These No-Bake Cookies don’t require, flour, eggs, or an oven. Chocolaty, creamy, with a little crunch, and super addictive. It doesn’t get much easier!
When you live in a super hot summer climate like I do, you basically never want to turn on your oven for four months. That makes cooking and baking a challenge. And I
don’t want to can’t go through four months without cookies.
My friend Kerry gave me this recipe for No-Bake Cookies years ago in college when I didn’t know how to cook. I think it was actually one of the first recipes I ever made on my own. And now I have my kids help me make them!
These cookies sort of remind me of a cross between a Reese’s Peanut Butter Cup and a Whatchamacallit (remember those?!), but peanut products are a big no-no in our house, so I’ve been making them with almond butter since my kids were little. You can barely tell the difference. Still rich, creamy and fudge-like, with a little crackle from the oats. They’re so so good.
You only need a handful of pantry staples
1. granulated sugar
2. unsalted butter
3. unsweetened cocoa powder
4. whole milk
7. almond butter (or peanut butter…really any nut butter!)
8. quick-cooking oats
No refrigeration needed
No refrigeration needed for these No-Bake Cookies, either. Just store them in an airtight container and they will last about a week at room temperature…which is a good and bad thing. Every time I make a batch, I leave them out on the counter, which is easy access to eat one every ten minutes!
If you’ve made these no-bake cookies, you will surely love these recipes, too!
other no-bake recipes we love
If you’ve never made these, then you are really missing out. Whip up a batch in 5 minutes!
These No-Bake Cookies don't require, flour, eggs, or an oven. Chocolaty, creamy, with a little crunch, and super addictive. It doesn’t get much easier!
- 2 cups granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 3/4 cup creamy almond butter (or peanut butter)
- 2 cups uncooked quick-cooking oats
Line two baking sheets with parchment paper; set aside.
In a medium saucepan, add in the sugar, butter, cocoa powder, and milk. Over medium heat, bring the ingredients to a boil, stirring constantly, until butter is melted, sugar is dissolved, and mixture has thickened, about 1 minute.
Remove from the heat and add in the salt, vanilla, and almond butter until combined. Stir in the oats until completely combined and coated.
Working quickly before the mixture starts to harden, using a tablespoon sized cookie scoop, drop batter onto the prepared baking sheets, a couple inches apart since they will spread slightly.
Allow to cool completely.
Once they have hardened (about 25 minutes) serve and enjoy!
- Refrigeration is not necessary for these cookies. Just store them in an airtight container and they will last about a week at room temperature.
- I prefer quick-cooking oats for this recipe, because of their tiny size and tenderness, but if you only have old fashioned oats on hand, you can use those instead.