NO-BAKE HEALTHY BREAKFAST COOKIES
INGREDIENTS
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup Rice Krispies cereal
- 1/4 cup oat flour or flax seeds (blend up regular oats in the blender-- See Note 2)
- 1/2 cup old-fashioned oats (dry) (not quick or steel-cut oats)
INSTRUCTIONS
1.
COMBINE: In a large bowl, combine the peanut butter, honey,
vanilla, and salt. Microwave for 20-30 seconds and stir until thoroughly
combined. In that same bowl, add in the Rice Krispie cereal, flaxseed (or oat
flour), and old-fashioned oats. Stir together until completely combined. It may
be tricky to stir at first; keep working at it until it comes together. If it
seems to be too wet, add a touch more oat flour and if it happens to be too
dry, add a touch more peanut butter and/or honey.
2.
FORM
BALLS: Using a cookie scoop that is 1-1/2 tablespoons (about
the size of a golf ball), tightly scoop out and compress the mixture. Release
the cookie onto a parchment paper-lined sheet pan. Repeat with all the mixture.
Once you've got tight balls of the mixture, take one ball at a time and gently
flatten the ball in your hands to create a cookie shape. Repeat with the
remaining balls.
3.
OPTIONAL
CHOCOLATE DRIZZLE: If desired, melt 3 tablespoons of
chocolate chips in the microwave until smooth and melted. I microwave in bursts
of 10 seconds, stirring in between each burst for 10 seconds until chocolate is
melted. Use a spatula to scrape the melted chocolate in a small plastic bag and
cut a small hole in the tip of the bag. Drizzle the chocolate across the
cookies and let the chocolate harden.
4.
STORAGE: Store cookies in an airtight container for 4-5 days (I
keep mine in the fridge) or freeze for up to 3 months
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