Peanut Butter Chocolate Banana No Bake Cookies Recipes

NO BAKE BREAKFAST COOKIES

Steps:

• Puree the banana in a food processor - you don't want chunks left.
• In a medium saucepan over low heat, combine the pureed banana with the chocolate chips, peanut butter, chia seeds, cocoa powder, milk and salt. Heat very gently until the mix is melting. If you still have some banana chunks in there, mash them into the hot chocolate mixture until smooth.
• Let the mixture cook for about 2-3 minutes. It will thicken and separate from the bowl (see the pictures in the post)
• Remove the pot from the heat and add in the vanilla.
• Stir in your quick oats until they are well-coated (it's easiest to do with a fork)
• Take 2 rounded tablespoonfuls or 1 ice cream scoop full of batter into your hands and shape into cookies.
• Transfer onto a baking sheet lined with waxed paper cool. Chill the cookies in the fridge for about 3 hours or store in the freezer for a more solid cookie.

PEANUT BUTTER CHOCOLATE BANANA NO-BAKE COOKIES

Steps:

• If using a plantain, cut off the ends and stick the plantain(with peel) into the microwave for 2 minutes. Then remove. If using a banana, proceed from here.
• Place the peeled, cooked plantain/peeled banana in a medium mixing bowl. Add peanut butter, vanilla, and milk. Mash well and ensure all ingredients are evenly mixed.
• Add cereal and mix well. Cereal will look slightly damp and none of it should still be dry. It should be like one glob sticking together. ***If you don't have chocolate rice krispy cereal you can use normal and just add 1/2 cup each cocoa powder and sugar.
• Drizzle honey over the mixture and mix well to incorporate it evenly.
• Using an ice cream scoop or a cookie dough scoop, scoop the mixture out onto a cookie sheet or plate. Enjoy!!!

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
• Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.