No-Bake Nut Butter Cookies

no-bake nut butter cookies

A perfect treat when you don’t want to turn on your oven, these chocolate-coated nut butter cookies are simple and tasty. I needed something sweet to bring to a picnic, something that adults and kids would enjoy, and these were perfect. Plus I was happy to not heat my home up with the oven. And also perfect, because . . . well, peanut butter and chocolate are a match made in heaven!

The recipe calls for oat flour. I just whizzed some rolled oats in the food processor until they were finely ground.

This recipe makes about 3 dozen tiny cookies. They are quite rich, so I opted to make them really small rather than the two tablespoons that the original recipe calls for. I made my cookies with peanut butter, but you can use the nut butter of your choice.

If you omit the chocolate these would make a great power cookie for hiking or biking. Unless you’re hiking or biking in cool weather, when the chocolate wouldn’t melt.

You can store the cookies in the fridge for about 10 days.

What you need:

  • 3/4 cup (188 mL) nut butter
  • 1/2 cup (125 mL) honey
  • 1 teaspoon (5mL) pure vanilla extract
  • 3 cups (750mL) oat flour
  • 1/2 teaspoons salt
  • 3/4 cup (188mL) chocolate chips

What you do:

  1. Line a baking pan with parchment paper, or wax paper if that’s all you have.
  2. Heat the nut butter and honey in the microwave or in a pot on the stove. Whisk in the honey.
  3. Add the oat flour and salt, then mix until combined. 
  4. Scoop one tablespoonful of the mixture at a time and use your hands to form each into a ball. Flatten the cookie into a disk and place it on the parchment-lined baking sheet. Use a fork to make the crosshatch pattern typical of a peanut butter cookie.
  5. Refrigerate the cookies while you prepare the chocolate. I used a double boiler, but you can carefully melt it in the microwave if you prefer.
  6. Dip each cookie in chocolate, then place it on the parchment again. Let the cookies sit until the chocolate has set. I did this in the fridge because it was a hot day when I made them, and also I was running late for my picnic!
  7. Enjoy!
pb & chocolate match made in heaven -
“Match Made in Heaven”


Chewy Oat Cookies

chewy oat cookies -trust in kim

My brother reminded me about these cookies from our childhood the other day. They are chewy and almost caramel in the middle, a little crispy on the outside, and really really simple to make. My mom made them when we were little, and neither of us had eaten them for a long time until my brother started making them recently. Of course I had to ask him to send me the recipe so I could try them out too.

On Friday night I mixed up the batter, because it needs to sit in the fridge for a little while, and then it took minutes the next morning to mound the mixture onto a baking pan and bake them up. I brought them to Community Garden work party, and my fellow fence-builders were very happy to try out these treats.

What you need:

  • 2 cups rolled oats
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract

What you do:

  1. Combine all the ingredients in a bowl using a wooden spoon.
  2. Cover and refrigerate the mixture for about an hour, or overnight.
  3. Preheat the oven to 350F.
  4. Line a baking pan with parchment paper, then form the cookies into mounds. If you have a 2 tablespoon ice-cream scoop this could be used, or just a large spoon. You will find that bits of rolled oats scatter a bit, so just press them into the mound with your hands. You should get 12-15 cookies and be able to fit them on one pan.
  5. Bake for 12- 15 minutes. The edges should look caramely and bubbly, which will become crispy as they cool.
  6. After removing from the oven allow them to cool on the baking pan. After they are cool the edges will be crispy, and the inside will be chewy.
  7. Enjoy!
raw oat cookies - trust in kim
the raw cookies mounded on the pan
mom & dad dancing
my parents and their friends out for the evening, way back when


Almond Goji Cacao Chip Cookies

trust in kim - almond goji cacao chip cookies

These are raw, gluten-free, lactose-free, and Awesome! My friend Lance made some for me a while back, and I loved them so much that I had to ask for the recipe.  It’s from a raw foods cookbook by Ani Phyo. They are super easy to make, and will keep in the fridge or freezer for a long time.  They are great for a snack on the road or trail, and my boyfriend likes them crumbled on some yogurt and fruit for breakfast.

What you need:

1/2 cup almond butter

3 tablespoons agave syrup

3 tablespoons vanilla

1/4 teaspoon salt

1 & 1/2 cups ground almonds

1/4 cup cacao nibs

1/4 cup dried goji berries

What you do:

1. Combine the almond butter, agave, vanilla and salt in a large bowl.

2. Stir in the ground almonds, cacao nibs and goji berries.

3. Form into small balls, about 1 tablespoon each, with your hands.  Place them on parchment paper and flatten them a little.

Store in the fridge in an airtight container, or put some in the freezer to keep for longer.

trust in kim - almond goji cacao cookies