Not only are these peanut butter chocolate chip no-bake cookies deliciously easy to make, they also happen to be vegan.
No-bake desserts are usually a summer thing when you don’t want to overheat your house by turning on the oven. But, sometimes I just don’t have the time to bake so to me no-bake recipes are a year round pleasure.
When I originally set out to make these cookies I was going to use the more popular version using butter, brown sugar, and milk. However, when I stumbled upon this version that uses maple syrup and just a little coconut oil I was intrigued.
I usually find the more classic version to be too sugary and has a granulated texture which I do not enjoy. But this version is just the right amount of sweetness and lacks the grainy texture beyond the actual oats. And the maple syrup adds a bonus fall flavor to them as well.
With the use of coconut oil instead of butter these no-bake cookies are also vegan in case that is something you value. I am clearly not vegan, just a lover of food. When something is delicious and also happens vegan, so be it.
And so goes today’s #PBchocSat recipe! It’s a night game against Indiana, oddly enough. So far our two night games have been Akron and Indiana – not exactly the big games you would expect for a night game. But next week is Penn Sate and it also is a night game. Now that one makes sense.
For some reason my husband, the PSU alum, decided not try finding tickets to that game. I think he’s just afraid of losing to us :-P.
Three years ago: Rehearsal Dinner at Bleu & Fig
Five years ago: Weekly Meal Plan #35
Seven years ago: Pumpkin Pecan Oatmeal
Eight years ago: Pumpkin Popcorn Balls
Nine years ago: Caramel Apple Cinnamon Roll Cupcakes
Line a tray or baking sheet with wax or parchment paper and set aside.
In a medium bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla, and salt. Add the oats and chocolate chips and fold in until evenly distributed.
Using greased hands or a medium cookie scoop, form into walnut-sized balls and place on the baking sheet. Flatten slightly with your fingers to a cookie shape. Cover and place in the fridge for 30 minutes or overnight until firm.
*Make sure you use natural peanut butter that is runny, not like JIF. Also, if your peanut butter is salted, halve the salt.
Source: Adapted slightly from Love & Lemons.