There are just some days when you don't want to wait for the oven to preheat, or bake for that matter, and you need a quick recipe. I love this no-bake recipe because it's delicious, quick, and relatively healthy.
You can trade out any kind of nut butter and experiment a bit with your wet sugars. Maple syrup, brown rice syrup, and agave nectar all have the right texture, so play with the amounts to find your favorite cookie recipe.
Ingredients:
1/3 c. maple syrup
1/3 c. brown rice syrup (or substitute with more maple syrup)
1/4 c. vegetable oil
5 Tbsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 c. peanut butter
1 c. rolled oats
1 tsp. vanilla extract
Directions:
In a small saucepan over medium heat, combine the syrups, oil, cocoa, and cinnamon.
Boil for three minutes, stirring constantly.
Remove from heat and stir in the peanut butter, rolled oats, and vanilla, until well blended.
Drop by spoonfuls onto waxed paper and cool until set. If you're in a hurry, stick them in the freezer for a few minutes and they'll be all ready to eat in about 5-10 minutes!
I made these when I was seriously craving something sweet and chocolatey. Before, I would just grab a fudgsicle but I no longer have that option. But these things were ridiculously easy to make. Maybe even crazy easy.
I wouldn't call these cookies. More like "fudgies" or something. Without dough, it just doesn't seem like a legit cookie. I thought they were pretty good. The verdict I got from Duda was "they are good but, and don't take this the wrong way, you can definitely tell it's vegan." If you are craving chocolate, these guys are for you but if you are craving a straight up cookie, I don't think this would be it. Considering I ate about four when I came home last night, I think they qualify as a sweet tooth satisfier.
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