Servings: 15 large or 24 small cookies
No-Bake Kitchen Sink Cookies (Vegan, GF)
An all but the kitchen sink cookie that requires no baking! Peanut butter meets oatmeal meets chocolate chip cookies in this amazing recipe!
Ingredients
- 1 ½ cups unsweetened peanut butter well-stirred*
- ½ cup pure maple syrup
- Pinch sea salt
- 1 cup unsweetened shredded coconut
- 1 ½ cups gluten-free rolled oats
- 1 cup raw pecans chopped
- 1 1/4 cups chocolate chips
Instructions
- Add the peanut butter (or nut butter of choice) to a large thick-bottomed pot (I use my Dutch oven) along with the pure maple syrup and sea salt. Heat to medium-high, stirring constantly just until the peanut butter and pure maple syrup are well-combined and form a thick, creamy substance.
- Remove the pot from the heat and stir in the oats, chopped pecans, and shredded coconut until well-combined. By now, the mixture shouldn’t be very hot so you can stir in the chocolate chips. Note: It’s fine if the chocolate chips melt, but I like leaving them whole for texture. If you like the melted chocolate approach, you can always melt them in with the peanut butter and pure maple syrup.
- Use your hands to form cookie mounds and place them on a large cookie sheet. Allow the cookies to set up in the refrigerator for 30 minutes to an hour, or room temperature is fine if you keep your house relatively cold.
- Serve and enjoy!
Notes
*Use cashew butter or almond butter or any nut/seed butter you like. Just be sure it is thick and well-stirred.
Nutrition
Serving: 1of 20, Calories: 276kcal, Carbohydrates: 21g, Protein: 7g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Cholesterol: 4mg, Fiber: 4g, Sugar: 13g