|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The answer to your holiday cookie swap woes is this no-bake recipe. All it takes to complete this recipe is heating a few ingredients, stirring, and scooping. This is a great kids' recipe because it takes very little cooking and they can lick the bowl without any worry of ingesting raw ingredients!
The key to your no-bake cookie setting up is properly melting the ingredients, especially the butter, and boiling for exactly one minute. The melted butter needs to remain hot enough to melt the chocolate and nut butter so that as the cookies sit in the refrigerator they will set up properly.
If you prefer to use creamy peanut butter in place of the cashew butter feel free to swap it out. The cashew butter just brings fun and unexpected flavor, but subbing for any nut butter, so long as it’s very creamy, will work.
“These cookies are fabulous. They’re quick and easy to throw together, and easily customizable by changing up the nut butter or adding other pantry ingredients such as raisins or nuts. They don’t require the use of an oven. And everyone loves them!” —Carrie Parente
Cooking spray, for the baking sheets
6 tablespoons unsalted butter
1/4 cup whole milk
1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup cocoa powder (preferably Dutch-processed)
1/2 teaspoon kosher salt
1/4 cup creamy cashew butter
4 ounces chopped dark chocolate
2 teaspoons vanilla extract
2 cups quick oats
Flaky salt, for garnish
Steps to Make It
Gather the ingredients.
Line two baking sheets with parchment paper and grease with cooking spray and set aside.
In a medium saucepan over low heat, melt the butter. Once melted, add the milk, light brown sugar, granulated sugar, cocoa powder, and kosher salt and whisk well until combined.
Raise the heat to medium and continue whisking until the sugars have dissolved and the mixture comes to a simmer. Continue simmering for exactly 1 minute then remove from the heat completely.
Add the cashew butter, chocolate, and vanilla and stir until melted and combined. Fold in the oats and stir until everything is fully combined.
Using a small cookie scoop, scoop the cookie batter onto the prepared sheets. Sprinkle the cookies with a small pinch of flaky salt.
Let the no-bake cookies sit on the countertop until firm and set, about an hour.
An easy way to speed up the setting process is by placing the cookies in the refrigerator for about 30 minutes. Do not try to speed up this process by putting the cookies in the freezer; they will become too dry.
- Swap the cashew butter for creamy peanut butter.
- Get creative with your flavors like adding one tablespoon instant coffee to your butter mixture for espresso no-bake cookies.
- Fold in chopped nuts or sprinkle with crushed peppermint for fun holiday flair.
How to Store
Store the no-bake cookies in an even layer, separated by parchment or wax paper inside an airtight container on the countertop or refrigerator for up to one week.
Why didn't my no-bake cookies set?
If your no-bake cookies don't set up after sitting at room temperature, try putting them in the refrigerator for at least 30 minutes. If they still aren't solid, you probably did not boil the mixture long enough. Next time, make sure to bring the mixture to a full simmer and simmer for one minute.