When you don't want to heat up your entire house by turning on the oven or you're too impatient to wait for cookies to bake, make these chocolate-dipped peanut butter no-bakes. Made with just six ingredients — rolled oats, peanut butter, dates, beans, dairy-free chocolate chips, and peanuts — these are easy and fast and look super impressive.
The consistency of these cookies is like soft and buttery cookie dough, yet these are completely vegan. The dates add natural sweetness without processed sugar, the oats and beans add filling fibre, and the peanut butter and beans add protein, making these cookies really delicious and satisfying.
But these no-bakes don't "taste healthy" at all! I love making a batch to keep in my fridge to enjoy any time of day when I want a little something sweet.
- 1 cup rolled oats
1 cup salted creamy peanut butter (or other nut butter; add 1/4 teaspoon salt if using unsalted)
1 cup pitted medjool dates (10 to 12)
1 can white beans, drained and rinsed
1/3 cup nondairy chocolate chips (I used Enjoy Life)
1/4 cup chopped salted peanuts (optional)
- Line a cookie sheet with parchment paper.
- Add the rolled oats to a food processor, and grind into a powder, about 1-2 minutes.
- Add the peanut butter, dates, and beans, and process until a smooth dough forms.
- Using about 2 tablespoons of the dough, roll cookies into balls and flatten them onto the cookie sheet. Use a fork to make the little criss-cross design.
- Melt the chocolate chips in a microwave-safe bowl. Use a spoon to spread melted chocolate on half of each cookie, then sprinkle with a few chopped peanuts.
- Place the cookies in the fridge so the chocolate can set. Store uneaten cookies in the fridge in an airtight container.
Here's the nutritional info of one serving:
- 18 cookies
- Total Time
- 14 minutes, 59 seconds
- Calories per serving