This has been no week for turning the oven on. I promised myself that I would not going to sit here and winge about the weather but seriously?!? 103°! How is one supposed to train for a marathon in this kind of heat?! Thank god there are cookies to be had and better than that- one’s that do not need to be baked. Unbaked cookies? But doesn’t that mean….Yes, that means you can eat the dough straight from the bowl without the slightest fear of salmonella and in fact if it gets to 105° I think I might just serve the dough in the mixing bowl and hand out spoons. Having said that, raw dough with eggs has never had me thinking twice about having a taste. My friend Steph and I used to store bite-sized balls of cookie dough in the freezer at her house- why turn on the oven when the dough tastes so good raw?
I was concerned that like with many no-bake cookies they would end up too soft and too one textured and I for one require a cookie with bite. I wanted them to be more like a refrigerator cake, only without all the chocolate because that would have required heading out into the heat and that wasn’t happening. After a small amount of rummaging I found some leftover Digestive Biscuits from Don’s outrageous birthday cheesecake. I crunched a few up in hands and then having tasted the dough (because as we’ve already discussed this if fully acceptable) I decided they needed something else. A smattering of cocoa nibs did the trick- with two of my favorite ingredients hanging out in the same bowl these had to be good. If you have trouble locating either then you can find them (and everything else I use in my kitchen) on my newly created Amazon Store. You also really can’t mess up these up- I would say that they are perhaps the easiest recipe on this site and if you manage to cock them up…well then you’ve clearly spent way too much time out in this heat.
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No-bake chocolate oatmeal cookies
These cookies must be stored in the fridge….or what Iike is keeping them in the freezer which makes them crispy.
Makes 24, assuming you don’t eat too much from the bowl
1/4 cup coconut oil (or ½ stick butter)
1/2 cup honey or sugar
60ml/1/4 cup almond milk (or soy/ regular milk)
2 Tbsp unsweetened cocoa powder
1/4 cup natural peanut butter (creamy or crunchy)
1 tsp vanilla extract
1 1/2 cup rolled oats
4 digestive biscuits (or 6 Carr’s whole wheat crackers), broken into 1 cm
pieces
2 rounded Tbsp/30g cocoa nibs (plain or chocolate covered)
• In a small saucepan melt together the coconut oil, honey. almond milk and cocoa powder over a low heat the bring to a boil and allow to boil for 1 minute.
• Remove from the heat and stir in the peanut butter and vanilla until the peanut butter has melted down.
• In a medium-sized bowl mix together the dry ingredients then add the liquid and mix until fully combined. Line a large baking tray with parchment or a Silpat baking sheet and then using either a 1 Tbsp size ice cream scoop or two teaspoons. Flatten with the palm of your hand or bottom of a glass- these will set in the shape that you leave them so make sure they look how you want them to.
