Vegan Peanut Butter Chocolate Chip No-Bake Cookies

Not only are these peanut butter chocolate chip no-bake cookies deliciously easy to make, they also happen to be vegan.

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No-bake desserts are usually a summer thing when you don’t want to overheat your house by turning on the oven. But, sometimes I just don’t have the time to bake so to me no-bake recipes are a year round pleasure.

When I originally set out to make these cookies I was going to use the more popular version using butter, brown sugar, and milk. However, when I stumbled upon this version that uses maple syrup and just a little coconut oil I was intrigued.

I usually find the more classic version to be too sugary and has a granulated texture which I do not enjoy. But this version is just the right amount of sweetness and lacks the grainy texture beyond the actual oats. And the maple syrup adds a bonus fall flavor to them as well.

With the use of coconut oil instead of butter these no-bake cookies are also vegan in case that is something you value. I am clearly not vegan, just a lover of food. When something is delicious and also happens vegan, so be it.

And so goes today’s #PBchocSat recipe! It’s a night game against Indiana, oddly enough. So far our two night games have been Akron and Indiana – not exactly the big games you would expect for a night game. But next week is Penn Sate and it also is a night game. Now that one makes sense.

For some reason my husband, the PSU alum, decided not try finding tickets to that game. I think he’s just afraid of losing to us :-P.

Three years ago: Rehearsal Dinner at Bleu & Fig

Five years ago: Weekly Meal Plan #35

Seven years ago: Pumpkin Pecan Oatmeal

Eight years ago: Pumpkin Popcorn Balls

Nine years ago: Caramel Apple Cinnamon Roll Cupcakes

VEGAN PEANUT BUTTER CHOCOLATE CHIP NO-BAKE COOKIES

Print

Yield: 2 dozen Prep Time: 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup unsalted natural creamy peanut butter*
• 1/2 cup real maple syrup
• 2 Tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2-1/2 cups old fashioned rolled oats
• 1/2 cup mini chocolate chips

Directions

1. Line a tray or baking sheet with wax or parchment paper and set aside.
2. In a medium bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla, and salt. Add the oats and chocolate chips and fold in until evenly distributed.
3. Using greased hands or a medium cookie scoop, form into walnut-sized balls and place on the baking sheet. Flatten slightly with your fingers to a cookie shape. Cover and place in the fridge for 30 minutes or overnight until firm.

Notes

*Make sure you use natural peanut butter that is runny, not like JIF. Also, if your peanut butter is salted, halve the salt.

Source: Adapted slightly from Love & Lemons.

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