Who doesn’t love cookies? And there is just something wonderful about peanut butter and chocolate together, especially in the form of a cookie. I love these delicious peanut butter chocolate cookies because they are totally guilt-free. They are low in sugars and have 8 grams of protein per cookie! That means they are low-glycemic and won’t spike your blood sugar – one of the keys to healthy, balanced hormones. Plus, they are NO BAKE! That’s right! No need to heat up the kitchen on a hot day.
These peanut butter chocolate cookies make a great afternoon or after school treat too! You can make them nut free by substituting in a seed butter – try pumpkin seed butter or sunflower seed butter. This is a simple, fun recipe you can easily get the kids involved in making.
Sweetened with Pure Maple Syrup
While maple syrup is still a type of sugar it has several nutritional benefits over your typical white table sugar. First, it is lower on the glycemic index so it is slower at spiking blood sugar levels. But what really sets manly syrup apart from table sugar is that it contains minerals and antioxidants.
1/3 cup (80 mL) of pure maple syrup contains:
- Calcium: 7% of the RDI
- Potassium: 6% of the RDI
- Iron: 7% of the RDI
- Zinc: 28% of the RDI
- Manganese: 165% of the RDI
Studies indicate that maple syrup is a decent source of antioxidants. One study found 24 different antioxidants in maple syrup (1). Antioxidants can neutralize free radicals and reduce oxidative damage, potentially lowering your risk of some diseases.
Peanut Butter Chocolate Cookies – no bake
- 1 cup Natural Peanut Butter
- 1/2 cup Pure Maple Syrup
- 1/3 cup Cocoa Powder
- 2 cups Oats
- 1/3 tsp Sea Salt
- 1 1/4 tsp Vanilla Extract
- 2 tbsp Coconut Oil
- Line a baking sheet with parchment paper and set aside.
- Add the peanut butter, maple syrup, and cocoa powder to a small saucepan over low heat. Stir to combine until just heated through and somewhat dried out in texture. Allow it to cool slightly.
- Pour the peanut butter mixture into a bowl. Add the oats, sea salt, vanilla extract and cocnut oil. Mix well with a spoon or your hands.
- Form the cookie dough into golf ball sized balls and then flatten with your hands. Place on the baking sheet and repeat until all of the dough is used.
- Place the baking sheet of cookies into the freezer to set, about 2 hours. Remove cookies from tray and place them in a freezer-safe bag or container. Keep them stored in the freezer until ready to eat. Enjoy!
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