By michael Vivar
There's nothing cookie enthusiasts love more than a fresh batch. What true aficionados enjoy even more is making and sharing them with friends and family.
One slight drawback with baking cookies, like baking anything else, is the exacting process of meticulously measuring ingredients and monitoring temperature. One mistake can ruin a batch.
A solution is no-bake cookies. The house may not be filled with the typical enticing aroma, but the method is more forgiving and less time-consuming.
1 cup natural peanut butter 1/4 cup pure maple syrup 1 1/2 cup rolled oats
Mix peanut butter and maple syrup in a microwave-safe bowl then warm in 20-second increments. Stir in oats until fully combined. Scoop 2 Tbsp balls onto a baking sheet then flatten to desired thickness.
1 large lemon zested and juiced 2 cups white chocolate 1 cup shredded coconut
Melt and stir chocolate chips over low heat until smooth. Remove from heat and stir in lemon juice. Mix in lemon zest and shredded coconut until congealed. Scoop 1 1/2 Tbsp balls onto baking sheet and flatten to desired thickness.
3 overripe bananas peeled and mashed 1/2 cup natural creamy peanut butter 3 cups rolled oats 2/3 cup chocolate chips (optional)
Stir bananas and peanut butter with a fork in a mixing bowl until creamy. Mix in oats and chocolate chips (optional). Scoop 2 Tbsp balls onto a baking sheet and flatten to desired thickness. Pinches of sea salt and cinnamon can be added.
All recipes make cookies that are soft and chewy. Chill in freezer for 15 minutes to produce firmer texture. The cookies can be stored in the freezer for up to two weeks. Defrost stored cookies for 20 minutes at room temperature before serving.
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