This no bake cookie recipe without peanut butter is the holy grail of cookie recipes. Through years of trial and error and countless millions spent on research, I’ve come up with a tried and true, easy recipe for you to follow.
Why Are No-Bake Peanut Butter Cookies So Popular?
Peanut butter is frequently featured in cookie recipes because of its inherent binding properties. Not only does it help in holding the ingredients together, but it also imparts a rich depth of flavor.
While it’s a delightful addition for many, it’s essential to be cautious. For those with allergies, peanut butter can be a serious concern.
Craving That Peanut Butter Taste?
Even though this recipe is crafted without peanut butter, you’re more than welcome to add it in if you fancy. However, if you’re steering clear of peanut butter due to serious allergies, but still yearn for a nutty flavor, fear not!
Here’s a list of alternative butters that can satisfy your craving:
- Almond butter
- Sunflower seed butter
- Soy butter
- Tahini (sesame seed butter)
- Pea butter (Yes, it’s a thing!)
When incorporating any of these substitutes, mix in a 1/4 cup along with the baking chocolate. If you opt for traditional peanut butter, make sure it’s creamy.
Why You’ll Love This Recipe Above All Others
Trust me when I say, this is a game-changer of a recipe. The simplicity? Unmatched. Its appeal? Universal. As a proud new dad, I’ve been through the cycle of numerous gatherings, from birthdays to casual meet-ups. With a lovely wife and an energetic 1 3-year-old in tow, our social calendar is bustling.
Top Reasons Why This Recipe Stands Out:
- Effortless Execution: It’s so straightforward, it’s nearly impossible to get wrong.
- No Oven, No Fuss: Keep that oven off and save on the electricity bill.
- Minimal Mess: A dream come true for quick clean-ups.
- Straightforward Ingredients: No hunting for obscure components.
- Allergen Friendly: Opt to make it gluten-free, egg-free, and dairy-free.
- Chocolate: Need I say more?
- Refreshing Mint: A zing that elevates the entire experience.
Often, we’re on the guest list with a small asterisk next to our names: ‘Bring a dessert or side dish.’ That’s where this recipe comes in handy. Not only has it skyrocketed our popularity among friends (yes, we’re the cool parents now), but its effortless preparation also means less kitchen time and more prep time for the event.
Can I make these dairy free?
Making dairy-free no-bake cookies is simple and delicious. If you’re aiming to avoid dairy, here’s your perfect solution:
Ingredients:
- Virgin coconut oil (replacing butter)
- Your choice of dairy-free milk (I recommend unsweetened almond milk)
- [Other ingredients from your original recipe, e.g., sugar, cocoa, oats, etc.]
Directions:
- Coconut Oil Prep: Ensure the virgin coconut oil is at room temperature. If it’s too hard, gently warm it until it’s soft but not melted.
- Milk Substitute: If you’re using almond milk, ensure it’s unsweetened. The recipe is naturally sweet, and adding more sweetness can be overpowering.
- [Continue with the rest of your no-bake cookie recipe steps, replacing the butter and milk as advised.]
Why Use Coconut Oil and Almond Milk?
- Taste & Texture: Coconut oil is a wonderful dairy-free substitute, and when set, it provides a slightly firmer texture to the cookies, making them less greasy than those made with dairy butter. Its slight coconutty flavor can also be a delicious addition.
- Health Benefits: Coconut oil contains healthy fats and can be a good dietary choice in moderation. Almond milk, especially the unsweetened variety, is low in calories and sugar.
- Consistency: Coconut oil, being a solid at cooler temperatures, helps in setting the cookies perfectly. This makes them a bit sturdier, especially during warmer weather.
Enjoy your dairy-free treats without compromising on taste or texture!
Tips To Avoid a No Bake Cookie Disaster:
Tip 1: Use an Ice Cream Scoop To Measure Your Cookie Dough
The ice cream scoops that have the release trigger are what I’m talking about. They result in perfect, 1 tbsp-sized dough portions. You can also use a small spoon or even your tablespoon tool.
Tip 2: Choosing the Right Oats for Your No-Bake Cookies
For the best results in your no-bake cookies, avoid steel-cut oats or regular oatmeal. Instead, opt for old-fashioned oats or quick-cooking oats. Quick oats not only absorb the sugar mixture rapidly, but they also lend a delightful chewy texture to your cookies.
