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Chocolate peanut butter no bake cookies

Makes 12 cookies. Or lets be honest, 10, because you know a spoonful or two of that warm cookie batter is going in your mouth before they ever reach the freezer!


  • 3 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 1/2 cup coconut sugar
  • 3 tablespoons cocoa powder
  • 1 1/4 cup quick cooking oats
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon vanilla


  • Measure out the quick cooking oats and creamy peanut butter in a medium sized mixing bowl and set aside. Combine the coconut oil, almond milk, coconut sugar, and cocoa powder in a small saucepan on the stove. Heat on medium heat and bring to a boil while whisking the entire time. Once boiling, whisk about 5 times vigorously, then remove the pot from the heat and immediately pour over the oats and peanut butter in the mixing bowl. Add the vanilla and stir until thoroughly mixed. Scoop spoonfuls of the cookie batter onto a parchment lined cookie sheet (or a few plates) and place in the freezer to set (should only take an hour or two, but Scott and I like ours extra chilled and usually give them around three). Store leftovers (I know, I’m funny, like there will be any?) in an airtight container in the freezer.
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