Food, Snacks

Super Easy Peanut Butter, Oat & Cinnamon Cookies {no-bake, gluten-free, dairy-free and no refined sugar}

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These cookies have taken me for a stroll down memory lane. You can relax though…no long stories (today that is haha).

I remember eating these cookies when I was pregnant with my daughter (she’s now 2). I needed a quick snack with some protein to get me through some of those rough days. (Pregnancy isn’t all rainbows…sometimes you hate eating protein and can’t stand around a hot kitchen for long…oh the fun.)

Nowadays I have different nutritional needs. I’ve recently been trying to go gluten-free because I’ve been noticing some food sensitivity after eating wheat products.

This morning I wanted toast so much. I haven’t jumped into the gluten-free bread melee just yet. So gluten-free bread there was none.

But I thought hmm…maybe I can whip up some breakfast cookies.

So I hopped on Pinterest and looked up the No Bake Healthy Breakfast Cookies, from Chelsea’s Messy Apron.

I changed things up a bit and the result is the recipe that you will see below.

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Super Easy Peanut Butter, Oat & Cinnamon Cookies

Prep/hands on time: 15 minutes or less

Difficulty: Easy

Serves: 4-6 (maybe 😉)

 

Ingredients

  • 1/2 cup natural creamy peanut butter
  • 2 Tablespoons raw honey
  • 1 teaspoon vanilla
  • a few sprinkles pink Himalayan salt
  • *1/2 cup plain cheerios, crushed
  • **1/4 cup oat flour
  • 1/2 cup quick oats

*I put some cheerios in a ziplock bag and crunched them up with a heavy glass cup.

**I like to make a bunch of oat flour in the blender so I don’t have to make it every time. Then I sift it through a mesh strainer to get a fine texture.

Directions

  1. Place cheerios, oat flour, quick oats and salt in a medium sized bowl. Set aside.
  2. Measure the peanut butter, honey, vanilla and salt into a medium saucepan.
  3. Set heat to medium high and stir till melted and thoroughly mixed. (Or you can use a microwave to melt the ingredients.)
  4. Pour and scrape the melted peanut butter mixture into the bowl you set aside and stir it into the dry ingredients until thoroughly mixed.
  5. Shape into 16 or so small balls.
  6. Place on a plate and dust with cinnamon.
  7. Flatten and criss-cross with a fork.
  8. Eat!

 

Price Breakdown:

It cost me $1.54 to make 16 of these cookies. That’s only a little under 10¢ per cookie!

Enjoy!

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9 thoughts on “Super Easy Peanut Butter, Oat & Cinnamon Cookies {no-bake, gluten-free, dairy-free and no refined sugar}”

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