Growing up, I loved my mom’s no bake cookies. They consisted mainly of chocolate, oatmeal, and coconut. Delicious. My husband is not a big fan of coconut, so I rarely make them anymore. However, when I was craving peanut butter and chocolate the other day, I stumbled upon a healthier version of my mom’s no bake cookies and fell in love.
Peanut butter and chocolate cookies seem to be the theme as of late. I keep seeing recipes like Peanut Butter Pillows or Peanut Butter and Jam Naniamo Bars. So when I saw the recipe for these no bake cookies on Yummly, I skipped into my kitchen and in less than 10 minutes, I was scarfing the little delicious cookies down.
Yes, they have wheat germ and flax in them, but all I taste is chocolate and peanut butter. If you like a little crunch, use crunchy peanut butter instead of the creamy that I used.
I like to store these in the freezer and serve them directly from there as they can get a little messy when at room temperature. A perfect, cold dessert for one of the last hot days of the year.
We also got a CSA box this week, which was kind of poor timing since we are leaving for vacation later today. I ended up freezing the tomatoes, poblanos, corn, and yellow beans. I gave away the sauté mix and some zucchini.
Fortunately, cheese keeps for a while! The watermelon was fantastic, and we enjoyed it with our couch surfer who stayed with us most of the week and who tolerated our crazy comings and goings as we tried to spend some time at the MN State Fair.
Martin and I are leaving for France in just a few hours! I’m super excited, but trying to be calm so the plane ride is tolerable. I hope to blog about our vacation nearly every day, depending on our internet access. So, keep checking back if you want to live vicariously through us for the next two weeks!
- 3 tablespoons milk
- 1/3 cup sugar
- 1 tablespoon cocoa powder
- 1 1/2 teaspoon vanilla
- 1/3 cup peanut butter
- 2 heaping tablespoons wheat germ
- 1 1/2 teaspoon ground flax
- 1 cup oatmeal
- In a small saucepan, heat the milk, sugar, and cocoa powder over medium heat. Cook, stirring frequently, until the ingredients are incorporated - about 2 minutes.
- Remove from heat. Add the vanilla and peanut butter until melted and fully mixed together.
- Stir in the wheat germ and flax. Then stir in the oatmeal. If you like firmer cookies, add more oatmeal.
- Use two teaspoons to scoop the cookies onto a small baking pan covered in parchment. Place in the freezer until firm, then transfer the cookies to a sealed container for longer storage. Enjoy straight from the freezer - if you can wait that long!