You don’t need to splurge on fancy, organic quick oats. While I acknowledge the benefits of organic oats—being purer and cultivated without harmful pesticides—I often pick up the store brand.
It’s budget-friendly, with a smaller container setting me back just about $1.50. However, if your budget allows, investing in organic oats is a worthwhile choice for their health and environmental advantages.
Tip 3: Use Unsweetened Cocoa Powder
This recipe calls for plenty of sugar, so there’s no need to use sweetened cocoa powder. I use nestle unsweetened cocoa powder.
This ensures that the ratios don’t get messed up (the cookies become too sweet).
It’s common practice to use unsweetened cocoa powder in baking in general. My wife makes a killer brownie recipe from scratch and she couples unsweetened cocoa powder with granulated sugar.
It’s so good.
Tip 4: Get Creative With Flavors
Set your recipe apart from others by adding a complementary flavor. When I was making this recipe, I thought to myself, “Self, what flavors go well with chocolate?”
While I immediately thought of vanilla extract, the more I thought about it, the answer I came up with was mint extract.
Mint and chocolate go together like Meg Ryan and Tom Hanks. They’re meant for one another.
If you’d like to get fancy you can use actual mint leaves rather than resorting to a mint extract. What you would do in this case is melt the mint leaves in the butter and let them simmer for 5-10 minutes.
Next, strain the mint leaves and carry on with the rest of the no bake cookie recipe steps.
Tip 5: Be Prepared With All Ingredients
You need to have all your ingredients ready for this recipe since your success comes down to timing.
The minute you pull the mixture off of the stove you need to add in the oatmeal and chocolate chunks. Have prepared baking sheets at the ready.
Tip 6: Add Chocolate
The millions I spent on researching this recipe proved one thing. You need something in the recipe that stays solid at room temperature. Enter chopped chocolate.
That’s what makes this recipe disaster-proof–chopped chocolate added to the cooked sugar before the sugar cooling.
If you follow this simple tip (and you should), you’ll avoid the pitfalls that come if you accidentally undercook the sugar.
In order to disaster-proof your no-bake cookies, you’ll need 4-6 ounces of unsweetened dark chocolate, chopped up into chunks.
Tip 7: Ensure Good Texture
Make sure you don’t cook the cookie mixture for too long. If you do this, it’ll result in dry, crumbling no bake cookies.
Tip 8: Don’t Deviate From the Recipe
While I’m normally a big fan of using the measurements in a recipe as a rough guide, you need to stick to them precisely, with this recipe. We’re using specific ratios.
How to Make:
Ingredients:
- 3 cups quick oats (old fashioned oats)
- 1/4 cup unsweetened cocoa powder
- 8 tbps unsalted butter
- 2/3 cup milk
- 2 cups granulated sugar
- 1/8 teaspoon kosher salt
- 4 ounces unsweetened chocolate, chopped
- 1/4 tsp mint extract
While there are countless no-bake cookie recipes out there, most of them require peanut butter. Ours doesn’t. Something else that sets this recipe apart is the amounts/ratios of ingredients we use. We use less sugar, solid chocolate chunks, more cocoa powder, more butter, etc. As a result, everything works together perfectly.
Recommended Equipment:
- Large baking sheet
- Wax paper (parchement paper) or silicone mats
- Large saucepan
- Metal whisk
- Ice cream scoop
Step 1: Mix & Simmer Ingredients
Grab your large saucepan (or medium saucepan) and add the sugar, milk, butter, and cocoa powder.
Whisk over medium heat until the butter has melted. Bring the mixture to a gentle rolling boil and cook for 1 minute, whisking continuously.
Remove the saucepan from the heat and add 1/4 tsp of mint extract and whisk for an additional 5-10 seconds.
Step 2: Add chopped chocolate
Grab the bowl containing the 4-6 ounces of baking chocolate and add to your sugar mixture, whisking until all the chocolate has melted fully.
Step 3: Add the oats
Grab a large mixing bowl and thoroughly mix together your cocoa powder and oats. Pour the chocolate sugar mixture over the free oats and cocoa blend and stir well.
