Truly bliss in a bite, these healthy no bake cookies are made with chocolate and peanut butter. Easy and delicious, they are an all-time fan favorite!
Here’s our take on chocolate peanut butter no bake cookies, inspired by a sweet visit from our dear friend Ashlae of Oh Ladycakes. Our version features a soft peanut buttery drizzle topping, so they’re almost an inside-out peanut butter cup. Made with maple syrup, coconut oil, and oats, they’re all natural and a play on a healthy no bake cookie. Even better, make the mini version for a smaller serving size.
They’re also naturally sweet, vegan, gluten-free, and dairy-free, and while all those adjectives might sound alarming, the taste is just plain bliss. We just served them as a sweet treat at the end of a meal, and when asked how they tasted, our guest pronounced “heaven”. True story, and even without coercion!
- 6 tablespoons coconut oil, divided
- ¼ cup plus 2 tablespoons peanut butter, divided
- ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
- ¼ cup dutch process (or dark) cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup rolled oats
- Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin).
- In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt. When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
- In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil. Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.
You can read full article and recipes here : https://www.acouplecooks.com/bliss-bites-healthy-no-bake-cookies/