February 19, 2012 by Flora Dawn
No Bake Cookies Directions:
I think coconut oil and a handful of shredded coconut would be delicious in these too.
- Line a baking sheet with waxed paper, foil, or a silicone baking mat.
- In a medium saucepan, combine sugar, cocoa powder, applesauce, soy milk, and peanut butter. Stirring constantly, cook over medium-high heat and bring to a boil; boil for 2 minutes (set a timer). Add the oats and vanilla, if using, and continue to stir; cook for 1 minute. Remove from heat and immediately drop by rounded tablespoon onto prepared pan. Let cool at room temperature (they firm up quite a bit as they cool). Store in an airtight container, refrigerate if desired.
Whenever I have a chocolate & peanut-butter craving, but don’t want to go to the effort to make peanut butter balls or drop cookies, I whip up a batch of no bake cookies. They are super easy, super fast, and made entirely on the stove top.
Although I already have a recipe for no bake cookies posted, this recipe is quite a bit different. I’ve been experimenting with eating and baking dairy-free the last few weeks, and my old recipe was loaded with dairy, containing both butter and milk. Also, this version is quite a bit healthier, since most of the butter is replaced with applesauce.
With oatmeal, peanut butter, and applesauce they’re almost healthy, right? Okay, so maybe not, but they certainly aren’t the worst way to satisfy your sweet tooth.
If you are gluten-free, be sure to use gluten-free quick cooking oats (I use Bob’s Red Mill). Most no bake cookie recipes have you boil most of the ingredients, remove from heat and then add the oats. But I find gluten-free oats stay firmer than typical oats (at least not the ones in the cardboard can), so I opted to cook the oats for one minute before dropping the cookies. I find this gives the cookies a soft, chewy texture.
These really taste much better than they look 🙂