Chocolate is one of my favorite flavors for most sweet treats — especially during the holidays.

Chocolate makes everything better.

So when you mix peanut butter, coconut oil, maple syrup, vanilla extract, unsweetened dark cocoa powder, oats and salt together,

then form them into little balls, and chill them — you magically create these delectable Vegan No Bake Chocolate Peanut Butter Oatmeal Cookies.

They are yummy mouthfuls of chocolate, oats and peanut butter goodness.

Yum!

 Tip: Use Hershey’s 100% cocao “Special Dark Blend” or your favorite unsweetened dark cocoa powder– for best results with this recipe.

Vegan No Bake Chocolate Peanut Butter Oatmeal Cookies

Prep time: 10 minutes
Chill time: 30 minutes
Yields 15 cookies

Ingredients:

½ c. creamy natural peanut butter
6 T. coconut oil
1/3 c. maple syrup
1 t. real vanilla extract
2 T. dark unsweetened dark cocoa powder
1/8 t. salt
1½ c. quick cook oats

Directions:

Line a large baking sheet with parchment paper or a Silpat™ baking sheet.

Set aside.

Add peanut butter, coconut oil, maple syrup, and vanilla extract to a large microwave-safe bowl.

Cover and place in microwave for 1 minute at 50% power.

Remove from microwave and stir vigorously until smooth.

Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.

Add oats, one-half cup at a time, and stir until oats are completely coated.

Add rounded tablespoons of peanut butter oatmeal mixture to prepared baking sheet.

Place in freezer for a minimum of 30 minutes to set.

Remove from freezer and serve immediately.

Store remaining cookies in the refrigerator until ready to serve or the cookies will lose their shape.

Enjoy!

What are your favorite vegan chocolate treats?

Share your thoughts and comments with us.

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