My Favorite Chocolate No-Bake Cookies

My Favorite Chocolate No-Bake Cookies puts creamy natural or regular peanut butter, coconut oil and honey at the center of a cookie recipe and finishes in about 75 minutes, enough for 16 cookies.

• Yield 16 cookies
• Ready in 75 minutes
• Prep 15 minutes

Ingredients

• 3/4 cup creamy natural or regular peanut butter
• 1/4 cup coconut oil
• 1/4 cup honey
• 1/4 cup pure maple syrup
• 1/4 cup Dutch-process or natural, unsweetened cocoa powder (sift before adding if the cocoa powder is lumpy)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups old-fashioned rolled oats
• 1/2 cup quick oats

Instructions

1. Line a half sheet pan with parchment paper and lightly grease with nonstick cooking spray.
2. In a medium saucepan, add the peanut butter, coconut oil, honey and maple syrup. Heat over medium heat, stirring constantly, until bubbles just start to simmer on the bottom of the pan (don't let the mixture come to a boil).
3. Remove from the heat and stir in the cocoa powder, vanilla and salt until well-combined.
4. Add the oats and stir until evenly combined. Spoon or scoop the no-bake cookie batter into mounds on the prepared baking sheet. (I use a #40 cookie scoop - about 2 tablespoons.) Optional: lightly flatten the mounds with the back of the cookie scoop or spoon, if desired.
5. Place the pan in the fridge and let the cookies set up and cool, about an hour. The cookies can be enjoyed chilled or at room temperature keeping in mind that the cookies will soften quite a bit the longer they are at room temperature.

Let the center settle before you cut it, or the slices will slump.