3-Ingredient No-Bake Peanut Butter Cookies

The Minimalist Baker is quickly becoming my favorite resource for new, delicious, healthy recipes. I came across these cookies via her Instagram, saved the post, and decided to give them a whirl this weekend and OH. MY. F@*$ING GOD. If you love peanut butter, chocolate, and a hint of coconut, you're going to S your P's after making then tasting these. The chocolate glaze is optional, but I have no idea why you wouldn't go for it. It's as easy as the cookie "dough" itself, and makes the cookie 30x more fucking delicious.

They're vegan (no dairy or egg in the recipe), gluten-free, and only 160 calories per cookie. So, like — GET TO IT. 

3-Ingredient No-Bake Peanut Butter Cookies by The Minimalist Baker

INGREDIENTS:

COOKIE "DOUGH"

  • 1 cup gluten-free rolled oats
  • 1 pinch sea salt (optional)
  • 3/4 cup medjool dates (pitted & measured after pitting)
  • 1/2 cup peanut butter (creamy or crunchy // she suggests you use a natural one, but I used JIF because it's the only peanut butter ever) 

CHOCOLATE GLAZE (optional, but make it)

  • 3 Tbsp coconut oil (melted// measured after melting)
  • 3 Tbsp unsweetened cacao powder
  • 1-2 tsp maple syrup (plus more to taste)
  • 1 pinch sea salt (optional)

DIRECTIONS:

  1. Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.

  2. Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).

  3. Enjoy as is, or prepare chocolate glaze by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.

  4. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.

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