These easy-to-make, no-bake cookies are far more nutritious than any sweet treat has a right to be! Just look at the ingredients. Coconut oil, one of our all-time favorites, is loaded with healthy fats known as MCTs. Cocoa has long been praised for its flavanols, which have been associated with lower blood pressure and a lowered risk for cardiovascular disease. Peanut butter is a smart fat that’s also packed with fiber and protein. And oats are a good source of beta glucans.
Natural peanut butter comes in many consistencies. Some brands are loose and wet while others are thick and a little dry. If your peanut butter is runny, you may want to decrease the coconut oil content by one or two tablespoons to compensate. Conversely, if your peanut butter is very dry, try liquefying your coconut oil completely before adding to the recipe—it should be gently warm, not hot.
March is National Peanut Month, so we’re spotlighting flavor-packed peanut recipes throughout the month.
Cocoa-Nut Peanut Butter No-Bake Cookies
- Combine coconut oil, peanut butter, honey, cocoa powder, vanilla, and sea salt in bowl of mixer, and beat until well-combined and smooth. Add coconut and oats, and beat until well-incorporated and mixture forms a loose “dough.”
- Using a tablespoon, drop generous dollops (about 1.5-inch rounds) of dough into a glass storage container or wax paper-lined plastic container. Cover container and chill for 30 minutes in freezer or 1 hour in fridge. (Cookies may leave an oily residue while still wet, but this will harden when they are chilled.) Serve cold.
- Calories 200
- Carbohydrate Content 15 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 10 g
- Sodium Content 90 mg
- Sugar Content 8 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g