No-Bake (but will get you baked) Cookies
by Anna Ervin
If you are not keeping the necessary ingredients for no-baked cookies in your pantry at any given time, chances are you’re doing the whole munchies at 2 a.m. thing wrong. I love nothing more than a recipe that I can throw together in one pan to avoid a pile of dishes later. Even better, it only takes about 10-15 minutes to whip up this sweet treat. The traditional no-bake cookie recipe is loaded with acidic dairy products and high-cholesterol fats, so I’ve decided to share an infused version that’s a little easier on the stomach.
The cookies I made are infused with 200mg of canna-coconut oil in place of butter. I swapped the dairy milk for an oat-based option, but cashew, almond, coconut, and soy would all work well here. For the sugar, I decided to go with raw because if I’m going to eat sweets – the less they’re processed, the better.
3 ¼ cup oatmeal (opt for GF-option)
½ cup THC-infused coconut oil
½ cup peanut butter
½ cup oat or cashew milk
2 cups raw sugar
¼ cup cocoa powder
¼ – ½ tsp Himalayan salt
- Add canna-coconut oil, peanut butter, milk, sugar, cocoa and salt to a large sauce pan, stirring frequently over medium heat.
- Bring mixture to a boil, continuing to stir for 4 minutes. Remove from heat and quickly stir in vanilla, bringing the mixture to a boil.
- Add the oats and combine evenly. Scoop 1” rounds onto wax paper and allow to cool before serving, or savagely eat the warm cookie “dough” out of a bowl.
Store at room temp for 2-3 days (if they last that long).