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Cookies are some of the easiest desserts to make by yourself or with your kids. And today, we’re giving you cookie recipes that are so easy, you don’t even have to bake them!
If you want a fun activity to do today that will yield delicious results, we have a list of wonderful no-bake cookies that you can make with even the youngest in your family. Who says cooking requires an oven?
Vegan Peanut Butter No-Bake Cookies
Thank you Minimalist Baker for the recipe!
Ingredients
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¼ cup maple syrup
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2 Tbsp almond milk
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3 Tbsp coconut oil
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3 Tbsp unsweetened cocoa powder
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1 + ¼ cups rolled oats
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⅓ cup salted natural peanut butter
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½ tsp pure vanilla extract
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1 pinch sea salt
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½ cup chopped vegan dark chocolate
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Chopped roasted peanuts or shredded unsweetened coconut
Directions
1. Line a baking sheet or serving platter with parchment or wax paper.
2. Add the maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan and bring the mixture to a low boil over medium heat, stirring frequently.
3. Once the mixture bubbles, let it boil for 1 minute. After a minute, remove the mixture from the heat and add in oats, peanut butter, vanilla, salt, and dark chocolate. Stir to combine.
4. Drop a heaping tablespoon of the batter onto the prepared baking sheet and sprinkle with the crushed peanuts and/or additional flaked coconut.
5. Put the baking sheet in the refrigerator to cool and harden for about 15 minutes.
No-Bake Cranberry Orange Breakfast Cookies
Thank you Broma Bakery for the recipe!
Ingredients
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1 cup pitted dates
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¼ cup + 2 Tbsp almond butter
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2 Tbsp maple syrup
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1 + ½ Tbsp coconut oil (melted)
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¾ cup oat flour
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½ cup old fashioned oats
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½ cup unflavored protein powder
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Zest from 1 orange
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1 tsp water
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¼ cup unsalted almonds (roughly chopped)
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¼ cup dried cranberries
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¼ cup white chocolate (melted)
Directions
1. In a food processor, pulse the dates until they’re smooth. Add the almond butter, maple syrup, and coconut oil and pulse again until everything is combined.
2. Transfer the mixture to a large mixing bowl. Add in the oat flour, oats, protein powder, orange zest, and water. Mix until combined. Fold in the almonds and dried cranberries.
3. Roll the mixture into 1 + ½-inch balls. Press them down between two pieces of parchment paper. Place the cookies in the refrigerator and set for at least 30 minutes.
4. Once the cookies are set, remove them from the refrigerator and drizzle with melted white chocolate.
Chocolate & Coffee No-Bake Cookies
Thank you Cookie and Kate for the recipe!
Ingredients
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2 cups turbinado sugar
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½ cup milk of choice
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¼ cup + 1 Tbsp unsweetened cocoa powder
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4 Tbsp unsalted butter (cut into ½-inch slices)
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½ cup peanut butter
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2 + ½ cups old fashioned rolled oats
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1 tsp vanilla extract
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Optional: 1 packet Starbucks Columbia VIA
Directions
1. Combine the sugar, milk, cocoa powder, and butter in a medium, heavy-bottomed saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring often. Once it reaches a rolling boil, set a timer for 1 minute and 30 seconds and let it continue boiling, stirring often.
2. When the timer’s up, remove the pot from the heat and quickly stir in the remaining ingredients.
3. Drop spoonfuls of the mixture onto wax paper or parchment paper. The cookies will firm up in 30-40 minutes at room temperature.
No-Bake Paleo Almond Butter Cookie Dough Bars
Thank you Pure Wow for the recipe!
Ingredients
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⅓ cup cool water
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2 Tbsp powdered gelatin
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1 + ¼ cup organic almond butter
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¼ cup honey
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⅓ cup coconut oil (melted)
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1 tsp pure vanilla extract
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½ tsp kosher salt
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¼ cup cocoa nibs (plus more for finishing)
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4 oz. bittersweet chocolate (chopped)
Directions
1. Pour the water into a small, heat-safe bowl and sprinkle in the gelatin in an even layer. Let it sit for 5 minutes, then heat the mixture in the microwave until it melts, 20-30 seconds.
2. In a medium bowl, stir the almond butter, honey, melted coconut oil, vanilla, salt, and melted gelatin to combine. Stir in the cocoa nibs.
3. Transfer the mixture to a parchment paper-lined baking sheet and use your hands to press it into a square about 1-inch thick.
4. Transfer the baking sheet to a freezer to chill until firm, about 1 hour.
5. Add the chocolate to a medium heat-safe bowl. Melt in the microwave in 15-second blasts, stirring after each, until the chocolate has melted, about 1 minute.
6. Pour the chocolate into the center of the frozen square and spread it into an even layer. Sprinkle the cocoa nibs over the surface to garnish. Transfer it to the freezer to firm, 15-20 minutes.
7. Cut the square into 10 even bars. Keep the bars refrigerated until you’re ready to serve.
Avalanche Cookies
Thank you Dinner at the Zoo for the recipe!
Ingredients
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16 oz. white almond bark
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¾ cup creamy peanut butter
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2 cups Rice Krispies cereal
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1 + ½ cups miniature marshmallows
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1 cup miniature chocolate chips
Directions
1. Place ½ cup of miniature chocolate chips in the freezer.
2. Break the almond bark into pieces and place them into a large microwave-safe bowl. Microwave at 45-second intervals until they’re melted.
3. Remove the almond bark from the microwave and stir in the peanut butter until it’s completely combined.
4. Add the Rice Krispies and stir to coat. Let the mixture cool until lukewarm. Mix in the marshmallows and stir to coat. Add the frozen chocolate chips and stir until the mixture is combined.
5. Place 2 tablespoon-sized drops of the mixture onto a piece of parchment paper. Repeat with the remaining mixture. Sprinkle with the remaining chocolate chips.
6. Cool the cookies completely until they’re firm.
No-Bake Tiramisu Cookies
Thank you The Big Man’s World for the recipe!
Ingredients
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1 cup gluten-free oat flour
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1 Tbsp cocoa powder
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1 Tbsp espresso powder (plus more to top)
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¼ tsp sea salt
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1 scoop vanilla protein powder
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2 Tbsp sugar
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¼ cup almond butter
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¼ – ¾ cup dairy-free milk
Directions
1. Line a large plate with baking paper.
2. In a large bowl, combine the flour, cocoa powder, espresso powder, sea salt, and protein powder and mix well.
3. Stir in the almond butter and mix into the dry mixture until it’s very crumbly.
4. Using a tablespoon, add the milk until a very thick dough has formed. Use your hands to form palm-sized cookies and press them on the plate. Dust with extra cocoa powder, espresso powder, and sugar. Refrigerate for at least 10 minutes.
We’re ready to get baking! Or… not baking. What cookie recipe are you going to try first? Comment below!
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