No Bake Cookies (Without Peanut Butter) Recipe

No-bake cookies are ideal for a hot summer day when you’re craving something sweet but don’t want to turn on the oven. Or for any other time when you’re in a rush. Or for those times when you don’t want to bake but still want cookies.

Besides, it’s always a good idea to have a batch of cookies on hand. I can’t see anyone refusing a delicious, chewy, and chocolatey cookie. They’re perfect for breakfast, dessert, or a quick snack.

There are numerous recipes available, and the majority of them include peanut butter. Its job is to keep all of the ingredients together and give the finished product a chewy feel. However, no-bake cookies can be made without peanut butter and still hold together.

An ingredient is required for no-bake cookies to be set up. In this situation, oats serve as a substitute for nut butter. When oats are combined with something liquid, they become sticky, making it simple to make cookies.

I’m not sure what kind of oats to use.

Quick oats are usually preferred because they soften more quickly. However, rolled or old-fashioned oats work just as well; you simply need to soak them in the chocolate sauce for a little longer, and the cookies will be a little crunchier.

What causes the no-bake cookies to get stiff?

The butter and chocolate in these cookies harden in the refrigerator. The cookies will take about one hour to set. Peanut Butter Substitutes in No-Bake Cookies

Peanut butter can be successfully replaced with oats, as previously stated.

Another option is to use a different type of nut butter, such as almond, cashew, or sunflower seed butter. The texture of soy butter or tahini is similar. Apple butter is a great replacement as well. Keep in mind that the flavor of the cookies will vary in each of these scenarios.

What exactly will you require?

Butter — preferably grass-fed butter. It has a deeper texture and tastes better.

Chocolate — I used milk chocolate, but you may use any chocolate you want, even chocolate chips. Although most no-bake cookie recipes call for cocoa powder, I prefer chocolate because it has a more excellent flavor. Furthermore, the chocolate’s cocoa butter gives the cookies a fuller substance.

Milk-You can use any milk, even vegetable milk.

Sugar-Brown sugar is one of my favorite sugars to use in this recipe. Granulated sugar, coconut sugar, and xylitol, on the other hand, work well together. Liquid sweeteners such as maple syrup or date puree are also acceptable; however, use less milk in this instance.

Salt - you’re probably wondering why salt is used in sweet treats. Salt has the potential to enhance flavors, and only a little will do so, bringing all of the essences of the components to the surface.

Oats — quick oats are preferable for this dish. However, I substituted rolled oats because I couldn’t find them in the store this time. I placed the pan aside for approximately ten minutes after mixing them in the chocolate sauce so they could soak up all of the liquid and soften.

Dried cranberries - cranberries go well with oats and give the cookies a sweet and tangy flavor.

Almonds - I usually like my cookies to be a little crispy, so I don’t add nuts or seeds to the dough very often. I went with crushed almonds this time.

Vegan no-bake cookie recipes are available.

Coconut oil can be used in place of grass-fed butter. In this instance, reduce the quantity by roughly 10% to 15%. Because coconut oil has more fat than butter, the cookies may become greasy if you use it instead of butter.

Although coconut oil is delicious, not everyone enjoys it in cookies. Because unrefined oil has a slight coconut flavor, you can substitute refined oil if you don’t like it. Vegan butter comes in a variety of brands that are suited for this recipe.

Since the first one doesn’t include any dairy, use dark chocolate instead of milk chocolate when creating vegan cookies.

Pay care to the sort of milk you use as well: for vegan no-bake cookies, opt for a vegetable-based option.

Gluten-free no-bake cookie options

Make sure the oats you buy are gluten-free. Other cereals cannot be substituted for oats in this recipe since the cookies will not have the same texture.

Make the best no-bake cookies with these tips.

1. If you don’t have crushed almonds on hand, place whole almonds in a plastic bag and crush with a meat hammer to the required size.
2. You may need to tweak the sugar amount depending on the type of chocolate used. I only used one teaspoon of sugar because I used milk chocolate. If you’re working with unsweetened dark chocolate, use the entire amount of sugar.
3. If you’re using a liquid sweetener, reduce the milk amount so the oats can absorb all of the liquid.
4. Melt the butter and chocolate together in a small saucepan over low heat. Boil for 1-2 minutes when everything is well blended, then remove from fire. Immediately add the oats to the pan. When oats are placed in a warm or hot liquid, they soften more quickly.
5. Five minutes in the chocolate syrup is all they need to soften when using quick oats. It takes around 10 minutes for rolled oats to become sticky and chewy.
6. Allow at least one hour for the cookies to rest in the fridge before eating. After repeated attempts at making these no-bake cookies, I learned that they taste best after four hours or overnight in the refrigerator.
7. You can use desiccated coconut, dates, or raisins for cranberries and almonds.
8. These no-bake cookies might benefit from the addition of some flavored extracts. You could go with vanilla, almond, or orange. Because the last two are more robust and may impact the taste, don’t use more than 12 teaspoons of vanilla extract and 14 teaspoons almond or orange extract?

How to Make Peanut Butter-Free No-Bake Cookies

Step 1

Combine the chocolate, butter, milk, brown sugar, and salt in a pan.

Over low heat, bring to a boil and simmer for 1-2 minutes.

2nd Step

Take the pan off the heat and stir in the oats, cranberries, and almonds.

Set aside for 10 minutes after thoroughly stirring.

Step 3:

Prepare a tray by lining it with parchment paper.

Use a cookie scoop or a spoon to take tiny amounts of batter. To make cookies, roll or press the batter using your hands.

4th Step

Before serving, chill for at least one hour.

Ingredients

• Chopped 2.5 oz (70 g) cream chocolate
• 1/3 cup grass-fed butter (75 g)
• Three tablespoons of milk
• One teaspoon of brown sugar
• One teaspoon of salt
• 2 14 cups rolled oats (200 g)
• 12 cup dried cranberries (65 g)
• 12 cup crushed almonds (70 g)

Instructions

1. Combine the chocolate, butter, milk, brown sugar, and salt in a pan. Over low heat, bring to a boil and simmer for 1-2 minutes.
2. Take the pan off the heat and stir in the oats, cranberries, and almonds. Set aside for 10 minutes after thoroughly stirring.
3. Using parchment paper, line a tray.
4. Use a cookie scoop or a spoon to take tiny amounts of batter. To make cookies, roll or press the batter using your hands.
5. Before serving, chill for at least one hour.