BIG NEWS!! I’m SO excited to be announcing the start of my partnership with one of my all-time favorite brands, Bob’s Red Mill! Serious fan-girling happening over here!
This post is the first recipe for “Fooduzzi’s Oat Week!”, a recurring blog series sponsored by BRM where I focus on creative, crave-able oatty recipes! I of course needed to dive into the wonderful world of Christmas cookies in the first week of the series!
Ahh, Healthy Peanut Butter No-Bake Cookies. aka. the perfect marriage of my favorite things in life.
Because, regardless of what’s going on in the crazy world of Alexa, no matter if I’m stressed beyond belief or perfectly calm and serene, I will always find comfort in peanut butter, sweet treats, and oatmeal.
I was on the phone with my aunt on Thanksgiving when she started talking about how she was craving these rich, chewy cookies…so I automatically started craving them, too.
20 minutes later, here we are. In front of the computer with a giant plate of cookies staring back at me.
Life is so good.
These Healthy Peanut Butter No-Bake Cookies are the solution to your Christmas cookie conundrum. They’re no-bake and ridiculously easy to make. They require 6 ingredients and one bowl. They’re healthy, gluten free, dairy free, and vegan. And they’re just about as delicious as any cookie can possibly be. Let’s get to it, friends!
Because this recipe is so simple and because it requires only a handful of whole food ingredients, the ingredients you choose to use really do impact the final flavor!
First up: the peanut butter. Make sure you’re using a completely natural brand – the only ingredients should be peanuts and salt! Because your peanut butter won’t be mucked up with different oils and/or sugars, that rich peanutty flavor will really shine through in these cookies!
Next: the fat. Yes, peanut butter is rather fatty, but the reason why these cookies are actually cookies and not some melty blob of peanut buttery goodness is because of the addition of fat. Namely coconut butter and coconut oil. Classic no-bake cookies typically use butter as their fat source, but to keep it vegan, coconut butter and coconut oil are your best bets here. But don’t you worry if you’re a coconut-hater; you definitely won’t be able to detect any tropical flavors here!
Last: oats. I will never make these cookies without using Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. For starters, you can count on the Bob’s Red Mill GF oats to be 100% gluten free, which is absolutely necessary for those who follow a strict gluten free diet. BRM’s oats are also thick, so they add THE most addictive chew to these little bite-sized gems of perfection. My grandma got me hooked on these oats, and I haven’t turned back since! #oatloverforlife
So follow in my footsteps, won’t you, and use this holiday season as an excuse to make these Healthy Peanut Butter No-Bake Cookies on the daily. One bite, and I know you’ll be completely smitten over these rich and chewy treats!
If you make these, or any of my Oat Week recipes, I’d LOVE to see them! Be sure to snap a picture, put it on your fav social media, and tag #fooduzzi and #oatweek so I can see your beautiful creations!
Healthy Peanut Butter No-Bake Cookies
|Prep:||Yield: 7-10 cookies||Total:|
Perfectly chewy, gluten free, and vegan, these Healthy Peanut Butter No-Bake Cookies are an easy and delicious sweet treat!
- ¼ cup natural peanut butter
- 1 Tbsp. maple syrup
- 1 Tbsp. coconut butter
- 2 tsp. coconut oil
- splash pure vanilla extract
- ½ cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
- Add peanut butter, maple syrup, coconut butter, and coconut oil to a small pot. Melt over medium-low heat, and mix until thoroughly combined.
- Remove from heat and add vanilla extract. Mix until combined.
- Add oats, and mix until all of the oats are covered in your peanut butter mixture. If it's looking like the mixture is too wet, add additional oats. If it's too dry, add another tsp. melted coconut oil.
- Spoon mounds of your cookie "dough" onto parchment paper, and place in the freezer to set, about 10 minutes. Move cookies to the fridge, where they should be stored in an air-tight container.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
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