5 Quick And Easy Different Types Of No Bake Cookies Recipes

5 Quick And Easy Different Types Of No Bake Cookies Recipes | Easy And Delicious No Bake Cookies Recipes

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5 Quick And Easy Different Types Of No Bake Cookies Recipes

5 Quick And Easy Different Types Of No Bake Cookies Recipes | Easy And Delicious No Bake Cookies Recipes

No-Bake Graham Cracker Squares Recipe

A grab bag of the finest flavours of childhood, including graham crackers, oats, peanuts, and coconut (to name a few), is covered in a gooey honey-peanut butter sauce. The outcome is a delectable treat that is ideal for a walk or an afternoon break. This snack is satisfying, tasty, and tastes sweet without causing a sugar crash since it has a large amount of fibre from the oats, peanuts, and coconut.

Ingredients

  • Cooking spray
  • 2 cups coarsely chopped graham crackers (from 8 graham cracker sheets)
  • 2 cups uncooked quick-cooking oats
  • ¾ cup dried cranberries
  • ½ cup chopped dry-roasted peanuts
  • ¼ cup unsweetened shredded coconut
  • ¼ teaspoon kosher salt
  • ½ cup honey
  • ¼ cup packed light brown sugar
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla extract

HOW TO MAKE IT

  1. Cooking spray should be used to lightly coat an 8-inch square baking dish.
  2. Chopped Graham Crackers, Oats, Cranberries, Peanuts, Coconut, and Salt should be combined in a big heatproof dish.
  3. Bring honey and brown sugar to a boil over medium-high heat while stirring frequently. Remove from heat. Add vanilla and peanut butter, stirring until smooth.
  4. Stir the graham cracker mixture with the honey-and-peanut butter mixture until evenly coated.
  5. After pressing the mixture into the baking dish as directed, let it cool for 30 minutes before cutting into squares.

No-Bake Lemon-Chia Bars Recipe

It’s time to stop eating granola bars from the store. Many are not just high in sugar, but buying a box of them every week may really drain your bank account. A delectable, healthier alternative, our no-bake version is simple to make, full of the flavour of fresh lemons, and naturally sweetened with dates. They are the ideal breakfast for travellers, afternoon treat, or pre-workout snack when cut into bars. What’s best? Both children and adults will undoubtedly enjoy. After cutting, wrap each bar in plastic wrap individually and place them in the refrigerator so they are simple to take on the road.

Ingredients

  • 2 ½ cups roasted unsalted cashews
  • 2 cups pitted Medjool dates (about 20 dates)
  • ⅓ cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons chia seeds
  • 1 tablespoon finely grated lemon zest 
  • ½ teaspoon kosher salt
  • ½ cup shredded unsweetened coconut

HOW TO MAKE IT

  1. Two pieces of parchment, crisscrossed, should be used to line an 8-inch square baking pan, with an overhang on all sides.
  2. In the bowl of a food processor, add the cashews and pulse several times to finely chop them. Add the dates, chia seeds, lemon zest, lemon juice, and salt. Pulse for approximately a minute, or until the mixture comes together well and starts to ball up.
  3. Place the coconut on top of the mixture after pressing it into the prepared pan. Cut into 16 bars after 30 minutes of firming in the refrigerator. You may also roll the mixture into balls and coat them in coconut.

No-Bake Apricot and Oat Nuggets Recipe

You’re looking for a nice and healthful snack that doesn’t need baking. The ideal remedy are these apricot and oat no-bake nuggets! These nuggets are quick and easy to make with only a few basic ingredients, making them a fantastic choice for a quick and healthy snack on the run.

These nuggets are filling and delightful because to the marriage of sweet apricots and robust oats. They are a terrific option for anybody trying to increase their intake of nutritious snacks because they are also loaded with fibre and other vital minerals.

These no-bake apricot and oat nuggets are the perfect post-workout treat, mid-afternoon pick-me-up, or simply a delectable treat to enjoy at any time of day.

