No-bake oats and chocolate cookies, balls or energy bars

Ingredients for 10-12 cookies: ½ cup (45 g) of rolled oats ½ cup (50 g) of instant oatmeal ½ cup (75 g) of shredded coconut 1 tablespoon of cocoa powder ½ cup (125 g) of nut butter (peanut, hazelnut, walnut) ⅓ cup (65 g) your favorite chocolate. 3 tablespoons of honey, agave syrup, maple syrup or simply sugar. ¼ cup (65 g) of mashed banana. You can also use applesauce. ¼ cup (60 ml) of milk or vegetable drink. Pinch of salt 1 teaspoon of vanilla extract (optional) Preparation: Place the rolled oats and instant oatmeal in a skillet over medium heat to toast them slightly. Stir the oats until they turn golden brown. Take them off the heat and set aside. Place the peanut butter, chocolate, honey, banana and milk in a saucepan. Melt all ingredients over a medium heat, stirring until well blended. Take the saucepan off the heat. Add the cocoa powder and stir until dissolved. At this point you can add the vanilla extract and spices (cinnamon, nutmeg or ginger). Add the toasted oats, shredded coconut and salt to the same saucepan. Mix until you obtain a firm dough that is slightly sticky, but easy to handle. To make the cookies, use your hands, two large spoons or an ice cream scoop. Form balls and place them on a tray covered with baking paper. Flatten the balls with the spoon and shape them into cookies. You can also keep them ball-shaped or form them with your hands. This recipe yields 11-12 cookies, about 40-45 grams each. Put the tray in the fridge for 6-8 hours. Then store the cookies in a tupperware container in the fridge. You can eat them as a snack or wrap them in aluminum foil and carry in your jersey pockets. Nutrition information: If you make 12 cookies, using 85% dark chocolate and whole milk, each cookie has 188 calories. 12 g of carbohydrates, 12.5 g of fat and 5.8 g of protein.

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