Dark Chocolate No bake Peanut Butter Cookies
Hi Everyone! We’re here in Bali for a few weeks. Finally, we aren’t moving around every 2-3 days like we have been. It’s time to relax, enjoy the island and get back in the kitchen!
If you don’t already know, I own a gluten free bakery back home Apricus Bake Shoppe and have been seriously missing baking and cooking while traveling. Unfortunately, our kitchen in Bali is pretty basic… I’m talking one stove top burner, a sink, a fridge, and that’s it. Without an oven there definitely won’t be any traditional baking going on, but it’s time to explore a version of this “raw” craze going.
I’m going to work with what I’ve got and prove that you can “bake” and express your creativity with limited resources. Not only limited resources in my kitchen but also in terms of ingredients. It’s difficult to find all the things I used to be able to get easily in Vancouver, Canada. The majority of the ingredients I can find gluten free and organic are from Earth Cafe & Market. It’s time to go back to basics!
Here’s the first recipe, Dark Chocolate Peanut Butter Cookies. Enjoy!
- 1 1/4 Cup GF Oats (Rolled Oats or Instant) mixed with 1/4 cup of boiling water to soften slightly
- 1/2 Cup Natural Peanut Butter
- 1/3 Cup Honey (can also use maple syrup or coconut syrup)
- 1/2 Vanilla Bean Stalk (scrape out beans) OR 1 tsp of Vanilla Extract
- 1/4 Cup Sugar or Agave Syrup
- 1/2 tsp Cinnamon
- 1/2 Cup Dark Chocolate Chips (I used a 90% cocoa real dark chocolate bar broken up in pieces)
- 1 tsp coconut oil
Add the hot water to the oats and mix well, let sit until cool.
Mix all the ingredients together (including oats) until well combined. Rub coconut oil into hands and knead dough with your hands. Roll the dough into 10-12 balls and flatten to form cookie shape on a baking sheet lined with a piece of parchment paper (I didn’t have these so I used a cutting board covered with cling wrap, lol). Refrigerate for 10 minutes.
Use a double boiler method to melt the dark chocolate. Take cookies one by one and dip in the chocolate and place them back on parchment paper after each dip.
Refrigerate/freeze (I refrigerated until the chocolate hardened and then transferred the cookies to the freezer) for 35 minutes and serve!