NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES
SERVES 24 COOKIES
1⁄2 cup unsweetened dairy-free milk
3 tbsp dairy-free butter
1⁄3 cup coconut sugar
1 tbsp unsweetened cocoa powder
1⁄3 cup dairy-free semi-sweet chocolate chips
1 tsp vanilla extract
1⁄3 cup creamy peanut butter
Pinch of salt
2 1⁄2 cups old-fashioned oats or quick cooking oats
1⁄4 cup raw shelled hempseed
NUTRITIONAL VALUES
Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg
METHOD
Line a baking sheet with wax paper.
In a large saucepan, combine the milk, butter, sugar, cocoa powder, and chocolate chips. Bring to a boil and then check the timer. Allow to boil for 2 minutes. Stir occasionally to prevent the chocolate chips from sticking to the bottom of the pan before melting. Remove from the heat and stir in the vanilla extract, peanut butter, and salt until the peanut butter melts. Combine the oats and hempseed in a mixing bowl.
Drop dollops of the batter onto the prepared baking sheet with a spoon. You can handle them and shape them into cookies in a minute or less. Allow the cookies to set for about an hour. By putting them in the fridge, you can speed up the cooling and hardening process.
In a large saucepan, combine the milk, butter, sugar, cocoa powder, and chocolate chips. Bring to a boil and then check the timer. Allow to boil for 2 minutes. Stir occasionally to prevent the chocolate chips from sticking to the bottom of the pan before melting. Remove from the heat and stir in the vanilla extract, peanut butter, and salt until the peanut butter melts. Combine the oats and hempseed in a mixing bowl.
Drop dollops of the batter onto the prepared baking sheet with a spoon. You can handle them and shape them into cookies in a minute or less. Allow the cookies to set for about an hour. By putting them in the fridge, you can speed up the cooling and hardening process.
