Healthier Chocolate No-Bake Cookies

Healthier Chocolate No-Bake Cookies

Yield: 36 Cookies (2 to 3 Dozen Depending on Size)

Prep Time: 15

Cook Time: 3

Total Time: 18

Ingredients

1 cup (255 g) natural peanut or almond butter
½ cup coconut oil
½ cup (170 g) honey
2 teaspoons vanilla extract
1 cup (170 g) bittersweet chocolate chips
2 ½ cups (250 g) quick cooking or old-fashioned oats (see note)
3 tablespoons cocoa powder
1 cup coarsely chopped almonds, toasted is optional but awesome

Instructions

In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined.
Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
Add the oats, cocoa powder and almonds and stir until well-combined.
Drop by heaping spoonfuls (the medium cookie scoop works great) onto parchment-lined baking sheets. Refrigerate until set.
The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.

Notes

Peanut Butter: I have not used everyday (think: Jif or Skippy) peanut butter for this recipe but I'm assuming it will work fine (I also have not tried crunchy peanut butter). If I had to choose, almond butter is my favorite of the two options listed in the recipe but peanut butter is delicious, too.

Almonds: the chopped almonds are optional; normally I'm not a nuts-in-cookies fan but in my opinion, the almonds contribute to making these cookies phenomenal. That extra nutty crunchiness is super delicious.

Chocolate Chips: I hate to admit this out loud, but I think you could also get away with 1/2 cup chocolate chips. Since I'm not one to shy away from bittersweet chocolate, I will probably always and forevermore add the full cup. Ghirardelli's bittersweet chocolate chips (no affiliation) are my favorites.

Refrigerate: these cookies do best if they are refrigerated - they will soften up at room temperature (still fabulous just slightly messier). UPDATE: I've now made these with both quick oats and old-fashioned and they work great either way. Obviously the old-fashioned oats lend the cookies a bit more texture (and I add a bit more so the cookies hold their shape) but either will work wonderfully.

Mini Muffin Tin: also, I popped mini muffin liners in my mini muffin tin and scooped this batter into them - it was like the best little treat ever (and because these cookies soften at room temperature, the little liners help keep them sturdier at room temp).

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