These no-bake peanut butter and chocolate cookies are a quick and satisfying treat made with simple, wholesome ingredients. Combining oats, peanut butter, cacao and dark chocolate, they’re soft, chewy and naturally sweetened with maple syrup. Perfect for an afternoon snack or a healthier dessert, they come together in just a few minutes before chilling in the fridge.
Ingredients
170g rolled oats
145g peanut butter
30g cacao
140g maple syrup
2-4 tbsp almond milk (start with 2)
1 tsp vanilla extract
¼ tsp sea salt
2 tbsp ground flaxseed
100g dark chocolate drops
Method
- Line a baking tray with baking paper
- In a large bowl, stir together the rolled oats, cacao powder, sea salt and ground flaxseed.
- Microwave the peanut butter and maple syrup for 20–30 seconds, or until warm and easy to stir. Add the vanilla extract and mix until smooth.
- Pour the peanut butter mixture into the dry ingredients and stir until well combined.
- Add 2 tablespoons of almond milk and mix again. If the mixture seems too dry, add another 1–2 tablespoons, one at a time, until it holds together and is soft enough to scoop but not runny.
- Fold in the dark chocolate drops.
- Using an ice cream scoop or tablespoon, divide the mixture into 12 portions and place them on the prepared tray. Gently flatten each one into a cookie shape.
- Refrigerate overnight, or for at least 4 hours, until firm.
- Store in an airtight container in the fridge for up to 1 week.
