Ingredients
– 1 cup peanut butter
– 1/2 cup honey (or maple syrup for a vegan option)
– 1/4 cup coconut oil (or butter/ghee)
– 1 teaspoon vanilla extract
– 1/4 cup cocoa powder
– 2 cups quick-cooking oats
– 1/2 cup shredded coconut (optional)
– 1/4 teaspoon salt
Instructions
1-Melt the base: In a saucepan over medium heat, combine 1 cup peanut butter, 1/2 cup honey, 1/4 teaspoon salt, and 1/4 cup coconut oil. Stir until smooth and fully melted.
2-Add flavors: Stir in 1 teaspoon vanilla extract and 1/4 cup cocoa powder until well blended.
3-Incorporate dry goods: Mix in 2 cups quick-cooking oats and 1/2 cup shredded coconut (if using). Cook for 1 to 3 minutes, stirring constantly, until the mixture slightly thickens.
4-Portion out: Use a tablespoon to drop portions onto the lined sheet. No need to flatten; they set in the chill.
5-Chill: Pop the sheet in the refrigerator or freezer until hardened, about 30 minutes to 1 hour.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Pulse old-fashioned oats in a blender to create quick-cooking oats suitable for this recipe.
🍯 Salvage overcooked or dry cookies by reheating with extra honey, peanut butter, and coconut oil.
⏳ Ensure the mixture thickens properly before dropping cookies to help them set and harden well.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 5 minutes
- Category: Snack, Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 5 g
- Sodium: 75 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 1 mg