When you want to avoid using the oven, cookies that don't require baking are perfect. Among other things, there is a variety of recipes almost as wide as that of classic biscuits. Read on to discover some of the most delicious and satisfy your palate.
Ingrediants
Simple no-bake cookies
Makes about a dozen cookies
- 400 g of sugar
- 250 ml of milk (or a substitute)
- 100 g of butter
- 30-40 g of cocoa powder
- 300 g of rolled oats
Peanut Butter Cookies
Makes about a dozen cookies
- 400 g of sugar
- 100 ml of milk
- 100 g of butter
- 4 tablespoons of cocoa powder
- A pinch of salt
- 125 g of classic peanut butter
- 2 teaspoons of vanilla extract
- 300 g of rolled oats
Vegan, peanut-free and gluten-free biscuits
Makes about a dozen square cookies of about 4 cm
- 2 tablespoons of coconut oil
- 2 tablespoons of almond, soy or vegetable milk
- 40 g of coconut or muscovado palm sugar
- 2 teaspoons or 1 tablespoon of vanilla extract
- 1, 5 g of salt
- 100 g of oat flour (gluten-free) or finely ground oats
- 100 g of almond flour
- 60 g of ground raw sugar
- 60-90 g of vegan mini chocolate chips or vegan dark chocolate pieces
Steps
Method 1 of 3: Making Plain Cookies Without Baking
Step 1. Line a baking sheet with parchment paper
Of course, you won't have to bake cookies, but you still need to have a support base. You can also line a muffin pan with paper cups. Each cup is large enough to hold a drop of dough.
As you prepare the dough, try to leave the pan in the refrigerator. It will cool down, so the cookies will solidify sooner
Step 2. Combine the sugar, butter, milk and cocoa powder in a saucepan
Mix the ingredients with a spoon or spatula. Make sure you cut the butter into cubes before putting it in the pot, so it will melt faster.
- If you are allergic to milk, you can use almond, coconut, soy, or lactose-free.
- Add 1.5g of salt to prevent the cookies from being too sweet. This ingredient will also help to exalt others. Incorporate it before the butter begins to melt and mix well.
Step 3. Turn on the stove and adjust the flame
Cook over medium heat. Constantly turn the dough to prevent it from burning. Wait for the butter to melt - it should take about 3 minutes.
Step 4. When the batter starts to boil, remove the pot from the stove and stir in the oats
Make sure you use the flaky one. Add it to the dough with a spoon or spatula. Keep stirring until the mixture has evenly coated the rolled oats.
Step 5. Use a spoon to take some pieces of dough and place them on the wax paper
The mixture will take on a shape similar to a lumpy ball. If you want, you can flatten it with the back of the spoon.
However, it would be better to make small spheres. First, take a small piece of dough and roll it to make a ball. Fill a bowl with grated coconut, ground nuts, or cocoa powder and roll the ball into it
Step 6. Try garnishing the cookies
You can sprinkle some melted chocolate or caramel sauce on the top.
Step 7. Leave the pan in the refrigerator for at least 30 minutes
If you are in a hurry, you can put them in the freezer for about 15 minutes.
Step 8. Once the cookies have solidified, serve them
But watch out: if you do this too soon, they will begin to melt and crumble.
Method 2 of 3: Make Peanut Butter Cookies
Step 1. Line a baking sheet with parchment paper
Leave it in the fridge while you make the dough. This way, the pan will cool down and the cookies will solidify earlier.
Step 2. Combine the sugar, milk, butter, cocoa powder, and salt in a saucepan
Flip the ingredients with a spoon or spatula. Try to cut the butter into cubes so it will melt sooner.
- If you're allergic to milk, try using almond, coconut, soy, or lactose-free.
- If you don't like peanut butter, you can make Nutella cookies or another hazelnut spread. For now, halve the doses of cocoa powder: use only 2 tablespoons. You'll replace the peanut butter with another spread later.
Step 3. Turn on the stove and let the mixture boil for one minute
This way, the sugar will dissolve completely. The final consistency should be liquid.
Step 4. Incorporate the peanut butter, vanilla extract and oat flakes
Adjust the heat to medium-low and add the remaining ingredients. Keep stirring until the mixture has evenly coated the rolled oats.
If you're making Nutella cookies, use 250g of hazelnut spread
Step 5. Remove the pot from the stove
Once the mixture has blended well, remove the pot from the heat and place it on a heat-resistant surface.
Step 6. Use a spoon to pour the batter onto the parchment paper
It will create lumpy balls. If you want, you can press the surface of the cookies with the back of the spoon to flatten them.
You can also make balls with the dough. Fill a bowl with grated coconut, ground nuts, or cocoa powder and pass the balls into it
Step 7. You could also garnish the cookies
You can sprinkle some melted chocolate or caramel sauce on the cookies to make them even tastier.
Step 8. Leave the pan in the refrigerator for at least half an hour
You can also put it in the freezer for 15 minutes.
Step 9. Serve the cookies once they have cooled and solidified
If you try to eat them right away, they will be sticky and dirty.
Method 3 of 3: Make Vegan, Peanut Butter and Gluten Free Cookies
Step 1. Melt the coconut oil in a saucepan over low heat
Coconut oil is usually solid, so you need to melt it. If it's already clear and liquid, you can skip this step.
Step 2. Incorporate the almond milk, coconut sugar and vanilla extract
Stir them with a spoon or spatula over medium heat; you can also replace coconut sugar with muscovado sugar. If you don't like the taste of almond milk, try soy, coconut, or plant-based milk.
Step 3. Incorporate the oatmeal, almond flour, ground sugar, and salt
You need to get a thick consistency; if the dough is too runny, add more oatmeal or almond flour. If it's too dry, add more coconut oil or milk. Either way, remember that the cookies will solidify once you put them in the fridge, so avoid using too much flour.
Step 4. Remove the pot from the heat and add the chocolate chips
You can also use larger pieces. Make sure the chocolate doesn't contain milk or is vegan. Incorporate the drops into the dough and mix until evenly distributed.
Step 5. If you don't have a sweet tooth, use vegan dark chocolate
It will allow you to get less sweet cookies.
Step 6. Line a baking sheet with wax or parchment paper
Since you will be laying the dough on this surface, try to secure the paper to the pan with masking tape. The sheet will stay in place and won't move.
Step 7. Lay the dough on the parchment paper and press it to form a rectangle
It must measure 18x20 cm, with a thickness of about 1.5 cm. Flatten the edges by pressing them with a putty knife.
Step 8. Put the pan in the refrigerator and wait for the dough to solidify; it will take at least 30 minutes
If you're in a hurry, you can leave it in the freezer for about 15 minutes.
Step 9. Cut the dough into 4cm squares and serve the cookies
Use a sharp knife for this.
Advice
- Before you start, buy baking paper.
- If you are allergic to lactose, try using almond, coconut, soy or lactose-free milk. You can also try using lactose-free margarine or coconut butter.
- If you are allergic to peanuts, try using butter made from another type of nut, such as hazelnuts or almonds.
- Try using an ice cream scoop instead of a regular spoon. It will be easier to take the dough out and lay it on the pan.
- If you don't like oats, you can replace it with other grains. Try using muesli, bran, or corn flakes.
