Ingredients

2 cups rolled oats Can use quick oats

1 cup peanut butter * See notes

1/3 cup maple syrup

1/4 cup chocolate chips of choice optional

Instructions

Line a large plate with parpchment paper and set aside.

In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your mix-ins of choice.

Using your hands, form into 12 small balls and place on the lined plate. Press each ball into a cookie shape.

Refrigerate for at least 20 minutes, before enjoying.

Notes

* Can substitute this for smooth almond butter, cashew butter, sunflower seed butter or tahini.

TO STORE: Leftover no bake cookies should be stored in the refrigerator, covered. They will keep well for up to two weeks.

TO FREEZE: Either wrap cookies individually in parchment paper and place in a ziplock bag, or place them all together in one ziplock bag (no parchment paper needed). They will keep well frozen for up to 6 months.

Nutrition

• Serving: 1cookie | Calories: 120kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Sodium: 100mg | Potassium: 190mg | Fiber: 3g | Calcium: 17mg | Iron: 1mg | NET CARBS: 14g