These cookies have three things going for them:
- They have chocolate.
- They have peanut butter.
- They require no oven or baking.
Oh yeah, and they’re healthy to boot—gluten-free, high in fiber, and low in sugar.
Some people may not consider the perks of a no-bake recipe. Just think of all the times a person is stuck without an oven, on camping trips, in hotel rooms, dorm rooms in college, occupying a small apartment, or during a power outage. I had once rented a studio in L.A. for five months. It had a stove, but no—you guessed it—oven. These no-bake recipes were a lifesaver whenever the cookie craving hit.
The Health Benefits of Oats
One of the healthy ingredients in this recipe is oats, which substitutes for the usual refined, white flour in desserts. This grain is naturally gluten-free, but many brands are cross-contaminated with other flours. If consuming gluten is an issue for you, be sure to buy certified gluten-free oat brands.
Oats are extremely nutritious. Besides being high in fiber, they contain more protein than most grains.  They are also dense in vitamins, minerals, and antioxidants.  They are particularly rich in avenanthramides, which can help lower blood pressure and reduce inflammation. 
This grain is known for its high fiber content, but it also high in soluble fiber which promotes good digestion among other benefits, including:
- Lowers cholesterol levels 
- Reduces blood sugar 
- Promotes a feeling of satiation 
- May increases the growth of good bacteria by acting as a prebiotic 
- Improve insulin sensitivity  
- Decrease risk of obesity 
- Relieve constipation 
About the Recipe
It’s time to get baking! This recipe is simple, takes less than 20 minutes to whip up, and is bound to please everyone.
The oats add a delicious crunch to these cookies; you won’t even miss the refined flour. For this recipe, it’s best to use quick cook oats for a more enjoyable texture. If you have old-fashioned oats, you can pulse them in a food processor a few times, and there you go—quick cook oats.
No-Bake Peanut Butter Chocolate Cookies
- 1 stick butter or ½ cup coconut oil
- 1 ½ cups coconut sugar
- ½ cup almond milk
- ¼ cup cacao powder
- 1 cup natural peanut butter
- 2 teaspoons vanilla
- 3 cups quick cook oats
- ¼ teaspoon salt
- In a large bowl, stir the oats and salt together. Set aside.
- Place a small saucepan over medium-high heat, and add the butter/coconut oil, coconut sugar, almond milk, and cacao powder. Whisk until well-combined.
- Bring the mixture to a boil for about one minute; then remove from the heat.
- Mix in the peanut butter and vanilla.
- Pour the chocolate peanut butter mixture over the prepared oats, and stir until combined.
- Line a baking sheet with wax paper. Using a medium cookie or ice cream scoop, drop the cookies onto the wax paper.
- Allow the cookies to cool on the countertop. Store them in the refrigerator once they are cool and dry.
Note:If you don’t let them cool on the counter before putting them in the refrigerator, they will become very gooey.
Makes about 30 cookies.
Why are My Cookies Gooey?
If the cookies seem gooey and fall apart when you pick them up, you may not have waited for them to completely cool before you placed them into the fridge. It’s a hard wait, but it’s well worth it.
Also, ensure the chocolate mixture came to a complete boil and continued to boil for a full minute. This step avoids an unappetizing texture.
How Long Does It Take for the Cookies to Harden?
It should take about 20–30 for the cookies to harden as they cool on the counter. That’s just enough time to wash the dishes and clean up before the taste test.
Can You Freeze These Cookies?
Yes, but ensure they have completely cooled on the baking sheet before you transfer them to an airtight freezer bag. You might prefer them frozen to given then an extra crunch. Either way, they are delicious.
- Proteins in oats; their synthesis and changes during germination https://www.ncbi.nlm.nih.gov/pubmed/22530714
- Oats Nutrition https://nutritiondata.self.com/facts/cereal-grains-and-pasta/5708/2
- Avenanthramides, polyphenols from oats, exhibit anti-inflammatory and anti-itch activity. https://www.ncbi.nlm.nih.gov/pubmed/18461339
- Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials. https://www.ncbi.nlm.nih.gov/pubmed/26511097
- Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. https://www.ncbi.nlm.nih.gov/pubmed/18633670
- The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial. https://www.ncbi.nlm.nih.gov/pubmed/24884934/
- Oatmeal porridge: impact on microflora-associated characteristics in healthy subjects. https://www.ncbi.nlm.nih.gov/pubmed/26511097
- The Metabolic Effects of Oats Intake in Patients with Type 2 Diabetes: A Systematic Review and Meta-Analysis. https://www.ncbi.nlm.nih.gov/pubmed/2669047
- Increases in peptide Y-Y levels following oat beta-glucan ingestion are dose-dependent in overweight adults.
- https://www.ncbi.nlm.nih.gov/pubmed/19917449The status of vitamins B6, B12, folate, and of homocysteine in geriatric home residents receiving laxatives or dietary fiber. https://www.ncbi.nlm.nih.gov/pubmed/20191257
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