SMOOTH.
  4. POUR EVENLY INTO PAN AND BAKE FOR 23-28 MINUTES, OR UNTIL THEY PUFF UP A BIT AND THE CENTER IS JUST SLIGHTLY SET.
  5. 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

Wild Friends Peanut Butter

Love this recipe and want new recipes every week?  Check out my Real Food Meal Prep Program!

Eat Real Food.  Be Healthy.  Feel Amazing!

THE BEST SALAD EVER!

BEST SALAD EVER

(Delicous, healthy, GF, DF, Vegan)

Are you ready for the BEST salad recipe ever?  Don’t let the mint or cilantro scare you away, it really makes the dish!  If you’re not a cilantro fan, substitute flat leaf parsley instead.  I love this for my weekly meal prep, potlucks, BBQs, and even family dinner night.  It will soon be your favorite too!  Oh, and did I mention it is gluten free, dairy free, soy free and vegan?  It so delicious and everyone can enjoy it….

SUMMER QUINOA EVERYTHING SALAD

2 cup RICE QUINOA MIX (or 1 cup rice, 1 cup quinoa)
4 cups CHICKEN STOCK
2 RAISINS, CHOPPED- 2 SMALL BOXES (28G EACH)
1/2 cup ALMONDS OR CASHEWS, CHOPPED
1/2 RED ONION, DICED
1 RED BELL PEPPER, DICED
1/4 cup SHREDDED COCONUT
2 Tbsp MINT LEAVES, CHOPPED
1/4 cup CILANTRO, CHOPPED
JUICE OF ONE LIME
2 cups KALE, CHOPPED AND STEMS REMOVED
6 Tbsp BOLTHOUSE CLASSIC BALSAMIC DRESSING

1. COOK THE 2 CUPS QUINOA/RICE OR GRAIN OF YOUR CHOICE USING THE CHICKEN STOCK AND ALLOW TO COOL.

2. CHOP UP THE VEGGIES, RAISINS, MINT, CILANTRO, AND NUTS AND MIX INTO QUINOA.

3. ADD THE DRESSING AND LIME JUICE. MIX WELL. STORE IN FRIDGE UNTIL READY TO EAT. A SERVING IS 1/10 OF THE RECIPE OR ABOUT 1 CUP. RECIPE MAKES 10 SERVINGS.

Servings: 10

Nutrition: 10g protein, 36g carbs, 10g fat, 5g fiber

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Healthy Buffalo Cauliflower Recipe

Healthy Buffalo Cauliflower Recipe

I love buffalo sauce, who doesn’t!  This recipe was one of the first that I ever made when I started my business and I have been totally overlooking it until this recent Super Bowl Sunday.  I am pretty sure I could eat a whole head of cauliflower this way in one sitting!  I didn’t, but I did eat if for breakfast the next day too.

Why cauliflower?  Cauliflower is super nutritious and is loaded with Vitamin C, K, B6, and Folate plus it’s also full of Phytonutrients (antioxidants) that keep our bodies in tip top health.  Cauliflower is low on the glycemic index (meaning it doesn’t raise your blood sugar high after eating it), is only about 30 calories per 1 cup serving and can be added to almost anything as it takes on flavors well.  Try adding it to soups, stir-frys, replacing a portion of potatoes in your cooking and even smoothies!

Check out the recipe below, you’re going to love it!

https://youtu.be/QRwiOd4eAu8

If made as instructed, there are about 4 servings and the nutritional info is below:

Macros Per Serving: 9g protein, 14g carbs, 4g fat, 5g fiber

 

Find more recipes like this on the Real Food Meal Prep Program.

 

HEALTHY HALLOWEEN TREATS

Why buy store bought candy when you can make your own amazing, yummy, healthy Halloween treats?  Here are a few of my favorite clean eating treat recipes.  Try them, I am sure you will love them!

PUMPKIN PIE PUDDING (Servings: 4)
16 oz LOW FAT COTTAGE CHEESE
2 cups PUMPKIN PUREE
1/4 cup REAL MAPLE SYRUP (sub sugar free syrup if desired)
1/2 Tbsp PUMPKIN PIE SPICE
1/2 Tbsp CINNAMON
2 Tbsp PEANUT BUTTER
1/4 tsp SEA SALT

1. DUMP ALL INGREDIENTS (STARTING WITH COTTAGE CHEESE FIRST) INTO A HIGH-SPEED BLENDER AND BLEND WELL, SCRAPING DOWN THE SIDES A FEW TIMES.

2. POUR INTO 4 SERVING CUPS. ENJOY!

Nutrition per serving: 17g protein, 16g carbs, 5g fat

CHOCOLATE PEANUT BUTTER CUPS (Servings: 16)
1 1/2 cup DARK CHOCOLATE CHIPS, STEVIA SWEETENED (I use Lilly’s brand)
4 tsp PROTEIN POWDER, VANILLA
6 Tbsp PEANUT BUTTER
1/2 cup POWDERED PEANUT BUTTER (I use JIF brand)
1/2 cup UNSWEETENED ALMOND OR CASHEW MILK
1/4 tsp SEA SALT

1. MELT A 1/2 CUP OF THE CHOCOLATE AND THEN SPOON AND SPREAD INTO AN EVEN LAYER IN THE BOTTOM OF 16 SILICONE CUPCAKE LINERS. YOU CAN ALSO USE PAPER LINERS, THEY MAY JUST STICK A BIT.
2. PLACE INTO FREEZER FOR 10 MINS.
3. MIX THE PROTEIN POWDER, PB, POWDERED PB AND MILK TOGETHER UNTIL A PASTE FORMS.
4. REMOVE THE 16 CUPS FROM THE FREEZER AND PUT A LITTLE OF THE PB MIXTURE IN EACH CUP, SMASHING DOWN A BIT.
5. MELT THE REMAINING 1 CUP OF CHOCOLATE AND POUR A LITTLE OVER THE TOP OF THE PB MIXTURE IN EACH CUP, ALLOW IT TO RUN OVER THE SIDES.
6. PLACE BACK IN THE FREEZER FOR A MINIMUM OF 30 MINUTES. STORE IN THE FRIDGE OR FREEZER.

Nutrition per serving: 3.5g protein, 8g carbs, 6g fat

Eat Real Food. Be Healthy. Feel Amazing!!

HAPPY HALLOWEEN!!!!!!!!!!!!!

Find more recipes on my blog at: https://carmenohling.com/blog

STOP TRYING TO DO IT ALL AND BE EVERYTHING TO EVERYONE!

Are you finally ready to let go of doing it all, feeling overwhelmed and not finding joy in your life? I remember the day I said “no more” and  I let it all go!  I’ve created this guide with 3 simple steps for you to get started and find more joy in your everyday life and way less stress!

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