I’ve been on a craze for simple snacks lately, so I made an attempt at ‘pseudo-baking’ to create these mini peanut butter chocolate oatmeal cookies. The whole process takes about 10 minutes, and it’s a nice little snack to satisfy your mid-day sweet tooth!
I must warn you that you can’t expect a crisp, buttery texture from these cookies; by opting out of the oven, you’re skipping the chemical processes that normally take place within classic cookies. No worries though! These easy cookies are chewy and crunchy at the same time, and light and perfectly tasty in their own special way. Plus, they’re gluten-free and egg-free!
**This recipe contains peanuts**
For this recipe, you’ll need:
1/4 cup brown sugar
2 teaspoons unsweetened cocoa powder
2 tablespoons milk
2 tablespoons crunchy peanut butter
1/2 cup rolled oats
OPTIONAL: 1/4 teaspoon vanilla extract
1. Mix the sugar, cocoa powder, and milk in a medium, microwave-safe bowl until well-blended.
2. Microwave for about a minute or until boiling.
3. Throw in the peanut butter and mix until it melts completely, then mix in the oats until sticky.
4. Take spoonfuls of the mix and mold into mini cookies on a baking sheet lined with parchment paper. Cool in the fridge for about 5 minutes.
And there we have it!
It tastes like a hearty granola bar/brownie with a sweet twist.
This cookie is an excellent combination of peanut butter and chocolate, with crunchy peanut pieces as the cherry on top. Because the peanut butter is sweet, you can always reduce the sugar and add a little less milk if you think the cookie is too sweet. The oatmeal adds a healthy kick to the recipe and makes the snack very filling.
Store these babies in the fridge for future snacking!
That’s it for this recipe. Please share your own no-bake recipes! I’d love to hear them 🙂