This post may contain affiliate links. They’re a blend of 7 simple ingredients and no flour or eggs are needed! Just boil everything in a vegan no bake cookies, scoop it out into portions on a baking sheet, and let it cool.
They’re a blend of 7 simple ingredients and no flour or eggs are needed! With Christmas just around the corner, dessert season is officially in full swing. In previous years, I would always bake a cake such as my flourless chocolate cake, paleo chocolate cake, or vegan caramel cheesecake. Butter: I’m using unsalted butter, but you can also use ghee or vegan butter. Milk: I’m using my homemade almond milk, but feel free to use any type of milk, dairy or dairy-free. Sugar: Coconut sugar is my favorite for dessert recipes, but you could use any granulated sugar.
Just don’t use honey or maple syrup. Cacao Powder: I always use raw cacao powder, but you can use unsweetened cocoa powder as well. Vanilla Extract: A splash of vanilla extract adds that sweet depth of flavor. Just don’t use steel cuts oats. Find the printable recipe with measurements below. First, it’s an unprocessed sugar made naturally from coconut palm sap. There’s no bleaching or chemicals involved.
Once the liquid sap is collected from the palm, it’s left out to dry. The result is the granulated brown coconut sugar you see in the market. And second, coconut sugar has a butterscotch, almost caramel-like taste to it. On the sweetness scale, it actually tastes less sweet that cane sugar, but has more depth. No bake cookie ingredients in a saucepan on the stove. And while it’s easy, it always helps to watch a quick tutorial video. So make sure to watch the video below!
Line 2 large baking sheets with parchment paper. Add the butter, milk, coconut sugar, and cacao powder to a saucepan on medium heat. Stir it all together and bring to a boil. Let the mixture boil for 2 minutes then remove from the heat. Add in the almond butter, oats, and vanilla and stir until everything is mixed together. No bake cookie half eaten and held in hand.
After making this recipe numerous times with fails and successes, I’ve learned a few tricks. Use old-fashioned rolled oats or quick cooking oats. Old fashioned rolled oats will produce a thicker, heartier cookie. And quick cooking oats will produce a finer textured, chewier cookie. To get the perfect consistency, you’ll need to keep an eye on your butter and sugar mixture.
You really need to cook the sugar mixture at least 2 minutes. Humidity can also affect the boil time. Old fashioned rolled oats will absorb a little more moisture and help them firm up. 50 combination of quick cooking and rolled oats.
It makes for the perfect texture. Switch up the nut butters: Feel free to use any other nut-butters such as peanut, cashew, macadamia or even sunflower seed butter. Add sea salt: For a sweet and salty combo, just sprinkle flaked sea salt on top when they’re drying. Just make sure to store them in airtight containers or stasher bags. Here’s a few more delicious recipes to try next time! Once you do, let me know how they turned out! I’d love to hear what you think in the comments below.
Just boil everything in a pot, scoop it out onto a baking sheet, and let it cool. In a saucepan, melt the butter over medium-high heat. Add the milk, sugar, and cacao powder and stir until it starts to boil. Set a timer and let the mixture boil for 2 minutes. Add in the vanilla, almond butter, and oats, and stir until everything is combined. Lisa’s Tips If you’re gluten-free, make sure to use gluten-free certified oats.
