Chocolate & Coffee No-Bake Cookies
Rich no-bake cookies intensified with espresso powder. Recipe yields 24-30 cookies.
Ingredients
- 2 cups turbinado (raw) sugar
- ½ cup milk of choice
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- 4 tablespoons unsalted butter, cut into ½-inch wide slices
- ½ cup creamy or crunchy peanut butter
- 2 ½ cups old-fashioned rolled oats or quick-cooking oats*
- 1 teaspoon vanilla extract
- Optional: 1 packet Starbucks Columbia VIA or 1 teaspoon espresso powder or instant coffee
Instructions
- Combine sugar, milk, cocoa powder and butter in a medium, heavy-bottomed saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring often. Once it reaches a rolling boil, set a timer for 1 minute and 30 seconds and let it continue boiling, stirring often.
- When the timer’s up, remove the pot from the heat and quickly stir in the remaining ingredients.
- Drop spoonfuls (about 1 heaping tablespoon each) onto wax paper or parchment paper. Cookies will firm up in 30 to 40 minutes at room temperature. Once solidified, store for up to 5 days at room temperature.
Notes
Recipe adapted from The Muffin Lady Cookbook.
*Make it gluten-free: Be sure to use certified gluten-free oats. Old-fashioned oats will yield a more chewy texture, while quick-cooking oats will be less noticeable.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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