When starting Plastic-Free July I promised to focus on my co-op’s bulk section when buying food and; if I wanted something sweet I had to make it myself. Well, my sweet tooth struck and deemed it was time to put on my baking hat.
I looked in my refrigerator and compared its contents to that of my Baking Pinterest Board and settled on no-bake peanut butter cookies, because let’s face it, I can be a bit lazy. However, I wanted something with a little chocolate in it and grabbed a bag of semi-sweet morsels to add to the mix.
For a baking beginner, I was pretty impressed if I do say so myself. In my biased opinion, I think they’re delicious. These cookies are sweet, but not overly so and couldn’t resist trying one (or two) after they were done. These easy, vegan cookies will become new go-to.
Peanut Butter Chocolate No-Bake Cookies
- 1 cup rolled oats
- 1/2 cup peanut butter ((For this recipe I used crunchy but creamy works great too))
- 1/2 cup chocolate morsels softened ((I used semi-sweet but bittersweet would be fine too))
- 3/4 cup medjool dates (chopped and pitted)
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add the oats to a food processor and pulse several times to create a flour
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add the dates to the mix until they are combined
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The chocolate morsels come next, if frozen or hard pop them in the microwave for 30-45 seconds. I found they mixed in with the other ingredients better when softened.
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Lastly, add your peanut butter and mix until you have a dough.
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To form the cookies I used a tablespoon and if needed add another half.
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refrigerate for ten minutes (I’ve found they keep their shape better when adding this step).
Notes:
*recipe adapted from Minimalist Baker
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