A classic that never goes out of style: Chocolate Peanut Butter No Bake Cookies – gluten free + vegan are super simple to pull together with pantry staples and make fabulous foodie gifts!

  • | Easy
  • | 20 mins
  • | 18 servings
Ingredients

For 18 Cookies, .65oz (1 1/4 Tbs) ea:

  • 2 Tbs. Rodelle Baking Cocoa
  • 3/4 C (175g) Cane Sugar
  • 1/3 C (70g) Non-Dairy Milk
  • 1/3 C (60g) Unrefined Coconut Oil melted
  • 1/3 C (85g) Natural Peanut Butter stirred, crunchy or smooth, any excess oil dripped back into jar
  • 1 1/2 C (140g) Old Fashioned Rolled Oats not quick, gluten free if needed
  • 1 tsp Rodelle Bakers Extract
  • 1/4 tsp Fine Sea Salt
  • Optional Fleur de Sel or other Flakey Sea Salt for sprinkling

For 36 Cookies, .65oz (1 1/4 Tbs) ea:

  • 4 Tbs Rodelle Baking Cocoa
  • 1 1/2 C (330g) Cane Sugar
  • 2/3 C (140g) Non-Dairy Milk
  • 2/3 C (110g) Unrefined Coconut Oil melted
  • 2/3 C (170g) Natural Peanut Butter stirred, crunchy or smooth
  • 3 C (280g) Old Fashioned Rolled Oats not quick, gluten free if needed
  • 2 tsp Rodelle Bakers Extract
  • 1/2 tsp Fine Sea Salt
  • Optional Fleur de Sel or other Flakey Sea Salt for sprinkling
Uses
Directions
  1. Line a sheet pan with parchment paper. One for one batch, two for a double. Set aside.
  2. In a medium sauce pot or saucier pan add the cocoa, sugar, milk, and coconut oil. Whisk together until all the ingredients come together. Set on stove to high heat and bring the mixture to a hard rolling boil, without stirring. You'll know it's at a hard boil when the bubbles make their way all the way to the center of the mixture. Set a timer for one minute.
  3. After one minute, remove from heat and stir in the peanut butter, mashing if needed, until incorporated. Immediately add the oats, vanilla extract and salt. Stir.
  4. The mixture will begin to set up, so working quickly, scoop the cookies by tablespoon fulls or with a #50 (about 1 1/2 Tbs) cookie scoop onto the prepared sheet pans.
  5. Allow the cookies to set at room temperature, uncovered for about 20-30 minutes. They'll go from shiny soft set to a firm dark brown matt finish.  They're now ready to eat. 
  6. Store at room temperature in a lidded container for up to two weeks. 
Note that these cookies are considered candy, so making them on a humid day is probably not ideal. If the air is too humid (what that threshold is, I'm not sure), the cookies may not set properly. They'll remain shiny and soft. This is also the case if the candy mixture is not brought to a full rolling boil for one minute.If this occurs, you can set the cookies in the refrigerator to firm further (and they'll taste fabulous!), but they'll still be soft at room temperature.This recipe was developed for Rodelle by Vanilla and Bean. Click here to see the original post and more helpful hints!
Ingredients

For 18 Cookies, .65oz (1 1/4 Tbs) ea:

  • 2 Tbs. Rodelle Baking Cocoa
  • 3/4 C (175g) Cane Sugar
  • 1/3 C (70g) Non-Dairy Milk
  • 1/3 C (60g) Unrefined Coconut Oil melted
  • 1/3 C (85g) Natural Peanut Butter stirred, crunchy or smooth, any excess oil dripped back into jar
  • 1 1/2 C (140g) Old Fashioned Rolled Oats not quick, gluten free if needed
  • 1 tsp Rodelle Bakers Extract
  • 1/4 tsp Fine Sea Salt
  • Optional Fleur de Sel or other Flakey Sea Salt for sprinkling

For 36 Cookies, .65oz (1 1/4 Tbs) ea:

  • 4 Tbs Rodelle Baking Cocoa
  • 1 1/2 C (330g) Cane Sugar
  • 2/3 C (140g) Non-Dairy Milk
  • 2/3 C (110g) Unrefined Coconut Oil melted
  • 2/3 C (170g) Natural Peanut Butter stirred, crunchy or smooth
  • 3 C (280g) Old Fashioned Rolled Oats not quick, gluten free if needed
  • 2 tsp Rodelle Bakers Extract
  • 1/2 tsp Fine Sea Salt
  • Optional Fleur de Sel or other Flakey Sea Salt for sprinkling
Uses
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