Tell your oven to take the day off while you beat the heat with these no-bake cookies. Simply stir together oats, peanut butter, and maple syrup, then form the “batter” into cookies that set in the freezer. Sweet, salty, and satisfyingly chewy, the finished cookies are dipped in melted dark chocolate and sprinkled with Maldon sea salt. Enjoy straight from the freezer for best results.
4.6 ounces peanut butter (a little more than 1/2 cup)
1 jar maple syrup
½ cup oats
2 ounces dark chocolate
¼ teaspoon Maldon sea salt
1 parchment paper
Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did!
Save the remaining maple syrup for another use—we love it drizzled over oatmeal.
No microwave? No problem. Create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.
Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Line a baking sheet with parchment paper for Step 4.
In a small pot, combine peanut butter and half of maple syrup and place over medium heat (see recipe tip). Cook, stirring continuously, until mixture is warmed through, about 2 minutes. Remove pot from heat.
Add oats to pot with peanut-maple mixture, still off heat. Stir to thoroughly combine (this is a great task for a kitchen helper!).
While cookies chill, place chocolate in a medium heatproof bowl and microwave in 30-second intervals until completely melted (see recipe tip). Use any remaining downtime while cookies chill to get a head start on dishes.
Once cookies are set, working 1 at a time, dip each cookie partway into chocolate drizzle and return to baking sheet. Sprinkle with Maldon salt as desired (a little goes a long way!). Return sheet to freezer to chill until chocolate has hardened, 8-10 minutes more. Using a fork or a spatula, gently lift peanut butter–oat cookies from parchment (see recipe tip). Enjoy!
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