9 Creative Ways to Bake Cookies Without an Oven

Turns out, pressing cookie dough between two non-stick hot plates is a fantastic idea. The waffle iron creates a lovely pattern, making it perfect for a spread of peanut butter, jam, or holding little drops of milk from a dip. If you own a large, Belgian-style waffle iron, you can bake up to four cookies at once by placing a dollop of dough in each quadrant. For smaller waffle irons, you may need to do one cookie at a time, but the good news is it only takes about 90 seconds to cook.

One of the most exciting appliances to hit my kitchen recently has been the small convection oven known as the air fryer. It’s incredibly versatile, and one of its many talents is the air fryer cookie. Depending on your model, you can load the dough into a ramekin to make a deep-dish-style cookie, or use a small baking sheet lined with parchment paper, arranging a few cookies as you would in a traditional oven. Bake at 350°F for 5-10 minutes, depending on the recipe and the size of the cookies.

If you enjoy a large, hearty cookie that can be sliced, try making a slow cooker cookie. It's one of those recipes where you prepare it in advance, forget about it, and when it’s done, you’re met with a delicious surprise! It's so thoughtful. Be sure to generously grease the slow cooker and line it with parchment paper. This prevents the cookie from sticking, and also provides a simple way to lift it out in a single, magnificent piece.

Making microwave cookies is definitely a bold move, but it's quick and effective. Place a piece of parchment paper on a microwave-safe plate, form a ball of cookie dough, and depending on the type and size, microwave it for 45-90 seconds. I recommend starting with the lower end of the time range, especially if you're using chocolate chips. Trust me, burnt chocolate is a scent that sticks to your microwave. After microwaving, let the cookie rest for a couple of minutes so it firms up as it cools. Alternatively, you can place the dough in a mug or ramekin for a mini deep-dish cookie.

If we’re all in favor of pancakes, why not show the same love for pan-cookies? Cooking cookies on the stovetop is as simple as placing a spoonful of dough, covering the pan with a lid, and turning the heat down low. It's best to use dough at room temperature, flatten it slightly, and remove it from the heat when the top is still slightly shiny but the bottom has a golden hue. Since cookies are naturally high in sugar and these are directly exposed to heat, be sure to experiment with timing to avoid burning them.

Let’s ditch the heat and go for no-bake cookies instead. These cookies are typically packed with flavor and plenty of saturated fat—what more could you ask for? The fat is essential for helping them firm up at room temperature, often in the form of peanut butter, chocolate, or butter. Simply mix the ingredients together, shape them into flat discs or balls, refrigerate for 20-30 minutes to set, and you're ready to enjoy!

Sure, baking cookies in the air is fun, but how about cooking them in water? With an immersion circulator, you can create perfectly soft, safe cookies in a water bath. While putting the cookie dough in a bag might not yield the most uniform shapes, pressing it into the bottom of a jar with flat sides will help maintain a round, cookie-like form. After removing them from the jars, let the cookies chill in the fridge for a while to help them firm up.

There's nothing that comes out of a deep fryer that I don't enjoy, and cookies are no exception to this rule. There are certain cookies designed specifically to be fried, like khanom dok jog or rosette cookies, but high-fat drop cookies shouldn’t go directly into the fryer. They’ll fall apart and absorb too much oil during cooking. Instead, you'll need to batter them. (Oh, what a shame, battered and fried cookies! How terrible.) This recipe uses pancake mix for the outer coating. Roll the dough into balls, dip them in the thick batter, and fry them in hot oil. Afterward, give them a light dusting of powdered sugar and indulge in the wonderful fried cookie textures.

If you’re a fan of ultra-soft cookies, consider steaming your cookie dough. Set up a steamer basket, or another suitable steaming setup, on the stove, and line it with parchment paper. Place flattened dough balls inside and cover the basket for about 15 minutes, or until the cookies are firm. The moist environment will keep the dough’s moisture intact, resulting in a delicious, irresistibly soft treat.