Recipe courtesy of Mary Berg
No Bake Chocolate Peanut Butter Cookies
- Level: Easy
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 111
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 5
- Sodium
- 22
- Total: 25 min (includes cooling time)
- Active: 10 min
Ingredients
1/4 cup unsalted butter (56 grams)
1/4 cup milk (60 milliliters)
1 cup sugar (200 grams)
3 tablespoons cocoa powder (22 grams)
1/2 cup natural peanut butter (140 grams)
1 teaspoon vanilla extract
1 1/2 cups rolled oats (135 grams)
2 tablespoons ground flax seed (12 grams)
1/4 teaspoon kosher salt
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.