No Bake Chocolate Peanut Butter Oatmeal Cookies are a healthier twist on the classic! They're packed with hearty oats they're dairy, gluten and refined sugar free, and they come together in minutes!
Line a rimmed baking sheet with waxed paper. Add the peanut butter, coconut oil and maple syrup to a medium sauce pan. Heat over medium low heat until warm, about 2-3 minutes.
1/2 cup peanut butter, 1/3 cup maple syrup, 3 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 cup quick oats
Remove from heat and whisk in the cocoa powder, salt and vanilla until smooth and well incorporated. Add the oats, and stir until they're completely coated with the chocolate mixture.
Using a 1 1/2" cookie scoop (about 1 heaping tablespoon of dough), scoop the batter onto the prepared baking sheet and flatten the top slightly as desired. The cookies will be about 1/2" thick.
Refrigerate for about 1 hour or until set. Enjoy!
Notes
Pro tip: Rolled oats may be used instead of quick oats, but the cookies will have a chewier texture. If you don’t have quick oats on hand, simply pulse old fashioned rolled oats in your food processor a few times until coarsely chopped.
Store chocolate peanut butter no bake cookies in an air tight container at room temperature for 5-7 days, or in the refrigerator for 1-2 weeks.