No Bake Bird Seed Cookies Food

HEALTHY NO BAKE COOKIES

Steps:

• Add melted coconut oil and peanut butter in a medium mixing bowl and stir until combined. Add coconut sugar, cocoa powder, almond milk, sea salt, vanilla.
• If desired you can heat the peanut butter cocoa mixture on the stovetop over medium low heat to fully dissolve the coconut sugar, about 5-6 minutes. Sometimes I do this and sometimes I don't. Depends on how much time I have.
• Add oats to a large mixing bowl and top with peanut butter cocoa mixture. Stir until well combined.
• Using a small/medium cookie scoop, scoop the dough on a baking sheet lined with parchment paper. Use your hands to press the dough down a bit and form the cookies into a cookie shape.
• Place baking sheet in fridge until cookies are set, then serve. Store any leftover cookies in an airtight container in the fridge for 1-2 weeks.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

NO BAKE BIRD'S NEST COOKIES

Steps:

• Combine butter, peanut butter, cocoa, milk, and vanilla in a saucepan over medium heat.
• When the mixture has reached a soft boil, stir in sugar.
• Stir the boiling mixture for 1 minute, to ensure sugar has dissolved.
• Remove from heat, and stir in Shredded Wheat. Eyeball the amount, and adjust until you reach the desired consistency. In order to form the nests, it will need to be shapeable.
• Spoon 1 tablespoon of the batter on a sheet pan lined with wax paper, shape the nests, making a hole in the center for the "eggs". Gently press the 2-3 jellybeans in the nest.
• Refrigerate the cookies for at least 2 hours before serving. After this time they can be left in the fridge, or stored at room temperature in airtight containers.

"BIRD SEED" CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350'.
• Line 2 baking sheets with parchment paper; set aside.
• In an extra large bowl mix all of the cereals, flax seed, nuts and chocolate chips; set aside.
• In a large bowl, beat butter, sugars, and maple syrup at medium high speed with an electric mixer until light and fluffy.
• Add eggs and vanilla, beating until combined.
• In a medium bowl, combine flours, baking soda, and salt; sift once.
• Add flour mixture, alternately with oil, 1 cup at a time, beginning and ending with flour mixture; beat at low speed, until smooth, after each addition.
• Fold cookie batter into the bowl of cereal, seeds, nuts, and chocolate chips. Mix well.
• Drop dough, by rounded tablespoon onto prepared baking sheets; gently pressing with hands.
• Bake for 10 - 12 minutes, or until edges are lightly browned.
• Let cool for 2 minutes on baking sheets.
• Remove to wire racks to cool completely.