These Chocolate Peanut Butter No Bake Cookies are made better for you with no refined sugar, and a boost of protein from peanut butter, peanuts and oats! Just 10 minutes prep and easily made gluten-free.
Is school back in session where you are? Here, school starts this week and although our oldest girl is only in Nursery School one morning a week, I can just imagine the chaos that comes as you get multiple children ready for their first day!
Clothes, lunches, school supplies, buses or carpools, earlier bedtimes and earlier mornings…
I have to admit though, I have always loved September and it’s not just because my birthday is coming! I always loved school and I always loved school supplies. I guess maybe that’s part of the reason being a teacher was such a great fit for me.
Now, though, I’m home cooking, baking and photographing up a storm with my 1 and 4 year old girls and I’m missing having an excuse to go out and buy alllllll the colored pens and sticky notes. Next year we’ll be there, but this year all I need to send is a healthy snack with 2 food groups.
Hence these Healthier Chocolate Peanut Butter No Bake Cookies! We’ve got grains and protein covered easily — peanuts have more protein than any other nut! And I will probably throw in a piece of fruit or some veggies for good measure. Done and done!
I had some requirements for this healthier version of no bake cookies. I don’t like my no bake cookies to be so sticky that they end up stuck all over your hands, and I want some texture. I didn’t want to end up with just a gooey pile of oats, but since I was cutting out refined sugar, getting there took some trials!
These cookies are naturally sweetened with honey and peanut butter, with oats, chopped peanuts and crushed corn flakes for some crunch. They will definitely keep those active kids going throughout the day!
- I tested this recipe 3 times, and this was my favorite variation! We love the texture the corn flakes and peanuts give the recipe, but you can swap out corn flakes for extra oats if you like.
- Use certified gluten-free oats and gluten-free cereal (or omit and substitute for more oats) for a gluten-free cookie, and
- These cookies are best at room temperature and will last quite a while that way! If you need to keep them longer than a week, I suggest freezing them and then taking out however many you need for lunches that week and storing them in an air tight container on the counter. When they’re cold, they get very firm and chewy, but at room temperature they are perfect!
What are your favorite school snacks? I’m always looking for more ideas!
*This post is sponsored by The Peanut Bureau of Canada! Thanks for supporting brands that support The Recipe Rebel (and let me bring you healthy treats like this one!).
- ½ cup peanut butter (smooth or crunchy!)
- ½ cup honey
- 2 tablespoons unsweetened cocoa powder
- 1 cup large flake oats
- 1 cup slightly crushed corn flakes
- ½ cup chopped peanuts
- In a medium pot, combine peanut butter, honey, and cocoa powder over medium heat. Cook, stirring often, until it just starts to form bubbles.
- Remove from the heat and stir in oats, corn flakes and peanuts until completely combined.
- Drop by rounded tablespoonfuls onto a wax paper lined cookie sheet and let cool until firm (you can speed this up in the fridge, but remember to keep and eat them at room temperature -- that's where they're at their best!).
- Store in an air tight container for up to 1 week, or in the freezer for longer periods. Serve at room temperature.
*These cookies are chewy and firm enough that they won't be stuck all over your hands -- just the way I like them! If you want a softer cookie, simply increase the peanut butter by 2-3 tablespoons.