Peanut Butter, Chocolate, and Honey No Bake Cookies (Gluten Free and Dairy Free)

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

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?

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)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

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

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.

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

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.

No Bake Cookies // Big Eats Tiny Kitchen (Gluten Free, Dairy Free)

Peanut Butter, Chocolate, and Honey No-Bake Cookies (Gluten Free, Dairy Free)

  • Servings: 30
  • Difficulty: Easy
  • Print

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

  1. 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.
  2. Add oats, shredded coconut, and vanilla extract to chocolate-peanut butter mixture. Stir well until  everything is thoroughly mixed together.
  3. 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.

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

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Chocolate and Peanut Butter Macaroons (Grain Free)

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

Sorry for the long delay in between posts. Recently life has been tough at times but life also has been very good. When I am going through a roller coaster of emotions and dead lines and choices and what not, I consume chocolate and peanut butter. Doctors orders.

But when life is good…I also eat chocolate and peanut butter.

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

The combination sends warm fuzzies through my body. It’s a choco-pb hug for my soul. I get my best soul hugs from those crack-like addictive Reese’s PB eggs that spring forth from every corner around this time of year. I can stay away from Reese’s (nearly) the rest of the year, but throw them in an egg shape! Holy frijoles, I can’t stop. My eyes pop out of my head all googley and I froth at the mouth and I protect them like a squirrel, hiding my Reese’s eggs in weird and unassuming places.

These cookies are the wonderful love child of two of my favorite cookies: No bake cookies + macaroons. Whoa. Whoa.

Let this happen.

Make them egg shaped. They are better for you than those other choco-pb eggs and just as addictive.

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

It will make you love life even when there are a few major down moments.

Chocolate and Peanut Butter Macaroons (Grain Free and Diary Free)

Adapted from Against All Grain

Makes 2 dozen cookies

Ingredients

  • 2 1/2 cups unsweetened shredded coconut
  • 1/3 cup honey
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons natural creamy unsweetened peanut butter*
  • 1 egg white
  • salt

Instructions

  1. Preheat oven to 325F. Place a piece of parchment paper onto a rimmed baking sheet. Set the baking sheet aside.
  2. In a large bowl, combine the coconut, honey, cacao powder, peanut butter, and a pinch of salt.
  3. Place egg white and another pinch of salt in a medium bowl. Using a whisk or electric beaters, beat the egg white for about 2 minutes until soft peaks form. Combine meringue with other ingredients in the large bowl.
  4. Using a melon baller, scoop out cookies and place them onto the parchment paper. Bake for 30 minutes. Remove from oven and allow to cool for at least 1 hour on a wire cooling wrack.

*Note – To make these Paleo friendly, use either almond butter or sunflower seed butter in place of the peanut butter.