Cranberry-Peanut Butter Oatmeal Cookies
Last weekend was so pleasant, but the weather changed drastically towards the end of the week. It was a damp kind of cold, and the rains were heavy. I needed something that would keep me warm and satisfied, but was still light enough for the Spring time. And keeping my eco-friendly mission in mind, I was on the hunt for a bake that didn’t really need to be baked.
Naturally, it had to be a cookie that didn’t require baking, but still had a warm and gooey texture. So I thought why not create some form of a peanut butter, oatmeal cookie. And to add a layer of spice and contrast, the perfect combo would be cinnamon and cranberries! These flavors bring me back to Thanksgiving, but because it’s a no-bake cookie, it was still light enough for the Spring!
I hope you create my delicious creation for yourself too!
1/2 cup of peanut butter
1/4 cup of pure maple syrup
1 cup of oats
1/2 of dried cranberries
1/2 teaspoon of cinnamon
In a pan over low heat, combine the peanut butter and maple syrup fully and mix over heat until the mixture slightly bubbles.
Then add your oatmeal, cinnamon, and cranberries and fully combine all ingredients until evenly dispersed.
Line a baking sheet with parchment paper and roll balls of your cookie mix in your palm, then flatten them out into disks and place them on your baking sheet.
Once finished, put the baking sheet in the freezer for 15-20 minutes and serve!
The best part about these cookies is they don’t consume a lot of energy to make, since they don’t require baking or turning your oven on!