Chocolate No-Grains No-Bake Cookies

Chocolate No Grain No Bake Cookies (via abeautifulmess.com)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.

Chocolate No Grain No Bake Cookies (via abeautifulmess.com) And I must say, I think I might like these even more than the original. They are SO good—you’ve got to try this variation. There are just a few small tweaks and changes, but the taste is amazing.

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.

🙂

No bake no grain cookie ingredientsChocolate No-Grains No-Bake Cookies, makes 10-12 cookies.

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.

Healthier no bake cookiesThen, 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.

Plop the cookies out onto the counter or a baking sheet lined with wax paper.

Chocolate No Grain No Bake Cookies (via abeautifulmess.com) I sometimes top mine with a little coarse grain sea salt. Up to you on that. 🙂

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.

Chocolate No Grain No Bake Cookies (via abeautifulmess.com) That’s it! These take minutes to make, and with just a few changes are transformed into something just a little different. I love the added crunch the almonds add to these!

Alright, that’s it. Just had to share this new favorite variation with you guys. Enjoy! xo. Emma

Chocolate No-Grain No-Bake Cookies

Course Dessert
Cuisine American
Keyword cookies, no-bake cookies
Servings 12 people

Ingredients

  • ¼ cup vegan butter I used a soy-free version, but any you like will probably work fine.
  • ¼ cup cashew or almond milk
  • 1 cup sugar
  • 2 tablespoons cocoa
  • pinch of cinnamon
  • ½ cup creamy peanut butter natural
  • 1 teaspoon vanilla extract
  • 1 ¼ cups almonds sliced
  • ¼ cup flaked coconut unsweetened
  • sea salt optional

Instructions

  • 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. 
  • 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.
  • 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. 

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

  • 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.

  • Wow it looks so nice ! I wanna taste it. I ‘ll try this recipe this week-end !

  • 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.

  • No grain and no bake! Thats a double whammy of goodness right there! These cookies look ah maz ing!

  • YUM! no bake cookies are my go-to 🙂 these look so good, i’ll have to try this recipe. thanks for sharing!

  • 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

  • Looks delicious!

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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!
    https://www.makeandmess.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!

    http://www.xfallenmoon.com/

  • 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

    www.wonkylauren.com

  • My kind of cookies! Love it! <3 and love you Joy

    Rabeca/ http://www.midnightburnout.com/

  • 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

  • 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
    http://loving-evelyn.blogspot.ro/

  • 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

  • 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!

  • 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 !

  • 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!

  • 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!” 😀

    love from www.inwhirlofinspiration.com

  • 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.

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