Craving something sweet but don’t feel like turning on the oven? These addicting no-bake cookies are loaded with a double-delight of chocolate and just about everything else!
No bake. It’s baaaaaaaack!! The sequel Part No.2. Because it’s now June and because things are heating up around here. Nearly 90 degrees they’re saying for tomorrow with full-on humidity.
Oh, and did I mention that we currently do not have an air conditioner? Yes, I think I’m just gonna move into the fridge with these cookies and the ice cream for the next few days…
So these cookies. They were actually born during that dark, dark time nearly two weeks ago when I was completely OVEN-less (now I’m AC-less—haaa the irony…) and the kiddos were more or less on their knees BEGGING for cookies. Of all the times….
But who am I to say no to a completely reasonable and logical request? Depriving kids of cookies is like a summer without ice cream.
In other words, it is just NOT done.
So I caved and made no-bake cookies for the poor children with ZERO intentions of the recipe ever making it onto the blog.
And then….I tasted the batter. BIG MISTAKE.
Guys, that stuff was simply put, OUTTA THIS WORLD.
Also, I’m kind of embarrassed about the fact that I kinda ate more of the batter than the actual cookies. Whooooops.
Needless to say those cookies got made again. And again. And then I decided that recipes like this were meant to be SHARED. So onto the blog they go.
Oh, and just to clarify: Cookies like this are NOT meant to be shared. Unless you’re a cookie-hater which I’m pretty sure includes uhhh, NOBODY.
Let’s get down to business: No-bake cookies are pretty much the simple of the simple. They require basic ingredients, minimal time to whip up, and absolutely ZERO effort on your part. Just a few of the many selling points….
And because these are kitchen sink cookies, ummm you KNOW we’re putting in nearly every cookie-extra known to mankind. That’s just how it’s done. 😉
The base of these cookies is quick-cooking oats. No flour or eggs here! Our binding properties include the oats, creamy peanut butter and your ripest banana. Oh, heaaaavens.
Other than that, all we’ve got is a little bit of milk, unsweetened cocoa, a minuscule amount of butter, coconut sugar (brown sugar works great too!) vanilla extract and salt for flavor. Seriously that’s all!
Oh and BONUS ALERT: Everything whips up in the same bowl. Because multiple sinkfuls of dirty dishes is just something to always be avoided.
EXTRA BONUS ALERT: This is a great recipe to make with little kiddos since it doesn’t require hot ovens and a lot of time. I smell several awesome WINS.
Just a little note here: The dough WILL be kinda on the sticky side but this is A-OK. Be sure to use floured hands when you roll the dough into balls to keep things from getting too messy.
Oh, and don’t forget to press those mini chocolate chips on top of your cookies after they’re all shaped. You can totally skip this step if you like, but really? Extra chocolate = Always a necessary thing.
Then it’s into the fridge with the cookies for a mere 30-45 minutes or until they’re nice and firm.
The only thing left to do then is pour yourself a tall glass of milk and go to chewy, loaded-with-everything cold cookie HEAVEN.
A good place to hang out this time of year, fo’ sure. 😉
Consider yourself warned, friends: You’re not gonna be able to stop eating these.
No-Bake Double Chocolate Kitchen Sink Cookies
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 1/2 cup creamy peanut butter
- 1 medium ripe banana mashed
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups quick-cooking oats
- 1/2 cup mini chocolate chips
Place sugar, cocoa, milk, peanut butter, mashed banana, and butter in a medium saucepan. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in vanilla, salt, and oats until mixture forms a dough (dough will be slightly sticky)
With floured hands, roll dough into 1-in balls and place in a parchment paper-lined container. Press mini chocolate chips on top of cookies. Refrigerate cookies 30-45 minutes or until completely firm.
Store cookies in refrigerator up to 1 week. Cookies may also be frozen up to 2 months.
Recipe slightly adapted from Well Plated.
I absolutely insist that you try my Healthy No-Bake Peanut Butter Cup Truffles next. ♥