Peanut Butter Chocolate No-Bake Cookies
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 cookies
Description
An easy stove top treat, these gluten-free no-bake chocolate oatmeal cookies are made with quick-cook oats, honey, natural peanut butter, and cocoa.
Ingredients
- 150 grams (¾ cup + 1 tablespoon) honey
- 50 grams (3 tablespoons) coconut oil
- 50 ml (~¼ cup) non-dairy milk or dairy if preferred
- 10 grams (2 tablespoons) unsweetened cocoa powder
- 100 grams (⅓ cup) natural peanut butter
- 1 ½ teaspoons vanilla extract
- 130 grams (1 ¼ cup) quick-cook oats
- Pinch fine sea salt
Instructions
- Place the honey, coconut oil, milk, and cocoa powder in a medium saucepan. Heat over medium, whisking constantly, until the mixture comes to a boil. Boil for exactly one minute (set a timer!), whisking constantly, then remove from the heat.150 grams (¾ cup + 1 tablespoon) honey, 50 grams (3 tablespoons) coconut oil, 50 ml (~¼ cup) non-dairy milk, 10 grams (2 tablespoons) unsweetened cocoa powder
- Whisk in the peanut butter and vanilla extract, stirring to combine.100 grams (⅓ cup) natural peanut butter, 1 ½ teaspoons vanilla extract
- Add the oats and salt to the saucepan and mix with a wooden spoon or spatula to incorporate. Be sure to mix very well.130 grams (1 ¼ cup) quick-cook oats, Pinch fine sea salt
- Set the pot aside to let the mixture rest at room temperature for 10 minutes. The oats will thicken the cookie mixture while it rests.
- While the mixture is resting, line a baking sheet with parchment paper.
- Scoop 12 cookies onto the lined baking sheet and optionally flatten into discs. Chill the cookies for at least one hour in the refrigerator before serving.
- Store in the refrigerator or freezer and serve cold.
Notes
I highly recommend weighing the ingredients for this recipe.
Storage: transfer chilled cookies to a sealed container and refrigerate up to one week. Keep in a single layer or place parchment or wax paper between layers.
Freezing: once set, transfer the cookies to an airtight container with parchment paper between layers to prevent sticking. Freeze for up to three months. Thaw in the refrigerator before serving.
Oats: rolled oats can be used in place of quick-cook if that's what you have - they do work, but make the cookies a little more delicate.
Cocoa: Dutch process and natural cocoa powder can be used interchangeably in this recipe.
Peanut butter: I haven't tested with processed peanut butter. Use another nut butter or sunflower seed butter to replace peanut butter if needed.
Nutrition
Serving: 1cookie | Calories: 168kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 110mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.