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Then, add in the peanut butter, maple syrup, and vanilla extract and stir until you have a sticky dough. If the dough is too runny, add a couple of extra tablespoons of oats.
Repeat with remaining mixture until you have 12 cookies.
❤Rachel
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No-Bake Chocolate Chip Peanut Butter Cookies
Any PB and Chocolate Chip lovers hanging out around here?
Me!!! One of my all-time FAVORITE combos!
These no-bake cookies could not be simpler!
You’re gonna want to keep a batch handy in your fridge for *emergencies* I mean, snacks all Summer long!
These really do make for a great, wholesome, homemade treat to keep on-hand while the kids are home all day!
These really do make for a great, wholesome, homemade treat to keep on-hand while the kids are home all day!Easy prep, SIMPLE clean-up, and NO HEATING up the oven!
Better yet…show the kids how to make them, and let them make their own cookies!
Did you know that children are more likely to eat something they make themselves?! It’s true! I have 6 kids..so I’ve done the “scientific research” for you… lol…but REALLY!
Makes 12 cookies (serving size is 1-2 cookies)
Makes 12 cookies (serving size is 1-2 cookies)Ingredients:
- 3/4 cup old fashioned rolled oats, gluten-free if desired
- 1/4 tsp ground cinnamon
- teeny tiny pinch of sea salt
- 1/4 cup chopped peanuts
- 1/3 cup mini dark chocolate chips
- 1 cup all natural peanut butter
- 2 Tbsp pure maple syrup, or raw honey
- 1 tsp vanilla extract
Instructions:
In a mixing bowl, combine and whisk together the first 5 ingredients.
Then, add in the peanut butter, maple syrup, and vanilla extract and stir until you have a sticky dough. If the dough is too runny, add a couple of extra tablespoons of oats.=Take a spoonful of your cookie dough mixture (or use a small cookie scoop to get them all the same size) and roll it between your palms to form a ball, then gently press to flatten until it looks like a cookie.
=Take a spoonful of your cookie dough mixture (or use a small cookie scoop to get them all the same size) and roll it between your palms to form a ball, then gently press to flatten until it looks like a cookie.Repeat with remaining mixture until you have 12 cookies. Place your cookies in an airtight container and refrigerate for at least 1 hour to set. These stay good in your refrigerator (in a sealed container) for about a week.
Place your cookies in an airtight container and refrigerate for at least 1 hour to set. These stay good in your refrigerator (in a sealed container) for about a week.Enjoy!
❤Rachel
Ingredients
- 3/4 cup old fashioned rolled oats, gluten free if desired
- 1/4 tsp ground cinnamon
- teeny tiny pinch of sea salt
- 1/4 cup chopped peanuts
- 1/3 cup mini dark chocolate chips
- 1 cup all natural peanut butter
- 2 Tbsp pure maple syrup, or raw honey
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, combine and whisk together the first 5 ingredients.
- Then, add in the peanut butter, maple syrup and vanilla extract and stir until you have a sticky dough. If the dough is too runny, add a couple extra tablespoons of oats.
- Take a spoonful of your cookie dough mixture (or use a small cookie scoop to get them all the same size) and roll it between your palms to form a ball, then gently press to flatten until it looks like a cookie. Repeat with remaining mixture until you have 12 cookies.
- Place your cookies in an air tight container and refrigerate for at least 1 hour to set.
- These stay good in your refrigerator (in a sealed container) for about a week.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 3/4 cup old fashioned rolled oats, gluten free if desired
- 1/4 tsp ground cinnamon
- teeny tiny pinch of sea salt
- 1/4 cup chopped peanuts
- 1/3 cup mini dark chocolate chips
- 1 cup all natural peanut butter
- 2 Tbsp pure maple syrup, or raw honey
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, combine and whisk together the first 5 ingredients.
- Then, add in the peanut butter, maple syrup and vanilla extract and stir until you have a sticky dough. If the dough is too runny, add a couple extra tablespoons of oats.
- Take a spoonful of your cookie dough mixture (or use a small cookie scoop to get them all the same size) and roll it between your palms to form a ball, then gently press to flatten until it looks like a cookie. Repeat with remaining mixture until you have 12 cookies.
- Place your cookies in an air tight container and refrigerate for at least 1 hour to set.
- These stay good in your refrigerator (in a sealed container) for about a week.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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