As many of you already know, chocolate no-bake cookies are some of my very favorites. My mom made these all the time when I was growing up. I love playing around with old, favorite recipes to change them up and (hopefully) create new variations. And if I'm lucky, new favorites. That was the inspiration behind this experiment.
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
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.