This recipe is for No Bake Oatmeal Peanut Butter Chocolate Chip Cookies is one in a series of previews from Chef Mareya Ibrahim’s upcoming cookbook, Eat Like You Give A Fork: The Real Dish on Eating to Thrive. Coming June 2019 from St. Martin’s Griffin.
Copyright © 2019 by Mareya Ibrahim and reprinted with permission from St. Martin’s Griffin. Photography by Teri Lyn Fisher.
“When we shot the photos for this book, everyone went a little cray over the no-bakes. I mean, what’s not to love? No baking means less time to your mouth. And all the ingredients just feel so homey and happy together. I think you’re never going to want to run out of these in your home.”
- 1/2 cup canned unsweetened full fat coconut milk
- 1/2 cup plus 2 tablespoons natural creamy peanut butter (or sunflower seed butter for a nut-free option), at room temperature
- 2 tablespoons raw coconut oil
- 2 teaspoons granulated stevia or monkfruit sweetener
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Himalayan pink salt
- 3 cups quick-cooking oats
- 1/2 cup no-sugar-added dark chocolate chips
- 1 Line a baking sheet with parchment paper, wax paper or a silicone mat.
- 2 In a large bowl, whisk together the coconut milk 1/2 cup of the peanut butter, and 1/2 cup water until smooth. Add coconut oil, stevia, vanilla, and salt and mix until smooth.
- 3 Using a spatula, fold in the oats, making sure all the oats are well soaked. Let sit for about 10 minutes, until the mixture becomes firm. Fold in the chocolate chips and mix with a spatula to evenly distribute them.
- 4 Using an ice cream scoop, portion cookies onto the prepared baking sheet, spacing them about 2 inches apart. Press down lightly to flatten them.
- 5 In a small bowl, whisk together remaining 2 tablespoon peanut butter and 1/2 teaspoon water. Drizzle peanut butter over the tops of the cookies and let set at room temperature about 15 minutes. Store wrapped in parchment paper to keep fresh up to a week.