Even though this is very similar to my original recipe I posted sometime ago, I’ll go ahead and repost here, outlining the changes I made so if you do plan to make these, you can easily follow along.
And, you should make these. I mean, whoa.
🙂
1/4 cup vegan butter (I used a soy-free version, but any you like will probably work fine.)
1/4 cup cashew or almond milk
1 cup sugar
2 tablespoons cocoa (see my favorite in the photo above)
pinch of cinnamon
1/2 cup natural (just peanuts) peanut butter
1 teaspoon vanilla extract
1 1/4 cups sliced almonds
1/4 cup flaked coconut (unsweetened)
In a medium size pot, combine the butter, milk, sugar, cocoa, and cinnamon. Stir over medium heat until the butter has melted. Turn the heat up to high so the mixture comes to a boil. Once it gets to a rolling boil, allow it to cook for 1 1/2 to 2 minutes. I used to cook it for just 1 minute, but I’m finding that it’s safer to add a little extra time here. Do wait to start your timer until the mixture has truly come to a full boil.
Plop the cookies out onto the counter or a baking sheet lined with wax paper.
Allow to cool. As the cookies cool, they will go from a slick, shiny look to dull. This just means they are firming up a little, which is a good thing. Makes them easier to handle and dunk into milk.
Alright, that’s it. Just had to share this new favorite variation with you guys. Enjoy! xo. Emma
Chocolate No-Grain No-Bake Cookies
Ingredients
- 1/4 cup vegan butter I used a soy-free version, but any you like will probably work fine.
- 1/4 cup cashew or almond milk
- 1 cup sugar
- 2 tablespoons cocoa
- pinch of cinnamon
- 1/2 cup natural (creamy) peanut butter
- 1 teaspoon vanilla extract
- 1 1/4 cups sliced almonds
- 1/4 cup unsweetened flaked coconut
Instructions
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In a medium size pot, combine the butter, milk, sugar, cocoa, and cinnamon.
Stir over medium heat until the butter has melted. Turn the heat up to high so the mixture comes to a boil. Once it gets to a rolling boil, allow it to cook for 1 1/2 to 2 minutes. I used to cook it for just 1 minute, but I'm finding that it's safer to add a little extra time here. Wait to start your timer until the mixture has truly come to a full boil.
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Then, remove from the heat and stir in the vanilla extract and peanut butter until just melted. This should only take 20-30 seconds. Then stir in the almonds and coconut flakes.
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Plop the cookies out onto the counter or a baking sheet lined with wax paper.
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Allow to cool. As the cookies cool, they will go from a slick, shiny look to dull. This just means they are firming up a little, which is a good thing.
Recipe Notes
I sometimes top mine with a little coarse grain sea salt. Up to you on that!
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
33 Comments
YASSSSS! My college cafeteria used to make something like this and whenever I saw them out I may or may not have put handfuls into my purse. I can’t really remember that part. They were SO good.
You should write in the title also: ” the cookies that from the moment you make will see the world only for 30 minutes. After that, gone…forever!” 😀
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Wow – I am really looking forward to trying these! My husband loves no-bake cookies, but honest to Bob I’ve never been able to get traditional recipes to turn out. Plus they always seem SO unhealthy. These don’t look too bad on the health side of things, and maybe it’s time I try them again!
These look SOO good and easy! && not too bad for you — the perfect little morsel if you’re craving something sweet. Thanks so much for sharing the recipe, I’ll have to give it a try sometime soon!
elainea
toast the girl almighty
It looks really yummy Emma, and perfect to bake with kids – in reminds me a bit the Rose des Sables french recipe.
Your photos are gorgeous too, it’s like turning pages of a book !
This is my favorite type of cookie, too! It reminds me of both my grandmother making them for myself and my cousins, and also the first desert I was able to make on my own as a kid (besides rice crispie treats – but these were easier to stir!). These sounds delicious!
Oh my…, I am in the search for something to stop my appetite for sweets and then I bumped into this, how can I stay away? I have to give it a try as it looks way too delicious
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These look SO good!!! I will definitely make them this week!!!
These look divine – so trying them.
These cookies look amazing. We’re going to have to try this recipe with all the leftover nuts we have hanging out in our pantry.
Paige
http://thehappyflammily.com
My kind of cookies! Love it! <3 and love you Joy
Rabeca/ http://www.midnightburnout.com/
No bake and no grain? That’s perfect! They look so easy to make to. Thank you for the recipe, I’m pinning this for later!
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I love those kinds of cookies, I always make them with cornflakes, but your version sounds worth trying as well! Thanks for sharing!
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Oh wow I bet these are so good! I used to make them a lot when I was little but we called them Cornflake Cakes x
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On the hunt for something sweet without the guilt- found it! Thank you!!!
Any idea if you can use coconut sugar instead of regular white sugar?
Seems delicious x
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Looks delicious!
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Could I use regular butter?
They look so yummy! xx
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Looks really good! http://www.hannamarielei.com
These look so delicious!
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Dear Emma,
these look – as all your food – delicious!!!
Do you think instead of Vegan butter coconut oil would work?
Thank you very much.
xoxo
Julia
YUM! no bake cookies are my go-to 🙂 these look so good, i’ll have to try this recipe. thanks for sharing!
Could I sub in regular butter or coconut oil for the vegan butter, do you think..?
Yummy! I love almonds! Can’t wait to try these for myself!
I think so, I am going to try it later.
No grain and no bake! Thats a double whammy of goodness right there! These cookies look ah maz ing!
My mother-in-law used to make these. She passed away a couple of years ago, sadly, and I can always tell when my husband is thinking of her, because he wants to make these.
Wow it looks so nice ! I wanna taste it. I ‘ll try this recipe this week-end !
This looks delicious! Yummy. Gotta make this soon.
For what it’s worth, I used regular butter and a chunky peanut butter, and when I added the pb/vanilla, it didn’t stay liquid enough to form cookies.
It does taste amazing on ice cream or by the handful, but something I did went not quite right.
These look yummy! Definetly making these!