I’m here to warn you that you’ll set out to make these peanut butter cocoa no bake cookies for the kids and will end up eating them all yourself. That’s what happened to me and my friend, too. But, they’re full of good-for-you ingredients and satisfy your sweet tooth without spiking blood sugar.
I am using some special quality ingredients for this recipe and you can get your hands on them as a part of The Kitchen Kit from Bite Magazine. I’m using Cocoa Powder from Zak’s Chocolate, the Classic Peanut Butter from PB Americano and Desert Blossom Honey from McClendon’s Select. They all make these cookies extra delectable and you can snag your own gift box at readbite.com.
As you’re whipping these up, if you find that the “dough” isn’t holding together, just add a tablespoon or two more of honey. Depending on the weather and your geography, ya know, measurements vary.
If you make these cookies and they last more than two days, just store them in an airtight container (I keep mine in the fridge because I like them cold) up to four days.
- ½ cup PB Americano Classic Peanut Butter
- ¼ cup McClendon’s Select Desert Blossom Honey
- 2 Tbs Zak’s Haitian Cacao Unsweetened 100% Cocoa Powder
- ¼ cup raw shelled sunflower seeds
- 1 cup quick cooking oats
- additional Zak’s Cocoa Powder for garnish
- combine all ingredients in a bowl and mix until a dough forms
- take a piece out of the large dough ball (2 Tbs worth) and roll into a tight ball then flatten into a round cookie shape and repeat until all dough is used (approx 12 cookies)
- sprinkle additional cocoa powder over all of the cookies with a sifter
- refrigerate in an airtight container up to 4 days