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Healthy Peanut Butter No-Bake Cookies - Simple, Satisfying, and Quick

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not quick oats)
  • Natural peanut butter (creamy, no added sugar)
  • Pure maple syrup or honey
  • Unsweetened shredded coconut (optional but great for texture)
  • Coconut oil or avocado oil
  • Vanilla extract
  • Sea salt
  • Dark chocolate chips or chopped dark chocolate (optional)
  • Chia seeds or ground flaxseed (optional for extra fiber)
  • Cinnamon (optional for warmth)

Method
 

  1. Measure your ingredients. You’ll need about 2 cups rolled oats, 3/4 cup natural peanut butter, 1/3 cup maple syrup or honey, 2 tablespoons coconut oil, 1 teaspoon vanilla, a pinch of sea salt, and any optional add-ins. Line a baking sheet with parchment.
  2. Warm the base. In a small saucepan over low heat, gently warm the peanut butter, coconut oil, and maple syrup. Stir until smooth and glossy, about 2–3 minutes. Don’t let it simmer.
  3. Flavor it. Remove from heat. Stir in vanilla, sea salt, and cinnamon if using. Taste and adjust sweetness or salt as needed.
  4. Fold in the dry ingredients. Add oats, shredded coconut, and chia or flax. Mix until every oat is coated. If the mixture looks dry, add 1–2 teaspoons more maple syrup. If it’s too loose, add a few tablespoons more oats.
  5. Add chocolate last. If using chocolate chips, let the mixture cool for a minute so they don’t melt completely, then fold them in.
  6. Scoop and shape. Use a cookie scoop or spoon to drop mounds onto the lined sheet. Flatten gently with the back of the spoon for a classic cookie shape.
  7. Chill to set. Refrigerate for 20–30 minutes, or freeze for 10–15 minutes, until firm.
  8. Serve and enjoy. Keep them chilled for the best texture. They’ll be soft, chewy, and just sweet enough.