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No Bake Cookie Butter Oatmeal Cookies (Wreath Cookies)

No Bake Cookie Butter Oatmeal Cookies, a.k.a. Wreath Cookies, perfect for the holidays and for giving away as edible gifts. They are easy to make, gluten-free, egg-free, and can be dairy-free.
Course:Dessert
Cuisine:American
Keywords:cookie butter cookie recipe, cookie butter cookies
Prep Time 45 minutes
Total Time 45 minutes
Servings 45 cookies
Calories149 kcal
Cost $0.20 per cookie

Equipment

  • bowl
  • Refrigerator
  • cookie sheet

Ingredients

  • 3 2/3 cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoons pure vanilla extract
  • 3 pouches DOLE Fruitocracy Apple Banana 3.2 oz, as a milk substitute
  • 2 cups light brown sugar 12/3 of honey can be used instead
  • 1/2 stick unsalted butter or 1/4 cup, or 1/4 cup virgin coconut oil
  • 1 cup cookie butter (or peanut butter, or cashew butter)
  • 2 cups bright white candy melts or white chocolate chips
  • 1/2 cup fine chopped pistachios
  • 1/3 cup fine chopped dried cranberries

Instructions

  • In a large heat-proof bowl, combine the oats, coconut flakes, and vanilla together. Set aside.
  • In a medium sauce pan, stir together Dole Fruitocracy, sugar, and butter or coconut oil. Cook over medium heat, stirring occasionally. Make sure to full boil for ONE minute.
  • Immediately pour over the oatmeal mixture and stir thoroughly and rapidly. Stir in the cookie butter or peanut butter very well, until obtaining a homogeneous mixture. Make sure that mixture is of a consistency to be able to cling on to your finger when held upside down for at least a couple of seconds; otherwise, stir in a bit more oats. Let cool just enough to handle.
  • Spoon cookie size scoops (about one tablespoon), roll into balls, place onto waxed paper, flatten with the palm of your hand, and then using the stick of a wooden spoon make a hole in the center of each cookie. Remold the outside of each cookie with your fingers to form a round wreath. Refrigerate and let set until firm, about 20-30 minutes.
  • About 2-3 minutes before removing the cookies from the fridge, melt the candy melts or white chocolate until smooth and spread on top of each cookie using the back of a teaspoon. Sprinkle the chopped pistachios and dried cranberries on top and let set. Enjoy!

Recipe Notes

STORAGE: They can be stored in a clean airtight container in the refrigerator for up to 4 days por at room temperature for up to 2 days.

Nutrition

Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 9mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 37IU | Calcium: 14mg
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