Ingredients
Method
- Let the peanut butter warm to room temperature so it mixes easily. You can microwave it for 30 seconds or heat it in a small pot over low heat until pourable.½ cup creamy peanut butter
- Once ready, stir in maple syrup and vanilla, followed by oats, cocoa powder, salt, and coconut. Add oat milk and mix well.⅓ cup maple syrup, 2 cups quick oats or rolled oats, 4 tablespoons cocoa powder, 3 tablespoons desiccated coconut, 2 teaspoon pure vanilla extract, ¼ teaspoon kosher salt sea salt, ⅓ cup oat milk or almond milk
- Scoop about 1 ½ tablespoons of the mixture onto a baking sheet, forming balls and pressing them gently. Shape as you like, but don’t make them too thick.
- Chill in the fridge for 40-60 minutes, then enjoy with coffee or milk!
Nutrition
Video
Notes
- After refrigerating, store the cookies in an airtight container at room temperature for up to 3 days. Beyond that, the texture may change and become dry, so it’s best to refrigerate them.
- Avoid freezing for too long, as this can make the cookies hard or affect their flavor.
- We prefer sugar-free peanut butter and maple syrup over refined sugar.
- Check that your oats are pure, as some contain added sugar.
- The right texture and consistency for no-bake oatmeal cookies depend on accurate ingredient measurements. Since this recipe isn’t baked, the ingredient ratios are crucial to the final result.