Making your own cookies means you can (occasionally!) indulge your desire for the ooey-gooey – all the while avoiding any unhelpful ingredients typically found in highly-processed ones.
But, who has the time?
You do!
With these quick and easy No-Bake Chocolate Peanut Butter Oat Cookies, inspired by BeamingBaker.com, you’ll be in and out of the kitchen in a jiffy!
You’ll be hailed a hero for delivering all of the scrumptious and luscious chocolatey goodness your family and friends crave, while still keeping things on the healthier side since these are refined sugar-free, gluten-free, dairy-free, and un-apologetically vegan.
Honestly, I can think of no better way to incorporate more plant-based options into your eating style! These will quickly become everyone’s favorite treats!
And as a bonus, they freeze really well so you can always have some on hand! Feel free to double the recipe and keep a hidden stash for yourself. I’ll mums the word – your secrets are safe with me! 🙂
Simply follow the steps below and voila. In just about 10 minutes or so, you’ll have great tasting, good for you treats that will please even the toughest critic!
What You’ll Need
- 2 cups Quick Oats: You can substitute steel cut oats and the recipe still works. I use quick oats simply because I like their texture better.
- 1/4 cup Maple Syrup: Keeps your cookies refined sugar-free. Using organic insures you are getting real maple syrup and not imitation.
- 1/2 cup Peanut Butter: Make sure to use natural, sugar-free peanut butter to keep your cookies refined sugar-free. If there is a peanut allergy, you you can substitute any nut butter, though I’ve never done this personally.
- Pinch of Salt: To enhance the sweet flavor. Use kosher salt to avoid additives. Or, sea salt. We used Redmond’s real unrefined ancient sea salt.
- 1 1/2 tsp. Vanilla: Because it makes everything better! Use organic so you’re getting real vanilla and not imitation.
- 1/4 cup Cacao Powder: Cacao powder is similar to cocoa powder, but cacao is less processed and is typically packaged without added sugar. Plus, it’s a super food – lots of anti-oxidants!
- 1/4 cup Coconut Oil: This is used as a binder. I prefer unrefined, extra virgin organic coconut oil. To save on calories, you can leave this out, but your cookies will not hold up well.
METHOD
Place a pot on the stove top. Put all the liquid ingredients and the peanut butter and coconut oil in the pot. Warm them through on low heat until they are blended together and you can easily stir. Turn off heat. Add in the remaining ingredients, incorporating them well.
Place the pot in the fridge until mixtures cools enough so you can shape it into balls. About 5 minutes. Don’t forget to place a pot holder under the pot!
Shape balls out of the mixture and place on parchment-lined tray. Smash balls down with your palms to make round disk shapes. You may need to put the cookies back into the fridge before serving. This will depend on how warm the mixture is when you’re shaping the balls/disks. After they have cooled, serve and enjoy!
These look delicious! Thanks for sharing!
Made these over the weekend. They were all gone by this morning!! I know what I’ll be doing first chance I get!!