Don’t you love no-bake recipes? A bit of mixing, maybe some refrigeration, and . . . BAM! A delicious treat you can whip up in minutes, no oven required.
Of course, it doesn’t have the texture of ‘normal’ cookies. None of that dry crispiness – this thing is chewy, sweet, and stick-in-your-teeth good. I suppose it is a little like muesli slice, or perhaps an oaty muesli bar. Whatever. It tastes gnarmax.
The peanut butter provides protein, oats bring healthy carbohydrates, psyllium boosts the fibre, and coconut oil adds precious saturated fats. The cookie is surprisingly satisfying – but, then again, it is kind of massive!
Try and reduce the rice malt syrup if you can, upping the peanut butter/ oil to replace moisture. However, I know that most people like their cookies to taste like cookies, not weird Fizzi creations that can’t decide whether they’re sweet or savoury!
This recipe can be gluten-free, egg-free, dairy-free, and vegan.
Preparation time: 5 minutes (plus refrigeration)
Cooking time: 30 seconds
– 1 Tablespoon unsweetened peanut butter (I used crunchy)
– 1 Tablespoon coconut oil
– 1/2 Tablespoon rice malt syrup (or less – see above)
– 1/2 teaspoon cinnamon
– 1 teaspoon psyllium husks
– 1/3 cup rolled oats (use gluten-free if required)
– 1 Tablespoon quick-cooking oats (or extra gluten-free oats)
– 1/2 teaspoon vanilla essence
1. Place the peanut butter, coconut oil, and syrup in a microwave-safe bowl. Microwave on high power, uncovered, for 30 seconds. Stir in the remaining ingredients.
2. Scoop onto a small plate and form into a cookie. Don’t worry if it’s crumbly – just press it as tightly together as you can with your fingers. Refrigerate for at least 1 hour (or overnight). Enjoy! 🙂