No-bake Cinnamon Oat Cookie

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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.

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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!

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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!

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This recipe can be gluten-free, egg-free, dairy-free, and vegan.

Serves 1

Preparation time: 5 minutes (plus refrigeration)

Cooking time: 30 seconds

Ingredients:

– 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

Method:

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! 🙂

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2 Comments:

  1. This looks scrumptious! and SO easy!!! YUM : )

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