If you’re looking for a quick and delicious treat, these no bake eggless chocolate cookies recipe is a great option. They satisfy your sweet tooth, lead to a delicious snack, and you don't need to turn on the oven at all. You simply need to cook the mixture on the stove and then add in some ingredients. Mix well and place on lined baking sheets and pop it in the fridge. Once the cookies have set, you’ll have chewy, chocolatey, delightful cookies that are easy to prepare and fun to eat.
This is a great dish to make if you’re short on time and having a busy day. Or if you want to make something that you can enjoy every day. You can simply pull one out and enjoy each day after your meal. They are as adept at satisfying your sweet tooth as baked cookies, and can be enjoyed by people of all ages. Simply follow this detailed guide and you have a delicious dessert on your hands.
Ingredients:
- 56 gm unsalted butter
- 300 gm granulated sugar
- 120 ml milk
- 21 gm natural unsweetened or dutch-process cocoa powder
- 170 gm creamy peanut butter
- 15 ml pure vanilla extract
- 255 gm old-fashioned whole rolled oats or quick oats
- 1/8 teaspoon salt
Directions:
- In a pan on medium heat, add the butter. Once it starts to melt a little, add the sugar and stir until fully combined. Then add the milk and cocoa powder and mix until well combined. Keep whisking until mixed. Bring to a boil and once it does, stop whisking. Then remove from heat and add in the peanut butter and vanilla extract. Mix until combined. Then add in the oats and salt and mix.
- Let the mixture sit for five minutes. During this time, the oats will soak up a bit of the moisture.
- While the mixture is cooling, line two baking sheets with parchment paper. And make place for the trays in the fridge.
- Use an ice cream scoop or a spoon to drop dollops of dough onto the lined baking sheets. Slightly flatten with the back of a spoon or the flat of your palm. Repeat with all of the dough.
- Let the trays sit in the fridge for an hour so they have time to set.
- Then remove them from the fridge, pull out the cookies, and place on a serving plate. If you want, these cookies can also be frozen for 3 months. Thaw overnight in the fridge before serving.
- Serve the cookies you’ve removed with warm milk.
- Store leftover cookies in an airtight container in the fridge for a week.
Notes, tips and tricks:
- If you don't want to use butter, you can also use coconut oil. Just like butter, the oil also solidifies and holds and binds the other ingredients when cooled.
- If using butter, please use unsalted butter and add salt separately since the dough gets a strong flavor.
- It's best to use a non-natural style of peanut butter. Or you can use your favorite peanut butter of choice. You can also use almond butter, sunflower seed butter or some other similar spread, depending on what taste you want. It should add thickness and bind the mixture strongly.
- You can use any milk. Full fat, whole milk works, or even skimmed milk or 2% works. You can also use a non-dairy milk if you have dietary preferences, like almond milk, oat milk or soy milk.
- Make sure you assemble all your ingredients before you start. Once the chocolate has been added and it comes to a boil, you have to turn off the heat. After that, all the other ingredients have to be added in right away. So have everything properly assembled.
- But also make sure not to overcook the chocolate mixture. If you do, it will over-thicken and lead to crumbly cookies.
- You can add any topping to the wet cookies before adding them to the fridge. You can add chopped nuts, sprinkles, decorations like balls or stars, edible glitter, or any other topping of your choice.