Hey hi! Happy Sunday!
Fellow Canadians, are you recovering from the Canada Day celebrations yesterday? We are. Yesterday Mark and I drove down to a lovely house on the lake to spend the long weekend with his family and it’s been excellent. The backyard is completely dreamy with the greenest grass and an endless view of the most beautiful lake.
Sitting out in the back/laying in the grass has been so good for the soul.
We slept TERRIBLY which is basically the story of my life this year but we’re remedying that with good food and sunshine.
Before we left, I made a bunch of these no bake peanut butter cookies for weekend snackage. I figured it’d balance out the other cookies and the like, 12 bags of chips we all seemed to bring.
I’ve never really been that in to no bake things since I just love to bake all the time in general, but after last year’s sky high hydro bills running our air conditioning, I’m a lot more choosey about when I turn the oven on and for what in these warm summer months.
So I’m on the no bake train thanks to these no bake peanut butter cookies. I mean, they aren’t really cookies. At all. I’d call them a Larabar copycat but they don’t have dates because I was out of them and didn’t feel like going to get more. They also have oats and milk in them. So… not Larabars. Although strikingly similar in flavor and a hell of a lot cheaper.
You can make these no bake peanut butter cookies with either a blender or food processor but I HIGHLY recommend going the food processor route if you have one. I have the Ninja system which has the blender attachments AND food processor… but recently it’s decided to not recognize my processor attachment therefore leaving me without a food processor… yay.
So I have to go the blender route. It’s fine, it works. But it’s a pain in the ass and takes a lot longer. As long as you’re cool with stopping to scrape down the sides every minute or so, you’re good to use a blender. Plus, this makes a bunch so you only have to do it once a week. That’s sort of worth it, right?
Except I definitely just realized I could’ve made it a lot easier on myself by blending the oats to the consistency I wanted then just dumping it in a bowl with peanut butter and the rest of the ingredients and mixing by hand until it was good to go.
Why is logic so difficult sometimes?
Okay so that’s how we’re going to go with these no bake peanut butter cookies. Blend up the oats, pour in to a bowl, add the rest of the ingredients and mix.
I kind of hate myself right now.
Don’t be me. Use logic. Make life easier on yourself.
I’m going back outside.
- 1½ C rolled oats
- ¾ C creamy natural peanut butter (chunky works too if you like it like that)
- 6-7 TBSP pure maple syrup
- 1 tsp vanilla extract
- a few good pinches of salt
- 3-4 TBSP coconut milk or bovine milk.
- Place oats in a blender. Blend until it's half flour-like with some bits of oat still in there. It isn't a science, it doesn't have to be exact. Just get it to where you think you'd like the oaty-ness to be. You'll know what to do.
- In a medium bowl, combine peanut butter, maple syrup, vanilla, salt and 3 tbsp milk of choice. Whisk it together, add some cinnamon if you like cinnamon with your peanut butter. They go to together. It could work.
- Add the ground up oats. Stir until it comes together like a ball of cookie-ish dough. If you need more milk, add it in. You may need more than 3-4 TBSP. I might've lost count when I made mine. It happens.
- Taste it, if you want more sweetness, add it in. More salt? Go for itttt. You won't need more vanilla though.
- When you're happy with your not Larabar cookies, roll 'em in to balls. I got 13, you could make them bigger, but not smaller please, press them with a fork so they look like cookies. Or don't. It's an unnecessary added step, really.
- Eat some, put the rest in the fridge in a glass container or plastic bag.
- Whatever's handy.
- Eat within like a week or so. They start to taste a little.... 'fridgey' after that.
Make these next!