Chocolate Peanut Butter Globs
Nutritious No Bake Cookie Bars
It’s great to have a no bake cookie recipe on hand for those times you want to whip up a dessert but don’t have the time or energy to bake something. They’re a great cookie option to make ahead, or can be enjoyed by the spoonful while still warm and gooey. However, most glob recipes I’ve seen call for a cup or two of refined sugar, so I don’t make them often.
I’ve been looking for a new recipe made with all good stuff, and I’m happy to say I think I’ve found it! (This recipe was adapted from moneysavingmom.com.)
These cookies are full of nutritious ingredients I would feed my family for breakfast, and yet tasty enough that no leftovers made it home when I sent them to share at a meeting with my hubby last night. Nutritious and delicious. Score.
I say he didn’t bring any leftover globs home, which is true. But what is also true is that I didn’t send them all to that meeting either! Pardon me while I go grab one to snack on while I type this…
…Nom nom nom… That’s better. This is brain food! Ok, so.. where was I? Ah yes, I was saying they are nutritious…
Now, please note, I didn’t say low-calorie. I make no claims there. If you’ve ever cooked with me here on the blog you’ll know I’m not too concerned about calorie counts. If you are, I’d still encourage you to make this recipe, just try to use more self-control that I do.
Now then, on to the instructions!
In a saucepan over medium-low heat, melt the peanut butter, coconut oil, and honey together.
When it’s completely heated through, stir in the cocoa and vanilla. Mix until combined.
Pour in the oats and coconut (I use unsweetened shredded coconut), as well as any add-ins. I added chopped pecans and dried cranberries to this batch.
Scoop by the spoonful onto waxed paper for individual cookies, or spread into a greased 9×13 pan for bars.
Allow to chill, then slice bars and serve
- 1 cup peanut butter
- 2/3 cup honey
- 3/4 cup coconut oil
- 1/2 cup cocoa
- 1 tsp vanilla extract
- 2 cups oats
- 1 cup shredded coconut
- Optional add-ins: 1/2-1 cup each chopped nuts, raisins, dried cranberries, etc.
- In a saucepan over medium-low heat, melt the peanut butter, coconut oil, and honey together.
- When it's completely heated through, stir in the cocoa and vanilla. Mix until combined.
- Pour in the oats and coconut, as well as any add-ins.
- For individual cookies, scoop by the spoonful onto waxed paper.
- For bars, spread into a greased 9x13 pan. Allow to chill, then slice and serve.