It’s time for another quick and easy, very yummy sweet treat! My daughter and I made these no bake Peanut butter and Oatmeal cookies. Drizzled with some maple butter and a sprinkle of Himalayan sea salt, my daughter’s idea, not necessary but totally worth it!
No bake Peanut Butter & Oatmeal Cookies
- 1/2 cup butter
- 1 cup maple syrup
- 1/4 cup milk
- 1 cup peanut butter
- 3 3/4 cup oatmeal
- 1 tsp vanilla extract
-Line two baking sheets with parchment paper.
– In a medium saucepan boil the butter, maple syrup and milk for 5 minutes. Add the peanut butter and stir.
-Remove from heat and combine with the oatmeal and vanilla and mix thoroughly.
– Drop by spoonfuls onto prepared baking sheets, shaping into cookies.
– Place sheets for several hours into refrigerator.
-Store in refrigerator or freezer: in an airtight container, placing a parchment or wax paper between layers.
Tip: Drizzle cookies with maple butter and sprinkle some Himalayan sea salt on top!
We love everything Coconut and I have been having this idea for making coconut cookies for a while now. And finally I took the time to make some. It turned out really yummy, coco-nutty…they are gluten free and refined sugar free. A yummy, sweet treat that’s easy and quick to make!!
Yields: 20 big cookies
- 1 cup butter, soft
- 4 eggs
- 2 tsp vanilla extract
- 1 cup maple syrup
- 3 1/2 cup shredded unsweetened coconut
- 1 1/2 cup oat flour
- 1 pinch salt
-line two baking sheets with parchment paper. Preheat oven to 350F/180C
-whisk the butter with the eggs until creamy, add the maple syrup and vanilla, whisk until well combined. Stir in the coconut, oat flour and salt.
-Drop by spoonfuls onto baking sheets. Bake in preheated oven for about 30 minutes or until bottoms are golden brown.
(I use quick oats and grind them into flour using my coffee bean grinder.)
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This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!
Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.
Almond Coconut Fruit Tart
- 3 1/2 cup ground almonds
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- pinch sea salt
- 1/2 cup butter melted
- 2 eggs
-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.
-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.
- 500 ml coconut milk
- 4 tbsp corn starch
- 1/3 cup honey
- 1/2 tsp vanilla extract
-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.
-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.
-Store in refrigerator.
Happy 1st Advent! Hope you all had a wonderful weekend. My kids had an extra day off from school on Friday, giving us some more time to decorate the house and just relax a little. The Christmas tree is up and we only have a few more wooden decorations we need to set up and find the perfect place to display. We also started to do some baking and I’m excited to share the recipe for these yummy chocolate cookies. I’ve been making these for many years, this year I slightly changed the recipe, using melted chocolate and sweetened only with coconut sugar. The outside needs to be slightly crisp with a chewy soft center, and they are gluten free. These cookies need to dry/rest overnight and bake only for a few minutes. Forming the balls is pretty messy, just to warn you;) but you will not regret it!
Almond Chocolate Cookies
- 3 eggs
- 250 g coconut sugar
- 200 g semisweet chocolate chips
- 300 g ground almonds
- 2-3 tbsp corn starch
-Line 2 baking sheets with parchment paper.
-In a medium bowl whisk together eggs and coconut sugar.
-Melt the chocolate chips in a double boiler. Add to the egg mixture. Mix in almonds and corn starch until well combined.
-Cover and let cool in refrigerator at least 1/2 hour. Dough has to be more formable.
-Using a tablespoon or teaspoon, scoop out portions then roll into balls. Place onto baking sheets. Cover loosely with plastic wrap and let rest/dry over night.
-Preheat oven to 380F (convection setting). Bake for 3-5 minutes. Cookies should only have some little cracks, and lightly browned at the bottom. Do not overbake they will still harden a little while cooling down.
Hope you give it a try! Let me know if you do:)
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