Energy Cookies Recipes

PEANUT BUTTER NO-BAKE ENERGY COOKIES

Peanut Butter No-Bake Energy Cookies image

This is a chocolatey peanut butter cookie with a hint of banana. I like to use flavored peanut butter to give it some flare. I have used chocolate-peanut butter. You can also use a cinnamon raisin peanut butter or a white chocoalate-macademia PB. They are made by Peanut Butter & Company, and it can be found in the PB aisle at most grocery stores. Usually on the top shelf.

Provided by David04

Categories Drop Cookies

Time 12m

Yield 1 cookie, 30 serving(s)

Number Of Ingredients 7

Ingredients

2 bananas, mashed
2/3 cup skim milk
1 1/2 cups Splenda sugar substitute
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
2/3 cup chunky peanut butter, I like to use flavored peanut butter
3 cups oatmeal

Steps:

Combine the banana, milk, Splenda and cocoa in a sauce pan over medium heat, bring to a boil. Stir constantly for 1 minute. Add vanilla, then peanut butter and then oatmeal.
Remove from heat & mix well. Before the mixture has time to harden, quickly drop onto was paper using a dinner spoon.
Allow to cool at room temperature, enjoy.

Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.1, Sodium 31.7, Carbohydrate 9.2, Fiber 1.7, Sugar 1.6, Protein 3.1

OATY ENERGY COOKIES

Oaty energy cookies image

Get your children in the kitchen to bake a batch of these simple biscuits from CBeebies' 'i can cook'

Provided by Good Food team

Categories Snack, Treat

Time 40m

Yield Makes 6

Number Of Ingredients 6

Ingredients

50g ready-to-eat dried apricot
50g soft butter
50g light brown sugar
2 tbsp condensed milk (look for it in tubes)
50g rolled oats
85g self-raising flour

Steps:

Heat oven to 150C/130C fan/gas 2. Line a baking tray with baking parchment. Using children's scissors, cut the apricots into small pieces.
Put the butter and sugar in a mixing bowl and beat well with a wooden spoon. Use very soft butter to make it easy for young wrists to beat the butter and sugar together. Add the condensed milk, beat well, then add the oats and apricots, and mix well again. Finally, add the flour and mix until it starts to disappear - you can use your hands to mix it, too.
Bring the dough together into one big ball, then break into 6 equal-sized lumps (this ensures the cookies bake at the same time). Roll each into a ball, then squash onto the baking parchment with the palm of your hand.
Bake for 25-30 mins until golden on the edges. Leave to cool on the tray. The cookies will keep in an airtight container for up to 3 days.

Nutrition Facts : Calories 201 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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