Chocolate Almond Butter & Coconut No-Bake Cookies

My favorite cookie is a homemade oatmeal raisin chewy cookie, so it’s no surprise I love these oatmeal based no-bake cookies too. I have memories of making them with my mom and grabbing one before it was fully set up so I could eat the warm oatmeal deliciousness.

These are still my favorite cookies to make. It may or may not have to do with the fact that I am baking challenged. I mean, I can bake, I’m just rather impatient with it and I am constantly altering recipes. Note: altering recipes works beautifully with cooking most of the time, with baking it’s a little more finicky. The thing I love about these no-bakes is that as long as you following the recipe basics it’s highly customizable for the most part. It would be super easy to make these using an almond or soy milk – or baileys. You can add pecans, walnuts or raisins. Top the hot cookies with a slice of a fresh strawberry, etc. There are so many options, which makes these fun.

Oh, and they take under 10 minutes to make.

I decided tonight to make a small batch of these to bring to our huge Thanksgiving tomorrow for dessert, along with a cheese/olive/salami platter for appetizers. Let me inform you that a small batch of these is enough. I’ll take photos of the dessert spread tomorrow and you’ll understand.

Ingredients

  • 4 tbsp Baking Cocoa Powder (not hot cocoa)
  • 2 cups of Sugar
  • 1 stick of Butter
  • 1/2 cup of Milk
  • 1 tbsp Vanilla
  • 2 cups of Almond Butter (or Peanut Butter)
  • 3 cups of Quick Oatmeal
  • Shredded Coconut (optional)
  • Wax Paper
  • Ice Cream Scoop (optional)

Directions

1.) In a largish non-stick pot (if available) add the cocoa powder, sugar, butter, milk and vanilla over medium heat. Let simmer for about 5 minutes, stirring to keep from burning and to dissolve all ingredients. While this is going roll out a large sheet of wax paper, about a foot or so.

2.) Add in your almond/peanut butter. If you are using natural almond/peanut butter make sure to heat it first and stir until smooth so it can incorporate properly. If you get chunks that won’t dissolve use an immersion blender to break them up. I had this issue as I had never used almond butter before, but heating it separately would have solved the issue.

3.) Once all ingredients are incorporated and smooth add the quick oatmeal and quickly stir to coat. This stuff sets up fast so get on it.

4.) Use the ice cream scoop and drop cookies on the wax paper. If you want, tap the top down with a fork.

If you’re using the coconut there are three ways (I can think of) that you can add it in. No matter what you choose it will be ridiculously delicious.

  • Toast it under the broiler and then top the cookies while still hot, slightly tap into the top of the cookie.
  • Keep it raw and top the cookies while still hot, slightly tap into the top of the cookie.
  • Toss it in with the oatmeal in step 3.

These are absolutely best while still warm. I highly suggest hovering like a bee over a flower and then making a dash for the goods once they are set up enough to easily pop off of the wax paper. Add a big glass of your favorite kind of milk, and wait for it. You feel that? That’s the feeling of pure delight. I suggest not worrying about the sugar and butter in these since they are a treat, not a regular.

XO,

Heather