The title of this recipe is kinda a mouthful but so are these no-bake raspberry chocolate cookies. A mouthful of summer goodness: classic flavors (hello peanut butter and chocolate) with a hint of fruitiness.

No-bake raspberry chocolate cookies stuffed with raspberry peanut butter

You don’t even have to turn on your oven and it takes 15 minutes tops. What more could you ask for? (I guess a lower wait time for when they freeze would be nice, but as long as I don’t have to preheat the oven in this weather, I’ll take it.)

The Rundown

Chocolate cookie dough

Just the basics here: oat flour (process rolled oats), almond flour, and cocoa. You could probably just freeze these for some bomb no-bake cookies, but if you have to clean the blender anyways, might as well take them to the next level since it only takes 5 minutes anyways.

Raspberry peanut butter filling

Peanut butter, raspberries, and almond flour to bring it together. I saved the extra to top my oats for the week because helloooo raspberry peanut butter sounds amazing. You can basically use any berry here!

No Bake Raspberry Peanut Butter Stuffed Chocolate Cookies

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Servings 6 cookies

Ingredients

cookie dough

1 cup oat flour process a cup of rolled oats
¼ cup almond flour
¼ cup unsweetened cocoa
pinch of sea salt
1 tbsp coconut oil
¾ cup maple syrup

raspberry peanut butter filling

¼ cup peanut butter
¼ cup raspberries
¼ cup almond flour
1 tsp vanilla

Instructions

Blend cookie dough ingredients in a small processor.
Put dough in the freezer to solidify a little while you make the filling.
Blend filling ingredients in the same processor.
Flatten about 2 tbsp of cookie dough for each cookie on a plate.
Put the flattened cookie in your hand, add about a teaspoon of filling in the center, and fold the edges of the cookie until you form a ball.
Flatten the filled balls and freeze for at least 15 minutes! Freeze longer (a few hours) for a more solid cookie – which is personally how I preferred them!