- Level: Easy
- Yield: about 20 cookies
- Nutritional Analysis Per Serving Calories 189 calorie Total Fat 13 grams Saturated Fat 6 grams Cholesterol 0 milligrams Sodium 70 milligrams Carbohydrates 15 grams Dietary Fiber 3 grams Protein 5 grams Sugar 10 grams
- Total: 50 min
- Prep: 10 min
- Inactive: 35 min
- Cook: 5 min
- 1/2 cup honey
- 1/4 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/2 cup crunchy peanut butter
- 3/4 cup old-fashioned rolled oats
- 1/3 cup golden raisins
- 1 cup unsweetened shredded coconut
- 2 tablespoons flaxseeds, wheat germ or chia seeds
Whip Up No-Bake Chocolate Peanut Butter Oat Cookies! Ready for a quick, irresistible treat that skips the oven? These chewy, chocolatey delights come together in just minutes and chill to perfectionperfect for satisfying your sweet tooth with wholesome ingredients.
- Combine 1/2 cup honey, 1/4 cup coconut oil, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon kosher salt in a medium saucepan. Heat over medium, stirring until smooth and melted, about 2-3 minutes.
- Stir in 1/2 cup crunchy peanut butter until fully melted, about 2 minutes. Remove from heat, mix in 3/4 cup old-fashioned rolled oats, cover, and let sit 5 minutes. Uncover and fold in 1/3 cup golden raisins, 1/3 cup shredded coconut, and 2 tablespoons flaxseeds (or wheat germ/chia seeds).
- Scoop rounded tablespoons of the sticky mixture, flatten gently, and top with remaining coconutpress lightly. Use a spatula to transfer coconut-side down onto a parchment-lined baking sheet. Flatten slightly to form about 20 cookies.
- Chill in the refrigerator for at least 30 minutes. Serve straight from the fridge for the ultimate chewy texture that'll have you reaching for seconds!
Tip: Use emulsified peanut butter (regular or natural) for best results. Taste your flaxseeds firstthey spoil quickly and can affect flavor.
From Recipe Iseasy Kitchens. Recipe updated for your kitchen adventure!
