Five Ingredient No Bake Cookie

We love recipes that don’t involve the oven, and this Five Ingredient No Bake Cookie is a perfect, healthy treat.  Food Nation Radio LOVES cookies, so check out some of our other Cookie Recipes

FIVE INGREDIENT NO BAKE COOKIE

INGREDIENTS

1 cup natural, unsalted creamy almond butter
1/4 cup pure maple syrup (plus 2 tablespoons)
1 ½ cups gluten free rolled oats
1/2 cup raisins, packed
1/2 teaspoon ground cinnamon
Gallon sized BPA free storage bag

 

Five Ingredient No Bake Cookie
Kids will love making these no-bake healthy cookies.

METHOD

Prepare a cookie sheet with wax paper or parchment paper (we use a Silpat) and set aside, but don’t turn on the oven you won’t need it for these cookies.  In a large glass microwave safe bowl, add the almond butter and 1/4 cup of maple syrup. (reserving the last two tablespoons)
In a large, microwave-safe bowl, add almond butter and maple syrup. Using a large wooden spoon, stir well to mix.

Place in microwave and heat for 20 seconds.  Remove, stir and repeat.  Continue with the 20 second bursts in the microwave until the mixture begins to dry out and become lighter and fluffy (about 4-6 bursts). Using a wire whisk, whip up the mixture between microwave bursts.
Carefully remove bowl from microwave and add oats, raisins, and cinnamon. Again using a wooden spoon, stir and fold all the ingredients together until thoroughly combined.  If cookie dough does not stick together or is dry, add the extra reserved maple syrup.
Using an ice cream scoop, remove a scoopful of the cookie dough about the size of a golf ball and place on cookie sheet.  Then using the back of a fork, shape and flatten the cookies to desired thickness.
Chill in the freezer for 15-25 mins, until firm.

Store in gallon sized BPA free freezer bags in the refrigerator.

From the Food Nation Radio archives, LISTEN to why BPA linings must be avoided.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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