Who doesn’t absolutely looooove the ease of homemade no bake cookies?!
“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)
So, if you have to take a dessert to a party, who doesn’t like easy, fast, healthy no bake cookies? I know I do!
3 Yummy Homemade No Bake Cookies
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!
Will you be making any homemade no bake cookies any time soon? Let me know which one you try and what you think about them!