Hi Bold Bakers!
Some of my most popular videos to date have been cookies that are made with just a few
ingredients.
So I thought if you loved those so much, you're probably going to want to see cookies made
with just a few ingredients that are no bake!
They are really to make and equally as delicious.
Now the recipes for these cookies can be found on BiggerBolderBaking.com and an added bonus
is that they're egg free and they're flourless.
So instead of flour for these cookies we are going to make an oat flour.
Now I do not want you to go out and buy oat flour.
It is super easy to make at home.
All you have to do is get some rolled oats, put them into a food processor, blend them
until they're nice and fine for roughly around 30 seconds, and then you have for yourself
some easy homemade oat flour.
Okay this oat flour looks perfect, we have everything that we need, so let’s get started
with our first recipe which is a no-bake peanut butter cookie.
So in a nice large bowl, I'm going to add in my smooth peanut butter, and my honey.
And then I'm going to pop these into the microwave for roughly around 45 seconds until they're
all melted and nice and smooth.
So when it looks like this and it’s nice and runny and absolutely smells delicious
I might add, we are going to add in our oat flour, some salt, for extra flavor, and a
little bit of vanilla extract.
Now as always in my recipes if you do not have vanilla extract just leave it out, however
if you are a seasoned bold baker always have some in your cupboard to hand, because it’s
just really useful.
Okay and then all you want to do is with a spatula just mix it all together until it
forms a dough.
So just keep on mixing until all the oats are soaked up with the peanut butter, you'll
see it is a stiff dough.
Just bring it all together and that’s it.
Easy peasy.
So now we have our dough, all we have to do is scoop it onto our baking tray.
So here I have a cookie scoop, I find these really handy, you can also use a tablespoon
measurement and that works well too.
And all we’re going to do is just get a nice big scoop of cookie and then just pop
it down onto your baking tray.
And then just keep on scooping until it’s all gone.
I like to make them a decent size, maybe 1.5 to 2 scoops.
And then once they're all scooped just pat them down with your hand to get a nice round
flat cookie, just like they would appear when they're baked.
So now with this cookie you don't have to use peanut butter, you can use any nut butter
that you like, also you don't even have to use oat flour, you can use almond flour, anything
like that.
Okay, like a traditional peanut butter cookie you have to have the criss-cross on top, that's
how you know it’s a peanut butter cookie.
So with our fork, go ahead and make that nice little indentation.
Look at that, look at how pretty these are.
Now we are going to add chocolate to these but just not right now.
What we’re going to do here is pop them into the fridge and let them chill for around
20-30 minutes.
They're going to set up nice and then we’re going to pop them into some chocolate.
So my cookies have been chilling in the fridge for around half an hour and now it is time
to dip them in chocolate.
Just go ahead and dunk your cookies halfway into your chocolate.
Just to give them a little bit of a taste.
Then let it drip off.
And then back onto your baking tray.
So you get a nice bit of chocolate and a nice bit of peanut butter.
If you are a chocolate and peanut butter person, which let’s face it, who isn't?
You're going to love these.
The best thing about them is that they're loaded with protein because of the peanut
butter and then because of the oat flour they're great for slow releasing energy, so I like
to have them for breakfast time to fill me up with protein and energy.
And just in case you're wondering, I put the calorie count on the website so you can check
that out underneath the recipe.
Okay these are looking lovely, very professional, I'm going to pop them back into the fridge
to just let the chocolate set.
And just so you know these cookies will keep in the fridge in an airtight container for
up to 10 days.
This next cookie combines two of my favorite ingredients, chocolate and coconut.
It is a no-bake chocolate cookie.
Into a large bowl add in some butter, and maple syrup.
Now if you're dairy-free you can use coconut oil instead of butter and if maple syrup is
very expensive or hard to come by, feel free to use honey.
Now all we want to do is just pop this into the microwave until the butter melts.
Once your butter and maple syrup is melted all together, we are going to add the rest
of our lovely ingredients.
Now I'm going to add in a little bit of vanilla extract into here, to add a lovely little
bit of flavor, and then some salt.
So this also is a flourless cookie, so I'm going to add in some coconut and that is going
to work as the flour.
And then next we’re going to add in some unsweetened cocoa powder.
So now use Dutch process or unsweetened just please don't buy one that has sugar in it,
because it just messes with your recipe.
And then with our spatula just mix it until it all comes together.
And also remember don't use hot chocolate powder, cocoa powder.
They're not the same thing.
One thing I love about these recipes is that they can all be mixed by hand.
So technically you don't even need a kitchen to do it.
If you live in a dorm, you want to make them at work, all you need is a bowl and a countertop.
And a spatula.
Okay, this is looking good, now we’re going to scoop it onto our baking tray.
So I have my scoop, let’s shape our cookies.
So just like the last cookie, we’re going to do two nice big scoops.
And pop them onto your baking tray.
So this cookie is pretty sticky as you can see, because it’s sticking to my scoop,
but once they set in the fridge you won’t get that at all.
They'll be nice and firm.
Okay we’ve scooped all of our cookies, now all I'm going to do is just go in with my
hands and shape them a little bit more like a cookie, make them a little bit round.
And push them down in the middle, so they have a cookies shape.
For no-bake cookies you will not believe how good these smell.
And FYI, they taste amazing too.
Okay, 20-30 minutes in the fridge, they'll be set and ready to eat.
This next cookie is a take on a classic, a no-bake chocolate chip cookie.
So in a nice large bowl we’re going to add in some butter, and some brown sugar.
Now if you don't have brown sugar you can use white, or you can always make your own,
and the recipe so on my website.
Now all we’re going to do here is pop it into the microwave until the butter and sugar
melts.
Our mix is melted now let’s add in the rest of our ingredients.
So next we’re going to add in some milk, vanilla extract, and a little bit of salt.
And then just give this a quick mix together with your spatula.
Okay, mix-y-mix-y, this is all dissolved, looking good, now next I'm going to add my
oat flour, now remember I said you can use any kind of a nut flour that you like.
And then following that, some chocolate chips, because this is a chocolate chip cookie after
all.
So that's our most important part.
And then with your spatula just mix it all together until you form your dough.
You guys have always responded really well when I do recipes that are just a few ingredients
or no-bake, so let me know in the comments below if you like this and I’ll definitely
try and make more of them.
Because they're easy, and they're fun, and they're also delicious.
Okay, this is ready, let’s scoop it and get it onto our baking tray.
So I have my handy scoop, I do a nice big scoop, for each cookie.
Now remember if you want to you can actually freeze this dough, but you don't have to because
they last so long in the fridge.
But if you want to, feel free to.
Also with any of these recipes, if you want to double them or maybe even halve them to
make more or less, then feel free to do that, because they're actually really easy recipes
to adjust.
Okay now I'm going to go in with my hand and flatten them down and just make them nice
and round around the edges, to make them look like cookies.
Okay, gorgeous, this takes no time at all.
Personally I love no bake desserts because you cut out the middleman which is the oven,
and get straight to the sweet stuff, in no time at all.
Okay lovely, these are looking good, we’re going to pop them in the fridge for around
half an hour and let them set.
Once your cookies are set they are ready to be enjoyed, you can choose from peanut butter,
chocolate, or a classic chocolate chip.
I'm going to go for a classic.
The great thing about these cookies number one is that little bit of salt in there, but
they're a nice balance of sweet, kind of rich chocolate, they're not overly sweet, mm.
These guys are definitely going to fill you up.
As always thanks a million for watching, the recipes can be found on my website, and I’ll
see you back here really soon, for more Bigger Bolder Baking.