Make sure every ounce of oatmeal is smothered in the chocolate mixture.
Step 4: Wait 10 minutes
Now that you’ve added the oats to the mixture, you need to give them some time to absorb the liquids. This will make it much easier for you to scoop and then shape.
Let the mixture sit for about 10 minutes.
Step 5: Scoop and Place
Line your baking sheet with parchment paper. Then, using your ice cream scoop, scoop out even amounts of the cookie mixture and place 2 inches apart on the baking sheet.
I’m using a silicone mat rather than parchment paper. These are high-quality, German silicone mats and are available almost anywhere.
I’d recommend smashing the mounds of cookie dough slightly with your ice cream scoop to help flatten them a bit.
Step 6: Cool in Refrigerator
Place the cookie sheet in the refrigerator and let cool for about 45-60 minutes. Once they’ve cooled, you should be able to easily remove them from the wax paper or silicone liner and serve!
Frequently Asked Questions
How Do I Store My Cookies?
An airtight container on the counter is what we use. Though, to be perfectly honest, our cookies rarely last long enough for this to be a concern. You can also freeze them in a freezer-safe bag. If you’re going this route, I’d consider using a FoodSaver to create an airtight seal for your frozen no bake cookies.
Why aren’t my no-bake cookies setting properly?
No-bake recipes can be tricky since traditional markers of ‘doneness’ don’t apply. Ensure you don’t over or undercook your sugar. Use binding ingredients like solid chocolate chunks for structure. Factors like weather, humidity, and equipment can also impact the final result.
Can I use the toothpick test or a candy thermometer for no-bake cookies?
No, these methods don’t provide reliable insights for no-bake recipes. Instead, focus on the consistency of your ingredients and their ability to solidify at room temperature.
Can I replace regular sugar with brown sugar or maple syrup?
While possible, substituting with brown sugar or maple syrup requires careful experimentation. I’ve personally not achieved the desired results using these alternatives. It might take a few tries to perfect the consistency and flavor.
The Recipe
The Ultimate No-Bake Cookie Recipe (Peanut Butter-Free)
Ingredients
- 3 cups quick oats (old-fashioned oats)
- ¼ cup unsweetened cocoa powder
- 8 tbsp unsalted butter (1 stick)
- ⅔ cup whole milk
- 2 cups granulated sugar
- ⅛ tsp kosher salt
- 4 ounces unsweetened chocolate (baking chocolate)
- ¼ tsp mint extract
Instructions
- Mix & Simmer IngredientsGrab your large saucepan (or medium saucepan) and add the sugar, milk, butter, and cocoa powder.Whisk over medium heat until the butter has melted.Bring the mixture to a gentle rolling boil and cook for 1 minute, whisking continuously.Remove the saucepan from the heat and add 1/4 tsp of mint extract and whisk for an additional 5-10 seconds.¼ cup unsweetened cocoa powder, 8 tbsp unsalted butter, ⅔ cup whole milk, 2 cups granulated sugar, ⅛ tsp kosher salt, ¼ tsp mint extract
- Add chopped chocolateGrab the bowl containing the 4-6 ounces of baking chocolate and add to your sugar mixture, whisking until all the chocolate has melted fully.4 ounces unsweetened chocolate
- Add the oatsGrab a large mixing bowl and thoroughly mix together your cocoa powder and oats.Pour the chocolate sugar mixture over the free oats and cocoa blend and stir well.Make sure every ounce of oatmeal is smothered in the chocolate mixture.3 cups quick oats
- Wait 10 minutesNow that you’ve added the oats to the mixture, you need to give them some time to absorb the liquids. This will make it much easier for you to scoop and then shape.Let the mixture sit for about 10 minutes.
- Scoop and PlaceLine your baking sheet with parchment paper. Then, using your ice cream scoop, scoop out even amounts of the cookie mixture and place 2 inches apart on the baking sheet.
- Cool in RefrigeratorPlace the cookie sheet in the refrigerator and let cool for about 45-60 minutes. Once they’ve cooled, you should be able to easily remove them from the wax paper or silicone liner and serve!
Your Own Notes
Video
Nutritional Information
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
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