Healthy No Bake Chocolate Peanut Butter Oatmeal Cookies
User Reviews
5
Healthy No Bake Chocolate Peanut Butter Oatmeal Cookies
Description
The Healthy No Bake Chocolate Peanut Butter Oatmeal Cookies mix coconut oil, peanut butter, maple syrup, and mashed banana in a saucepan until smooth and melting together. After briefly boiling and removing from heat, vanilla extract is whisked in before adding oats, spices, salt, and mini chocolate chips. The dough is portioned out and chilled in the refrigerator to firm up. This process avoids baking, resulting in moist, chewy cookies with notes of cinnamon and nutmeg balanced by chocolate and peanut butter flavors.
The use of banana adds moisture and natural sweetness while the oats provide a hearty base. Storing the cookies in an airtight container in the refrigerator keeps them fresh for up to a week. Substitutions like almond butter or agave syrup can be used to accommodate preferences or dietary needs. Slight melting of chocolate chips during mixing integrates their flavor without losing texture.
Store cookies in a sealed container in the refrigerator for up to one week to maintain freshness.Creamy natural peanut butter is preferred for best texture; chunky peanut butter may alter cookie consistency.Maple syrup binds ingredients and adds sweetness; alternatives like agave or honey can be used.Choose mini chocolate chips such as vegan or gluten-free options if desired.
Ingredients
- 2 tablespoons coconut oil
- 1/2 cup peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup banana about 1/2 a banana, mashed
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1 teaspoon cinnamon
- pinch nutmeg
- pinch kosher salt
- 1/4 cup mini chocolate chips plus extra for topping
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium sized saucepan set over medium heat, whisk together the coconut oil, peanut butter, maple syrup and banana until melted and smooth. Bring the mixture to a boil and then remove from heat.
- Whisk in the vanilla extract. Add the oats, cinnamon, nutmeg and salt. Fold together with a rubber spatula until combined. Let cool for two minutes, then fold in the chocolate chips. It's okay if the chocolate chips melt a little.
- Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator until set, at least 30 minutes. Store the cookies in a sealed container in the refrigerator for up to a week. Enjoy!
Notes
- Store cookies in a sealed container in the refrigerator for up to one week to maintain freshness.
- Creamy natural peanut butter is preferred for best texture; chunky peanut butter may alter cookie consistency.
- Maple syrup binds ingredients and adds sweetness; alternatives like agave or honey can be used.
- Choose mini chocolate chips such as vegan or gluten-free options if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 53mg | 2% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
