There couldn’t be a simpler recipe for cookies out there. I adore these no-bake cookies and so do my kids. What’s even better is that they can make these all by themselves (with a little cleanup help on my part). I add a few sneaky, healthy ingredients like chia seeds and ground flax seed because they are virtually tasteless and add a punch of nutrition. However, feel free to omit them if you prefer. These are great with peanut butter, almond butter or even sunflower seed butter if your kids are allergic to nuts. They can also be made gluten free by using certified gluten-free oats and gluten-free brown rice cereal. The point is that this recipe is really flexible…and really delicious.
What you'll need
- 1/2 cup thick-cut oats, optional
- 1 cup of your favorite nut butter (I used vanilla-flavored almond butter)
- 1 cup honey
- 1 cup dried, nonfat milk
- 2 cups brown rice cereal
- 1 tablespoon ground flax seed, optional
- 1 tablespoon chia seeds, optional
- 1 cup chocolate chips, optional
How to make it
Toast oats in a dry skillet over medium-low heat for about five minutes. They should be lightly golden brown and smell like nuts. Place oats in a large bowl. Add nut butter, honey, dried milk, cereal, flax seed, and chia seeds (if using). Stir with a large wooden spoon until everything is evenly combined. The mixture will be very stiff.
Shape the mixture into golf-ball sized cookies and set on a large cookie sheet that has been lined with parchment paper. Refrigerate balls for 1 hour.
Melt chocolate chips in the microwave for 1 minute. Stir until completely melted. Dip each cookie ball in the melted chocolate so it is covered about half way. Return to the parchment paper and place in the refrigerator until chocolate has set. Store in an airtight container.
