5 Minute No Bake Cookies Recipes

NO BAKE COOKIES

Steps:

• Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Place granulated sugar, brown sugar, butter, milk and cocoa powder in a 3 quart saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Once the mixture is boiling (in the middle and around the edges of the saucepan) set a timer and boil for exactly one minute.
• Remove from heat and stir in 2 cups of the quick oats just until coated. Add in peanut butter, vanilla extract, salt, and remaining quick oats. Stir just until combined.
• Immediately begin scooping out mixture using a medium cookie scoop or two spoons.
• Drop the mixture onto the prepared baking sheets and let sit at room temperature for about 20 to 30 minutes or until the cookies are set up and firm to the touch.
• Cookies should be stored in an airtight container at room temperature for up to 1 week. They can also be stored in the fridge.

NO-BAKE COOKIE RECIPE

Steps:

• Line two baking sheets with parchment or wax paper. Set aside.
• Combine the sugar, butter, milk and cocoa powder in a saucepan over medium-heat. Bring to a boil (not simmer). Once it reaches a boil, cook for an additional 1 1/2 minutes and then immediately remove from heat.
• Stir in the peanut butter and vanilla. Add in the oats and stir until well coated.
• Drop batter by the spoonful onto the lined pan. Let cool until set. Store in an airtight container at room temperature.

KETO NO BAKE COOKIES

Steps:

• Have all your ingredients measured out and placed near the stove. Line two large baking sheets with parchment paper and set aside.
• Place the butter, monk fruit sweetener, milk, and cacao powder in a large saucepan over medium heat, whisking often until melted and combined.
• Bring the mixture to a rolling boil and allow to boil for EXACTLY 60 seconds, while whisking occasionally.
• Remove saucepan from heat and immediately add salt, almond butter and vanilla extract and stir until fully combined. Fold in the shredded and flaked coconut and mix until everything is well combined.
• Using a medium cookie scoop (about 2 tablespoons), scoop 2 tablespoon sized mounds and place in a single layer on the prepare baking sheet. Press almond in the center, for garnish (if desired).
• Place the baking sheet in the freezer for 10 minutes to set up.Store in an airtight container in the fridge for up to 5 days or freezer up to 2 months.

5 MINUTE COOKIES

Steps:

• Line baking sheets with waxed paper. Mix the oats, coconut, and peanut butter in a bowl until thoroughly combined.
• Place sugar, cocoa powder, butter, and milk in a large saucepan, and bring to a boil over medium heat. Stir until the mixture is smooth and the sugar has dissolved, about 1 minute; remove from heat. Mix the oat mixture into the liquid mixture; stir in vanilla extract.
• Scoop up about 1 tablespoonful of the dough, roll it into a ball, and flatten. Place on waxed paper, and allow to cool.

5 MINUTE NO-BAKE COOKIES

Steps:

• 1. In a saucepan on the stove, add the sugar, cocoa, butter and milk; mix until combined.
• 2. Bring to a boil on high heat; constantly stirring. Cook for 2 minutes once it starts to boil. Note: You want a good hard boil.
• 3. Remove from heat; add the vanilla and peanut butter.
• 4. Stir until all the peanut butter has dissolved.
• 5. Add the oatmeal.
• 6. Mix oatmeal in the chocolate sauce until all combined together.
• 7. Using a cookie scoop or a heaping tablespoon, drop onto parchment or tinfoil and smash down to form the shape of a cookie.
• 8. Let cool until they are set - takes about 20 minutes or so.

3 MINUTE NO BAKE COOKIES

Steps:

• In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
• Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
• Makes about 3 dozen.
• *If using old fashioned oats, cool mixture in saucepan 5 minutes.

5 MINUTE COOKIE

Steps:

• Place butter in an oversized microwave-safe mug. Melt in microwave for about 40 seconds (for cold butter) or until completely melted.
• Add remaining ingredients except chocolate chips. Mix with a small whisk until dough comes together. Stir in chocolate chips.
• Press dough evenly across the bottom of the mug. Or, if you want to make a traditional cookie, scoop the batter out of the mug and form it into a cookie shape (round thick disc) on a microwave-safe plate lined with parchment paper.
• Cook in microwave for about 50 seconds. Let cookie cool a few minutes to firm up. Then eat immediately. Please note, cookie must be eaten immediately or it will dry out and harden after a while.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.