3 Ingredient Sugar Free No Bake Oatmeal Cookies Food

3 INGREDIENT NO BAKE COOKIES (VEGAN) - PEANUT BUTTER OATMEAL COOKIES!

Steps:

• Line a baking sheet with parchment paper or wax paper. Set aside.
• In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed. *Stovetop instructions in Notes.
• Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments.
• Add oats to the peanut butter mixture. Stir and fold until thoroughly combined.
• Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
• Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

NO BAKE COOKIES - SUGAR FREE

Steps:

• Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
• In large bowl mix oatmeal, peanut butter, vanilla.
• Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
• After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.

NO SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

3-INGREDIENT OATMEAL COOKIES

Steps:

• Pre-heat the oven to 350 degrees and prepare a baking tray with parchment paper.
• Add the nut or seed butter and maple syrup to a mixing bowl and stir together until smooth and fully combined. If you're adding vanilla, mix it in now as well.
• Add the oats and any other add-ins you're using and mix into a thick, sticky dough. Depending on the consistency of your nut butter, you may need to add a bit of extra maple syrup or nut butter or a bit more oats. The dough should be a thick, sticky cookie dough-like consistency.
• Using a spoon or small cookie scoop, create 12 roughly equal-sized clumps, placing on the baking tray. It's helpful to wet your hands so the dough doesn't stick to you. The cookies will not spread during baking, so press each one down a bit to form a cookie shape (or leave them haystack-style).
• Bake for 15 minutes then allow to cool before handling.

3 INGREDIENT NO BAKE BANANA OATMEAL COOKIES

Steps:

• Line a large cookie sheet with parchment paper.
• Add all three ingredients to a large mixing bowl. Stir and mix with a spatula until ingredients are thoroughly combined, oats are fully coated, and mixture turns into a thick dough. The mixture will initially be liquidy but as you continue to stir and incorporate the banana and oats, the mixture will thicken. Continue to mix until it forms a thick dough. If using any mix-ins, fold them in now.
• Using a 1.5 tbsp cookie scoop, scoop cookie dough. Release dough ball into your hand and press dough ball between the palms of your hands to compress the ball further. Roll ball between hands to form a round ball. Place round ball onto prepared baking pan. Press down on dough ball with hand to form a thick round disk. If dough cracks around the edges you can smooth and reshape as needed. Cookies should be about 1/2 inch thick. Do not spread cookie dough out too thin because it will make the cookies less sturdy.
• Cookies can be enjoyed right away but I recommend placing them in the fridge for about 30-60 minutes. This will firm up the cookies further and will also give the oats time to soften. Store uneaten cookies in the fridge in an airtight container.

3 MINUTE NO BAKE COOKIES

Steps:

• In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
• Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
• Makes about 3 dozen.
• *If using old fashioned oats, cool mixture in saucepan 5 minutes.