Fudgy No-Bake Cookies
Sara Pinkham
Ingredients:
¼ C maple syrup
2 Tbsp. plant milk
3 Tbsp. vegan butter
3 Tbsp. unsweetened cocoa powder
⅓ C salted peanut butter
½ tsp. vanilla
Pinch salt
½ C vegan semi-sweet chocolate chips
1½ C quick rolled oats
Instructions:
Yield: Approx. 12 large (2 Tbsp. batter) or 24 small cookies (1 Tbsp. batter)
Place parchment paper on a plate for large cookies or 10”x13” baking sheet for small cookies.
Combine maple syrup, plant milk, vegan butter, cocoa powder, peanut butter, vanilla, salt and chocolate chips in a medium saucepan over medium heat. Stir frequently until ingredients are melted and well-blended.
Remove the pan from heat; add the rolled oats. Mix thoroughly. If the mixture appears too wet, add a couple more tablespoons of oats.
Use a cookie scoop or tablespoon to drop the batter onto the parchment paper.
Put the cookies in the freezer for 15-30 minutes to cool before eating. These cookies store well in the freezer or refrigerator.
(Adapted from Minimalist Baker)
More from the Author:
My favorite no-bake cookie recipe is included here as a bonus. These treats have their own interesting, unassuming culinary history across the United States, and family recipes are numerous. This vegan version is extra fudgy, easy to make, and does not require an oven — something I always appreciate when the weather gets warmer.