No Bake Cookies Without Peanut Butter

5 from 1 vote

No Bake Cookies Without Peanut Butter

These chocolatey, delicious no bake cookies without peanut butter are the perfect allergy-friendly addition to any dessert table. Made with decadent dark chocolate chips, cocoa powder, old-fashioned oats, and a touch of vanilla, you won't be able to resist having more than one of these delicious sweet treats.

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 311kcal

Author: Katalin Nagy

Equipment

Ingredients

125 g Granulated sugar
60 g Unsalted Butter
60 g Milk
2 tablespoons Cocoa powder
150 g Oats
60 g Chocolate chips dark chocolate or semi-sweet
½ teaspoon Vanilla extract
½ Teaspoon Salt

Metric - US Customary

Instructions

Combine sugar, butter, and milk in a saucepan and cook it over low/medium heat until the mixture is syrupy. Concretely the syrup should reach the thread stage but don't go over the soft ball stage, meaning the temperature has to reach 107°C / 225°F.
In a separate bowl combine the dry ingredients; cocoa powder and the oatmeal.
Semi-melt chocolate chips in the microwave and place them into the bowl with the dry ingredients, then add the vanilla.
Pour the hot sugar syrup over the oatmeal mixture and stir until the dry ingredients are evenly coated with the syrup.
Prepare a tray with parchment paper.
Use a tablespoon or cookie scooper and divide the dough into 10 portions onto the parchment paper. To shape the cookies use either the back of a spoon or a cookie cutter and apply circular movement around the dough to make it round.
Let the cookies rest for 1 hour refrigerated.
The cookies will set as they cool. Once set, store them in an air-tight container at room temperature, for up to two weeks.

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy.
Use semi-sweet or dark chocolate to avoid overly sweet cookies.
Use the best quality dark cocoa powder for the best taste.
Do not reduce the sugar, as the sugar syrup itself is what holds the cookie dough together.
Do not forget the salt to balance the sweetness.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
It is critical to heat the sugar mixture to the correct temperature in order for the syrup to hold the cookie dough together. The syrup should reach the thread stage with a temperature of 107°C / 225°F. If the mixture is not syrupy enough, the cookie won´t set. If the syrup is overheated, it will harden or even caramelize. Make sure to use a thermometer or observe the texture of the syrup carefully.

Nutrition