Soft, chewy, and best enjoyed straight from the refrigerator or freezer, these no bake power cookies are a healthy little indulgence. Each sweet bite is packed with loads of oat and seed goodness.
Bob’s Red Mill asked me to come up with a delicious recipe featuring their flaxseeds, but I simply couldn’t stop there. In fact, this delicious recipe for no bake power cookies looks like an ode to the Bob’s Red Mill pantry. I used three types of their Omega-rich seeds (flax, chia and hemp hearts), gluten-free quick oats, and coconut sugar.
Admittedly, these no bake power cookies are as much for me and Tony as much as they were for Bob’s. Tony is a bit of a sugar fiend (okay, I might be, too), so I wanted a treat that was more energizing and wholesome. After all, he’s going to eat cookies anyway, so I may as well make sure we have some healthier ones on hand. And as mentioned, these refrigerate and freeze like a dream. They stay tender and chewy when chilled, for a delicious no-bake, no-defrost snack or dessert. They do soften at room temperature.
Things You May Not Know About Flaxseeds
According to recent studies, flaxseeds can actually be heated. Obviously heating isn’t a concern in these dairy-free, no bake power cookies. But contrary to previous beliefs, you can use flaxseeds in your baking (whole or ground) with minimal loss in omega fatty acid benefits.
For shelf-life, it’s best to purchase whole flaxseeds and grind them for smoothies, oatmeal, these no bake power cookies, and other recipes, as needed. I use my cheap spice grinder to whiz them into a coarse powder in seconds. However, if you do opt to grind a bunch at once, simply store the ground flaxseed in a dark container in the refrigerator or freezer. It should keep for up to a couple of months.
This post is sponsored by Bob’s Red Mill, but the ideas, opinions, photos, and no bake power cookies recipe are my own. And indeed, my pantry has looked like a Bob’s Red Mill storeroom for many years! I can’t recommend their brand enough for quality, consistency, availability and competitive pricing.
Special Diet Notes: No Bake Power Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, optionally peanut-free, soy-free, vegan, plant-based, and vegetarian.
- ¾ cup coconut sugar (can sub white or brown sugar, but will be sweeter)
- ¼ cup unsweetened dairy-free milk beverage (of choice)
- 2 tablespoons coconut oil
- ⅓ cup creamy natural peanut butter, sunflower seed butter or almond butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt (optional if using salted nut butter, but we like the extra salt regardless)
- 1½ cups quick oats (gluten-free, if needed)
- 3 tablespoons ground flaxseed (see post notes above)
- 2 tablespoons shelled hemp seed hearts
- 2 tablespoons chia seeds
- Whisk together the sugar, milk beverage, and coconut oil in a saucepan over medium heat. Bring to a boil. Once rolling, cook and whisk as it bubbles for 1½ minutes.
- Remove from the heat and whisk in the nut butter, vanilla, cinnamon, and salt (if using) until well combined. Add the oats and seeds and stir to thoroughly combine. Let cool for 10 minutes.
- Scoop by the level tablespoon onto a plate or sheet lined with parchment or wax paper. You can leave them as mounds or flatten into cookie shapes.
- Place in the refrigerator to set up. Store in an airtight container in the refrigerator for up to 1 week, or the freezer for as long as they last! Eat chilled.