Peanut butter and chocolate no-bake cookies have been around for years, and there’s a good reason for it. They taste great, they’re easy to make, and they don’t require baking.
I made these the other week when my husband was out of town. He can’t eat peanuts, so while he was away I thought I would make a peanut recipe for the kids and me to enjoy. The problem was that I didn’t want to turn on the oven. These fit the bill perfectly.
They are a cookie, a treat, with plenty of fat and sugar so don’t overindulge. But they also have lots of oatmeal. Be sure you use gluten-free oats. If you can’t tolerate oats, I’m sorry. You’ll have to skip this one.
The original recipe uses butter. I tried a batch using Earth Balance buttery sticks. They tasted good, but stayed soft and sticky, even after I put them in the freezer for a while. My youngest son loved these cookies and kept asking me to make more, so I tried a second batch using Spectrum organic shortening. They were much firmer and didn’t spread like the first batch did. However, they did lack a buttery flavor, but we didn’t mind because of the other flavors in the cookie. Another time I might try using half Earth Balance and half Spectrum shortening.
- 2 cups sugar
- ¼ cup cocoa powder
- ½ cup palm shortening or butter
- ½ cup almond milk or cow’s milk
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- 3 cups gluten-free rolled oats
- Prepare two large cookie sheets by lining them with silicone mats, wax paper, or parchment paper.
- Twirl the oats in a food processor for a couple of minutes to break them up. They should look more like instant oats when you are done.
- Combine the sugar, cocoa, shortening, and milk in a saucepan and cook over medium heat.
- Bring to a rolling boil and boil for 1 minute.
- Remove from heat and stir in the vanilla and peanut butter until the peanut butter is melted.
- Stir in the oats.
- Drop by spoonfuls onto the prepared cookie sheets. You can make them as large or small as you like.