No-Bake Nut Butter Cookies

no-bake nut butter cookies

A perfect treat when you don’t want to turn on your oven, these chocolate-coated nut butter cookies are simple and tasty. I needed something sweet to bring to a picnic, something that adults and kids would enjoy, and these were perfect. Plus I was happy to not heat my home up with the oven. And also perfect, because . . . well, peanut butter and chocolate are a match made in heaven!

The recipe calls for oat flour. I just whizzed some rolled oats in the food processor until they were finely ground.

This recipe makes about 3 dozen tiny cookies. They are quite rich, so I opted to make them really small rather than the two tablespoons that the original recipe calls for. I made my cookies with peanut butter, but you can use the nut butter of your choice.

If you omit the chocolate these would make a great power cookie for hiking or biking. Unless you’re hiking or biking in cool weather, when the chocolate wouldn’t melt.

You can store the cookies in the fridge for about 10 days.

What you need:

  • 3/4 cup (188 mL) nut butter
  • 1/2 cup (125 mL) honey
  • 1 teaspoon (5mL) pure vanilla extract
  • 3 cups (750mL) oat flour
  • 1/2 teaspoons salt
  • 3/4 cup (188mL) chocolate chips

What you do:

  1. Line a baking pan with parchment paper, or wax paper if that’s all you have.
  2. Heat the nut butter and honey in the microwave or in a pot on the stove. Whisk in the honey.
  3. Add the oat flour and salt, then mix until combined. 
  4. Scoop one tablespoonful of the mixture at a time and use your hands to form each into a ball. Flatten the cookie into a disk and place it on the parchment-lined baking sheet. Use a fork to make the crosshatch pattern typical of a peanut butter cookie.
  5. Refrigerate the cookies while you prepare the chocolate. I used a double boiler, but you can carefully melt it in the microwave if you prefer.
  6. Dip each cookie in chocolate, then place it on the parchment again. Let the cookies sit until the chocolate has set. I did this in the fridge because it was a hot day when I made them, and also I was running late for my picnic!
  7. Enjoy!
pb & chocolate match made in heaven -
“Match Made in Heaven”


Lebanese Chocolate Anise Cookies

When I lived in Halifax circa 1995 my friend and I ate a Lebanese feast every weekend at Mediterraneo Restaurant.  We were so addicted to their food that we were devastated to find they weren’t open on Easter weekend.  Luckily for us there was another Lebanese restaurant across the street, called Beirut Beirut.  I don’t think either of these places exist any more.  It was at Beirut Beirut where the owner, Peter, asked us to sample some of the desserts.  When we tasted these little unbaked chocolate cookies he made us guess what was in them.  We couldn’t, but after many visits and special orders for these cookies, he shared the recipe with me.  This is only my best imitation of the real thing, as I never actually saw him making them, so I had to guess at some of the process.

Instead of baking, you toast the ingredients, then mix them with some honey.

Today I made them into Easter egg shapes because it’s that time of year, and it was Easter weekend when I first tasted them.  Peter made them into small logs, or shaped like a Hershey’s Kiss.

This recipe makes about a dozen small cookies, but they are packed with flavour, so you don’t need a lot at one time.

What you need:

1/4 cup raw peanuts

1/4 cup raw almonds

1/4 cup raw walnuts (I used half walnuts, half pecans when I ran out of walnuts)

1/4 teaspoon mint leaves

a pinch of thyme

2 teaspoons anise seed

2 tablespoons flour

2 tablespoons cocoa


a little icing sugar for sprinkling on top

orange flower water, optional

What you do:

1.  Grind the nuts, anise seeds, thyme and mint.  I used my electric coffee grinder to do this.  Spread this mixture on a baking sheet and toast at about 250F for about 15 minutes.  Every 5 minutes you need to give them a bit of a stir, and make sure they don’t burn.

2.  Mix the flour and cocoa with the nut mixture in the baking pan.  Toast for another 5 minutes or so.

3.  Let the ingredients cool, then place them into a bowl.  Mix honey in, a little at a time, until you get a firm mixture that you can make into shapes.

4.  Shape the cookies into logs, eggs, “kisses,” or whatever shape you desire.

5.  Sprinkle with a tiny bit of orange flower water, if you are using it, then dust a little icing sugar on top.