I’ve learned quite a bit about making no-bake cookies recently, through a lot of trial and error. For some reason, every batch I made wouldn’t set at room temperature– instead, they would be too soft and slightly sticky, and the oats were too tough and chewy. I wondered if it was due to the fact that I was using all-natural nut butter (the kind you need to stir the oil back into), or if for some reason coconut sugar didn’t set the same way white sugar did. So, I did a lot of experimenting, and here’s what I’ve figured out:
All-natural nut and seed butters work just fine It’s crucial to use “quick cooking” oats. (Not old-fashioned.) When using coconut oil and sugar, boil the mixture for 2 minutes, instead of the usual 1 minute.
Knowing these things, I now feel like I’ve mastered no-bake cookies. Feel free to use these tips when trying my recipe for Paleo No-Bake Cookies, too. (I feel like that recipe is due for an update now!) The recipe below is loaded with Fall spice and is a nice alternative to the chocolate variety. It can be customized to use any nut butter you have on hand, but I prefer cashew butter for its lightly sweet and neutral flavor. I also had success using almond butter, and even sunflower seed butter for a nut-free version. Feel free to double this recipe and make a larger batch, if you like! They should go fast. — Vegan No-Bake Spice Cookies Makes 10 cookies Ingredients: 1/4 cup cashew butter 1 cup quick-cooking oats 1/2 cup coconut sugar 3 tablespoons water 2 tablespoons coconut oil 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon fine sea salt Directions: Place the cashew butter and oats in a large bowl and set it aside. Combine the coconut sugar, water, oil, cinnamon, ginger, cloves and salt in a small saucepan over medium-high heat and bring the mixture to a boil. As soon as the liquid starts bubbling around the edge of the saucepan, set a timer for 2 minutes. Let it boil without stirring.
Once the timer goes off, turn off the heat and quickly pour the boiled mixture into the bowl with the oats and cashew butter. Stir well to combine– the mixture will be sticky. Use a heaping tablespoon to drop the mixture onto a cookie sheet lined with parchment paper, and then use your fingers to gently flatten each cookie. Allow the cookies to cool completely at room temperature before serving. These cookies should store well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 2 weeks.
Note: These cookies are only gluten-free if you use gluten-free certified quick cooking oats. I’m not sure how other sweeteners will work, so if you make any substitutions please let us know your results in the comments below! — Reader Feedback: What’s your favorite holiday cookie?
