Plant-based Peanut Butter Chocolate No-bake Cookies
Few flavor combos rival peanut butter and chocolate. Am I right?
These holiday cookies were a staple during Christmas time growing up and I always associate them with happy childhood memories. After too many years of not having them, a few years ago I tried making a plant-based version and let me tell you, this recipe doesn’t disappoint.
I’ve added a few extra ingredients like hemps hearts and chia seeds just to make them a tad bit healthier. You can experiment by adding other ingredients, too. But I’d avoid anything too flavorful, like coconut, that might compete with the main attraction of these easy-to-make, no-bake, one-pan cookies—the peanut butter and chocolate!
• 2 cups sugar
• 1/2 cup almond or other plant-based milk
• 1 stick (8 tablespoons) unsalted plant-based margarine
• 1/4 cup unsweetened cocoa powder
• 3 cups old-fashioned rolled oats
• 1 cup smooth peanut butter
• ¼ hemps hearts (optional)
• 1 TBSP chia seeds (optional)
• 1 TBSP pure vanilla extract
• Large pinch kosher salt
1. Line a baking sheet with wax paper or parchment.
2. Bring the sugar, plant-based milk, plant-based butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, optional hemps hearts and chia seeds, vanilla and salt, and stir until well combined.
3. Drop teaspoonfuls of the mixture onto the lined baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.