I’m so excited to share this recipe with you today! When I was in Primary School, around the age of 10, we had to take a Home Economics class. It was such a bore of a class for me at the time, learning how to do laundry, minor sewing, safety and hygiene around the kitchen and those sort of things. On the last day of the class, we were taught how to make No-Bake Cookies, aka chocolate macaroons, “frogies”, boiled cookies or flapjacks (not fluffy pancakes, but rather a no-bake oat bar). We were split in 6 groups of 3 and each given a quick cliff notes version how to make these treats. Having followed my Great Granmamaw around the kitchen since I could walk, I knew how to make them with my eyes closed. Perhaps I should add this to my resume, but my groups’ were the only ones to turn out.
Which brings me to to this mini-lesson on No-Bake Cookies. It is fairly easy to under cook these, which will yield a sticky wet mess. The same goes for overcooking, which will leave you with dry and crumbly “cookies”. Having made these for quite literally, years, I’ve found two little tricks to ensure they set up properly.
- Boil on MEDIUM heat only. Once it comes to a bubbly boil, set the timer for 4 minutes and stir it frequently.
- If you’re a perfectionist as I am, you can test it’s readiness by using a “soft ball” test. Fill a small bowl with very cold water. Drop a small teaspoon of the mixture into the water. If it breaks up, it’s not ready. Using your fingers, if can form a little ball with it and it maintains form, it’s done! Remove from the heat immediately.
- (BONUS) Follow exact measurements of each ingredient. Really!
Naturally, I have healthified these gems. The original recipe from my Great Granmamaw had two cups of sugar. TWO. Have mercy! I certainly can’t get away with that anymore. I’m sure she understands. So, we have less sugar and a healthier sweetener, along with using coconut oil in place of butter and almond milk in place of cows milk. I’m so pleased them, they are sure to fool even the pickiest palate!
Healthy No-Bake Chocolate Oatmeal Cookies
- 1/2 coconut oil (measured in liquid form)
- 1/4 cup cocoa powder
- 1/2 cup unsweetened almond milk
- 1 cup coconut palm sugar (alternately you could use raw or granulated sugar)
- 1/2 cup no-stir peanut butter
- 1 tbsp vanilla extract
- 3 1/2 cups oats (I used quick but rolled oats work as well)
- In a large pot, add the coconut oil, cocoa powder, almond milk, coconut palm sugar and peanut butter.
- Over medium heat, bring the mixture to a bubbly boil. Once it does, set the timer for 4 minutes.
- Stir the mixture frequently so it doesn’t burn.
- Once the timer goes off, remove the pot from the heat. Add the vanilla.
- Pour in the oats, stirring with a wooden spoon, mixing until evenly coated.
- Using an ice cream scoop, scoop out even portions of the mixture to form a cookie shape. I used a muffin tin lined with cupcake liners, as it is an easy clean up. You can also line a baking sheet with wax paper.
- Place in the refrigerator and allow to set for 1-2 hours (it will depend on the temperature of your fridge).
The recipe will yield approximately 16 cookies. Keep chilled until serving.