Try these fudge-y no-bake peanut butter cookies. They are just like the classic no-bakes you loved as a kid, but this time with rich peanut butter flavor and without any gluten or dairy.
I’m in love with these fudgy peanut butter no-bake cookies! They’re just like the classic no-bakes we loved as kids, but with super rich peanut butter flavor, without dairy and with gluten free ingredients. I dare you to stop at one.
Here’s a no-bake cookie we can feel good about treating ourselves to – no refined sugar, made with coconut oil instead of butter, TONS of rich peanut butter flavor, thick and fudgy and moist and AMAZING. If you’re a no-bake connoisseur or a peanut butter fanatic or both, you need to try these!
To me, these are even better than traditional no-bakes. The coconut oil works great in place of butter or margarine to help them set, and the unrefined sweeteners make them plenty sweet without being obnoxiously sugary.
Another cool thing about the unrefined sweeteners is they bring a delicious depth of flavor you can’t get with plain old sugar. I used a combination of coconut palm sugar and maple syrup, and their flavors give all-natural peanut butter amazing oomph.
- ⅔ c pure maple syrup
- ⅔ c coconut palm sugar
- ½ c non-dairy milk (I used almond)
- ½ c coconut oil
- ¾ c natural peanut butter
- 1 tsp vanilla
- ¼ tsp salt
- 2 Tbs arrowroot or cornstarch
- 4 c quick oats
- Line a cookie sheet with a baking mat or parchment or waxed paper and set aside.
- Combine the maple syrup, coconut palm sugar, milk and coconut oil in a medium saucepan over medium heat.
- Cook, stirring often, until then mixture comes to a full boil. Let it boil about two minutes.
- Remove from heat and stir in the rest of the ingredients.
- Let stand until cool enough to handle, then drop by heaping tablespoons or use a two-tablespoon cookie scoop to portion the dough out onto the cookie sheet. Place them fairly close to fit all 28 or so cookies.
- Let them stand at least an hour to firm up. They're perfect at about the 3-4 hour mark.