Oatmeal Cookie Peanut Butter Cups

Welcome to recipe #2 of Oat Week – Back-To-School Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Organic Gluten Free Old Fashioned Rolled Oats for these Oatmeal Cookie Dough Peanut Butter Cups!

Oh boy oh boy, do I have a treat for you today!

Wanna know a not-so secret about me? I loved back to school time. Especially as I got to high school and college (middle school was a different story entirely. I’m looking at you, 4th grade).

Driving to Staples to pick up all of my folders and pencils. Finding out my class schedule. Picking out my first day of school outfit. I adored it all.

But nothing compared to driving to Costco to get my notebooks. It was like Christmas morning mixed with Disney World mixed with endless Taco Tuesdays. I loved getting my notebooks.

Because, seriously, does anything compare to opening up a brand spankin’ new notebook?! The act of filling up that first page was like catnip to me. It’s probably why I have at least 10 unused notebooks under my bed at the moment. It’s probably also why my mom offered to buy me, a girl who has been out of school for over a year now, three new notebooks only a week ago.

Granted, that new notebooks got epically less cool as the school year went on, but I lived for that first day of classes and that first empty page.

Ah, memories.

When it’s this time of year, I also remember my epic after school snacks as a teen. Handfuls upon handfuls of Cheez-its, ice cream with melted peanut butter on top, and cereal all made an appearance. But the one staple I could always count on to put me in a relaxed and happy mood after a long day of classes was a good ol’ peanut butter cup.

I love peanut butter cups. Peanut butter and chocolate. Can life get any more perfect than that?

I’m here today, friends, to argue that life can get more perfect than that. And it’s all because of oats.

We’re taking a classic candy (a peanut butter cup), and elevating it. Via oatmeal cookie dough.

I KNOW. Why isn’t this already a thing?!

Luckily it can (and totally should) be a thing in your very own kitchen in less than an hour. Let’s do it.

We’ll need some cookie dough, which we’ll whip up out of some almond flour, cinnamon, peanut butter, maple syrup, coconut oil, and Bob’s Red Mill GF rolled oats. You probably have all of these ingredients on hand, so yay. :) This dough is soft and chewy, just like a good cookie dough should be. The peanut butter flavor shines though juuuuust enough so that you know you’re eating a peanut butter cup, but the oats and cinnamon give it such an interesting and exciting texture and flavor.

And the chocolate sauce is vegan, refined sugar-free, and made up of only three ingredients! YES! It’s my favorite cocoa powder-coconut oil-maple syrup mixture to the rescue! Because these cups are made with this coconut oil chocolate, they’ll need to be stored in the fridge. But because cold chocolate is absolutely incredible, you won’t see me complaining one bit.

BADABOOM. Pour the chocolate in some mini cupcake liners, add a chunk of your oatmeal cookie dough, and cover it with even more chocolate, and you’re pretty much done.

I love a simple, no-bake dessert, and when chocolate, peanut butter, and oats are involved, I’m a very happy camper. Enjoy, friends!

Oatmeal Cookie Peanut Butter Cups

From Fooduzzi at https://www.fooduzzi.com/2016/08/oatmeal-cookie-peanut-butter-cups/

https://www.fooduzzi.com/wp-content/uploads/2016/08/oatmeal-cooke-dough-peanut-butter-cups-6.jpg

Prep: 10m

Yield: 9 cups

Total: 0h 10m

A healthy no-bake dessert that's a hybrid between cookie dough and peanut butter cups! It's vegan, gluten free, and refined sugar-free!

You'll Need...

• For the cookie dough:
• 3 Tbsp. almond flour
• pinch cinnamon
• 1/2 Tbsp. peanut butter
• 1/2 Tbsp. maple syrup
• 1/2 Tbsp. melted coconut oil
• scant 2 Tbsp. Bob's Red Mill Organic Gluten Free Old Fashioned Rolled Oats
• splash vanilla extract
• For the chocolate coating:
• 1/2 cup cocoa powder
• 6 Tbsp. melted coconut oil
• 4 Tbsp. maple syrup
• pinch salt

Directions

1. Make the cookie dough: Mix almond flour, cinnamon, peanut butter, maple syrup, coconut oil, oats, and vanilla in a small bowl until a cookie dough forms. If it's too stiff, add more peanut butter. If it's too thin, add more almond flour or oats. Set aside.
2. Make the chocolate coating: Mix cocoa powder, coconut oil, and maple syrup in a bowl until combined and smooth. Set aside.
3. Line a mini cupcake tin with 9 liners. Using a spoon, pour some chocolate coating into the bottoms of the liners. It should just cover the bottom. Place in the freezer to set for 5 minutes.
4. Once set, remove the pan from the freezer and place a flat chunk of cookie dough in the center. The cookie dough should be slightly smaller than the muffin liner.
5. Pour remaining chocolate on top to cover the cookie dough and top with extra oats if desired for looks. Place in the freezer to set, about 30 minutes. Store in the fridge.

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A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious gluten free products that I love for this recipe! All opinions are my own.

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