No-bake cookies. The most scrumptious cookies that we almost always have the ingredients for. They’re not the most beautiful, but they make up for it in their simplicity and deliciousness.
My family would often make no-bake cookies on Sunday afternoons. We used my grandma’s recipe. It had 2 cups of white sugar, and 1/2 cup of butter, along with the 3 cups of oats.
These lightened-up replicas are naturally-sweetened, use only whole-food fat of nut butter, and are chewy and chocolately just like Grandma’s! They are dangerously easy and convenient to make!
These healthier no-bake cookies have no butter or sugar, and are oil-free! They taste great made with peanut or almond butter.
- 1/2 cup peanut butter (or almond butter)
- 1/4 cup honey or maple syrup
- 1/4 cup milk of choice
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 cup unsweetened shredded coconut (can be omitted)
- 1 cup quick oats (can sub 1/2 cup with cereal like rice crispies, chex, or corn flakes for more crunch)
- 1/4 cup chopped peanuts (optional)
To a small pot, add peanut butter, honey, milk, cocoa, and salt. On medium (NOT high) heat, stir until completely melted and smooth. Once melted, cook and stir about 1 minute longer, constantly stirring to avoid burning.
Remove from heat and stir in vanilla. Then add coconut and oats, and optional peanuts. Stir until well-combined.
Scoop out 1 tablespoon-fulls and drop onto wax paper. Let chill in refrigerator at least 30 minutes before serving. Store in refrigerator. Makes about 14 cookies.
For nest cookies, make an indentation in each cookie and put 2-3 candy eggs, almonds, or berries in each one.
For a fudgier, more traditional cookie, you could add 1/4 cup coconut oil with the cocoa and peanut butter. You'd add 300 calories to the batch, though. These are delicious without!