This post was created in partnership with Bob's Red Mill.
If you couldn't tell, lately I've got a thing for taking good recipes and making them even better. First I did it to my coconut oil chocolate chunk cookies (with chocolate chunk walnut cookie bars) and then I did it to my coconut oil cinnamon rolls (with raspberry orange sweet rolls). And now I've managed to do it to both of my no-bake cookie recipes. Both of which are good, by the way. But this new version that uses 100% cacao instead of cacao powder? It takes the cake.
My easy no-bake cookies are delicious but the one complaint I received most was from people who were frustrated about the fact that they couldn't leave the cookies out at room temperature for long. I fixed that with my new easy no-bake cookie recipe but it turns out some people don't really care for cacao butter. So one day early this spring, while I was playing around with unsweetened chocolate for a three ingredient chocolate mousse recipe I'll share with you at some point (I PROMISE!), it hit me: 100% cacao would be the perfect ingredient to use in no-bakes. And it is. I reworked my old favorites and managed to come up with a no-bake cookie that tastes nearly identical to my easy no-bakes but has the structural integrity of my new easy no-bakes (told ya it takes the cake).
But can we talk oats for a minute? I grew up making no-bake cookies with my Great Oma and hers were laden with butter and cocoa powder and granulated sugar and QUICK COOKING OATS. Quick cooking oats! Listen, I like quick cooking oats just fine but in this particular application? Use regular rolled. Thick rolled. ANYTHING BUT QUICK COOKING. Due to their nature, quick cooking oats sit tighter than their regular rolled counterparts, meaning your cookies are packed with more oats than they are the other good stuff (other good stuff = cacao, peanut butter, etc.). And don't get me started on the fact that no-bakes made with quick cooking oats are bound to leave your mouth with a surplus of oat shrapnel. And ain't nobody got time to be picking oats out of their teeth all day.
Lucky for us, Bob's Red Mill offers more than a few varieties of rolled oats - all of which can be used in this recipe but it really just comes down to your oat preference. I prefer regular rolled oats (AKA old fashioned) but any other variety will work (I use thick rolled oats when regular rolled oats aren't available). And for those of you who don't care about having oats stuck in parts of your teeth that can't be reached without the help of a toothpick, the folks at BRM roll some mean quick cooking rolled oats. ;) (But really you should save those for oatmeal.)
SPEAKING OF BOB'S RED MILL! We're going to be doing some giveaways over on Instagram this summer (happy second day of summer, guys!) so keep your eyes peeled. Free stuff for you. Free stuff for your friends. FREE STUFF FREE STUFF FREEEEE STUFF. <3
Notes: Feel free to use your favorite nut/seed butter. I did try these with almond butter and cashew butter but didn't like either version nearly as much as the cookies made with peanut butter. (Peanut butter and chocolate forever, man.) If you're trying to eat grain free, replace the oats with 1 cup (85g) Bob's Red Mill unsweetened shredded coconut. If you prefer a softer chew to these cookies, let them sit at room temperature for 30 minutes before transferring them to the refrigerator or freezer to chill.
This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).
2 tablespoons (22g) unrefined coconut oil
1 1/2 oz (45g) 100% cacao, roughly chopped
1/3 cup (90g) creamy peanut butter
1/4 cup (70g) pure maple syrup
1 cup (90g) Bob's Red Mill regular rolled oats
1/4 teaspoon (1g) sea salt
YOU'LL ALSO NEED
Dry-roasted peanuts, roughly chopped
Sea salt flakes
Melt the coconut oil in a small saucepan set over medium heat. Once melted, reduce heat to low then add the cacao and heat until melted. Stir in the peanut butter and maple syrup; whisk until everything is evenly mixed. Off the heat then add the rolled oats and sea salt; mix just until combined. Using a medium cookie scoop, drop the cookies onto a baking sheet lined with a silicone mat or parchment paper; flatten with the back of the scoop, if desired. Sprinkle with dry-roasted peanuts and sea salt then transfer to the refrigerator or freezer until firm. Cookies can be refrigerated in an airtight container for up to two weeks, or in the freezer indefinitely (but good luck making them last longer than a few days).
Yield: 10 cookies