Description
Craving a sweet, satisfying dessert that comes together in minutes without turning on the oven? These No Bake Cookies are your answer! Packed with rich chocolate, creamy peanut butter, and hearty oats, these cookies are a perfect blend of chewy and fudgy
Ingredients
Here’s what you need to make these No Bake Cookies. Each ingredient adds to the chewy, chocolatey, and nutty magic.
- Coconut Oil (1/4 cup): Adds richness and helps the cookies set.
- Maple Syrup (1/2 cup): Naturally sweetens with a warm, caramel-like flavor.
- Milk (1/4 cup): Adds creaminess to the chocolate mixture (almond milk used in the original recipe).
- Unsweetened Cocoa Powder (2 tablespoons): Brings deep chocolate flavor.
- Creamy Peanut Butter (1/4 cup plus 2 tablespoons): Adds nutty creaminess and structure.
- Vanilla Extract (1/2 teaspoon): Enhances the flavor with a sweet, warm note.
- Whole Rolled Oats (1 1/2 cups): Provides hearty texture and chewiness.
Substitutions and Variations
- Coconut Oil: Swap with butter or vegan butter for a different richness.
- Maple Syrup: Use honey or agave nectar for a similar sweetness.
- Milk: Use any milk (dairy or non-dairy like oat, soy, or coconut milk).
- Cocoa Powder: Try Dutch-processed cocoa for a smoother flavor or carob powder for a caffeine-free option.
- Peanut Butter: Substitute with almond butter, cashew butter, or sunflower seed butter for nut-free diets.
- Oats: Use quick oats for a softer texture or gluten-free oats for dietary needs.
- Add-Ins: Stir in 1/4 cup shredded coconut, chocolate chips, or dried fruit after adding the oats.
Instructions
Step 1: Prep the Baking Sheet
- Line a large baking sheet with parchment paper to prevent sticking.
Tip: Wax paper or a silicone baking mat works too if you don’t have parchment.
Step 2: Make the Chocolate Mixture
- In a medium saucepan, melt 1/4 cup coconut oil over medium heat.
- Add 1/2 cup maple syrup, 1/4 cup milk, 2 tablespoons unsweetened cocoa powder, 1/4 cup plus 2 tablespoons creamy peanut butter, and 1/2 teaspoon vanilla extract.
- Whisk to combine and bring to a boil for 2 minutes, stirring often to prevent burning.
Tip: Keep the heat at medium to avoid scorching the mixture—stir constantly for a smooth texture.
Step 3: Add the Oats
- Remove the saucepan from the heat.
- Stir in 1 1/2 cups whole rolled oats until fully coated with the chocolate mixture.
Tip: Work quickly to mix the oats before the mixture starts to set.
Step 4: Shape the Cookies
- Use a 2-tablespoon cookie scoop to portion the batter onto the prepared baking sheet, spacing cookies about 1 inch apart.
- Gently flatten or shape the cookies with the back of the scoop if desired.
Tip: If you don’t have a cookie scoop, use two spoons to drop rounded portions.
Step 5: Chill and Serve
- Place the baking sheet in the fridge and chill for 30 minutes, or until the cookies are firm.
- Serve chilled or at room temperature.
Tip: For faster setting, pop the cookies in the freezer for 15–20 minutes.