Without an oven or a microwave, you need to have no bake recipes to make cookies on the weekend. There’s nowhere to go in dorms that have ovens to make cookies, so being able to make no bake cookies is always really nice. Some no bake recipes require a microwave, but I will note those recipes before I give the ingredients. I’m sorry to all of my friends who wanted no bake recipes without peanut butter. Most no bake recipes require peanut butter to hold the ingredients together.
Everybody loves peanut butter cookies. Or at least anyone who isn’t allergic to peanuts does. This no bake recipe is one of my childhood favorites, so I thought I’d share it with you. My grandmother and I used to make these cookies a lot for my birthday when I was younger, so they always remind me of the summer. Peanut butter cookies are always better as they’re melting in your hands.
1. Combine all ingredients in a bowl and mix until well mixed.
2. Use a spoon to form cookie shapes. Line a pan or plate with parchment paper and place the cookies on top.
3. Place in a refrigerator for 20 minutes to chill the cookie.
These are not your typical no bake recipe. We are actually using graham crackers and using a peanut buttery mixture between the two. This is one of my favorite no bake recipes. They are really easy and fun. This no bake recipe only takes about five minutes to make, and half of that time is finding the ingredients. This cookie reminds me of a s’more a little. It has graham crackers, at least.
1. In a bowl, mix the butter with one cup of sugar. Mix until light and fluffy.
2. Gradually add the rest of the sugar, alternating between the sugar and the cream, until the frosting is fluffy.
3. Mix in the vanilla and salt.
4. Add the peanut butter. Or you can divide the frosting in half and make one-half vanilla and one-half peanut butter.
5. Froster the graham cracker and put another one on top. You can eat immediately or wait.
This no bake recipe isn’t exactly no bake. It does require a microwave, but that’s easy to find in a college. Don’t let the name fool you, either. It does involve peanut butter. So, once again, I am sorry to the people reading this who wanted to have at least one no bake recipe without peanut butter. I’ll try to make another article without peanut butter.
1. Line a baking sheet with parchment paper.
2. Add chocolate chips to a microwave-safe mixing bowl.
3. Melt chocolate chips at 30-second intervals in the microwave.
4. Add peanut butter to chocolate and mix until well blended.
5. Stir in oats until all oats are evenly mixed.
6. Scoop out 2 tablespoons of the mix and form a ball. Flatten it out on the cookie sheet.
7. Place the cookies in the freezer to set them. It should be about 30-60 minutes. Thaw out before you eat them.
Who loves monsters? This no bake recipe looks like what we picture a monster to look like. The m&ms stick out like their eyes. They also have a little bit of everything in them, like cute monsters do. This no bake recipe has a mixture of sweet and sour flavors, making it a really good cookie to try. Honey sounds weird in a cookie, but it tastes really good, believe me!
1. Mix all of the ingredients in a medium-size bowl. Make sure all of the oats are covered in wet ingredients.
2. Roll the mixture into balls, about 1 1/2 inches in size. Make sure to wet your hands so the mix doesn’t stick to them.
3. Place the cookies on a baking sheet lined with parchment paper. Put the pan in the refrigerator and let it harder, up to an hour.
I saw this no bake recipe on the internet a few weeks back and it looked really good. I tried it and was surprised by how sweet it tasted. I mean, it has sprinkles in it, so I suppose that would be a sweet taste. The coconut flour was an interesting addition, though. Creative no bake recipes are hard to find, so I thought I’d share this one with you!
1. Line a baking sheet or a large bowl with parchment paper.
2. In a mixing bowl, add the coconut flour, cashew butter, and maple syrup, and mix until combined. Stir in your sprinkles. If the batter is too thin, add more coconut flour until the batter is thick. If the batter is too thick, add water or milk until it is thinner.
3. Roll batter into small balls and press into a cookie on the baking sheet. Refrigerate for 30 minutes.
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