These cookies oatmeal and chocolate without a kiln is the recipe that I made with my friend @lauralopezmont in live we did together last week in Instagram.
Making a direct instagram always is fun because it involves direct contact with you, but if also live with Laura then in addition the fun is guaranteed.
When we talk about what recipes do, we were clear that they would be two healthy recipes because lately you ask them us much. Make two was also a way to thank you that you are always there.
These oats and chocolate cookies are the ones that I chose to do and ' I'm so happy! Are super simple but the best thing is that they are delicious. Its crunch is also a plus that love at home. My son took the new Cole and they did the wave so I am sure that if you do them want to repeat fixed.
You can put them into brownie pan so that you'll have a bar of giant chocolate that you can cut into small portions to take after the gym, between meals or as a snack
Here you have the recipe and let me know.
- 125 ml of peanut butter
- 60 ml of coconut oil
- 60 ml of syrup of maple, honey or agave syrup
- 2 tablespoons cocoa powder unsweetened
- a pinch of salt
- 1 teaspoon pure vanilla extract
- 50 g of oat flakes
- 25 g of puffed rice
- 15 g of grated coconut
On a baking tray, place a silpat or baking paper. Book
In a bowl mix the peanuts buttersalt, maple syrup, and the coconut oil and mix. If peanut butter is very hard, put in the micro for a few seconds and mix well.
Add the vanilla and cocoa powder. Move well.
Now add the puffed rice and oats and mix well.
Finish by adding the grated coconut and stir until completely combined.
Put a tablespoon of the mixture on the tray. The size depends on what you like. I make them the size of a tablespoon because so like my son. Crush a bit. When all are done, put in the fridge for a couple of hours or in the freezer half an hour until mixture hardens. Then they will be crunchy and delicious
- Serve as the fridge or frozen
- Make them smaller if you want a simple snack
- You can do them only with oats or replace the entire amount with puffed rice, also you can mix with quinoa, spelt, or puffed wheat.
- Difficulty: easy
- Preparation time: 5 minutes longer for cooling
- Servings: 12 large or 20 small