I know a lot of people turn their nose up at No-Bake Cookies, listing how they’re simple and not a product of “real baking,” but not this girl. This girl loves any snack or dessert that involves chocolate, peanut butter, and shredded coconut coming together to form a delicious balance of sweet and salty perfection in less than 10 minutes. Seriously… Sign. Me. Up.
No Bake Cookies were one of the very first things I remember ever making 100% all by myself. My mom made them for years, and they were one of many sweet staples of my childhood. She still makes them better than me. Shhhhhh, don’t tell her I said that. 🙂
Fast forward to my adulthood, age 34 to be exact, and a shocking Celiac diagnosis… I have shared with you my initial fears and trepidation about my gluten-free baking endeavors. Throw in the lactose intolerance, and the recipe from my childhood was out of the question.
These cookies were the first dessert I made after that shocking diagnosis… because I was too scared to try that “real baking” and fail. These cookies were my lifeline to dessert for the longest time, and I fell so in love with them that I keep them on hand, in my fridge, at almost all times. These cookies helped me through one of the most trying transitions of my life, and so much as a cookie can hold a special place in your heart, these do for me.
What makes them even more awesome is that, truth be told, they are actually quite healthy. They are full of whole-grain oats (certified gluten-free, of course), unsweetened shredded coconut, unsweetened almond milk, coconut oil, cocoa powder, chopped peanuts, and sweetened only with maple syrup, all-natural honey-roasted peanut butter, and Paleo-approved dark chocolate chips. Fiber, protein, healthy fats, and antioxidants… that is a pretty impressive resume for a 10-minute dessert. They’re vegan, too, if that’s your thing. 🙂
Chocolate Peanut Butter No-Bake Cookies
Chocolate Peanut Butter No-Bake Cookies
1/2 C real maple syrup
1/4 C unsweetened vanilla almond milk
6 tbsp natural cocoa powder
6 tbsp coconut oil
2 1/2 C certified gluten-free old-fashioned rolled oats
2/3 C all-natural, smooth, honey-roasted peanut butter
1 tsp vanilla
1 tsp pink Himalayan sea salt (more for more sweet/salty contrast, to taste)
1 C dairy-free dark chocolate chips
1/2 C dry-roasted peanuts, roughly chopped
1 to 1 1/2 C unsweetened shredded coconut
- Line two large baking sheets with parchment paper or aluminum foil and set aside.
- In a large saucepan, combine maple syrup, almond milk, cocoa powder, and coconut oil over low-medium heat. Bring to a boil, stirring often, and boil for 3 minutes.
- Remove from heat and add oats, peanut butter, vanilla, sea salt, chopped peanuts, and shredded coconut. Mix well until all ingredients are fully incorporated, then stir in the dark chocolate chips last. This will keep them from melting too much.
- Using a medium scoop or a tablespoon, drop chunks of cookie “dough” onto prepared baking sheets. Refrigerate for 30 minutes to allow them to set up, then devour hungrily with no hesitation.
- Store in the refrigerator and these will last well over a week.
- Yields 34-40 cookies, depending on size.
These little gems are my go-to bedtime snack. They are so damn good I almost feel like I am eating a candy bar. Truly. Simple, sweet, salty, simultaneously sinful and sinless… ha! How’s that for an epic alliteration? I could go on… crunchy, chocolaty, coconutty confections… Okay, I’ll stop. Sometimes I go full-nerd and there is no turning back. Sorry, not sorry. 🙂
What do you think of no-bake cookies- yay or nay? Let me know your thoughts or, if you make these, tell me how it turns out. I would love to hear from you. Find me on Facebook or follow me on Instagram. 🙂
Coming later this week, a delicious and balanced slow-cooker chicken curry with veggies and a subtle heat to combat these bitterly cold January days. Until then, stay warm friends!