Ingredients

  • ½ cup chopped dried apricots
  • ½ cup crunchy peanut butter
  • ½ cup honey
  • ¼ cup packed light brown sugar
  • 2 cups rolled oats, toasted
  • ½ cup sweetened flaked coconut, toasted
  • ¼ teaspoon kosher salt

HOW TO MAKE IT

  1. In a small dish, combine the chopped apricots with just enough chilly water to cover. After 30 minutes, drain and use paper towels to pat dry.
  2. In a medium heavy pot, combine the peanut butter, honey, and brown sugar. Just until mixture starts to bubble around the edges and sugar is entirely melted, 2 to 3 minutes, cook over medium heat, stirring frequently. Get rid of the heat. Add the chopped apricots, oats, coconut, salt, and coconut oil; mix thoroughly to combine. 10 minutes to cool.
  3. Shape mixture into 24 (112-inch) balls using damp palms. Place biscuits on baking pans covered with parchment paper, then refrigerate for an hour. For up to a week of storage, refrigerate in an airtight container.

No-Bake Almond Butter Thumbprints Recipe

These PB&J-inspired sweet and salty treats are ideal for lunchboxes or after-school snacks—and they’re simple enough for kids to assemble themselves.

The traditional filling for thumbprint cookies is berry jam, like the strawberry jam in this recipe. But there are many flavour combinations that will work here, so feel free to play about and explore.

Ingredients

  • 1 ¼ cups powdered sugar
  • 1 cup creamy almond butter
  • 3 tablespoons salted butter, softened
  • 1 ½ cups crushed pretzels
  • ¼ cup strawberry jam

HOW TO MAKE IT

  1. In a medium bowl, blend the butter, almond butter, and powdered sugar using an electric mixer on medium speed. When adding crumbled pretzels, mix until combined. It will be a crumbly mixture.
  2. 30 (112-inch) balls worth of the ingredients should be formed by pressing hard so the dough maintains its shape. On baking pans covered with parchment paper, space the balls 1 inch apart. Make an indentation in each ball by pressing your thumb into them. Each depression should have around 14 teaspoon of strawberry jam added. Serve right away or chill until you’re ready. Up to 5 days of cookie storage in the refrigerator is possible; 30 minutes before serving, let the cookies come to room temperature.

No-Bake Seed and Nut Bars Recipe

A tasty and healthy snack option that is simple to prepare at home without the need of an oven are no-bake seed and nut bars. These bars are a terrific choice for a quick energy boost or a post-workout snack since they are loaded with nutrients from a mix of nuts, seeds, and dried fruits. These bars are also adaptable, enabling you to add your preferred nuts, seeds, and fruits for a distinctive flavour and texture. No-bake seed and nut bars are a terrific option if you’re searching for a nutritious snack to carry with you or a delectable treat to sate your sweet appetite.

Ingredients

  • Unsalted butter, for the pan
  • 1 cup sugar
  • ⅓ cup heavy cream
  • 1 teaspoon fine salt
  • 1 teaspoon 16-ounce jar almond butter
  • 1 cup sesame seeds
  • 1 cup chopped roasted pistachios
  • ½ cup finely chopped dried apricots

HOW TO MAKE IT

  1. An 8-inch square baking pan should be buttered. Butter the paper and line it with 2 parchment squares that are crossed, leaving an overhang on all sides.
  2. Cook the sugar and 1/3 cup water in a medium saucepan over medium-high heat, often stirring, for 2 to 3 minutes, or until the sugar is barely dissolved. Without stirring, simmer the syrup for a further 9 to 10 minutes, or until it is a deep golden brown. (If the sugar mixture begins to develop black patches, gently swirl the pan to integrate.)
  3. As the mixture will splutter, gently add the cream and salt after taking it off the heat. Stir to blend. Stir in the almond butter, sesame seeds, pistachios, and apricots after allowing it cool for 5 minutes. Use an offset spatula or knife to level the top after transferring to the prepared pan.
  4. Cool for at least an hour and as long as three days until set.
  5. Lift the bars out of the pan while holding the paper overhang, then transfer them to a cutting board. 24 bars (8 rows by 3 rows) should be cut.

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