Receta No-Bake Cookies with Coconut Oil
Have you become acquainted with The Kitchen Witch and the super-woman behind it, Rhonda?
If not, you must hustle over there as soon as you are able.
Rhonda recently posted these delicious cookies and I wanted to healthify them a bit. Due credit must go to Rhonda for the inspiration of making no-bake cookies out of Nutella and using pretzels. All I did was use 2% milk (because that is all I ever have in the house) and substitute coconut oil for the butter. (I heart coconut oil!)
Seriously, you must try these as soon as you are able!!!!
Nutella No-Bake Cookies with Pretzels
Slightly (barely) adapted from No-Bake Nutella Cookies from The Kitchen Witch
1 c. sugar
1/2 c. 2% milk
1/2 c. coconut oil
pinch of salt
3/4 c. Nutella
1 t. pure vanilla extract
2 c. old fashioned oats
1 c. pretzels sticks, broken into small pieces
In a large sauce pot over medium high heat, bring sugar, milk, coconut oil and salt to a boil. Boil for 1 minute. Remove from heat, add Nutella and vanilla, and whisk until smooth.
Fold in oats and pretzels. Let cool enough that the mixture starts holding together, about 3 minutes.
Drop onto parchment paper-lined or silicon pad-lined baking sheets. Let cool completely (if you can stand it).
You cannot tell there is no butter in these.
A great tip for crushing pretzels or for “chopping” nuts: Put them in a heavy-duty sealable bag (like a Zip-Loc freezer bag) and use your rolling pin to crush whatever needs crushed.
A warning: Make sure your prized marble rolling pin doesn’t mysteriously roll off your cabinet onto the ceramic tile floor. (It is a wonder I don’t have a crack in the floor.)
Boo hoo!
I am so sad. We got this green marble rolling pin from my aunt as a wedding present. BAWL!
I am going to attempt to glue it. At least maybe I can use it for crushing items if not for rolling out pastry.
Really, I am bummed. I guess I will eat another cookie.
Now for a bonus recipe: Use this same recipe with Biscoff spread. I know, I know…I am late to the Biscoff party. I did find some Biscoff cookies at T.J. Maxx last year and bought them. I have to say I was underwhelmed.
Then, I recently found Biscoff spread at Super Target. I bought a jar with modifying Rhonda’s recipe in mind.
OMG!
Biscoff No-Bake Cookies with Pretzels (These flattened out a bit b/c I didn’t wait the three minutes. I was in a hurry to eat them!)
These are so good. All you need to do is swap in creamy Biscoff spread for the Nutella.
But, if you need a written recipe, here it is.
- Biscoff No-Bake Cookies with Pretzels
- 1 c. sugar
- 1/2 c. 2% milk
- 1/2 c. coconut oil
- pinch of salt
- 3/4 c. Biscoff spread
- 1 t. pure vanilla extract
- 2 c. old fashioned oats
- 1 c. pretzels sticks, broken into small pieces
In a large sauce pot over medium high heat, bring sugar, milk, coconut oil and salt to a boil. Boil for 1 minute. Remove from heat, add Biscoff and vanilla, and whisk until smooth.
Fold in oats and pretzels. Let cool enough that the mixture starts holding together, about 3 minutes.
Drop onto parchment paper-lined or silicon pad-lined baking sheets. Let cool completely (if you can stand it).
If you are not a real chocolate-lover, try these. You will love them! I can’t decide which ones I like the best.
One more variation: Have you notice how there is never enough Nutella in the jar for multiple recipes of anything? On my fourth or fifth batch of these cookies, I had to add about half the required amount of Nutella and topped it off with peanut butter. These were delicious too!!!!!
Thank you, Rhonda, thank, thank you, Rhonda!!!!!!!!! (Read to the Beach Boys’ beat!)
P.S. Remember the cacti pictures from my last post? This one bloomed.
These pictures (again) don’t really do these flowers justice.
The cat wanted to get a sniff and managed to ruin this one.
Nice…..Thanks, Izzy.