If I said I’ve finally got around to my holiday baking, that’d be a lie because the recipe that I’m about to share with you doesn’t require turning on the oven.
I’ve had this recipe saved under my cookie bookmark for quite a while. I don’t know why I waited so long to whip up this easy recipe – holy deliciousness!! Thank you, Jessica.
I followed the recipe exactly, except that I used TJ’s Old Fashioned Cinnamon Grahams. I’m not sure which brand of grahams were used in the original recipe, but I think TJ’s is the way to go… unless you use homemade crackers a la Ashley’s recipe.
No-Bake P.nut Buttah Cookies
- 1 1/4 c. cinnamon graham cracker crumbs
- 1/2 c. + 1 T peanut butter
- 1/3 c. brown rice syrup
- 1/4 c. sugar
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- pinch of ginger
- bittersweet chocolate chips
Combine all ingredients in a food processor until they form into a ball of dough. Roll dough into round balls, then flatten and make criss-cross indentations using a fork. Melt chocolate chips, about 1/2 cup, in a double-boiler. Place warm chocolate into a pastry bag [a plastic bag will do just fine] and drizzle delicately over the cookies. Refrigerate cookies until you’re ready to indulge, or share with friends at your next holiday party.
20 cookies16 cookies after you eat spoonful after spoonful of dough.
Mouth-watering and decadent they are… vegan-friendly, too!
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I’m headed to a get-together tonight with the members of my cross-country team to watch the video that was made in 2006 of my senior year season. Looking forward to reminiscing the good old days…
Hope your days are merry & bright,