Ooey, Gooey, Chocolatey Peanut-Butter Oatmeal No-Bakes: Dairy-Free, Gluten-Free, Vegan
No-Bake Cookies instantly bring me back to my childhood days. There is nothing quite like the smell of melting peanut butter combined with chocolate and a hint of warm vanilla filling every corner of your home. Talk about hitting all the high notes for a sweet treat.
So naturally, I wanted to change the original recipe I grew with, to replace the foods I am unable to tolerate with foods that I can, all the while keeping its delicious texture and flavor.
If you are making these for any holiday, event, or birthday party just double or even triple the batch!!! They will definitely go quick and you might be wishing you quadrupled your recipe!! Since these no-bakes are slightly different than the original, these will need to be refrigerated or placed in the freezer to keep their form. If they are kept out too long they will become a little squishy and sticky.
I hope you all love this version of No Bakes as much as I do and I WOULD LOVE to hear from you!
XOXO,
Megan
Ingredients:
- 2-2 ½ cups of Gluten-Free Steel Cut Quick Oats
- ½ cup Maple Syrup
- ½ cup Organic Peanut Butter
- ½ cup unflavored Coconut oil
- ½ cup of organic coco powder
- ½-1/3 Tsp Pure Vanilla Extract
Directions:
In a large pan add the unflavored coconut oil, pure vanilla extract, organic peanut butter and organic maple syrup. (To be honest, I added a bit more peanut butter, because well it’s peanut butter and I thought if it’s full of peanut butter maybe my husband wouldn’t know the difference!)
While this was heating, ripped off a large piece of parchment paper to place on my counter top for my cookies.
Once the ingredients start to melt, continue to stir the glorious concoction until you can no longer see the peanut butter swirl.
Then add the 2-2.5 cups of gluten-free quick oats and continued to mix the oats until thoroughly coated.
Spoon out the no-bakes and place on the parchment paper to cool.
That’s it, you’re done.
Enjoy!!
LEMONBERRY & FIG 