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By Author Renee Groskreutz
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Are you looking for a no bake cookies recipe without peanut butter? We have the perfect no bake cookie recipe for you right here.
I have been excited to share this recipe with you. It took me a bit because I had quite a bit of trial and error with this one. Once I finally got it right, I immediately ate way too many cookies and then made all of the required notes.
The original struggle that I had with this recipe was that the cookies kept coming out too crumbly and dry. They weren’t sticking together well. I just had to keep adding moisture until I got it right.
This wasn’t the case each time that I made the recipe. It varied slightly so you will note in the recipe below that I added tablespoons of water as needed.
My recommendation is that you make the cookies with the required ingredients and then if the batter is too dry, add in small bits of water at a time.
No bake cookies without peanut butter were sweeter than our traditional no-bake cookies recipe. This was a real turn-off for Andi but I couldn’t stop eating these no-bake cookies.
I actually eventually had to put these cookies out of reach because I kept creeping over to the kitchen and stealing one. They are so darn easy to eat and I couldn’t eat just one.
So whether you are out of peanut butter or have a peanut allergy, know that you can indeed make the old-fashioned oatmeal no-bake cookies without using peanut butter in the recipe.
The secret is getting the sugar mixture just right. You are essentially making your own corn syrup mixture. That is why these chocolate no-bake cookies are very sweet.
How to make no-bake cookies without peanut butter
Step 1: Gather your ingredients and your required tools. This recipe requires a lot of constant stirring, so it is important that you have everything required close by.
Step 2: Prep the baking pan. Cover a baking pan with wax paper. Then spray the wax paper with baking spray. You don’t have to use a baking pan. You could just spread some wax paper out on the counter. I just find using a pan makes it a bit easier to move the cookies around to create space as needed.
Step 3: Place a large saucepan over medium-high heat. Add in the sugar, salt, butter and milk. Stir often until the mixture is boiling.
Step 4: Once the butter mixture starts to boil, allow it to boil for 2 additional minutes. Set a timer for this. This timing is very important. Don’t let it overboil.
Step 5: Right at 2 minutes remove the saucepan from the heat
Step 6: Immediately add in the cocoa powder, oats and vanilla. Stir until fully combined.
Step 7: Allow the mixture to cool in the pan for 5 minutes.
Step 8: Using a spoon from the mixture into small balls. Drop the balls on the wax paper. If the mixture is too dry and crumbly mix in a tablespoon of hot water a time and stir. Do this one tablespoon at a time until the mixture is no longer crumbly and you can easily form small balls with the cookie dough.
No bake cookies recipe (without peanut butter)
Yield: 30 cookies
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
This is how to easily make chocolate and oatmeal no-bake cookies without using peanut butter.
Ingredients
2 c white sugar
1/2 c butter
1/2 c milk
5 T cocoa powder
3 c quick oats
1 t vanilla extract
1/4 t salt
4 T hot water (as needed)
Instructions
Place wax paper on a baking dish. Spray with baking spray.
In a large saucepan combine, sugar, salt, butter, and milk.
Bring to a boil.
Once it starts boiling, boil for an additional 2 minutes.
Remove from heat and stir in cocoa, oats, and vanilla extract.
Allow the mixture to cool in the pan for 5 minutes.
Drop spoonful on a pan covered with wax paper.
Notes
If it starts to get a crumbly stir in a tablespoon of hot water at a time until it reaches your desired consistency.
Milk: Milk gives the cookies more moisture and richness. Cocoa powder: Unsweetened powder is essential for the deep chocolate flavor. Peanut butter: This recipe calls for crunchy peanut butter, but you can use smooth peanut butter if you prefer. Oats: Make sure to use quick-cooking oats.
Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny. Some folks say bring the mixture to a rolling boil and then count to 60, while others swear by counting to 90.
Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough. You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.
If your no-bake cookie requires you to melt sugar and then stir other ingredients in, after the sugar cools back down to room temperature, it will harden. If this is how your recipe works, and your cookies aren't hardening, you probably aren't cooking your sugar mixture enough.
If you don't have cornstarch on hand, there are a few alternative steps you can take to produce the cookie of your dreams. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. Unsurprisingly, more liquid retention guarantees a softer bite.
Don't Overbake! This isn't a revolutionary tip and is probably quite obvious, but if you leave your cookies in the oven for even a few minutes longer than necessary, the mix will dry too quickly and lead to more rigid, dry cookies.
The oils in natural peanut butter tend to separate, causing cookies to spread and take on a gritty texture. You can use it, but conventional peanut butter is preferred for the best cookie texture.
Scoop the finished cookie batter into spoon-sized rounds onto parchment paper, then let the cookies cool and set for 25 to 30 minutes. You can enjoy them right away, or store for up to five days in an airtight container at room temperature.
You can absolutely freeze these cookies. Store them in an airtight container in the freezer for up to 6 months. For best results, individually wrap them in plastic wrap to prevent freezer burn. Thaw in the fridge or at room temperature.
A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.
There are several ways you can thicken cookie dough without adding flour: Add more butter: Adding more butter to the dough can help thicken it and give it a softer, more tender texture. Just be sure to incorporate the butter evenly throughout the dough.
This is a personal preference, but if you like the taste of your cookie recipe, but the cookies are too thin, try baking them at a higher temperature and see if you get thicker cookies. Bake only a few cookies at a time on a half-sheet pan and make sure to leave enough room between them.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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