Who likes turning the oven on in the summer? Not me! I do a ton of baking for orders and have to turn the oven on at times during the summer. I usually try to bake before 9am or after 7pm since we don’t have air conditioning. I do have a fan in the kitchen now which does help but I’d rather not turn on the oven if I don’t have to.
I’ve been experimenting with some no bake cookies. Now I do have some problems with no bake cookies. My main problem is that many no bake cookies have peanut butter in them and I hate peanut butter. I have made some other no bakes but they tend to be more cookie dough like and less cookie like.
Last summer I made some delicious no bake cookie bars that were cookie dough based but were really yummy. This time I looked and looked for recipes and in the end I chose one that had peanut butter in it. I thought I could substitute almond butter instead and still have it taste decent and maybe I’d actually eat them.
I made No Bake White Chocolate Cranberry Cookies. It was a simple dough with a nut butter base mixed with the white chocolate chips and dried cranberries. I shaped them, but them in a container, and refrigerated them until I was ready to try them. They looked like cookie dough but didn’t taste like it.
When I bit into the cookie they tasted ok. I liked the texture, the white chocolate, and the cranberries. While I knew it was almond butter and not peanut butter in the dough, it was a little too similar for my taste. Others that tasted them seemed to really like them so if you like peanut butter or nut butters I’m sure they would be great.
I’d definitely try these cookies again but next time I’ll use cookie butter instead of nut butter. I think that would be more to my liking.
- 1½ c. flour
- ½ c. oats
- ⅓ c. almond butter
- 1 t. salt
- ⅓ c. sweetened condensed milk
- ¼-1/3 c. milk
- ¼ c. white chocolate chips
- ⅓ c. dried cranberries
- In a large bowl combine the flour, oats, almond butter, salt, and sweetened condensed milk. Mix well.
- Slowly add the milk until a dough has formed.
- Fold in the white chocolate chips and dried cranberries.
- Shape the dough into 12 cookies and place on a cookie sheet.
- Refrigerate for at least 1 hour before eating. Store in refrigerator for up to 4 days.