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.
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.
Notes
*For quick grab and go lunches and snacks, flash freeze the cookies on the sheet pan (for 20-40 minutes, until frozen on the outside), and then throw into a large freezer bag. This way they won't stick together and you can pull out just a few at a time. *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.