These cookies are filled with my favorite flavors…Peanut Butter and Chocolate. I’m in absolute heaven.
When I was in college and times became super stressful, I would always turn to my grandma’s No-Bake Cookie recipe. It took less than 10 minutes to have a handful of devilishly delicious, misshapen, peanut butter-chocolatey goodness. And hey, it had oats in it…soooo it has to be good for me, right?
I recently had another hankering for these little oaty smorsels. But when I read her original recipe, I was shocked at the quantity of sugar! I decided to reevaluate and reinvent my grandmother’s (and so many other’s grandmothers) recipe. The original recipe contains:
- 2 CUPS of sugar (yes…cups)
- 1/2 cup of butter (ooooh yaaaaa)
- 1/2 cup of milk
- 1/4 cup of cocoa powder
- 1 cup of peanut butter (likely Jiff)
- 1 teaspoon vanilla
- 3 cups of quick-cooking oats
Soooooo… whaaaa? Instead of the empty calories seen in the original cookie recipe, my reinvented cookies are full of nutritious and healthy ingredients. Honey. Coconut Oil. Cocoa Powder. Natural Peanut Butter. Rolled Oats. Unsweetened Coconut. And my new No Bake Cookies are SO delicious. You don’t have to feel an ounce of guilt when eating one…or two…or three. Eat your feelings…and feel good about it.
Note – These cookies are made with coconut oil. Since coconut oil melts at room temperature, it is best to keep your leftover cookies in the fridge so that they are a set and solid…that is, if you have leftovers.
Peanut Butter, Chocolate, and Honey No-Bake Cookies (Gluten Free, Dairy Free)
Ingredients
- 1/2 Cup honey (or maple syrup)
- 1/2 Cup coconut oil
- 1/4 Cup cocoa powder
- 1/2 Cup natural creamy peanut butter
- 1/4 teaspoon salt
- 3 Cups gluten free rolled oats
- 1/2 Cup unsweetened shredded coconut
- 1 teaspoon pure vanilla extract
Instructions
- Heat honey, coconut oil, and cocoa powder in a large pot over medium-high heat stirring constantly until boiling. Stop stirring and allow to boil for 1 minute. Remove from heat and stir in peanut butter and salt. Mix well.
- Add oats, shredded coconut, and vanilla extract to chocolate-peanut butter mixture. Stir well until everything is thoroughly mixed together.
- Place parchment paper on a baking sheet or plate. Plop spoonfuls of the no-bake cookie mixture onto prepared pan/plate. If it is too warm in your kitchen, place the cookies in the fridge to set. Because there is coconut oil in this recipe, the oil will tend to melt a bit at room temperature. Keeping the cookies in the fridge will ensure that they are firmer.
BIG EATS tiny kitchen 
These did not work well for me. There was not enough moisture to deal with the 3 cups of oats. Next time I will add a 1/2 cup non-dairy milk, like many of the other recipes. The cookies I’d planned to take to a party turned into a crumble on top of baked fruit. Tasty, but not as expected.
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