No-bake cookies are a staple in my family. It goes without saying that my grandmother’s no-bakes were out of this world. They were the perfect size and texture. She seemed to make them effortlessly, too. But until recently, I’d never made these myself — despite how easy they are.
For me, the trouble with no-bakes was always the high fat and sugar content. It’s essentially melted butter + sugar + oats. Not so healthy. And so, I began looking for a recipe that would cut down on these items.
Enter: Skinny Taste. I adapted one of her recipes, and they were quite the hit at a recent work party.
These were such a success at the work party. Several people came up to me afterward and said things like, “I always feel better if I’m eating something with the word ‘Skinny’ in it.” A few other ladies liked my container choice (see below — we had to bring reusable items, so I brought an old strawberry container).
If you want to make these at home, I’ll give you two tips: Definitely use quick oats. While I used regular oats, and they were fine, they were a little harder to eat. Also, don’t bother with adding powdered sugar to these. You could, but who needs the mess? People like seeing what they are going to eat. See the recipe for full details below.
Adapted from Skinny Taste
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa
- 2 tbsp butter
- 1/2 cup almond milk
- 2 1/2 cups quick oats (for gluten free, use gluten free oats)
- 3/4 cup Better’n Peanut Butter or peanut butter
- 1 tsp vanilla
Combine the first 4 ingredients (sugar through milk) and boil in a small sauce pan for 2 minutes.
Remove from heat and mix in oatmeal, peanut butter and vanilla.
Roll into balls with slightly moist hands and refrigerate overnight.
The next day, if you want, roll them in powdered sugar or cocoa powder. I didn’t do this because of time and mess.
Keep refrigerated if storing for several days.