No Bake Preacher Cookies
These No Bake Preacher Cookies combine creamy peanut butter, rich chocolate, and hearty oats into a sweet, no oven dessert that's ready in under an hour—perfect for gatherings or a quick treat!
Ingredients
- 2/3 cup unsalted butter or plant-based alternative
- 2 cups granulated sugar or coconut sugar
- 1/2 cup whole milk or dairy-free milk
- 1/3 cup unsweetened cocoa powder
- 1 cup creamy peanut butter (natural or regular)
- 3 cups old-fashioned rolled oats (gluten-free if needed)
- 1 teaspoon pure vanilla extract
- Pinch salt (optional)
- 1/2 cup chocolate chips or chopped nuts optional garnish
Instructions
- In a medium saucepan, combine butter, sugar, milk, and cocoa powder; cook over medium heat, stirring constantly until the mixture reaches a full rolling boil.
- Allow the mixture to boil for exactly one minute while stirring constantly, then remove from heat and cool for two minutes to prevent oats from overcooking.
- Stir in peanut butter and vanilla extract until the sauce is smooth and glossy.
- Fold in the rolled oats and a pinch of salt, ensuring each flake is coated in chocolate-peanut butter mixture.
- Drop heaping spoonfuls (about 2 tablespoons each) onto parchment-lined baking sheets, spacing them about an inch apart.
- Press chocolate chips or chopped nuts into each mound if desired for extra texture and flavor.
- Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until cookies are firm to the touch.
- Let cookies rest at room temperature for five minutes before serving to enhance flavor and texture.
Notes
For a nut-free version, swap peanut butter for sunflower seed butter and use dairy-free milk to make these cookies vegan.
Nutrition
Calories: 150kcal
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