No Bake Cookies Reduced Food
HEALTHY NO BAKE COOKIES
Peanut butter chocolate healthy no bake cookies made with half the amount of sugar in traditional no bake cookies and coconut oil instead of butter. Dairy-free, vegan and refined sugar free.
Provided by Brittany Mullins
Categories Dessert
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 cookie, Calories 93 kcal, Sugar 5 g, Fat 3 g, Carbohydrate 11 g, Fiber 2 g, Protein 3 g
KETO NO BAKE COOKIES
These Keto No Bake Cookies have the classic taste of the popular peanut butter and chocolate cookies but are low carb and only require a few simple gluten free and paleo-friendly pantry ingredients.
Provided by Kelly
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Have all your ingredients measured out and placed near the stove. Line two large baking sheets with parchment paper and set aside.
- Place the butter, monk fruit sweetener, milk, and cacao powder in a large saucepan over medium heat, whisking often until melted and combined.
- Bring the mixture to a rolling boil and allow to boil for EXACTLY 60 seconds, while whisking occasionally.
- Remove saucepan from heat and immediately add salt, almond butter and vanilla extract and stir until fully combined. Fold in the shredded and flaked coconut and mix until everything is well combined.
- Using a medium cookie scoop (about 2 tablespoons), scoop 2 tablespoon sized mounds and place in a single layer on the prepare baking sheet. Press almond in the center, for garnish (if desired).
- Place the baking sheet in the freezer for 10 minutes to set up.Store in an airtight container in the fridge for up to 5 days or freezer up to 2 months.
Nutrition Facts : ServingSize 1 cookie, Calories 196 kcal, Carbohydrate 5 g, Protein 2 g, Fat 19 g, Fiber 3 g, Sugar 1 g
REDUCED FAT NO-BAKE COOKIES
after reading many recipes for the well-known no-bake cookies with peanut butter & oatmeal, i came up with this recipe
Provided by dolphyn722
Categories Drop Cookies
Time 20m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- combine the 1st four ingredients in a sauce pan.
- over medium heat, bring to a boil.
- stir constantly for 1 minute.
- add vanilla, then peanut butter & oatmeal.
- remove from heat & mix well.
- drop by teaspoonsfull onto waxed paper, fairly quickly before the mixture hardens.
- allow to cool at room temperature, enjoy!
Nutrition Facts : Calories 47.9, Fat 1.4, SaturatedFat 0.3, Sodium 11.8, Carbohydrate 8.1, Fiber 0.7, Sugar 4.8, Protein 1.3
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