Summer is here, grilling season is on and I cannot be bothered to turn on my oven. BUT, that does not mean that cookies are off the table. These No Bake Double Chocolate Chip Cookies with Almond Butter and Coconut (say that 10 times fast) are exceptional.
Table of Contents
Why I Love This Recipe
There is nothing more annoying that a recipe that is 100 words long but these No Bake Double Chocolate Chip Cookies with Almond Butter and Coconut deserve each and every word. No bake cookies are the way of summer, unless you're waking up early to turn your oven on and crank out some cookies before the sun is up.
These delightful treats are the epitome of convenience and simplicity without sacrificing an ounce of flavor. Unlike traditional baked goods, no bake cookies require minimal ingredients and no oven time, making them perfect for anyone, from busy professionals to novice bakers. Their quick preparation and versatile nature allow for endless customization, catering to a wide range of tastes and dietary preferences.
These No Bake Double Chocolate Chip Cookies come together quickly. Everything is done in 1 pot / pan and then formed into mounds and cooled. These No Bake Double Chocolate Chip Cookies are fantastic served at room temp or even chilled (chilled is my preference) and addictive to say the least.
Ingredients & Substitutions
- White sugar
- Light brown sugar
- Milk (either cows milk or your favorite non-dairy milk)
- Unsalted butter
- Unsweetened cocoa powder
- Almond butter, chunky if you can find it otherwise smooth is fine!
- Vanilla Extract
- Maldon Sea Salt
- Quick oats
- Sliced almonds, toasted
- Sweetened flake coconut
- Chocolate chips
- Maldon salt
- Full recipe and amounts are below**
How to Make
Line 2 baking sheets with parchment paper and set aside.
Place the sugars, milk, butter and cocoa powder in a medium saucepan. Bring to a boil over medium high heat stirring often, let boil for 1-2 minutes and remove from the heat. Stir in the almond butter, vanilla, salt, oats, almonds and coconut until the batter comes together.
Scoop 2 tablespoon mounds onto the parchment lined baking sheets, sprinkle with chocolate chips, reserved coconut and press to flatten slightly.
You can let cool at room temperature for 30 minutes or pop in the refrigerator for 15-20 minutes. Sprinkle the No Bake Double Chocolate Chip Cookies with maldon to taste before serving. These will keep at room temperature for a few days or longer in the refrigerator.
Tips & Tricks
This No Bake Double Chocolate Chip Cookies with Almond Butter is incredibly forgiving and adjustable. If you prefer a different kind of nut butter, use that! For example, a pistachio butter with chopped pistachios would be excellent. Or a cashew butter with chopped cashews. Skies the limit when it comes to combinations on this recipe.
FAQ's
What are no bake cookies made of?
No bake cookies are made of ingredients like oats, cocoa powder, nut butter, nuts, sugar, and milk.
How to make cookies without an oven?
If you want to make a no-bake cookie and avoid turning on the oven during the hotter months of the year, making no-bake cookies is a great alternative. Ingredients are melted together either on the stovetop or microwave and then left to harden and cool. Voila.
Why are my no-bake cookies dry?
There could be several reasons why your no-bake cookies turned out dry:
Insufficient moisture: You may not have added enough liquid ingredients, such as milk or butter, to the recipe.
Incorrect ingredient ratios: The proportions of dry and wet ingredients might have been off, leading to a lack of moisture in the cookies.
The recipe itself: Some recipes may inherently produce drier cookies. It's important to follow a trusted recipe or make adjustments accordingly.
Similar Recipes
No Bake Double Chocolate Chip Cookies with Almond Butter
Ingredients
- ½ cup white sugar
- ½ cup light brown sugar
- ½ cup milk
- ¼ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ½ cup almond butter chunky preferred
- 1 teaspoon vanilla extract
- ½ teaspoon maldon salt plus more for sprinkling on top
- 2 cups quick cooking oats
- ½ cup toasted sliced almonds
- ½ cup sweetened coconut flakes, plus 2 extra tablespoons for topping
- ½ cup chocolate chips
Instructions
- Line 2 baking sheets with parchment.
- Place the sugars, milk, butter and cocoa powder in a medium saucepan. Bring to a boil over medium high heat stirring often, let boil for 1-2 minutes and remove from the heat. Stir in the almond butter, vanilla, salt, oats, almonds and coconut until the batter comes together. Scoop 2 tablespoon mounds onto the parchment lined baking sheets, sprinkle with chocolate chips, reserved coconut and press to flatten slightly.
- You can let cool at room temperature for 30 minutes or pop in the refrigerator for 15-20 minutes. Sprinkle with maldon to taste before serving. These will keep at room temperature for a few days or longer in the refrigerator
Soooo gooood! And way better than the no bake cookies I remember in my childhood. Even my husband liked them and he's not crazy about coconut or nuts in baked goods. This recipe will go in my special folder where I keep all the family favorites! Thanks for sharing!
These look incredible! Can I substitute almond milk or soy milk? Always looking for gluten-free dairy free recipes and I think this one might work! Thanks Gaby!
sure can
Cookies are NEVER off the table, and you can be sure these will be ON my table very soon!!!
Do you think sunflower seed butter would work?
I sure do!
These look yummy! Can I make them without almonds? Maybe just add a bit more oats?
you can totally omit the nuts