Prep 10 mins
Cook 0 mins
This is a healthier version of the no-bake cookies we all know and love. Lots of cocoa, more oatmeal (we use regular instead of the quick-cook kind for even more oaty texture), and less sugar and butter make us feel a little less guilty for indulging!
- 1 2⁄3 cups sugar
- 1⁄2 cup cocoa
- 1⁄2 cup milk
- 1⁄8 teaspoon salt
- 1⁄2 cup peanut butter
- 5 tablespoons butter
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- Mix sugar, cocoa, milk and salt in saucepan; boil for one minute.
- Add peanut butter, butter, and vanilla to hot mixture; stir until combined.
- Stir in oats thoroughly and drop by spoonfuls (I use a small cookie scoop) onto waxed paper. Cool thoroughly before removing from paper.
- (Note: the new nasty-tasting flaxseed peanut butters taste just fine in this recipe; add that and increase the healthiness even more!).
No bake cookies were the first cookies I learned to make. But due to allergies I could no longer have peanut butter. I followed the recipe but substituted mashed sweet potato for the peanut butter due to allergies. I've also successfully substituted pureed black bean with equal success. Yummy. Thank you
Great chocolate flavor, beautiful sheen. After boiling for 1 minute and adding the peanut butter and margarine the mixture seemed too thin, so I boiled again for 2 minutes. The cookies set beautifully after about 15 minutes. Good recipe!
These are delicious! I followed the exact recipe and they turned out exactly as I hoped they would. I was able to eat just one and it hit my sweet tooth perfectly. Great recipe.