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Author:
Franco Salzillo
Let’s make some cookies, but these aren’t ordinary coffee cookies — they’re easy-to-make and no-bake coffee cookies, and we’re flavoring them with coffee for a very grown-up, almost sophisticated feel.
The nice thing about coffee cookies is that they go well with coffee, obviously, so they’re perfect for enjoying with a warm cup of latte or cappuccino!
These fun coffee cookies will give you a sugar rush and a caffeine buzz in every bite.
To make no-bake cookies, you want a thick dough that will harden in the refrigerator, and you can’t use eggs or anything like that.
We’re using quick-cooking oats to give texture to the cookies, sugar as a sweetener, butter as a binding agent and vanilla, cocoa powder and instant coffee for flavor.
You know the drill. Mix the wet ingredients in a pot, then combine them with the dry ingredients. You’ll get a sticky, quite moist dough that will harden in the fridge to become cookies. It’s as easy as it sounds, and the results will surprise you!
Making cookies with oatmeal is the easiest way of getting a dough that will actually harden, as the oats absorb lots of moisture. The butter helps too. If the cookie dough is too runny, add a few more oats.
Make sure you have enough space in the fridge for a large baking tray because you need to cool these cookies down as soon as possible and for several hours. You need space for the cookies to harden undisturbed.
Avoid using actual coffee for these cookies, as it’s too watery. You need freeze-dried coffee, AKA instant coffee, for the best results. That doesn’t mean you can’t find a nice instant coffee.
The quality will ultimately define the cookies’ flavor. Get the nice kind of coffee! This is the perfect opportunity to buy the good stuff.
In a saucepan, heat the milk and add in the sugar and butter. Stir until dissolved, bring to a boil and simmer for five minutes.
Remove from heat and add the vanilla extract.
In a large mixing bowl, combine the oatmeal, cocoa powder and instant coffee. Once thoroughly mixed, pour in the warm milk mixture and stir until thick. If too runny, add a few more tablespoons of oats.
Line a baking tray with parchment paper and spoon the cookies without overcrowding the tray. Refrigerate for 1-2 hours until solid.
