Welcome to Oat Week – Halloween Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Organic Quick Cooking Rolled Oats for this Giant Vegan No Bake Cookie!
Yay! This is happening! I’m giving you a giant cookie on a Thursday!!
This is how much I love you.
While people are freaking out about pumpkin spice this and pumpkin spice that, this time of year always screams “chocolate peanut butter” to me. As I mentioned earlier this week, Reese’s were my pride and joy back in the day, and that undeniable craving has never gone away.
In the days leading up to Halloween, we’d obviously already be stocked with the candy we were giving away. Although the candy was set aside for all of the other trick-or-treaters, that didn’t stop me from stealing a Reese’s or two each night. I seriously could never say no to those things.
That being said, it was no surprise when I felt those chocolate peanut butter cravings kick in this year. But this year I wanted to create a healthier chocolate PB treat that would still cure me of those cravings.
Enter: this amazing giant cookie.
Sinking my teeth into this giant no bake cookie instantly transported me back to my childhood. No bake cookies were my jam as a kid. And they’re almost too easy to make. Whipping them up on whim a random weeknight was not beneath me as soon as I knew how to work the stove.
But this giant no bake cookie? Yeah, this one goes out to all of the adults out there. Those who are sending their wee ones out to trick-or-treat with their friends. Or those whose wee ones are off on their own, doing their own thing. Or those who are cat parents like Mark and me. Yes, this is the cookie for you this Halloween. Adults shouldn’t be left out of trick-or-treat. Emphasis on the treat.
Go ahead; get some vino flowing and dig into this chocolate peanut butter masterpiece.
Luckily, the only things between you and the cookie of your chocolate peanut butter dreams are five whole ingredients.
Traditional no bake cookies are made with a ton of butter and sugar. Not today. Instead, we’re using coconut oil and a touch of maple syrup. That’s why I love this giant cookie so much; we’re only using 2 Tbsp. maple syrup in the whole recipe, so you know it’s not too sweet. It’s more rich than sweet, which is exactly what I’m looking for in a dessert.
I typically use straight-up rolled oats in my no bake cookies, but this time around, I decided to use Bob’s Red Mill Organic Quick Cooking Rolled Oats. The regular rolled oats make no baked a little hardier, while the quick oats make it taste more like a dessert. I don’t typically buy quick oats, but they are just PERFECT in this giant no bake cookie!
And then we’ll make it rain with chocolate and peanut butter drizzles. Have you ever seen a more beautiful sight?! I just want to drizzle everything with chocolate and peanut butter. We can make that happen, right?
I’m so tickled with this recipe, and I know you’ll go crazy for it too. I mean, it’s a giant cookie just for you. A happy Halloween indeed.
Giant Vegan No Bake Cookie
|Prep:||Cook:||Yield: serves 3-4||Total:|
A 5 ingredient cookie that's perfect for sharing! Made naturally gluten free and vegan from healthy ingredients like oats, peanut butter, and coconut oil!
- For the cookie:
- 2 Tbsp. coconut oil
- 2 Tbsp. maple syrup
- 1/2 cup natural peanut butter
- 2 Tbsp. cocoa powder
- pinch salt
- scant 1 cup Bob's Red Mill Organic Gluten Free Quick Rolled Oats
- For the topping:
- 1 Tbsp. peanut butter
- 1 oz. dark chocolate
- 1 tsp. coconut oil, divided
- For the cookie: In a small pot over medium heat, melt coconut oil, maple syrup, peanut butter, cocoa, and salt until one it is one cohesive liquid. Mix to combine.
- Remove from heat, and add quick oats. Stir to coat well. If your mixture is too dry, feel free to add more melted peanut butter or coconut oil. If the mixture is too wet, add more oats.
- Line a plate with parchment paper, and pour mixture out onto the parchment-lined plate, shaping the mixture into a circle with your hands. Place cookie in the fridge to set, about 1-2 hours.
- For the topping: Add peanut butter to one small bowl and chocolate to another small bowl. Add 1/2 tsp. coconut oil to each bowl, and then microwave each in 30 second intervals until completely melted. Set aside.
- Remove your cookie from the fridge and drizzle the peanut butter and chocolate mixtures on top. You can set the cookie back in the fridge for the topping to set, or you can dig right in. Store cookie in the fridge.
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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