No-bake chocolate and nut cookies are simple and quick fit treats. How to make no-bake oatmeal cookies? Discover the fit recipe for oatmeal cookies!
No-bake chocolate and nut oatmeal cookies are very easy and quick to prepare, while also being nutritious, healthy, and truly delicious! These cookies are intensely chocolaty and have a very pleasant, slightly soft and sticky texture.
Chocolate and nut oatmeal cookies are perfect as a nutritious sweet breakfast or an energy-boosting dessert. It’s best to prepare them in the evening and refrigerate overnight, so you have a ready meal in the morning (also perfect for on-the-go).
The main ingredient of no-bake oatmeal cookies, rolled oats, is a rich source of fiber, protein, amino acids and B vitamins. Thanks to the content of vitamin B1, magnesium and pantothenic acid, they positively affect the nervous system and act as a stress reliever. Additionally, due to the presence of beta-glucans, they boost the immune system.
How to make chocolate oatmeal cookies? Discover the simple recipe for no-bake oatmeal cookies!
Preparation time: 5 min + cooling time
Calories: 378
Protein: 13 g
Carbohydrates: 44 g
Fats: 16 g
Ingredients for no-bake chocolate and nut oat cookies (approximately 4-6 pieces):
- Rolled oats 1/2 cup (50 g)
- Milk 0,5% 1/2 cup (100 g)
- Peanut butter 1 tablespoon (20 g)
- Calorie-free sweetener e.g. erythritol 3 tablespoons (30 g)
- Dark cocoa powder 1 tablespoon (10 g)
Preparation of no-bake chocolate and nut oat cookies:
Step 1: In a saucepan, place milk, peanut butter, sweetener, and cocoa powder. Bring to a boil, stirring continuously. Cook for a moment until the ingredients are combined, and the sweetener is dissolved. Set aside.
Step 2: After a moment, add the rolled oats to the saucepan. Mix well. Cook for a short time, stirring constantly (until the mixture slightly thickens), then set aside to cool.
Step 3: Spoon about 1 tablespoon of the mixture (per cookie) onto a plate or baking sheet lined with parchment paper or plastic wrap. Gently flatten and shape each cookie. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably a few hours.
Step 4: Eat chilled. Store in the refrigerator for up to 2-3 days.
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