I always include a homemade baked gift for my family members. This year, however, I was thrown a curveball. A few members of my family have gone gluten-free, which means no wheat of any kind. For the baker, that means no wheat flour! Luckily, there are so many great gluten-free recipes out there that taste great, and best of all, many of them don’t require you to run to the store to buy a specialty flour like almond or coconut for your gluten-free baking. I Googled recipes, and this one popped up on one of my favorite sites, Brown Eyed Baker. I recognized it instantly. I actually grew up eating these No-Bake Chocolate Peanut Butter Oatmeal Cookies, and loved them. My mom made these at Christmas time most years. I wonder why I’ve forgotten about them for so long? They’re delicious, and so easy. There aren’t any eggs or flour in the recipe, just butter, sugar, milk, cocoa powder, peanut butter, and oats, and vanilla. I added a pinch of salt and bit of instant espresso powder, because in my book, if there’s chocolate, there’s got to be coffee, too.
All you need for these cookies is a 4 quart pot. Place the butter, sugar, milk, espresso powder, cocoa powder, and salt in the pot and stir. Bring to a rolling boil over medium heat. Boil for one minute. Remove from heat, and stir in the peanut butter and vanilla.
I had all of my ingredients out, ready to make the cookies, and I realized the recipe called for quick oats, which I never have. I always have the old fashioned rolled oats, which I eat religiously for breakfast every day. I yanked out my food processor and pulsed the rolled oats about 15-20 times, until they were nice and coarsely chopped.
The last thing to add to the pot are the oats. Stir them in until they are all coated with the gooey, chocolate peanut butter mixture.
Using a tablespoon, measure a heaping tablespoon of the cookie mixture onto a baking sheet lined with waxed paper or parchment.
Leave the cookies out at room temperature to set. No refrigeration required. That was easy, wasn’t it? You don’t have to be on a gluten-free diet to enjoy these cookies. The chocolate peanut butter combination is always a winner, and the oats add a chewy texture and nutty flavor that makes them even better. Highly addicting, and you don’t even need to turn on the oven!
- 4 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- ¼ cup non-fat milk
- ½ teaspoon instant espresso powder
- 2 tablespoons unsweetened cocoa powder
- pinch of salt
- ¼ cup smooth peanut butter
- 1½ cups quick oats (or coarsely pulse rolled oats in food processor)
- 1 teaspoon vanilla
- Add the butter, sugar, milk, espresso powder, cocoa powder, and pinch of salt to a 4 quart pot and stir. Bring to a rolling boil over medium heat, stirring occasionally, about 3-4 minutes. Once the mixture has reached a rolling boil, boil for 1 minute. Remove from heat. Stir in the peanut butter and vanilla until smooth. Add the oats, stirring until the oats are completely coated with the chocolate mixture.
- Drop the cookies by heaping tablespoonfuls onto a baking sheet lined with waxed paper or parchment. Leave out at room temperature until set, about 30 minutes.
- Adapted from Brown Eyed Baker