(No Bake) Double Chocolate Breakfast Cookies
Try this (No Bake) Double Chocolate Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- pinch of salt optional
- 1/2 cup creamy peanut butter*
- 2 tbsp. honey (or sub agave for vegan version)
- 1/2 tsp, vanilla extract
- 1/2 cup old-fashioned oats uncooked
- 1/2 cup rice krispie cereal
- 1-2 tbsp. cocoa powder (depending on taste preference - i us
- optional: 2 tbsp mini chocolate chips (or dark, or carob chips)
- Carbohydrate 7.88355555555556 g
- Cholesterol 0 mg
- Fat 6.71502222222222 g
- Fiber 1.418666690588 g
- Protein 4.27964444444445 g
- Saturated Fat 1.35986666666667 g
- Serving Size 1 1 Serving (20g)
- Sodium 16.3488888888889 mg
- Sugar 6.46488886496756 g
- Trans Fat 0.376351111111111 g
- Calories 103 calories
In a medium-sized bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until combined.In that same bowl, add in the oats and rice krispie cereal. Stir together until completely combined. Add in the cocoa powder to your taste preference.Add in the chocolate chips if desired.Form balls with the mixture and then flatten the balls in your hand to create a cookie shape.Store cookies in an airtight container for 4-5 days (I keep mine in the fridge) or freeze for up to 3 months.
