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No-bake cookies are a fantastic snack that you can prepare without needing an oven. They offer just as much variety as traditional baked cookies. Keep reading if you're interested in learning some recipes to satisfy your sweet cravings.
Ingredients
Basic Ingredients for No-Bake Cookies
Makes 12 cookies
- 2 cups (400 g) sugar
- 1 cup (220 ml) milk (or milk substitute)
- ½ cup (120 g/1 stick) butter
- 1/4 - 1/3 cup (30 – 40 g) cocoa powder
- 3 cups (420 g) instant oats
- 1 cup chocolate chips (optional)
Ingredients for Peanut Butter No-Bake Cookies
Makes 12 cookies
- 2 cups (400 g) sugar
- ½ cup (120 ml) milk
- ½ cup (120 g) butter
- 4 tablespoons cocoa powder
- A pinch of salt
- ½ cup (120 g) smooth peanut butter
- 2 teaspoons vanilla extract
- 3 cups (420 g) instant oats
Ingredients for Vegan, Peanut-Free, and Gluten-Free Cookies
Makes 12 square cookies, each 4cm²
- 2 tablespoons coconut oil
- 2 tablespoons almond milk, soy milk, or other non-dairy milk
- 1/4 cup (40 g) coconut sugar or brown sugar
- 2 teaspoons – 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (100 g) gluten-free oats or finely ground oats
- 3/4 cup (100 g) almond flour
- 1/4 cup coarse sugar
- 1/3 to 1/3 cup (60 - 90 g) vegan chocolate chips or dark chocolate
Steps
Making Basic No-Bake Cookies
Line a baking tray with parchment paper. These cookies don’t require baking, but you’ll still need a surface to place them on. You can also use cupcake liners in a muffin tin. Each liner will hold one tablespoon of the mixture.
- It’s a good idea to chill the baking tray in the refrigerator while preparing the mixture. This will cool the tray and help the cookies set faster.
Combine sugar, butter, milk, and cocoa powder in a pot. Use a spoon or whisk to mix the ingredients thoroughly. Remember to cut the butter into small pieces before adding it to the pot to help it melt faster.
- If you are lactose intolerant, consider using almond milk, coconut milk, soy milk, or lactose-free milk.
- Add 1/4 teaspoon of salt to balance the sweetness. Salt also enhances the other flavors. You can add the salt to the pot before the butter melts and stir well.
Turn on the stove to medium heat. Stir the mixture continuously to prevent burning and wait until the butter melts. This process takes about 3-4 minutes.
When the mixture starts to boil, remove the pot from the heat and add the oats. Make sure to use instant oats. Use a spoon or whisk to mix the oats into the mixture. Continue stirring until the oats are evenly incorporated.
Scoop the mixture onto the parchment paper using a spoon. Place spoonfuls of the mixture onto the parchment paper, forming round mounds. If desired, flatten the cookies by pressing the back of the spoon onto each mound.
- Try shaping some cookies into balls. Roll the mixture into small balls first, then coat them in shredded coconut, crushed peanuts, or cocoa powder.
Consider adding toppings to the cookies. You can also drizzle melted chocolate or caramel sauce over the cookies.
Place the tray in the refrigerator for about 30 minutes. If you're short on time, you can put the cookies in the freezer for around 15 minutes.
Enjoy the cookies once they have hardened. If you serve them too early, they may start to melt and fall apart.
Making Peanut Butter Cookies
Line the baking tray with parchment paper. Chill the tray in the refrigerator while preparing the mixture. This will cool the tray and help the cookies set faster.
Mix sugar, milk, butter, cocoa powder, and salt in a pot. Use a spoon or whisk to combine the ingredients thoroughly. Cut the butter into small pieces to help it melt faster in the next steps.
- If you are lactose intolerant, try using almond milk, coconut milk, or lactose-free milk as a substitute for regular milk.
- If you don’t like peanut butter, you can make hazelnut chocolate cookies. Start by reducing the cocoa powder to 2 tablespoons. You can also drizzle hazelnut chocolate over the cookies instead of using peanut butter in the next step.
Turn on the stove and boil the mixture for 1 minute. This step ensures the sugar dissolves completely, resulting in a smooth liquid mixture.
Add peanut butter, vanilla, and oats to the pot. Reduce the heat to low-medium and incorporate the remaining ingredients. Stir continuously until the oats are evenly mixed.
- If you prefer hazelnut chocolate cookies, use 1 cup (250 g) of hazelnut chocolate spread instead of peanut butter.
Remove the pot from the stove. Once all ingredients are thoroughly combined, take the pot off the heat and place it on a heat-resistant surface.
Scoop spoonfuls of the mixture onto parchment paper. You’ll get lumpy cookie mounds. If desired, press the back of a spoon onto each mound to flatten them.
- Alternatively, roll the mixture into small balls and coat them with shredded coconut, crushed peanuts, or cocoa powder.
Consider adding toppings to the cookies. Drizzle melted chocolate or caramel sauce over the cookies to enhance their flavor and appeal.
Place the baking tray in the refrigerator for at least half an hour or in the freezer for about 15 minutes.
Enjoy the cookies once they are chilled and firm. If served too early, the cookies may become messy and lose their shape.
Making Vegan, Peanut-Free, and Gluten-Free Cookies
Melt coconut oil in a pot over low heat. Coconut oil is typically solid, so heating it will turn it into a liquid.
Pour almond milk, coconut sugar, and vanilla into the pot and stir thoroughly with a spoon or whisk. Reduce the heat to medium and continue stirring. You can substitute brown sugar for coconut sugar. If you don’t like almond flavor, try using soy milk, coconut milk, or lactose-free milk instead.
Stir in the oats, ground sugar, and salt. The final mixture should have a thick and consistent texture. If the mixture is too wet, add more oats or almond flour. If it’s too dry, add a bit more coconut oil or milk. Remember, the cookies will firm up in the fridge, so avoid adding too much flour.
Remove the pot from the heat and add the chocolate chips. You can also use chopped chocolate. Ensure you use vegan or non-dairy chocolate. Mix the chocolate chips into the batter until evenly distributed.
If you prefer less sweetness, opt for vegan dark chocolate. This will keep the cookies from being overly sweet.
Line the baking tray with parchment paper. Since you’ll be spreading the mixture on the tray, it’s a good idea to secure the parchment paper with tape. This prevents it from shifting during preparation.
Scoop the mixture onto the parchment paper and press it into a rectangle. Aim for a size of about 18x20 cm and a thickness of around 1.5 cm. Use a spatula to smooth the edges.
Place the baking tray in the refrigerator and wait until the mixture hardens. This process takes at least 30 minutes. For quicker results, you can place the tray in the freezer for about 15 minutes.
Cut the mixture into 4 cm squares and serve. Use a sharp knife for clean cuts.
Tips
- If you have a dairy allergy, try using almond milk, coconut milk, soy milk, or lactose-free milk. You can also experiment with margarine or coconut butter.
- For peanut allergies, substitute with other nut butters like hazelnut or almond butter.
- Consider using an ice cream scoop instead of a regular spoon. It makes portioning the mixture onto the tray much easier.
- Replace oats with your favorite cereal. If oats aren’t your preference, try granola, bran, or cornflakes instead.
- You can also use almonds or other nuts, or even barley.
- If parchment paper isn’t available, spray the tray with non-stick cooking oil.
What You’ll Need
- Pot
- Large spoon or whisk
- Parchment paper, silicone mat, or aluminum foil
- Baking tray or sheet pan
- Refrigerator or freezer
- Stove
- Knife
- Teaspoon or tablespoon
