How To make Easy "No Bake" Cookies
2 c Sugar
1/2 c Butter
4 tb Cocoa
1/2 c Evaporated milk
1/2 c Peanut butter
3 c Dry oatmeal
1/2 ts Vanilla
1/4 ts Salt
Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper. ~-
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Amazing Chocolate Peanut Butter No Bake Cookies
My easy no bake cookies are chock full of peanut butter, chocolate, oats and general yumminess. They come together in less than 10 minutes and are totally DELICIOUS! There’s basically no excuse not to make them especially since you probably have all the ingredients hanging around in your pantry already! By the by you can TOTALLY make these with crunchy peanut butter! What would you add to them??
Full Recipe:
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Healthy No Bake Cookies | Almond Butter Cookie Recipe
These healthy no bake cookies are super delicious and easy to make! If you’re a snacker, you need to meal prep these almond butter cookies and keep them in the fridge to have whenever you crave something sweet. This easy cookie recipe is gluten free, paleo and easily made vegan.
No-Bake Vegan Chocolate Oatmeal Cookies Recipe
These chocolate oatmeal cookies are no-bake, vegan and the recipe is super easy! If you want a healthy, guilt free dessert (or snack) these cookies are for you. They are soft, chewy and delicious! Follow this easy recipe to learn how to make the best vegan chocolate oatmeal cookies.
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Makes 18 cookies
Ingredients:
2 cups (160g) Quick oats
3/4 cups (67g) Rolled oats
180g (6.3oz) Dark chocolate
1½ cups + 1 tablespoon (375ml) Coconut milk
2 tablespoons (25g) Sugar (white or brown)
1/4 teaspoon Salt
1 teaspoon Vanilla extract
Directions:
1. Line two baking sheets with parchment paper and set aside.
2. Chop the chocolate and place in a heatproof bowl.
3. In a small saucepan place coconut milk, sugar and salt, bring to a simmer, turn the heat off and pour over chopped chocolate, add vanilla extract, let sit for 2 minutes, then stir until chocolate is melted and smooth.
4. Immediately add oat and stir until combined.
5. Using a cookie scoop or two spoons drop mixture onto lined baking sheets.
6. Let cool to room temperature, then refrigerate until set, about 1-2 hours.
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i n g r e d i e n t s :
• 2 1/2 cups unsweetened finely shredded coconut
• 2/3 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt
Bake at 320ºF/160ºC for 25 min.
g o o d t o k n o w :
• I have used 2 types of coconut flakes for this recipe. First few times I used finely shredded coconut with really small coconut flakes. This size helped them better stick to each other and absorb condensed milk better. Second type I used was larger coconut flakes, and it made the cookies harder to put together and they couldn't absorb liquids. So I strongly recommend using really fine shredded coconut as shown in the video.
• 2 1/2 cups of coconut flakes is about 250 g but I encourage you to stick to the volume measurement.
• When forming the cookies, make sure to press them good enough to create dense balls of the coconut mixture.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
More cookie recipes for you:
No Flour Chocolate Almond Cookies:
Crunchy Almond Cookies:
No Flour Almond Butter Cookies:
The recipe used in the video:
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