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.
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.
🙂
Chocolate 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.
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.
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.
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
P.S. Check out 15 easy no-bake desserts for more recipes!
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Ingredients
- ¼ cup vegan butter (I used a soy-free version)
- 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
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
These look yummy! Definetly making these!
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.
This looks delicious! Yummy. Gotta make this soon.
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!
I think so, I am going to try it later.
Yummy! I love almonds! Can’t wait to try these for myself!
Could I sub in regular butter or coconut oil for the vegan butter, do you think..?
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
These look so delicious!
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Looks really good! http://www.hannamarielei.com
They look so yummy! xx
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Could I use regular butter?
Looks delicious!
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Seems delicious x
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Any idea if you can use coconut sugar instead of regular white sugar?
On the hunt for something sweet without the guilt- found it! Thank you!!!
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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