I’m in love with these fudgy peanut butter no-bake cookies! They’re just like the classic no-bakes we loved as kids, but with super rich peanut butter flavor and healthy dairy and gluten free ingredients. I dare you to stop at one!
Did you love no-bake cookies as a kid? I know I did. Here’s a no-bake cookie we can feel good about treating ourselves to – no refined sugar, made with coconut oil instead of butter, TONS of rich peanut butter flavor, thick and fudgy and moist and AMAZING. If you’re a no-bake connoisseur or a peanut butter fanatic or both, you need to try these!
I used to always be wondering if you could make no-bakes with coconut oil instead of butter or margarine and unrefined sweeteners instead of sugar. I finally broke down and tried it, and I’m so glad I did. The healthier ingredients work like a charm! And wait ’till you taste these. Prepare to weep with joy.Sinfully fudgy no-bakes with rich peanut butter flavor and whole, #vegan ingredients. Addicting!Click To Tweet
To me, these are even better than traditional no-bakes. The coconut oil works great in place of butter or margarine to help them set, and the unrefined sweeteners make them plenty sweet without being obnoxiously sugary.
Another cool thing about the unrefined sweeteners is they bring a delicious depth of flavor you can’t get with plain old sugar. I used a combination of coconut palm sugar and maple syrup, and their flavors give all-natural peanut butter amazing oomph.
What are we even doing just talking about these. We should be making some!
Yields about 28 cookies
These fudgy peanut butter no-bake cookies are just like the classic no-bakes we loved as kids, but with rich peanut butter flavor and healthy dairy and gluten free ingredients. I dare you to stop at one!
10 minCook Time
10 minTotal Time
- 2/3 c pure maple syrup
- 2/3 c coconut palm sugar
- 1/2 c non-dairy milk (I used almond)
- 1/2 c coconut oil
- 3/4 c natural peanut butter
- 1 tsp vanilla
- 1/4 tsp salt
- 2 Tbs arrowroot or cornstarch
- 4 c quick oats
- Line a cookie sheet with a baking mat or parchment or waxed paper and set aside.
- Combine the maple syrup, coconut palm sugar, milk and coconut oil in a medium saucepan over medium heat.
- Cook, stirring often, until then mixture comes to a full boil. Let it boil about two minutes.
- Remove from heat and stir in the rest of the ingredients.
- Let stand until cool enough to handle, then drop by heaping tablespoons or use a two-tablespoon cookie scoop to portion the dough out onto the cookie sheet. Place them fairly close to fit all 28 or so cookies.
- Let them stand at least an hour to firm up. They're perfect at about the 3-4 hour mark.
They get slightly soft if stored at room temperature. I had the best results storing them in the fridge.
I used all-natural peanut butter, which is basically liquid. I think if you were to use regular peanut butter you might get a firmer cookie.
If you prefer almond flavor, you could use almond butter instead.
You could make them chocolate by adding 1/3 c cocoa with the ingredients you bring to a boil.
Oats are naturally gluten free, but many brands are not processed in dedicated gluten free facilities. Look for certified gluten free oats if you have a gluten sensitivity.
Pin it! You never know when peanut butter no-bakes will seem like the best idea ever.
If I could only bring one treat with me to a desert island, I’d pick no-bakes. What would yours be? Tell me in comments! Oh, and if you make these or anything else nifty tag me on IG, eat.healthy.eat.happy. I love seeing your creations!
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