Rum Balls, Chocolate Truffles, Peanut Butter Balls ... Your favorite no bake cookie recipes are here!
You love cookies, but the last thing you want to do is turing on the oven. Prepare one of these easy no bake cookie recipes, and your dilemma is solved.
These recipes are flourless, but are not necessarily gluten free because one of the ingredients may be cookie or cracker crumbs that are made with wheat flour.
Take a peek at the following no bake recipes to see what I mean.
Among my collection of no bake cookie recipes is one that is perfect for your youngsters to prepare. Idea for this recipe comes from One Smart Cookie by Julie Van Rosendaal.
While your kids are preparing their no bake cookies, you might as well gather ingredients for your own. From the same source, this is one of many delectable yet simple no bake cookie recipes that may please your sophisticated taste buds.
Of all the no bake cookie recipes in The King Arthur Flour Cookie Companion – The Essential Cookie Cookbook, this one is a no bake version of our classic chocolate-oatmeal cookies.
Boil milk, butter, sugar, and salt until the bubbles make snapping sound. Please be careful when boiling milk because it can quickly flow over the top of your saucepan.
Carefully pour this hot milk mixture over the oats and chocolate chips ensemble, and combine them well.
Using a tablespoon, deposit small portions of this mixture on a cookie sheet lined with parchment paper.
Let these cookies cool at room temperature before refrigerating.
This no bake cookie recipe yields about 30 cookies.
I would be remiss not to share with you one of my favorite no bake cookie recipes for rum balls. Since the quality of these no bake cookies depends on that of the liqueur, I make sure that I use high quality dark rum. And whenever available, I use my homemade butter cookie crumbs instead of Graham crackers.
To start, I combine either butter cookie or cracker crumbs with cocoa powder and raisins. Then, I add jam, rum, and vanilla extract and combine until evenly moistened.
I shape this mixture into 1-inch balls and coat them with confectioners’ sugar. They actually taste better with a little aging and refrigeration.
My dear friend, Suzy, was ecstatic when she discovered this no bake, low fat cookie recipe in The King Arthur Flour Cookie Companion book. It practically solved two problems for her.
Living in a tiny apartment with limited kitchen facilities, baking was not a priority for her even though she loves freshly baked homemade cookies. Besides, she had to be very restricted with her fat intake.
These cookies are soft and chewy. Suzy dropped cookie mixture by tablespoonfuls onto greased parchment or waxed paper. I, on the other hand, prefer to spread it in a nonstick or greased 8" x 8" baking pan or dish. After it is cool, I cut it into 2" squares.
In a saucepan over low heat, combine butter, brown sugar, apple juice concentrate, cinnamon, nutmeg, salt, and bring to a boil. Stir to make sure that the sugar dissolves.
Pour over oats and stir to combine.
Mix in dry milk and fruit combo.
Drop by tablespoonfuls onto parchment or waxed paper. Press to flatten slightly if desired.
Alternatively, you can press cookie mixture into a greased 8" x 8" baking pan or dish. Then cut it into 2 inch squares after it is cool.
This no bake, low fat cookie recipe makes about 2 dozen delicious cookies or squares.
Spray an 8-inch baking pan with non-stick spray and set aside.
Combine lemon juice, honey, water, dried apricots, bananas in a saucepan and bring to a boil over medium heat.
Simmer over low heat for 25 - 30 minutes or until the fruits are softened.
Remove from heat and allow to cool.
Melt butter with brown sugar in another saucepan over low heat until sugar dissolves completely.
Mix in corn flakes.
Firmly press half of this corn flake mixture into the prepared pan. Smooth and even it out.
Spoon the apricot-banana mixture over it, and cover with the remaining corn flake mixture.
Cool completely before cutting into squares.
This no bake cookie recipe yields about 20 squares of 2" x 2". Store them in airtight containers for up to 5 days if you are successful at keeping them that long. :-)
You can also use pecans in place of walnuts to prepare this no bake cookie recipe. Both of these nuts are excellent sources of vitamin E and B-complex. These vitamins are beneficial, antistress factors.
When I first looked at the ingredients for puffy rice date cookies, I was skeptical. A gluten-free and no bake cookie recipe that includes eggs somehow did not seem doable. I suspected that the eggs would be cooked before anything else happened. My curiosity, however, urged me to prepare these cookies any way.
It turned out that the key was to constantly stirring the mixture of egg, sugar, chopped dates, and vanilla extract in a saucepan on the stove top to prevent the egg from curdling. Chopped walnuts and crispy rice cereal add a pleasing, contrasting texture to the final product.
Combine rice cereal and chopped nuts in a bowl and set aside.
Stir together chopped dates, egg, sugar, salt, and vanilla extract in a small skillet over medium heat. Constantly stirring the mixture for about 3 minutes or until it turns into a sticky paste.
Remove from heat and immediately add rice cereal-nut mixture to it. Combine well.
Dip hands in cold water and roll this mixture into approximately 1-inch balls.
Generously and evenly sift either confectioners’ sugar or cocoa powder over these cookies before serving. Alternatively, roll them in coconut flake or chopped nuts. This recipe yields about 15 cookies.
