No-Bake Chocolate Peanut Butter Cookies – NO blender or food processor needed for these delicious and healthy cookies! Stir everything together with a spoon and chill until set!
I’m sort of ‘in between’ food processors right now.
You see, I took the advice of another food blogger and purchased what I thought would be the ultimate nut-butter-making-machine and found myself both sorely disappointed and out three hundred bucks!
I think I missed my return window by a literal day, which rubbed salt in the financial scrape.
No food processor needed!
The beauty of today’s no-bake, chocolate peanut butter cookies is that there’s NO food processor or blender or mixing appliance needed!
Old-fashioned bowls and spoons take the spotlight, along with a few pantry-type ingredients.
I gleaned the idea for this recipe from another blog that had comically deemed them “PMS Wranglers” by the author.
Oats, peanut butter, and chocolate…what’s not to love?!
What I didn’t especially care for, however, was all the sugar and butter, so I set out to ‘healthify’ this winning treat.
My favorite part about this recipe, aside from only having about 100 calories per cookie, is the fact that I don’t need to clean (or use!) my sub-par food processor to make it.
Other no-bake treats you might like:
No-Bake Chocolate Peanut Butter Cookies
- 1/4 cup milk of your choice
- 2 Tbsp cocoa powder
- 2 Tbsp maple syrup
- 1/4 cup peanut butter I use salted
- 1/2 tsp vanilla extract
- 1 Tbsp melted coconut oil or butter
- 3/4 cup oats
- In a medium bowl, whisk the milk, cocoa, maple syrup, peanut butter, vanilla, and melted oil or butter together until smooth. Warming the milk can help with this step, but it isn't necessary.
- Stir in the oats until well distributed.
- Dollop the batter onto a wax paper-lined plate (I usually get about eight cookies).
- Freeze until cold and firm, and enjoy!
I like using my Homemade Coconut Milk in this recipe, as it adds a bit of natural sweetness and richness.
If you’re using an unsalted peanut butter, add in a bit of sea salt to taste.
Keep these in the freezer for best results!
Some of the items I use in this recipe include: