So not too long ago I veganized a no-bake square recipe. It was super tasty, but it was kind of hard to keep the serving size down. It also made a lot. I wondered if there was a way to make it where I could have smaller bits of deliciousness, and maybe even something easier to carry around for a snack than a square. My dad made a comment about just mixing it all up, and voila – a no-bake cookie thing was born. What is great about this is that it is a smaller recipe overall, so you won’t have 500 million treats hanging around your house.
So here goes. In a pan (I used a large non-stick pan) toast 1 cup of rolled oats over medium heat. This takes longer than you think, and once they start to get toasty it moves quick, so you’ll want to have the next ingredients ready.
Once the oats are toasty, push them to the edges of the pan so you have and empty spot in the middle. Add 1/4 cup of coconut oil, 1/4 cup maple syrup, a teeny splash of vanilla, and a pinch of salt. Once this heats up you can mix in the oats from the sides.
Finally, add 1/3 cup of chocolate chips and 1/3 cup of peanut butter and mix well. Turn off the heat and use a spoon to drop little cookies onto parchment paper. You can then cool them in the fridge or, if in a hurry to eat them, pop them into the freezer for a bit.
Note: It is best to keep these cool, so I would store these in the fridge.