No-bake chocolate peanut butter cookies

These look like fudge when you're making them and they taste almost fudgy too. The peanut butter, rolled oats and flaxseed add protein and fibre.

Credit: Mary Makes It Easy

• makes

  24

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• ¼ cup (56 g) unsalted butter
• ¼ cup (60 ml) milk
• 1 cup (200 g) sugar
• 2 tbsp + 1 tsp (22 g) cocoa powder
• ½ cup (140 g) natural peanut butter
• 1 tsp vanilla extract
• 1½ cups (135 g) rolled oats
• 1½ tbsp (12 g) ground flax seed
• ¼ tsp kosher salt

Chilling time: 15 minutes.

Instructions

1. Line two baking sheets with parchment paper and set aside.
2. In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
3. Remove from heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
4. 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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.