Guest Post: No Bake Peanut Butter and Chocolate Cookies

This is a guest post written by Sarah from A Spoonful of Vanilla. I hope you enjoy! I can’t wait to make these myself, and was so excited when Sarah offered to write this post as a recipe post has been long overdue! 


A super simple and healthy no bake peanut butter cookies drizzled with dark chocolate. They cookies don’t include any flour, sugar or butter. Instead they include oats, coconut oil, honey and peanut butter.

I have seen a lot of recipes recently for these healthy no bake cookies. So when Lauren told me she had an opening on her blog for a recipe and she was looking for something healthier I knew I had to give these cookies a try.

The base of these cookies are oats and desiccated coconut. Place both of these in a bowl and mix so they are combined. In a saucepan add the honey, coconut oil and peanut butter and melt. The mixture should be runny, once all the ingredients have melted remove from the heat and add in the coconut and oat mix. For this recipe I used rolled oats but you could use any kind of oats. I also used crunchy peanut butter but again you can use smooth peanut butter if you prefer.

Mix all the ingredients together, until all the oats and coconut are completely covered in the peanut butter mixture. I used a cookie scoop to drop some mixture onto the prepared baking trays and flattened it out with the back of a spoon.

Once I had scooped all the mixture out onto the baking trays and flattened, I melted dark chocolate in the microwave on 20 second bursts stirring in between and drizzled it over the top of the cookies, before I put them in the fridge for 2-3 hours until they had hardened.

 

OTHER FLAVOUR VARIATIONS

There are so many variations of this recipe you could make. Why not use Almond Butter, Cashew Butter or Hazelnut Butter. You could also use nut-free spreads such as sunflower seed butter or Biscoff spread. If you wanted super chocolatey you could also use Nutella Spread.

WHAT EQUIPMENT DO I USE?

Scales – Scales are so important when it comes to baking to ensure that you have the correct amount of ingredients, so much can go wrong with your bakes if you don’t use the correct amounts of each ingredient.

Spatula – I use a spatula over a wooden spoon because it means I can get any excess mixture from the sides of the bowl.

Baking Trays – I used 3 flat baking trays for the cookies.

Piping Bags – I use large savoy piping bags to drizzle the chocolate

Cookie Scoop – This is such a great way to ensure all your cookies are the same size, I use a cookie scoop but you could also use a small ice cream scoop.

 

WHAT INGREDIENTS DO I USE?

Coconut Oil –

Honey – I used a supermarket own brand

Peanut Butter – I used Whole Earth Peanut Butter

Desiccated Coconut – I used a supermarket own brand

Oats – I used Quaker Rolled Oats

Dark Chocolate – I used a supermarket own brand

 

ALTERNATIVES

You could use syrup instead of honey to make these cookies vegan, just ensure the dark chocolate you are using doesn’t include any milk.

Instead of drizzling the chocolate you could either add 3tsp of cocoa powder to your dry ingredients and then add to the peanut butter mixture, or you could dip the sides or bottom of the cookies into the chocolate.

SHOPPING LIST

270g Rolled Oats

100g Desiccated Coconut

250g Peanut Butter

125g Coconut Oil

125g Honey

100g Dark Chocolate

 

METHOD

  1. Line your baking trays with baking parchment and leave to one side.
  2. In a bowl add your oats and coconut and mix until the coconut is evenly distributed and leave to one side.
  3. In a saucepan add the peanut butter, coconut oil and honey and place on a medium heat until completely melted.
  4. Once the mixture has completely melted remove from the heat and add in the oats and coconut mixture.
  5. Scoop the mixture out onto your baking trays and flatten if necessary. I used a cookie scoop so all my cookies were the same size.
  6. Place your dark chocolate in a heat proof bowl and melt in the microwave on 20 second bursts stirring in between until completely melted.
  7. Pop the mixture into a piping bag and cut of the tip. Drizzle the chocolate over the top of the cookies.
  8. Put the cookies in the fridge for 2-3 hours or until completely set.

*I have used affiliated links in this post.


Want more recipes? Check out my Vegan Banana Pancakes and Protein Ginger-Banana Bread


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5 Comments

  1. wow, i love peanut! is look yummy cookies, maybe i should try it soon xx
    Thank for sharing.
    Jess

  2. Great recipe! These look delicious!

  3. OMG!! 💕 Thanks for sharing this! They look so good & I definitely think they’re so yummy! 🤤💘

  4. these sound and look delicious, but with a healthier twist, will try and make them!x

    FATIMAH • ROSEYGOLDBOX

  5. Ohhhh my goodness these look so yummy and aren’t very hard to do, I need to try someday!

    🌿 Marissa Belle × marsybun.com 🌿

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