CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Bonus: this recipe isn’t just for times when you’re stuck at home! It’s so, so good and easy to make any time.

 

After you blend the ingredients together over the stovetop, you simply stick ‘em in the fridge to harden and cool.

 

The longer they sit in the fridge, the more delicious they get.

 

TOP TIPS

If you don’t have maple syrup, simply swap 1:1 for honey or agave.

If you don’t have coconut oil, it’s also an easy substitute. Simply swap 1:1 for butter or ghee.

There so many ways to mix up this recipe: you can add shredded coconut or walnuts to change the mix-ins slightly. If adding more dry ingredients makes the mixture too dry, add in a little more coconut oil.

 

The mixture consistency should be wet, but cohesive enough to form into cookie shaped rounds. Add the oats in slowly – you may need slightly less than the recipe calls for. Or, if the cookies spread too much when placed on the baking sheet, you might need to add more dry ingredients (oats or even shredded coconut).

Store these in the refrigerator for the best consistency.

INGREDIENTS:

1/2 cup creamy peanut butter

1/4 cup coconut oil

1/4 cup maple syrup or honey

1/3 cup chocolate chips

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 1/2 cup oats

 

INSTRUCTIONS:

 Add the peanut butter, coconut oil, maple syrup and chocolate chips to a saucepan over medium heat. Stir frequently, until all ingredients are well mixed and melted.

Add in vanilla, salt and cinnamon and mix to combine.

Add in oats and turn heat down to low. Continue to stir until the mixture is thick and cohesive and the oats soften slightly. If it still seems too wet, add more oats.

Remove from heat. Place heaping spoonfuls of the mixture onto a greased baking sheet, using the back of the spoon to shape into round, cookie shapes.

Place in the refrigerator to harden for at least 30 minutes. Keep stored in the refrigerator.

Written by: Uzman Dyt Ezgi Pekgöz

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