Healthier Chocolate No-Bake Cookies

Impossible to resist, these decadent little no-bake cookies are, unfortunately, completely banned from my home starting now. Um, actually, can I take that back? Starting tomorrow. Despite being a bit healthier than the classic no-bake cookie that’s been around for decades, I’m pretty sure they still don’t justify eating the entire batch. And I’m not kidding, I cannot stop snitching these things out of my refrigerator every time they somehow seem to appear again.

I brought a couple dozen of these delectable cookies when we spent several blissful days catching up with dear Minnesota friends last month. Devoured within hours. I made some more when my dad came to visit a few weeks ago. Gone. Quickly. My kids have also made them during long summer days when a quick, chocolatey cookie is in order. Best decision ever (the cookies and delegating the making of to the kids).

Basically, we love, love, love these little cookies. They are fast and easy, and they provide the perfect amount of sweetness when you just need a little something to finish off a meal or provide a mid-afternoon pick me up (or mid-morning for all I care; no judging here). But be warned, if you take to them like I have, you might have to stop making them completely or else try to find your missing self-control ASAP.

I’ve included several notes in the recipe so be sure to read through those if you have lingering questions and as always, feel free to adapt and change as inspiration hits (at your own risk of course; don’t want anyone suing me over failed no-bake cookies). One thing I plan on trying is to grease my mini-muffin tin (maybe with coconut oil?) so I can portion the batter into the tiny cups and pop them out after they set up. Kind of like a miniature peanut butter cup with lots of other yummy goodness thrown in. Heaven help me. Actually, maybe that’s a bad idea. The last thing I need is for these to be cuter and even harder to resist…

One Year Ago: Good Morning Power Muffins {Full of Whole Grains and Superfoods!}
Two Years Ago: Salted Peanut Butter Cup Chocolate Chip Cookies
Three Years Ago: Cheesy Zucchini Rice

Yield: Makes 2-3 dozen cookies, depending on the size

I have not used everyday (think: Jif or Skippy) peanut butter for this recipe but I'm assuming it will work fine (I also have not tried crunchy peanut butter). If I had to choose, almond butter is my favorite of the two options listed in the recipe but peanut butter is delicious, too.

The chopped almonds are optional; normally I'm not a nuts-in-cookies fan but in my opinion, the almonds contribute to making these cookies phenomenal. That extra nutty crunchiness is super delicious. I hate to admit this out loud, but I think you could also get away with 1/2 cup chocolate chips. Since I'm not one to shy away from bittersweet chocolate, I will probably always and forevermore add the full cup. Ghirardelli's bittersweet chocolate chips (no affiliation) are my favorites.

These cookies do best if they are refrigerated - they will soften up at room temperature (still fabulous just slightly messier). I have not tried the cookies with old-fashioned rolled oats and suspect they wouldn't hold their shape quite as well.

Ingredients

• 1 cup natural peanut or almond butter
• 1/2 cup coconut oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1 cup bittersweet chocolate chips
• 2 1/2 cups quick cooking oats
• 3 tablespoons cocoa powder
• 1 cup coarsely chopped almonds (toasted is optional but awesome)

Directions

1. In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined.
2. Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
3. Add the oats, cocoa powder and almonds and stir until well-combined.
4. Drop by heaping spoonfuls (the medium cookie scoop works great) onto parchment-lined baking sheets. Refrigerate until set.
5. The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.

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