Stovetop Chocolate Peanut Butter Cookies
There's no baking required for these crispy-chewy chocolate peanut butter cookies
Servings: 16
Calories: 106kcal
Ingredients
- 1 ½ cups Old Fashioned Oats
- ¼ cup creamy peanut butter
- ½ teaspoon vanilla
- ¾ cup raisins
- ¼ cup coconut oil
- ¼ cup almond milk
- 1 cup Swerve granulated sweetener or Lakanto, or sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
Instructions
- Lay a sheet of parchment paper over your countertop next to the stove, or on two cookie sheets - It should be large enough to hold 16 cookies.
- In a food processor, combine the oats, peanut butter, and vanilla, and pulse about 10 times until they're combined.
- Add the raisins, and pulse about 5 more times.
- In a medium saucepan, combine the coconut oil, almond milk, sweetener, cocoa powder and salt. Whisk well over medium-high heat. Continue to whisk for about 2 minutes, or just until the mixture comes to a full boil.
- As soon as the chocolate sauce comes to a boil, add the oat-peanut butter mixture and stir well with a spatula to combine everything.
- Turn off the heat, and working quickly, spoon the batter onto the parchment paper using a generous tablespoon of batter for each cookie. The batter will harden up quickly so it's important to do this quickly!
- If desired, press each cookie with a fork to flatten them. Let them cool for a few minutes before eating. They'll harden as they cool.
- Store any leftover cookies in an airtight container in the refrigerator or freezer.
Notes
Recipe adapted from Food52.com
Nutrition
Calories: 106kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 63mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg