Recipe courtesy of Mary Berg
No Bake Chocolate Peanut Butter Cookies
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- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 10 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 111
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 22 mg
- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 10 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 111
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 22 mg
Ingredients
Directions
- Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
- Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
- Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you’d like a chewier cookie, store in the fridge.
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