I cannot stop shoveling these splendid cookies in my face! They’re seriously so satisfying with a sip or five of chilly milk. I can already tell these are going to be a postpartum snack staple for me. Hello, yummiest cookie dough ever! No bake recipes are my jam. Like my Chocolate Peanut Butter Bites and No Bake Energy Bars, they pack such a nutrient punch while also squashing sweet cravings. All that without turning on the oven, might I add. Let’s roll.
The low down on ingredients
Oat flour: You can buy oat flour at the store or make your own by blitzing 1 ½ cups old fashioned oats in the blender until it resembles a fine flour. Oat flour gives these a “cookie-like” flavor. Peanut butter: Natural, drippy peanut butter with peanuts and salt as the ingredients. Add a pinch of salt if using unsalted peanut butter. If your peanut butter is hard versus pourable, the texture will be dry. Maple syrup: My favorite natural liquid sweetener! I imagine these would also work with honey. Ground flax: Flax helps create the perfect texture with the oat flour. Make sure it’s ground, not whole! Did you know you don’t absorb the nutrients in whole flax seed? Almond milk: Some moisture to bring the dough together. Any milk works here. Vanilla extract: Pure vanilla extract adds amazing cookie flavor. Salt: A pinch to round out all the flavors. Chocolate chips: For chocolate chip cookie goodness!
Substitutions and additions
Peanut free: Almond or cashew butter are great here! Nut free: Try sunflower seed butter or tahini in place of peanut butter and use oat or soy milk. Flax: I have not tested these without flax, but you could try swapping it with 1 tbsp coconut flour. You may need to add more milk to adjust for how absorbent it is. Add ins: These would be amazing with dried cherries, coconut flakes, pecans, or walnuts!
Let’s make ’em!
How to store
Store cookies in an air-tight container in the refrigerator for up to 1 week. They taste great cold! Freeze for up to 3 months.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! Photos by Hummusapien and The Nutritious Kitchen. *Peanut butter needs to be a drippy consistency (you should be able to pour it into the measuring cup). If it’s hard or refrigerated, you’ll need to increase the almond milk to get the consistency right.
