Vegan No-Bake Cookies with Peanut Butter and Reishi

Vegan No-Bake Cookies with Peanut Butter and Reishi

These rich no-bake cookies have a melt-in-your mouth quality that is sure to make anyone's mouth water. Spiced with our adaptogenic Balance My Stress Blend, these cookies are endorphin boosting and stress relieving. 

Ingredients:

  • 3 1/4 cup rolled oats
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup almond milk
  • 1/4 cocoa powder
  • 2 tablespoons Balance My Stress Blend
  • 1 cup raw sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (if using saltless peanut butter)
  • Edible flowers (cornflower, rose petals, calendula, lavender, etc)

How to make: 

In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, reishi powder and salt (if using salt). Turn heat on medium and stir consistently until it comes to a rolling boil. Reduce heat and allow to simmer for about 4 minutes, stirring occasionally to make sure to scrape the sides and bottom. Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla. Add oats to the pan and and fully coat in the mixture.

Scoop 2 tablespoons of the oat and chocolate mixture onto a baking sheet lined with parchment paper. These cookies do not have to be perfect by any means, but try to get them into an oval or rounded shape. Sprinkle edible flowers on cookies while they are still wet. Place baking tray (or trays, I used two for this recipe) in the fridge and let the cookies set for at least 45 minutes. Cookies will keep for up to 5 days in fridge.

Makes 12-15 cookies

Recipe Courtesy of Gingertooth and Twine

 

From this recipe:




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