I rarely post anymore and I've removed almost everything from my site except the bare minimum but once in a great while I still pop in to add a recipe as it makes it easy for me to find them myself. And, at least for now I'm still keeping my site open to the public, so you get to enjoy all the collected recipes as well. (I may start up again in the future and build the site back but life kicked me in the teeth (again) in 2024 and this site fell down on the priority list.)
The no-bake cookies my family (my Mother) has been making since the late 1970's and our family continues to make to this day are not the kind most people know as no-bake cookies as typically they make the ones you boil in a saucepan for 3 minutes. I have that recipe, yes I make it sometimes, but the family favorite of our family is truly NO BAKE.
We make these without fail every single Christmas and various times through the year. They have oatmeal, butter, cocoa powder, sugar, vanilla and powdered sugar, etc.... which a couple of which, are things we do not eat when we are eating low-carb and sugar free.
Replacing the oats with flaked unsweetened coconut works well and I found a recipe that used a mixture of coconut, pecans and peanut butter; I found it to be pretty good - a 'keeper' anyway although it's not the keto low carb version I make when I do a copycat of my mother's version. For now I'm keeping that one tucked away.
This version of a low carb, sugar free
No Bake Cookie
1 1/2 c crunchy peanut butter
1 1/2 c unsweetened coconut flakes
4 T butter
1/2 c powdered sweetener such as allulose/monk fruit
2 heaping T cocoa powder
1 heaping t good quality vanilla paste or extract
1/2 c chopped pecans
Mix all together in a large mixing bowl with a paddle attachment or by hand. Scoop mounds with a 1 1/2" cookie scoop or use a large spoon and form into mounds on parchment or wax paper. Smash each mound with the palm of your hand just a little bit to form a nice flat circle, but still quite thick.
Let stand until they harden a bit and form a bit of a crust (depending on the humidity and temperature of your house this can be in an hour or could be 4-5 hours. You can also just leave them out overnight.)
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In May of 2012 I posted this version, which uses oats and are not low carb, but are sugar free.
No Bake Cookies
1/2 c butter
1/2 c unsweetened almond milk (or regular milk, but milk does have sugar in it)
2 c sweetener substitute
4 T cocoa powder
3 c oatmeal
1 c natural, no sugar added peanut butter
1 t vanilla
*optional: you can add unsweetened, shredded coconut or chopped nuts if you wish
In a saucepan, bring the sugar substitutes, cocoa, butter and milk to a boil. Whisk quickly until smooth. Remove from heat. Add the oatmeal, peanut butter and vanilla. Stir to blend. Drop by tablespoons on parchment or foil and let set until hardened a bit so they don't fall apart! After about 2 minutes or so you can shape them a little if you wish (I flattened mine a bit) or leave them in haystacks. Let harden and cool completely.
In February, 2016 I posted this version - which I think almost every housewife in America was making back in the 1970's and is still popular today. This is the kind that is cooked in a sauce pan and then spooned out into mounds. (In 2016 I started to make this version using natural sweeteners like erythritol, monkfruit, etc. and used almond milk in place of dairy milk).
No Bake Cookies
1 c granulated sugar
4 T butter
1/2 c milk
1/3 c cocoa
1-2 t vanilla
3 c oats - quick or regular
Combine sugar, butter, milk and cocoa in a saucepan and bring to boil over medium heat. Boil 3 minutes, stirring frequently. Remove from heat. Stir in oatmeal and vanilla. Drop portions onto foil or parchment paper. Let stand until firm.
Low-carb and sugar free - no oats in this one. The unsweetened natural coconut flakes take the place of the oats.
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