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Double choc fudge oat no-bake cookies

Before you jump to Double choc fudge oat no-bake cookies recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart choices when grocery shopping. If you make smart choices when you are buying your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to go home and make a little something from your kitchen. Your home should be stored with healthy foods and ingredients. This way—even if you pick out something a bit greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are all kinds of things that you can do to get healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. You can do little things every day to improve upon your health and lose weight. Being smart about the selections you make each day is a start. A proper amount of physical activity each day is also necessary. The numbers on the scale aren't the only indicator of your health levels. You need to help to make your body as strong as possible.

We hope you got benefit from reading it, now let's go back to double choc fudge oat no-bake cookies recipe. You can cook double choc fudge oat no-bake cookies using 12 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Double choc fudge oat no-bake cookies:

Provide 4 cups of quick oats.
Use 1 1/4 cup of sugar.
You need 1/2 cup of milk.
Provide 10 tbsp of peanut butter.
You need 7 tbsp of fat spread.
Prepare 4 tbsp of cocoa.
Prepare 2 tbsp of coconut (optional).
Take 1 tsp of vanilla essence.
Provide Pinch of salt (optional).
Use of Chocolate topping.
Take 1 (80 g) of slab dark chocolate (I used bacon).
You need 3 tbsp of milk of choice.

Instructions to make Double choc fudge oat no-bake cookies:

In a food processor, add oats and blend for 10 seconds on low and set aside..
On low heat in a pot, add milk, sugar, butter, cocoa and salt and let all ingredients melt while stirring..
Once melted, bring the pot up to medium heat and let it boil for 1 minute and 20 seconds then return to low heat..
Add peanut butter and vanilla essence to the pot and stir till it melts completely..
Next, add in oats and coconut and mix till it's well coated in the sauce..
Let it cool completely before dolloping 1 tablespoon of the cookie mixture onto a tray lined with parchment paper. Use a spoon to flatten the cookie and perfectly shape it. (You can absolutely use the palms of your hands to shape them if you'the like).
Let in chill in the fridge for an hour or overnight before adding the chocolate topping..
Break 1 slab of dark chocolate in a bowl with 3 tablespoons of milk and microwave at 20 second intervals. (don't forget to stir the chocolate at the end of each interval to avoid burning).
Now that the sauce is ready, remove cookies from the fridge and you can dip, drizzle or smear your topping on however you like!.
If you have any leftovers you can store them in a container at room temperature or as I like to keep mine in the fridge and eat it chilled..

Fudgy, peanut buttery no-bake cookies naturally sweetened and fiber-rich from oats! Then it's time to add the vanilla, peanut butter, oats, and dark chocolate! Dark chocolate not only helps these cookies set and harden, but also adds fudgy. Drop cookies by tablespoonfuls onto wax paper. Let cool until set. *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right.

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