A Mindful Back-to-School Cookie Recipe
If you’re looking to make mindful treats for your family, these Mindful No Bake Oatmeal Cookies are a great place to start! These are an upgrade from your classic cookies, made with white flour, butter, and sugar. The result is a chewy, fudgy cookie, that is loaded with healthy fats and fiber from whole-food ingredients!
A Quick Stovetop Cookie Recipe
We’ve been perfecting this recipe over the summer, and it’s AMAZING to have a delicious cookie recipe that doesn’t require turning on the oven.
We use a small saucepan on our Sharp Induction Cooktop, to gently melt the coconut oil, maple syrup, and cashew butter. Warming the maple syrup along with the nut butter and oil allows the cookies to take on a delicious chewy texture!
Because the Sharp Induction Cooktop has a great low-temperature setting, you don’t have to worry about burning or scorching these ingredients!
Share your favorite cookie recipes with us on Facebook, Twitter, and Instagram by tagging us and using #SharpHome. Whether you’re a seasoned chef or a cooking enthusiast, we invite you to explore the endless possibilities of cookie creations.
What You’ll Need
- Cashew Butter (make your own, or sub sunflower seed butter or almond butter! Cashew butter has the mildest and sweetest taste.)
- Maple Syrup (or use honey)
- Extra Virgin Coconut Oil (no substitutes – must solidify at cooler temperatures)
- Raw Cacao Powder or Unsweetened Cocoa Powder
- Sea Salt
- Vanilla Extract
- Gluten Free Rolled Oatmeal (we prefer the chewy texture of old-fashioned oats, but quick oats will also work if you have them on hand.)
- Optional: Coconut, cacao nibs, hemp seeds, pecans, almonds, sunflower seeds, pumpkin seeds, raisins or other dried fruit.
- Add Protein: If you’d like a more balanced snack cookie, add 2-4 tablespoons of hemp seeds or 2 scoops (about 20 grams) of collagen protein or plain whey protein (whey is dry so add an additional 1 tablespoon of coconut oil).
*Our favorite combo is using 2 tablespoons of coconut and 1 tablespoon of cacao nibs, for the perfect chew and crunch!
How to Make No Bake Cookies
Step 1: Line a large cookie sheet with parchment paper, and set aside.
Step 2: In a medium sized saucepan, add cashew butter, maple syrup, coconut oil, and salt. Heat over medium heat, stirring constantly, until reaching a low boil, about 3-4 minutes.
Step 3: Remove from heat, and add in cacao powder and vanilla extract to the mixture, whisking until a smooth chocolate sauce is formed.
Step 4: Stir in oatmeal and coconut (or other mix-in, if desired), and stir until evenly coated.
Step 5: Using a tablespoon cookie scoop, scoop cookies onto the prepared baking sheet. Be sure to press the dough tightly into the cookie scoop for the best cookie balls.
Step 6: Refrigerate or freeze the cookies on the baking sheets until they are set (about 1 hour in the fridge or 30 minutes in the freezer). Store cookies refrigerated or frozen, and serve them cold. Coconut oil melts at a warm room temperature so the cookies will soften if left out too long.
How to Store No Bake Cookies
How to Store Leftover No Bake Cookies
Once the cookies have set, pack them in an airtight container, and store in the refrigerator for up to 2 weeks or the freezer up to 3 months (or longer!). These cookies need to stay chilled because the coconut oil will soften at room temperature.
No Bake Cookies without Peanut Butter
This recipe for mindful no bake cookies without peanut butter uses a cashew butter base. Cashew butter is mildly sweet on its own, making it perfect for a lower sugar cookie.
I prefer to make cashew butter at home. If you’re looking for a nut-free no-bake cookie recipe, use SunButter sunflower seed butter as a swap!
No Bake Chocolate Peanut Butter Cookies
If you love the flavor combo of chocolate and peanut butter, by all means swap the cashew butter in this recipe for creamy peanut butter. I recommend choosing a variety that is made with only peanuts and salt (no oils or sugar added).
Vegan No Bake Cookies
If you love plant based desserts, these cookies are for you! They don’t contain eggs, so there are no swaps to keep them vegan.
Other No Bake Treats
Made by our Sharp Chef Michelle, blogger for Sunkissed Kitchen, who provided us with this yummy recipe made to perfection.
- No Bake Granola Bars
- Almond Joy Cookies
- No Bake Lemon Bars
No Bake Oatmeal Cookie Recipe
Chewy, fudgy, and over-the-top delicious, your family will adore these Mindful No Bake Oatmeal Cookies. Made without refined sugar or butter, these lightly sweetened cookies are simple to make!
Ingredients
- Cashew Butter (make your own, or sub sunflower seed butter or almond butter! Cashew butter has the mildest and sweetest taste.)
- Maple Syrup (or use honey)
- Extra Virgin Coconut Oil (no substitutes - must solidify at cooler temperatures)
- Raw Cacao Powder or Unsweetened Cocoa Powder
- Sea Salt
- Vanilla Extract
- Gluten Free Rolled Oatmeal (we prefer the chewy texture of old-fashioned oats, but quick oats will also work if you have them on hand. I recommend using this brand of gluten-free oats that is glyphosate free.)
- Optional: Coconut, cacao nibs, hemp seeds, pecans, almonds, sunflower seeds, pumpkin seeds, raisins or other dried fruit.
- Add Protein: If you'd like a more balanced snack cookie, add 2-4 tablespoons of hemp seeds or 2 scoops (about 20 grams) of collagen protein or plain whey protein (whey is dry so add an additional 1 tablespoon of coconut oil).
Instructions
Step 1: Line a large cookie sheet with parchment paper, and set aside.
Step 2: In a medium sized saucepan, add cashew butter, maple syrup, coconut oil, and salt. Heat over medium heat, stirring constantly, until reaching a low boil, about 3-4 minutes.
Step 3: Remove from heat, and add in cacao powder and vanilla extract to the mixture, whisking until a smooth chocolate sauce is formed.
Step 4: Stir in oatmeal and coconut (or other mix-in, if desired), and stir until evenly coated.
Step 5: Using a tablespoon cookie scoop, scoop cookies onto the prepared baking sheet. Be sure to press the dough tightly into the cookie scoop for the best cookie balls.
Step 6: Refrigerate or freeze the cookies on the baking sheets until they are set (about 1 hour in the fridge or 30 minutes in the freezer). Store cookies refrigerated or frozen, and serve them cold. Coconut oil melts at a warm room temperature so the cookies will soften if left out too long.
