These nourishing, no-bake cookies are packed full of protein and make the perfect on the go breakfast! Vegan, GF & refined sugar-free.
Melt the nut butter, coconut oil and maple syrup together in a saucepan over a low heat until combined.
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.
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.
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:
Recipe courtesy of georgieeats.co.uk