No-Bake Peanut Butter & Chocolate Oatmeal Cookie Recipe (Vegan-friendly)
Due to unusually high demand for these addictive, bad-ass no-bake peanut butter and chocolate oatmeal cookies, I am left with no choice but to fulfill my duty and post the recipe. And I need to thank Katie for introducing me to this rawsome goodie. To elevate these cookies to the next level of ‘insanely ooh-eem-ghee delicious’, I throw in pumpkin seeds in my version of the recipe. Pumpkin seeds give these no-bake peanut butter and chocolate oatmeal cookies a crunchier texture, they are also an excellent source of plant-based omega-3s, magnesium and zinc!
The only sweetening ingredient in the recipe is honey, so no one has to feel too bad about accidental overindulgence.
No-Bake Peanut Butter & Chocolate Oatmeal Cookie (Vegan-friendly)
- 1/2 cup smooth organic peanut butter (I use Nuts to You)
- 1/3 cup honey OR 1/3 cup maple syrup with 1/2 tablespoon grounded flax seeds (vegan)
- 1/4 cup organic coconut oil (I use Dr. Bronner’s whole kernel virgin)
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder
- 250 g quick oats
- 1/4 cup raw pumpkin seeds
- Add peanut butter and coconut oil in a sauce pan and warm over low heat on stove top until well blended. Turn off the heat then add honey to the mixture. Stir gently until all three ingredients are well combined.
- Add in vanilla, cocoa powder, quick oats and pumpkin seeds and stir well.
- Drop them with a table spoon and flatten on a wax-paper lined container or tray. *You can also substitute with walnuts or almonds.
- Freeze for 15-20 minutes and then preserve in airtight container in the fridge for up to a week (if they every last that long!).
Although most commercial honey you see in the supermarkets is not raw, it is important not to overheat honey. Heat destroys enzymes and dilutes a lot of the medicinal value of the honey. Read more about honey at grist.org and honeytraveler.com.
Enjoy and feel free to share. The comment section below is yours.
Recipe adapted from The Frugal Farm Wife.