I am choosing to turn on the oven as little as possible this week. Seems like it was hot just about everywhere in the midwest this week, and we had a severe heat advisory until Friday night (hence the desire to not turn on my oven). I did cave on Friday night and made Minimalist Baker’s quinoa taco meat and it was SO worth it. If you haven’t tried the recipe yet, you should do so ASAP. It even got a vote for a repeat recipe from Dan so you know it’s good. That woman is ah-mazing.
It FINALLY decided to rain after the hottest week we have had in a while. That being said, I’m still not turning my oven on because I’m enjoying being comfortable in something other than shorts and a tank top. Also, it’s still really hot out. It was another busy weekend here so I squeezed these cookies in between bouncing around the cities with my older sister who visited this past weekend. With the rain on Saturday, things were pretty low key. We enjoyed my favorite tempeh ruben at French Meadow in Uptown, relaxed a bit, and hung out with some bike team friends later in the evening before heading for a drink at Social Cider Werks.
I also won some really cool bike lights at my bike race on Saturday. They are made by knog, which is a Melbourne based company. Why are they so cool? For one, they are rechargeable via USB (how awesome is that?) They are also waterproof and easy to move between bikes. Lastly, the packaging is either recyclable or compostable and they even tell you how to recycle it. Recycling nerd moment over, sorry folks.
You’re currently thinking: “Okay, I get it. You got some cool bike lights. Where’s the food?!”. Patience is a virtue, but this is also a food blog.
Did I mention it’s too hot to turn on the oven? So I bring to you… NO BAKE COOKIES. I’ve already eaten ten.
No bakes cookies are so tasty.
Sometimes Usually, I eat too many though and then my stomach hurts from sweetness overload. I decided to down play the sugar this time around, but don’t be fooled because there is still a whole cup of sugar in this recipe. I also added real chocolate to the cookie for a richer flavor as opposed to cocoa powder. If you don’t have any around, increase the milk to a 1/2 cup and add 1/4 cup cocoa powder instead. I also used a bit of my black cocoa from King Arthur Flour to deepen the chocolate flavor.
Depending on how hot it is in your house, you may need to pop these guys in the fridge to help them set. For example, the coconut oil in my kitchen is currently liquid. Therefore, it’s probably not going to set on it’s own if I use coconut oil as part of the binder, amiright? If it’s a reasonable temperature outside or in your house, then you should be good. I actually prefer these straight out of the freezer anyways.
No Bake Chocolate Oatmeal Cookies
Servings: About 2 dozen cookies
Time: 1 hour, includes 30 min chill time if needed
- 3/4 cups peanut butter, creamy
- 3 1/2 cups rolled oats
- 1/2 cup coconut oil
- 1/4 cup milk
- 1/4 cup agave
- 4 oz dark baking chocolate, I use this kind from Theo *
- 1 cup organic cane sugar
- 1 tsp black cocoa powder **
- 1/2 TBSP vanilla extract
- 1/2 tsp salt
- Line two baking trays with parchment paper and set aside. Measure out oats and set aside in a large mixing bowl.
- In a medium sauce pan, combine peanut butter, coconut oil, milk, agave, baking chocolate, sugar, cocoa powder and salt. Heat on low to medium heat, stirring continuously until all ingredients have melted and combined. Remove from heat and whisk in vanilla extract.
- Pour chocolate mixture over oats and fold oats into mixture. Stir to combine. Use an ice cream scoop or spoon to drop cookies onto parchment paper. You can make them as big as you like, I do about 3 TBSP worth (~1″ diameter).
- Cookies should set at room temperature. If it’s very hot in your kitchen, feel free to put cookies in the fridge or freezer for about 30 minutes to help them set.
- Store in an airtight container for up to one week. Store in the freezer for up to one month.
*Use 1/4 cup of cocoa powder as a replacement if you would like to omit dark chocolate. Increase milk to 1/2 cup.
**If you do not have black cocoa, you can leave it out. Be sure to have baking chocolate or cocoa powder in the recipe, as mentioned above.