Ever have a broken oven but are still itching to bake cookies?! My double oven broke over the summer, so I got pretty good at making "no-bake" cookies during that time. Here is a favorite of mine so that you can make these at home!
- 1 and 1/3 cup natural peanut butter
- 2 cups finely shredded unsweetened coconut flakes
- 2 TBSP cocoa powder
- 2 TBSP melted butter or melted coconut oil
- 2 tsp vanilla
- 1/4 cup dark chocolate chips (optional)
- 1/3 cup dark chocolate chips for the drizzle
In large bowl mix together peanut butter (you can also use another nut butter or to make these nut free, you can use a sunflower seed butter), coconut flakes, cocoa powder, melted butter or coconut oil, and vanilla. I popped this in the microwave for about 30 seconds to soften the nut butter and make it easier to stir all of the ingredients together.
Once everything is well combined, I added 1/4 cup of chocolate chips (optional).
On a parchment-paper lined baking sheet, scoop out a tablespoon of dough. Roll the tablespoon in your hands to form balls and flatten slightly with the palm of your hand. Continue with the rest of the dough until the cookie sheet is filled. Place in the fridge for about an hour.
Towards the end of the hour, take 1/3 cup of chocolate chips and place in a microwave safe bowl and melt (25-30 second intervals, stirring in between, so that the chocolate doesn't burn).
Once melted, drizzle the chocolate over the cold cookies. Place the cookies back in the fridge for a few minutes so that they drizzled chocolate can harden. Store cookies in a air tight container or plastic bag in the fridge. Enjoy.
**Since there is no additional sugar in these cookies, the chocolate will provide the sweetness. If they just aren't sweet enough for you, feel free to add about 1/4 cup of maple syrup to the dough in the beginning.