You are here

Member since April 2003

The Most Fabulous Frozen Chocolate PB Cookies on Planet Earth!

What you need: 

1/4 cup light soy milk (try to use plain b/c cookies could be too sweet if you use sweetened milk)
2 tablespoons cocoa powder (unsweetened)
2 tablespoons sugar or vegan artificial sweetener equivalent
1/4 cup natural peanut butter (sweetened is OK, if unsweetened, increase the amt of sugar accordingly)
1 cup uncooked oats
2 teaspoon olive oil

What you do: 

Add soy milk, cocoa powder and vegan sugar (or substitute) in a small NONSTICK saucepan over low heat, and stir often until sugar dissolves and all ingredients mix nicely.
DO NOT BOIL (soymilk will curdle and that is ICKY my friends!), but make sure it gets very hot. Remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop with a greased tablespoon into 16 balls onto a baking sheet lined with wax paper, or sprayed with nonstick spray. Freeze (covered if desired) for a minimum of 4 hours. They are better the next day after you make them.
Yes, you eat these frozen!!!!
About 70 or 80 calories per cookie and about a gram of fiber. You could play with the sweetener to desired sweetness, but I really like it this way. Enjoy!

Preparation Time: 
Cooking Time: 
Recipe Category: 


These are really good.  I made them with puffed wheat cereal instead of oatmeal.  They are good to have in the freezer as a quick snack.  The next batch I make will be made with either oatmeal or puffed millet.


Pretty yummish.  ;)b
I followed the recipe exactly, and made them for a vegan sleepover.
They're yum, not too sweet, and the peanut butter flavour makes them taste even better.
My omni friends really like them.
When you want to eat them, take them out of the freezer, and let them sit for a little while, it makes them much easier to eat.

It's a great recipe for a quick, not too unhealthy choccie fix.


I've already posted multiple "reviews" but just wanted to mention:  I have also made these substituting canned pumpkin for the peanut butter, and they were a little harder to bite but still really good - I upped the cocoa powder just a little and it covered up any pumpkin-y taste.  That and the addition of coconut balanced out the texture since I used liquid sweetener (agave or maple syrup).  So many possibilities!


:> I used flax oil instead of olive oil. Other than that, followed the recipe and it's great!! Freezing them is awesome! They taste amazing cold!


;)b Perfect for impatient people who have run out of flour. We made these tonight and they were so fast, it was incredible. Only freezing for a half hour before trying them didn't take away from the delicious, decadent nature of the 'cookies'.  Used coconut oil and whole oats for a chewy, 'good fat' snack.  I will add raisins next time, just for kicks. Thanks for the recipe!


Okay, I've been making these for a while, every time I want to make terribly fattening oil- and sugar-laden desserts, and they always curb the cravings.  (Freezing is definitely part of the secret - it really seems to slow down my compulsive eating.)

But I was afraid that making them even healthier would take away their magic powers... not so! 

I made them today with applesauce instead of oil and agave nectar for the sugar, and they were as delicious as ever!  I also tried subbing puffed rice cereal for the oats, and it's different, but also good; my favorite are the ones in which I used half oats and half cereal.  My husband pointed out that the altered version is probably no worse for you than what most people eat for breakfast.


These are amazing.  Quick to make, satisfy cravings, and not too bad for you. 

I think they're intended as more of a "diet" cookie, which is exactly what I wanted, but they're certainly not extremely sugary, if that's what you're looking for. 

A great cookie to make (and eat!) in the Texas summer.


I added coconut flakes and crunchy peanutbutter It is so good I can hardly give them time to freeze. This is a very easy, quick fix for any sweet tooth. I'll be making it again soon.


Overall, an average recipe.  ??? Not sweet enough and too oatmeally. Was expecting more of a peanut butter fudgy yet frozen consistency (like the consistency of a frozen brownie), but it ended up being more oaty and drier feeling.

Some modifications:
Did 1 1/2 times the recipe and it still only made 16. Used 1/4 cup plus 2 Tb soy milk, 2.5 Tb Splenda sugar blend (which is equivalent to 5 tsp sugar), 1/2 cup peanut butter (ended up adding extra 2 Tb because it didn't seem peanut buttery enough), 1 1/2 cup oats, and added 1/4 tsp vanilla.

Didn't use cocoa powder, but that may make it better. Next time we may try using less oats, more peanut butter, and may add nuts or honey. Easy to make though, and definitely better frozen. We are just big peanut butter fans that are looking for more of a peanut butter frozen fudge ball. But good recipe to make adjustments and to experiment.


i just made something like this the other day when i needed something sweet but didn't have much in the house. they were pretty good, though.



Log in or register to post comments