Who knew that you could actually be a baker without all the baking? Here are two great recipes for no-bake cookies that are not only quick and easy but they also yield great tasting cookies. The first recipe is for classic no-bake chocolate oatmeal cookies while the second is a vegan version of no-bake coconut cookies. Both make use of peanut butter as the “glue” to hold the cookies together.
The best part about these cookie recipes? You don’t even need to preheat an oven!
Recipe #1: No-Bake Chocolate Oatmeal Cookies
½ cup butter
1-1/2 cups white sugar
½ cup packed brown sugar
½ cup milk
4 tablespoons cocoa
1 pinch salt
½ cup creamy peanut butter for a moister cookie or ½ cup crunchy peanut butter for a slightly drier, crisper cookie
2 teaspoons vanilla
3 cups dry quick-cooking oats (quick-cooking oats work better than old fashioned oats)
- Measure out all of your ingredients and have them at hand. The recipe calls for you to move quickly.
- Put the first six ingredients into a 4-quart sauce pan. Bring the ingredients to a rolling boil and hold for 1 minute, no longer, no less. Remove the mixture from heat.
- Add the peanut butter into the hot mixture and stir until the peanut butter is melted.
- Add in the vanilla. Then mix in the dry oats until they are completely coated.
- Drop spoonfuls of the cookie mixture onto wax paper and let the cookies cool until they are set, about 1 hour.
Recipe #2: No-Bake Vegan Coconut Cookies
1/2 cup coconut sugar or cane sugar
2 tablespoons unsweetened almond milk or other non-dairy milk
3 tablespoons coconut oil (use refined for a less intense coconut flavor)
2 tablespoons unsweetened cocoa powder or cacao powder
1/2 cup unsweetened shredded coconut
1 cup rolled oats
1/3 cup salted natural peanut butter or almond butter, crunchy or creamy
½ teaspoon pure vanilla extract
Optional: 2 tablespoons crushed salted roasted peanuts or shredded coconut for a topping
- As with Recipe #1 for No-Bake Chocolate Oatmeal cookies, measure out all of your ingredients and have them handy.
- Line a baking sheet with parchment paper or wax paper.
- In a medium saucepan, combine the coconut sugar, almond milk, coconut oil and cocoa powder. Bring the mixture to a low boil over medium heat, stirring often.
- Once the mixture is bubbling, let it boil for 1 minute (but no more than 1 minute and 15 seconds). Then remove it from the heat and add in the peanut butter, oats, shredded coconut, vanilla and salt to taste and stir until all of the ingredients are fully combined.
- Drop heaping spoonfuls of the batter onto the prepared baking sheet and sprinkle with crushed peanuts or additional flaked coconut if you want a topping.
- Let the cookies sit at room temperature until they are cooled and hardened, about 25-30 minutes. Keep leftovers covered at room temperature or in the refrigerator for up to three days.