healthy no bake peanut butter crunch cookies

I actually prefer to use virgin coconut oil instead of vegan butter, gram for gram, as I find it sets up even a bit firmer since it has less moisture than butter. For the milk, I recommend unsweetened almond milk. For the butter, I recommend virgin coconut oil. This recipe can easily be made dairy-free by replacing the butter and the cow's milk with dairy-free alternatives. But I do have some suggestions for substitutions and variations that should still produce a delicious no bake cookie that still sets properly. Now, I think this recipe is just right, exactly the way it is.

Ingredients substitutions and variations for nut-free no bake cookies There may be differences in air temperature and humidity, whether you're using an electric or gas stove, how evenly it heats, and whether you're using a heavy-bottom saucepan or not. The cookies in other recipes may not set up because there are just so many variables within an otherwise simple recipe. But if you under-cook the sugar, the cookies won't set up. If you cook the sugar mixture all the way to 240☏, the softball stage, so it will be solid at room temperature, the mixture turns crumbly when you add the oats.Īnd it's very easy to overcook the sugar using that method. When you are making anything that is no-bake, you need at least a portion of the recipe to be solid at room temperature. This isn't a recipe where you can use an objective measure to determine readiness, like a specific temperature on a candy thermometer, so it can be hard to guarantee success. Whatever the ingredients or method, some commenters swore that the recipe simply didn't work as written. As I went down the rabbit hole of available recipes for no bake oatmeal cookies, I noticed something.

Healthy no bake peanut butter crunch cookies