Corn Thins® No Bake Cookies

Health Benefits of this recipe:

This cookie has a powerful combination of healthy fats, fiber and protein to lower the glycemic load of this meal and keep you feeling fuller for longer. Healthy fats can be found in the peanuts which supply a good source of monounsaturated fat and the walnuts which provide your body with a good plant source of omega-3 fat called alpha-linoleic acid. Protein comes in good quantities as the milk and nuts each give a good source of this macronutrient.

Antioxidants come in many whole foods including the nuts, cinnamon and whole grain containing foods like Corn Thins slices. Compounds in whole grains called phytic acid, lignans, ferulic acid and sulfur compounds all have antioxidant properties. You may think that honey is just sugar and yes while it does count as a source of added sugar honey also gives your body some antioxidants too. Each of the antioxidants in these foods are different and as a consequence protect your body in a different way. Variety in your diet is one key to optimal health as no single food can provide your body with all the nutrition it needs to be its healthiest.

Ingredients

1. 1 bag of Corn Thins® slices
2. 1/2 cup (120ml) reduced fat 1% milk
3. 1/2 cup (115 grams) no added salt butter, cut into small pieces
4. 30 walnuts
5. 2 tbls honey
6. 1/2 cup (125 grams) 100% smooth peanut butter
7. 1 teaspoon vanilla extract
8. 1 teaspoon of cinnamon

Directions

1. Line two baking trays with baking paper and set aside for later.
2. In a food processor place the Corn Thins® slices and walnuts and process until a crumb consistency.
3. Place the honey, butter and milk in a saucepan and heat over medium heat.  Stir the mix frequently until everything is combined well and the butter is melted. Bring the mixture to the boil and set a timer to continue for around 1 minute, stir roughly every 20 seconds.
4. Remove from the heat and stir in the 100% smooth peanut butter, cinnamon, and vanilla extract until fully combined. Stir in the Corn Thins® and walnut crumb and mix until well combined.
5. Place 2 tablespoons of mixture per cookie onto the baking sheets.
6. Allow the mixture to cool and once set enjoy!