No Bake Chocolate Peanut Butter Cookies
By Sammi Brondo — July 24, 2024
When you don’t want to turn on your oven and still want something chocolatey and delicious, these cookies are ideal.
I first made these cookies during “quarantine.” (Remember those first few weeks in March 2020 when we all thought we’d be quarantined for only a few weeks? What a time).
It was a time of getting creative in the kitchen. After all, I had pretty much nothing else to do outside or work. And create TikTok videos. You can see why I chose to bake.
And alas… these no bake cookies were born. They’ve been a dessert staple ever since.
The recipe is ridiculously simple. Melt your ingredients together. Add in some oats. Form them into cookies. Harden in the fridge. And done.
The result: the richest, most chocolate-y, peanut butter-y cookies ever. They have the best fudge-y texture too.
They’ve become a staple in my fridge for whenever I want something sweet.
Personally, I have a sweet tooth. If you’re here, this should come as absolutely no surprise.
And because I have a sweet tooth, I always like to make sure I have sweet foods around to satisfy it.
Because otherwise? My cravings for sweet would become so strong, intense, and unsatisfied, that they’d feel impossible to satisfy.
Instead, I like to have something sweet to eat every single day. Sometimes a few times per day!
And you know what? Doing so doesn’t make me any less healthy. In fact, it helps maintain my healthy relationship with food and keep my diet balanced. So that when I eat dessert, it’s just another food I love – not something overly tempting that’s been put on a pedestal.
(And by the way – if this scenario sounds like something you’d love to easily be able to do, I can’t recommend enough checking out Food Freedom for the Whole Family. It’s got everything you need in order to create your healthiest relationship with food.)
Anyway, whip up a batch of these, toss some flaky salt on top, and store ‘em in the fridge for when your sweet craving hits. You’ll be so glad you did.
Melt coconut oil, peanut butter, and chocolate chips
Add the peanut butter, coconut oil, maple syrup, and chocolate chips to a saucepan over medium heat.
Stir frequently, until all ingredients are well mixed and melted. Add in vanilla and salt and mix to combine.
Mix and add oats
Add in oats and turn the heat down to low.
Continue to stir until the mixture is thick and cohesive and the oats soften slightly. If it still seems too wet, add more oats.
Form into cookies
Remove from heat. Place heaping spoonfuls of the mixture onto a greased baking sheet, using the back of the spoon to shape into round, cookie shapes.
Place in the fridge to set
Place in the refrigerator to harden for at least 30 minutes. Keep stored in the refrigerator.
Notes
- Peanut butter: Make sure to use a creamy vs. crunchy peanut butter. Instead of peanut butter, you can also swap for almond or cashew butter.
- Chocolate chips: I used milk chocolate chips. If you’re a fan, try dark chocolate chips instead.
- Mix ins: Want to spruce ‘em up a little? Try adding other mix ins, like chopped peanuts cinnamon, or flaky salt on top.
- Storage: Make sure to store this cookies in the fridge. Keep them in an airtight container for up to 1 week.
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/3 cup chocolate chips
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cup oats
Instructions
- Add the peanut butter, coconut oil, maple syrup, and chocolate chips to a saucepan over medium heat. Stir frequently, until all ingredients are well mixed and melted.
- Add in vanilla and salt and mix to combine.
- Add in oats and turn the heat down to low. Continue to stir until the mixture is thick and cohesive and the oats soften slightly. If it still seems too wet, add more oats.
- Remove from heat. Place heaping spoonfuls of the mixture onto a greased baking sheet, using the back of the spoon to shape into round, cookie shapes.
- Place in the refrigerator to harden for at least 30 minutes. Keep stored in the refrigerator.
