EASY NO-BAKE COOKIES

By blum099

Notes: Feel free to use your favorite nut butter in place of the peanut butter. I should note that I’ve made these without heating the liquid ingredients but found that step to be crucial in getting the mixture nice and smooth/perfectly creamy. Any flaked grain will work here – kamut and quinoa were delicious – but thick rolled oats will always be my favorite. For oat-packed cookies, increase the oat measurement to 1 1/2 cups. If you’d prefer an unrefined sweetener, you can use 6-8 medjool dates in place of the maple syrup, but you’ll need to transfer the mixture to a high speed blender to get everything nice and smooth.

Ingredients

• 1/4 cup refined coconut oil
• 1/4 cup Grade B maple syrup
• 1/3 cup cacao powder
• 1/2 cup peanut butter
• 1 cup thick rolled oats
• Pinch of sea salt

Details

Adapted from ohladycakes.com

Preparation

Step 1

Line a large baking sheet with parchment paper; set aside. Whisk together the coconut oil, maple syrup, and cacao powder in a small saucepan set over medium heat. Whisk just until all of the cacao has been incorporated then whisk in the peanut butter and whisk just until combined. Remove mixture from heat and, using a wooden spoon or spatula, stir in the oats and sea salt. Using a 1 1/2 tablespoon cookie scoop, drop the mixture onto the prepared baking sheet, flatten a bit, then sprinkle with crushed peanuts, if desired. Transfer sheet to freezer and chill for 10-15 minutes. Cookies will keep in the refrigerator for up to one week but can be stored in the freezer for up to one month. Refrigerated cookies will look like the ones picture on the white plate; frozen cookies will look like the ones in the last three shots.