Healthy No Bake Oatmeal Cookies with Peanut Butter and Chocolate (Print version)
Chewy chocolate peanut butter oatmeal cookies made without flour, eggs, or an oven.
# Ingredients:
For the cookies
01 -
2 cups (200 g) certified gluten-free rolled oats
02 -
1/2 cup (128 g) creamy natural peanut butter, well stirred
03 -
1/3 cup (80 ml) pure maple syrup
04 -
3 tablespoons (18 g) unsweetened cocoa powder
05 -
2 tablespoons (28 g) coconut oil
06 -
1 tablespoon ground flaxseed
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon fine salt
09 -
1/3 cup (55 g) dairy-free mini chocolate chips
10 -
Flaky salt, for finishing
# Instructions:
01 -
Line a baking sheet with parchment paper and clear space in the refrigerator for the tray.
02 -
In a medium saucepan over low heat, stir together peanut butter, maple syrup, coconut oil, cocoa powder, and fine salt for 2-3 minutes until smooth and glossy. Do not boil hard.
03 -
Remove the pan from the heat. Stir in the vanilla, rolled oats, and ground flaxseed until the oats are evenly coated.
04 -
Let the mixture cool for 3 minutes, then fold in the mini chocolate chips. Some chips may melt, which gives the cookies a fudgy finish.
05 -
Scoop 12 mounds onto the parchment and flatten each one slightly. Sprinkle with flaky salt and refrigerate for at least 30 minutes, or until firm.
# Good to know:
01 -
Chill time is 30 minutes and is not included in the cook time.
02 -
Use certified gluten-free oats if serving someone who avoids gluten.
03 -
Cookies are best stored cold because coconut oil softens at room temperature.