Food recipes
Peanut Butter No-Bake Cookies with Oats and Flaxseeds
Peanut Butter No-Bake Cookies with Oats and Flaxseeds Ingredients: honey shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cocoa, dry powder, unsweetened salt, table peanut butter, smo...
Peanut Butter No-Bake Cookies with Oats and Flaxseeds
Ingredients:
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
salt, table
peanut butter, smooth style, without salt
oats
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, chia seeds, dried
Directions:
Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan.
Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
Add the peanut butter and stir until completely melted, another 2 minutes.
Turn off the heat and stir in the oats.
Cover with a lid for 5 minutes.
Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
Use a round tablespoon to scoop, then level, the mixture.
Sprinkle with some of the remaining coconut and press lightly onto the cookie.
Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down.
The mixture will be a little delicate and sticky at this point.
Lightly flatten the cookie with the spatula or your fingers.
Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes.
These cookies are best served very chilled.
From Food Network Kitchen: After further testing and to ensure the best results, this recipe has been altered from what was originally published.
Ingredients:
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
salt, table
peanut butter, smooth style, without salt
oats
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, chia seeds, dried
Directions:
Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan.
Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
Add the peanut butter and stir until completely melted, another 2 minutes.
Turn off the heat and stir in the oats.
Cover with a lid for 5 minutes.
Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
Use a round tablespoon to scoop, then level, the mixture.
Sprinkle with some of the remaining coconut and press lightly onto the cookie.
Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down.
The mixture will be a little delicate and sticky at this point.
Lightly flatten the cookie with the spatula or your fingers.
Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes.
These cookies are best served very chilled.
From Food Network Kitchen: After further testing and to ensure the best results, this recipe has been altered from what was originally published.