In this picture, half of the cookies are peanut butter and half are flavored with carob powder(looks like chocolate/cocoa). You could also use cocoa powder.
My first memory of ‘no bake cookies’ was when I was about 10 years old. I was visiting my 20-year-old sister who lived across the country in Georgia at the time. She wanted to make no bake cookies so I followed her lead and we put them together and then stuck them in the fridge! No baking in the oven! I was a little wary at first, but once they’d chilled for awhile and I tried my first cookie, I was amazed! They were so good! I clearly remember going back to the fridge over and over again and pulling out one and popping it in my mouth. I’ve made some conversions so it’s more of a whole food recipe, using things like natural peanut butter and raw unrefined sugar, so you can have a couple without feeling guilty, but just a couple :).
Start out by putting your oats in a large mixing bowl and setting them aside. Combine the sucanat (sugar), butter and milk in a medium saucepan. Cook it over medium heat until the butter melts and it begins to boil. Remove it from the heat and stir in the natural peanut butter and vanilla(and optional cocoa powder). Pour the peanut butter mix over the oats and stir together.
You can use a cookie scoop or a large spoon to scoop cookies onto a baking sheet lined with parchment paper. Stick them in the fridge and let them chill for a couple of hours until they are firm. That’s it! Oh, and if you want you can do this recipe half plain with peanut butter and half with chocolate powder. If I’m doing it this way, I’ll mix it up in two medium saucepans and then just stir the 1 1/2 cup oats right into each of the pans(for a total of 3 c) rather than dirtying extra mixing bowls.
Peanut Butter No Bake Cookies(with chocolate/carob variation)
1 c Sucanat or other whole can sugar like maple sugar
1 stick unsalted butter
1/2 c whole milk(or rice/almond milk)
1/2 c natural peanut butter
1 Tbsp vanilla extract
3 c rolled oats
optional: 3 Tbsp cocoa powder or carob powder
Place the sucanat, optional cocoa powder, butter and milk in a medium sauce pan over medium heat. Cook until butter is melted and mixture begins to boil, stirring frequently. Don’t let it boil for more than a minute. Remove from heat and whisk in peanut butter and vanilla. Place oats in a large mixing bowl. Pour peanut butter mixture over and stir until combined. Using a cookie scoop or Tablespoon sized spoon, scoop cookies onto a baking sheet lined with parchment paper. Chill in fridge 2 hours until firm.
*Sometimes I’ll do this recipe half plain with peanut butter and half with chocolate powder. If I’m doing it this way, I’ll mix it up in two medium saucepans and then just stir the 1 1/2 cup oats right into each of the pans(for a total of 3 c) rather than dirtying extra mixing bowls.