- Food: No-Bake Cookies
- Writer: Nicolas Wilson
- Content-Type: Food Blog
If you’ve never tried no-bake cookies, stop what you’re doing right now and try this recipe. You’ll adore how simple, delicious, and addictive these sweets are.
I started craving no-bake cookies a few weeks ago. I’m not sure if it was because Halloween is approaching and I’m craving sweets, or because I was thinking about oats after my recent porridge binge, or because peanut butter and chocolate are just so amazing together.
Whatever the case may be, I went to the kitchen to create my first batch of no-bake cookies in years.
See, I used to make a lot of no-bake cookies. They were one of my favorite treats to make for Jack and me before I launched Love and Lemons.
The no-bake cookie recipe I used back then (may have clipped it from a magazine?) is no longer available, but this updated version is just as delicious, with deep chocolate and peanut butter taste and a chewy, oaty texture.
If you’ve never made no-bake cookies before, you should be aware that they’re extremely addictive and dangerously simple to create.
They just take 5 minutes to prepare and only require a few pantry supplies. You’ll have another batch before you realize it if you make one.
Ingredients for a No-Bake Cookie Recipe
These peanut butter no-bake cookies are made with only 7 ingredients and are rich, chocolatey, and addicting. Most of them are most likely already in your pantry! Here’s what you’ll require:
- Whole rolled oats — While many no-bake cookie recipes call for quick oats, I like the chewy texture of whole rolled oats in these cookies. To make these cookies gluten-free, use gluten-free oats.
- Unsweetened cocoa powder – Chocolate no-bake cookies aren’t complete without them!
- Creamy peanut butter – This adds a layer of richness to these cookies and gives them delightful chocolate and peanut butter flavor.
- Almond milk — Using almond milk makes this dish vegan, but you can use any other type of milk you have on hand. Any milk will suffice!
- Coconut oil — This recipe can be made with either refined or virgin coconut oil, but virgin coconut oil adds a delightful mild coconut flavor.
- Maple syrup — The strong, deep sweetness of the maple syrup in this dish is one of my favorites. Plus, it eliminates the use of refined sugar in these cookies!
- The great finishing touch is vanilla extract. The rich chocolate taste in this dish is enhanced by a touch of vanilla.
No-Bake Cookies: A Step-by-Step Guide
These no-bake oatmeal cookies come together quickly once you’ve measured your ingredients.
- Make the chocolate-peanut-butter coating first. In a medium saucepan, melt the coconut oil and add the cocoa powder, almond milk, maple syrup, peanut butter, and vanilla. Bring to a boil, then reduce to low heat and simmer for 2 minutes, stirring frequently. If you leave it to boil much longer, the mixture will become too thick! Turn off the heat in the pan.
- Stir in the oats after that. Fold the oats into the chocolate mixture until completely covered.
- After that, it’s time to shape the cookies! Dollop the dough onto a parchment-lined baking sheet with a 2-tablespoon cookie scoop. Place the cookie sheet in the refrigerator for 30 minutes, or until the cookies are stiff. Then have fun!
Tips for Making No-Bake Oatmeal Cookies
- Make a double batch and store the leftovers in the freezer! This recipe doesn’t make a lot — around a dozen little cookies – so if you’re feeding a crowd, double it. Any leftover cookies can be kept in the fridge for up to a week or frozen for several months!
- Make sure your peanut butter is runny before using it. To create this dish, look for creamy peanut butter with a smooth consistency, rather than the dry, stiff peanut butter found at the bottom of the jar. The richness of runny peanut butter is necessary for producing delicious no-bake cookies!
- Add a bit of salt and mix well. If you’re using unsalted peanut butter, season the chocolate mixture with a touch of salt before adding the oats. It’ll certainly bring out the flavors in this dish! Skip the salt if your peanut butter is already salty, or taste the mixture before adding any more.
- Add more chocolate if desired. I’m guessing you like chocolate if you’re cooking this no-bake cookie recipe. Press a few micro chocolate chips onto the top of each biscuit to give them an extra chocolate punch. Yum!!
|Time to Prepare: 5 minutes
30 minutes to cook
Time allotted: 35 minutes
These no-bake chocolate peanut butter cookies are delicious! This dish is vegan and gluten-free because it uses coconut oil and almond milk.
- ¼ cup coconut oil
- ½ cup maple syrup
- ¼ cup almond milk
- 2 tablespoons cocoa powder
- ¼ cup plus 2 tablespoons creamy peanut butter
- ½ teaspoon vanilla
- 1½ cups whole rolled oats
- Using parchment paper, line a large baking sheet.
- Melt the coconut oil in a medium saucepan over medium heat. Whisk together the maple syrup, almond milk, chocolate, peanut butter, and vanilla. Bring to a boil, stirring often, for 2 minutes.
- Remove the pan from the heat and add the oats. Scoop the batter onto the baking sheet with a 2-tablespoon cookie scoop. Refrigerate for at least 30 minutes, or until firm.
- If you’re using unsalted peanut butter, add a pinch of salt to the chocolate mixture.