HOW TO MAKE NO-BAKE PEANUT BUTTER COOKIES
Insanely delicious, tender, perfectly sweet peanut butter cookies made with just 3 ingredients! No baking required, easy to make, and the perfect snack or dessert!
| Cook Time: | PREP TIME |
Total Time |
| 0 mins | 10 mins | 10 mins |
COOKIES
- 1 cup gluten-free rolled oats
- 1 Pinch sea salt (optional)
- 3/4 cup medjool dates
- 1/2 cup natural salted peanut butter (creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand)
CHOCOLATE GLAZE optional
- 3 Tbsp coconut oil
- 3 Tbsp cacao powder
- 1-2 tsp maple syrup (plus more to taste)
- 1 Pinch sea salt (optional)
Instructions
-
Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
-
Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
-
Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
-
Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.
These would make the perfect snack or dessert when you need something that’s on the healthier side fast. I could see these making great gifts. Or make in a large batch and keep them in the freezer so there’s always a healthier treat on hand!
Enjoy these as is, with a cup of Golden Milk or Homemade Dairy-Free Milk, or crumbled in Vegan Coconut Ice Cream!
Did you make this recipe?
Tag @chocolate_org on Instagram and hashtag it #chocolateorgbaking