Maggie & Billie’s No Bake Cookies

By Maggie Baird

Quick and easy cookies that are a family favorite, they just require a saucepan and a cookie sheet to make!

This recipe is gluten-free.

YIELDS: 24 cookies

COOK TIME: 5 minutes

PREP TIME: 15 minutes

Back to all recipes

INGREDIENTS

  • 2 cups (473 ml) granulated sugar
  • ¼ cup (59 ml) dark cocoa powder
  • ½ cup (118 ml) plant-based butter
  • ½ cup (118 ml) unsweetened almond milk (or desired plant-based milk)
  • Pinch of salt
  • 3 ½ (828 ml) cups rolled oats
  • ½ cup (118 ml ) natural unsalted peanut butter
  • 1 tsp (5 ml) vanilla extract

 

Optional Ingredients:

  • Organic sugar is ideal
  • Natural peanut butter- peanuts with no added oils or emulsifiers, is what works best for this recipe


RECIPE

  1. In a saucepan bring sugar, cocoa, plant-based butter, salt, and milk to a rapid boil for 2 minutes (start timing when it reaches a full boil and do as close to exactly 2 minutes as possible).
  2. Grease your cookie sheet with vegan butter.
  3. Remove from heat and add peanut butter, vanilla, and then oats, stirring well.
  4. Work quickly and drop tablespoonful balls onto the greased cookie sheet.
  5. Let cool to firm up. If you cook them for the full 2 minutes, they will turn out like peanut butter fudge with delicious oats.

Chefs Note:
Boiling for exactly 2 minutes works well, but the stage to reach is called a “soft ball” if you are using a candy thermometer. The texture should be like a great fudge. When overcooked they will become crystallized and undercooked would be more gooey- like hot fudge sauce. Tasty but not ideal.