Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap. ~ Barbara Jordan
Who doesn’t like a cookie? And, if you have to take a dessert to a party, who doesn’t like easy, fast, healthy no bake cookies? I know I do!
By Pam Lolley
- Makes 4 dozen bars
- Hands-On Time
- Total Time
- 1 package (9-ounces) chocolate wafers (such as Nabisco’s Famous Chocolate Wafers)
- ¼ cup salted butter, melted
- 13 ounces chocolate spread (such as Hershey’s), divided
- 2 cups bittersweet chocolate chips
- ¼ teaspoon flaky sea salt, divided
- nonstick cooking spray
1. Process chocolate wafers in a food processor until completely crushed, 1 to 2 minutes. Add melted butter and ¾ cup of the chocolate spread. Process until thoroughly combined. Line the bottom and sides of a 9-inch square pan with foil, leaving a 2-inch overhang on all sides; lightly grease foil with cooking spray. Press the cookie mixture into the bottom of the prepared pan.
2. Place the chocolate chips and remaining chocolate spread in a medium-size microwave-safe bowl. Microwave on medium until the mixture is melted and smooth, about 2 to 2½ minutes, stirring every 30 seconds. Pour mixture into the prepared pan, spreading it evenly over the chocolate crust with the back of a spoon or a small offset spatula. Sprinkle with ⅛ teaspoon of the flaky sea salt. Cover and chill 30 minutes. Before serving, sprinkle with the remaining ⅛ teaspoon salt and cut into 1½-by-1-inch bars. To store, refrigerate in an airtight container for up to 5 days.
By Amie Valpone
Gluten-Free, Dairy-Free, Sugar-Free, Vegan
- Makes 14 cookies
- Prep Time
- Total Time 10
- 1 cup gluten-free rolled oats
- ¼ cup ground flaxseeds
- 3 Tbsp. raw shelled pumpkin seeds
- 2 Tbsp. chia seeds
- 6 Tbsp. almond butter, slightly melted
- 3½ Tbsp. honey
- ¼ tsp. vanilla extract
- 3 Tbsp. dried cherries, chopped
- pinch sea salt
- large pinch fresh orange zest
- pinch cocoa powder or cinnamon, optional
- In a large bowl, combine oats, flaxseeds, pumpkin seeds and chia seeds; mix well. Set aside.
- Meanwhile in a separate bowl, combine slightly melted almond butter, honey and vanilla extract; mix well to combine then transfer to the oat mixture and mix well. You may want to use your hands to get everything mixed evenly.
- Add dried cherries, sea salt and orange zest. Add cinnamon or cocoa powder, if desired.
- Roll mixture into small balls about 1 inch in diameter and place in the fridge until ready to serve.
By Arman from The Big Man’s World
Gluten-Free, Low Sugar
- Total Time 20
For the peanut butter fudge base
- 1 cup crushed peanut butter cookies (measured after crushing)
- 1/4 cup crispy rice cereal of choice
- 1 cup peanut butter
- 2 T gluten free flour of choice
- 3/4 cup gluten free oat bran
- 1/4 – 1 cup dairy free milk of choice (I used blue diamond almond breeze)*
For the frosting
- 1 package of peanut butter chips (I used Trader Joe’s)**
- Line a 9 x 9 baking tray with parchment paper/cookie sheet and set aside.
- In a large mixing bowl, combine the crushed peanut butter cookies, crispy rice cereal, gluten free flour, gluten free oat bran and mix very well. Set aside.
- In a microwave safe bowl, melt the peanut butter. Pour the peanut butter over the dry mixture and mix very well until fully incorporated.
- If the mixture is crumbly, using a tablespoon at a time, add the milk of choice until a firm batter is formed. Once it is, pour batter in the lined baking tray. Set aside to cool (you can put it in the freezer if you wish)
- Melt the peanut butter chips and top the peanut butter fudge base completely. Refrigerate or freeze immediately until firm. Once firm, cut into bars and enjoy!
* Only use the milk if mixture is still crumbly.
I hope you enjoy these amazing no bake cookie recipes!
Let me know which one you try and what you think!