Today’s recipe is supposed to be for the kids. It’s an easy no-bake cookie recipe with a few simple ingredients.
It’s a No-Bake CHOCOLATE PEANUT BUTTER Cookie recipe to be exact. Did you catch that? Chocolate and peanut butter.
Um, yes, please!
So, we’ll pretend this one is for the kids, but of course, we have to help “taste-test” right?
Seriously, these No-Bake Chocolate Peanut Butter Cookies are SO good.
I always have at least two. Did I just admit that? Oops. But just make these cookies and you’ll see just how addicting they are.
These No-Bake Chocolate Peanut Butter Cookies require just 5 minutes of prep time and then you pop them in the fridge for 20-30 minutes of chill time. Boom, they’re ready!
I used to make a similar no-bake chocolate and peanut butter cookie recipe when I was a kid. I think I must have been around 10 years old when I started making them. I always loved baking as a kid! But anyways, the old recipe called for ingredients I don’t use anymore, like margarine.
I don’t know what jogged my memory but about a month ago, I remembered those tasty cookies and decided to create my own version. Since most of my kids avoid dairy, I created a new dairy-free recipe and of course, these cookies are gluten-free too.
(They’re naturally flour-free, making it simply gluten-free. Just use gluten-free oats and you’re good to go.)
How to Make No-Bake Chocolate Peanut Butter Cookies:
The ingredients are simple and you probably already have them in your kitchen:
coconut oil, coconut sugar, unsweetened cocoa powder, almond milk (or any dairy-free milk), peanut butter, vanilla extract, and gluten-free quick-cooking oats!
Melt 2/3 cup of coconut oil in a large saucepan over low-medium heat.
Add 1 cup coconut sugar, 1/4 cup cocoa powder, and 1/4 cup almond milk…
…Stir well and increase the heat to medium-high.
Stir occasionally as the mixture heats to a boil. Once it begins to boil, stir constantly for 1 minute.
Remove your saucepan from the heat and stir in 1 cup peanut butter and 1 Tablespoon vanilla extract.
Stir in 2 cups of gluten-free quick-cooking oats.
Use a spoon or cookie scoop to scoop onto a parchment-paper-lined baking sheet.
You don’t have to space them very far apart because these cookies will not bake and spread. They might spread out a tiny bit as they settle but that’s it. So feel free to cram those cookies in.
Chill in the refrigerator for 20-30 minutes or even overnight.
Watch kids and adults alike gobble up your tasty No-Bake Chocolate Peanut Butter Cookies!
- Melt the coconut oil in a large saucepan over low-medium heat.
- Add the coconut sugar, cocoa powder, and almond milk.
- Increase the heat to medium-high and bring to a rolling boil, stirring frequently. When the mixture is boiling, stir constantly for 1 minute.
- Remove from heat and whisk in the peanut butter and vanilla extract. Stir in the oats.
- Using a cookie scoop or spoon, drop onto a parchment paper lined cookie sheet and refrigerate for 30-60 minutes.
- These cookies are best stored in the refrigerator, especially during warmer months.