No-Bake Peanut Butter Oat Cookies
Vegan no-bake peanut butter oat cookies with dates and cocoa — fibre-rich, plant-protein packed, ready in minutes.
Best for A fibre-and-plant-protein sweet fix with minimal added sugar
These are the fudgy, chewy no-bake cookies I grew up sneaking off the counter, rebuilt so they actually hold up as an everyday treat. Whole rolled oats and ground flax bring real fibre and body, natural peanut butter carries plant protein and that toasty depth, and blitzed dates do the sweetening so there's barely any added sugar. They set firm in the fridge in half an hour and taste like peanut butter fudge that happens to be good for you.
Ingredients
- 180 g rolled oats , not instant
- 150 g medjool dates , pitted, about 8 large
- 130 g peanut butter , unsweetened, well stirred
- 60 ml Unsweetened plant milk , such as oat or soy
- 20 g Ground flaxseed
- 15 g unsweetened cocoa powder
- 15 ml maple syrup (optional – can be omitted)
- 5 ml Vanilla extract
- 1 g fine sea salt , a generous pinch
- 30 g dark chocolate , chopped, for drizzling (optional – can be omitted)
Instructions
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1
Put the pitted dates in a bowl and cover with just-boiled water; soak for 5 minutes to soften, then drain. Tip them into a food processor with the plant milk and blitz to a thick, smooth paste, scraping down the sides once or twice.
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2
Add the peanut butter, cocoa powder, ground flaxseed, vanilla, sea salt and the maple syrup if using. Pulse until fully combined into a glossy, fudgy mixture. Add the rolled oats and pulse in short bursts just until they're evenly distributed — you want the oats intact for chew, not pulverized.
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3
Scoop heaping tablespoons of the mixture and press into rough 3 cm mounds on a parchment-lined tray, flattening slightly with the back of a spoon. If drizzling, melt the chopped dark chocolate in short microwave bursts or over a water bath and spoon it over the tops.
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4
Chill in the fridge until firm and sliceable, at least 30 minutes. Store in an airtight container in the fridge for up to 1 week.