No Bake Cookies Without Peanut Butter
These chocolatey, delicious no bake cookies without peanut butter are the perfect allergy-friendly addition to any dessert table. Made with decadent dark chocolate chips, cocoa powder, old-fashioned oats, and a touch of vanilla, you won't be able to resist having more than one of these delicious sweet treats.
- Prep time
- 30 min
- Cook time
- Not listed
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 g Granulated sugar
- 60 g Unsalted Butter
- 60 g Milk
- 2 tablespoons Cocoa powder
- 150 g Oats
- 60 g Chocolate chips (dark chocolate or semi-sweet)
- ½ teaspoon Vanilla extract
- ½ Teaspoon Salt
Instructions
- 1
Combine sugar, butter, and milk in a saucepan and cook it over low/medium heat until the mixture is syrupy. Concretely the syrup should reach the thread stage but don't go over the soft ball stage, meaning the temperature has to reach 107°C / 225°F.
- 2
In a separate bowl combine the dry ingredients; cocoa powder and the oatmeal.
- 3
Semi-melt chocolate chips in the microwave and place them into the bowl with the dry ingredients, then add the vanilla.
- 4
Pour the hot sugar syrup over the oatmeal mixture and stir until the dry ingredients are evenly coated with the syrup.
- 5
Prepare a tray with parchment paper.
- 6
Use a tablespoon or cookie scooper and divide the dough into 10 portions onto the parchment paper. To shape the cookies use either the back of a spoon or a cookie cutter and apply circular movement around the dough to make it round.
- 7
Let the cookies rest for 1 hour refrigerated.
- 8
The cookies will set as they cool. Once set, store them in an air-tight container at room temperature, for up to two weeks.