No-Bake Chocolate Oatmeal Cookies
No-Bake Chocolate Oatmeal Cookies requires about 1 hour and 15 minutes from start to finish. This recipe makes 24 servings with 169 calories, 2g of protein, and 7g of fat each. For 20 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 175 people were glad they tried this recipe. Many people really liked this dessert. If you have cocoa powder, coconut, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by A Family Feast . With a spoonacular score of 16%, this dish is not so amazing. If you like this recipe, you might also like recipes such as No-Bake Chocolate Oatmeal Cookies, No Bake Chocolate Oatmeal Cookies, and No-Bake Chocolate-Oatmeal Cookies.
Servings: 24
Preparation duration: 75 minutes
Ingredients:
3 tablespoons cocoa powder
1 cup flaked coconut
2 cups granulated sugar
3 cups quick oats
1 teaspoon salt
8 tablespoons unsalted butter (1 stick)
1 teaspoon vanilla extract
½ cup walnuts, roughly chopped
½ cup whole milk
Equipment:
baking paper
baking sheet
sauce pan
oven
ice cream scoop
stove
bowl
frying pan
Cooking instruction summary:
Prepare two cookie sheets with parchment paper but leave the oven off.In a medium to large sauce pan, add cocoa powder, sugar, milk and butter. Bring to a boil and stir to make sure sugar is dissolved. Remove from heat and stir in oats. Add vanilla, coconut and nuts and stir again. (Vanilla should not be added when liquid is cooking as it makes mixture foam, add it after the oats as indicated).Let mixture sit on stove off heat for ten minutes then stir again.Scoop warm mixture onto parchment lined cookie sheets, 12 per pan. I used a small ice cream scoop.Wet your fingers in a little bowl of water and flatten the scoops of mixture down to cookie size, tucking in and smoothing sides with your fingers.Refrigerate for an hour to set and enjoy. Keep refrigerated or serve immediately.
Step by step:
1. Prepare two cookie sheets with parchment paper but leave the oven off.In a medium to large sauce pan, add cocoa powder, sugar, milk and butter. Bring to a boil and stir to make sure sugar is dissolved.
2. Remove from heat and stir in oats.
3. Add vanilla, coconut and nuts and stir again. (Vanilla should not be added when liquid is cooking as it makes mixture foam, add it after the oats as indicated).
4. Let mixture sit on stove off heat for ten minutes then stir again.Scoop warm mixture onto parchment lined cookie sheets, 12 per pan. I used a small ice cream scoop.Wet your fingers in a little bowl of water and flatten the scoops of mixture down to cookie size, tucking in and smoothing sides with your fingers.Refrigerate for an hour to set and enjoy. Keep refrigerated or serve immediately.
Nutrition Information:
covered percent of daily need
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