{no bake} white chocolate peanut butter oatmeal cookies.

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I’ll be honest – I almost didn’t post this recipe because it’s not quite perfected. There’s probably just one or two small tweaks that need to be made to make these no-bake cookies set better.

BUT…they’re so delicious that it wasn’t worth holding out on sharing!

No Bake White Chocolate Peanut Butter Oatmeal Cookies

No Bake White Chocolate Peanut Butter Oatmeal Cookies

yields 20-25 cookies. Gluten free*

ingredients:

  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup milk (I used almond milk)
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups oats (quick or rolled will work)
  • 3/4 cup white chocolate chips

directions: In a large pot boil sugar, butter, and milk for 1 minute. Add peanut butter, vanilla, and oats to the pot and mix well. Let mixture sit for 20-30 minutes (you’ll notice it’s pretty liquid-y and needs to set!).

Mix in the white chocolate chips, then drop 2-3 tablespoons of the cookie mixture onto cookie sheets lined with wax paper. Let cool for another 20-30 minutes in the refrigerator before eating. Store in the refrigerator.

* if using gluten-free oats

No Bake White Chocolate Peanut Butter Oatmeal Cookies

Although these aren’t necessarily the most beautiful of cookies, they’re really good. Like, really good.

The flavor combination of peanut butter and white chocolate, paired with the ooey gooey (almost fudge-like) consistency of these cookies makes it difficult to stop at just one. But they’re gluten free so that’s like, totally okay ;)

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Are you a fan of no-bake cookies/recipes?

{small batch} oatmeal breakfast cookies.

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Cookies for breakfast? Don’t mind if I do.

I’m one of those people who loves sweets, but I refuse to try to “quit sugar.” That’s just not for me. Instead, I like to enjoy sweets in moderation, and also find healthy alternatives when I can. So the other week I came up with this simple recipe for Oatmeal Breakfast Cookies.

ingredients:

  • 1.5 cups quick cooking oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup pure maple syrup
  • 3 tbsp ground flax + 4 tbsp warm water (flax “egg”)
  • 2.5 tbsp nut butter, melted
  • optional: add-ins like chocolate chips, nuts, dried fruit, etc.

directions:

Preheat oven to 350 degrees.
In a small bowl, combine the flax and water and let sit for 5 minutes.
In a large bowl combine oats, cinnamon, and baking powder. Then mix in the flax “egg” mixture, maple syrup, and nut butter until well combined.
Form 5 large cookies (or 7-8 smaller ones) and place on a greased baking pan.
Bake for 10 minutes.
Transfer to cooling rack and let cool for at least 5 minutes (make sure to let them cool – than can be sort of crumbly!).

This recipe can easily be doubled. I personally like that it makes 5 larger cookies (one for each weekday), which is great paired with a smoothie for a complete breakfast.

These turned out just as a “breakfast cookie” should be – hearty, chewy, and not too sweet. I love adding an additional smear of peanut butter on top!

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What are your thoughts on healthy treats? Do you prefer just going for the real thing?