Recipe

No Bake Cookies (Small Batch)

Servings:
8-10 cookies
Total Time:
0
hr
35
min
Jump to RecipeNo bake cookies in a bowl lined with parchment paper.

No bake cookies were a staple in my house growing up. It was the one dessert we could always make because its made with simple ingredients that we always had on hand.

I still love to make no bake cookies, but since there is only 2 people in my house right now, so I don't need an entire batch. That is when this small batch no bake cookies recipe come in. This no bake cookie recipe is a little less than half of a typically cookie recipe. It make about 10 cookies, depending on how large you make them.

How to make no bake cookies?

To make no bake cookies, all you need a small saucepan and a cookie sheet. To start, you make the chocolate mixture by melting the butter, sugar, cocoa powder, and milk together. You bring this mixture to a rolling boil for 1 minute and then add the peanut butter and vanilla. Then you turn off the heat and add in the quick-cooking oats.

Spoon the mixture on to a lined baking sheet and place in the fridge.

No bake cookies on a sheet of parchment paper.

Can I make substitutions in this recipe?

Before whipping up a batch of these cookies make sure you have the following ingredients. There are a few substitutions you can make in this recipe, here is my thoughts on each ingredient.

Butter: You can use regular or vegan butter, but I would not substitute it with oil.

Sugar: I have not tried any substitutions for this. I typically use white granulated sugar or cane sugar. If you try something different, let me know how it goes!

Cocoa powder: Any cocoa powder you have in you pantry should be good. You can use dutch processed, but I typically save that for the fancy desserts.

Milk: You can use any type of milk you have. I typically have almond milk on hand so that is what I use.

Peanut Butter: You can use creamy peanut butter or crunchy peanut butter.

Quick Oats: I wouldn’t make any substitutions for this part. Quick-cooking oats are fairly easy to find. Regular old fashioned oats can get very tough in the dough and make them hard to eat.

Vanilla Extract: I like adding a little bit but it is not necessary is you don’t have it.

Flaxseed: I like adding a little bit of flaxseed because it helps everything stick together and it makes me feel a little healthy. With that said, you can totally make these cookies without flaxseed.

How to store no bake cookies?

The best way to store no bake cookies in an airtight container or a freezer bag. You can store them at room temperature, but if it is too warm they tend to get a little extra sticky. if that happen just store them in the fridge. I place them in a glass container and put parchment paper in between the layers. They normally stay good for 5 days, but I always eat them all before then anyways.

Can these be made vegan?

Yes, you can easily make this recipe vegan by using vegan butter and a plant based milk.

Consider your sweet tooth satisfied! These chocolate peanut butter cookies are one of my favorite recipes and I can't wait for you to give them a try!

Other Chocolate Cookie Recipes

If you are looking for other rich chocolatey cookies you've got to try these black forest cookies. They are packed with chocolate and dried cherries. You might also like these whole wheat chocolate chip cookies.

No Bake Cookies (Small Batch)

5 stars4 stars
(
2
)
Servings:
8-10 cookies
Prep Time:
5
min
Cook Time:
0
hr
min
Total Time:
0
hr
35
min

Ingredients

Directions

  1. Heat a pot to medium heat and add the butter.
  2. Once the butter is melted add the sugar, cocoa powder, and milk. Let that simmer for about 1 minute.
  3. Mix in the peanut butter, flaxseed (if using), vanilla, and salt.
  4. Turn off the heat and mix in the quick oats.
  5. Line your baking sheet with wax paper or a piece of parchment paper paper. Spoon the cookie dough on to the lined baking sheet using a spoon or medium cookie scoop.
  6. Place cookies in the fridge. For best results, let the cookies chill for at least 30 minutes.
  7. Now they are ready to eat! Store left overs in a container in the fridge.

Notes

Add in a handful of chocolate chips to make it extra chocolatey.

Next time you make them, share your photos with me at @sigsbeestreet

Products Used

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Comments

4 stars3 stars2 stars1 star
Anonymous
5 stars
Comment
4 stars3 stars2 stars1 star
Kendall
5 stars
Love this recipe! A great cookie that comes together quickly.

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