Adapted from baking blogger Texan Erin’s No Bake Peanut Butter Cookies, these whole grain vegan chocolate chip cookies are made with Madhava’s AgaveFIVE instead of maple syrup. AgaveFIVE is an all-natural blend of organic agave, stevia and monk fruit with just 5 calories per teaspoon. It can be found in health food stores and some groceries around town.

No-bake Peanut Butter Chocolate Chip Cookies (GF, Vegan)
Makes 18 servings

3 1/2 tablespoons coconut oil

1/2 cup natural peanut butter or almond butter

1/2 cup Madhava agaveFIVE

1/8 teaspoon salt, if desired

1-1/2 teaspoon vanilla extract

1 cup coconut flour

1 1/2 cups rolled oats, gluten-free

1/4 cup mini vegan chocolate chips, semi-sweet

In medium pot, melt coconut oil over low heat. Add peanut butter, agaveFIVE and salt, if using, and stir until well combined.

Increase heat to medium. Bring the mixture to a boil and boil for 2 minutes, stirring constantly until the mixture becomes glossy. Don’t boil longer or the oil and butter may separate.

Remove from heat and stir in the vanilla and oats until well combined. Use a melon ball scoop or tablespoon to scoop out balls of mixture onto a piece of parchment paper.

Let cookies cool until almost room temperature. Place chocolate chips in small bowl and roll the tops of the cookies in chocolate chips. Or, stir the chocolate chips into the almost-cooled mixture for a melted chocolatey flavor throughout cookies.

Store in an airtight container for up to five days. May be refrigerated up to one week.

Per serving: 145 calories, 30 mg sodium, 9 grams fat, 4.5 grams plant-based saturated fat, 15 grams carbohydrate (10 grams net carbs), 5 grams fiber, 4.8 grams sugar, 5 grams protein.