WELL HELLO THERE ?
These no-bake oatmeal raisin cookies are the easiest, most delicious treat you will ever make. With only 8 simple ingredients and a 5 spare minutes, you can whip up a batch of chewy cookie goodness which will satisfy even the sweetest of tooths.
HOW TO MAKE NO-BAKE COOKIES
As I mentioned, these no-bake cookies are the most straight-forward, effortless, fuss-free bake you’ve never made. You really can whizz them up in just 5 minutes. The hardest part is waiting for them to set up in the fridge. Although, in the meantime, you can always lick the bowl…
STEP 1: Melt together the nut butter, coconut oil and maple syrup in a small saucepan. This can also be done on the lowest setting in the microwave if you prefer!
STEP 2: Combine the wet ingredients with the dry ingredients and mix well!
STEP 3: Mould the mixture into cookies and top with a few extra raisins to make them look pretty. Pop them in the fridge to harden for at least two hours, then ENJOY!
Easy, huh?
WHATS IN THESE COOKIES?
These cookies are made with just 8 simple store-cupboard ingredients:
Nut Butter: Any type of smooth nut or seed butter will work here. I love these made with peanut butter, but if you aren’t a fan of the taste I would recommend using a more neutral flavoured nut/seed butter. Almond, cashew or tahini are good choices.
Coconut oil
Honey or maple syrup: If you are vegan, go for the maple syrup. If not, both are as equally delicious in their own ways. Honey will make these cookies sweeter, but maple syrup adds a gorgeous caramelised flavour. It’s up to you!
Jumbo oats: To give these cookies the best texture, make sure they are whole oats and not of the porridge/quick cook variety.
Raisins: Well obviously as these are oatmeal raisin no-bake cookies, they probably should contain raisins – but *confession* I actually hate raisins. I have tried teaching myself to like them, but so far, unfortunately, it hasn’t worked. I love making these with chopped dried dates instead, or for a festive version, why not try cranberries?
Ground cinnamon: For a little bit of warming spice.
Sea salt: Because salt makes everything better. Although, if your nut/seed butter contains salt, I would leave this out.
Milk: I always use oat milk, but any plant-based milk will be fine in its place.
If you make these no-bake oatmeal cookies, please tag me in your pictures on IG @georgieeatsuk, use the #georgieeats, or leave me a comment down below. Keep Smiling!
G x
NO-BAKE OATMEAL RAISIN COOKIES
These nourishing, no-bake cookies are packed full of protein and make the perfect on the go breakfast! Vegan, GF & refined sugar-free.
Ingredients
- 125 g (½ cup) nut butter *see notes
- 35 g (¼ cup) coconut oil
- 125 g (⅓ cup) honey/maple syrup
- 180 g (2 cups) jumbo oats (gluten-free if necessary)
- 70 g (½ cup) raisins
- 1 tsp cinnamon
- Pinch sea salt
- Dash plant-based milk
Instructions
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Melt the nut butter, coconut oil and maple syrup together in a saucepan over a low heat until combined.
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Add the oats, 3/4 of the raisins, cinnamon and salt into a large bowl. Pour over the melted nut butter mixture and mix well until everything is coated and combined. The mix should be sticky and hold its shape without being too wet. If your mixture is very dry, mix in 1 tbsp of milk at a time until you reach the desired consistency.
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Use a 1/4 cup measure or a spoon to scoop balls of the mixture onto a baking sheet lined with parchment paper. Use your hands to flatten and mould each ball into a cookie shape then top with the remaining raisins. Refrigerate the cookies for at least two hours to harden and set before enjoying.
Recipe Notes
These cookies will keep well in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 3 months.
*Any type of smooth nut or seed butter will work here. I love these made with peanut butter, but if you aren’t a fan of the taste I would recommend using a more neutral flavoured nut/seed butter such as almond, cashew or tahini.
Vegan: Use: Use maple syrup rather than honey.
Gluten-free: Assure your oats are certified gluten-free.
A few ingredient notes:
- Use a smooth nut/seed butter made with 100% nuts/seeds. It should be runny and not contain any added oils and/or sugars.
- If you can find it, try to use raw honey as it is less processed. If using maple syrup make sure it is 100% maple syrup and not maple ‘flavoured’ syrup.
Love cookies!? Why not try my Peanut Butter and Jam Cookie recipe too?
delicious and easy! i’d eat them for breakfast and not feel bad about it. 🙂
I do! haha