Making no-bake cookies is no easy feat; after all, baking makes cookie dough firm and the cookies crackly. Finding your way around baking and ending up with nice cookies is undoubtedly a challenge, but that’s why we’ve put together the recipe below.
And if we’re already making no-bake cookies, why not make them delicious? And delicious for me means espresso. Who doesn’t like cookies with their coffee? Better yet, let’s make coffee-flavored cookies!
So let’s get to it and make some fabulous no-bake espresso cookies!
To make no-bake cookies, you need something that will give them substance and firmness, and quick-cooking oats have proven time and again to be the best alternative. And since oats have no flavor, they let other ingredients shine through. In this case, freshly brewed espresso, espresso powder and cocoa powder.
Of course, we’ll need sugar, too, and butter will help bring everything together. A splash of milk will give the cookie dough necessary moisture, but other than that, you only need seven ingredients to make these intensely flavorful and crackly cookies.
To make the cookies, we’re heating the milk and dissolving the butter and sugar. Here, we’re adding the first coffee layer with the espresso shot.
We’ll combine the dry ingredients, meaning the oatmeal, cocoa powder and espresso powder, in a separate bowl and ultimately combine them with the warm milk mixture. This will create a paste not dissimilar to a grainy cookie dough.
Scoop the dough with a spoon over a baking tray and refrigerate these beauties for a while.
Congratulations. You’ve got yourself a tasty batch of cookies! And you were never even near the oven.
These cookies are wonderful gifts, but they’re also awesome crave-quenchers and grab-and-go snacks.
And since they’re high in fiber and are relatively healthy, you can take them to the gym. Share these espresso cookies with your workout buddies or with friends and family for extra smiles! 🙂
Line a baking tray with parchment paper. Set aside.
In a saucepan, heat the milk and add in the butter, sugar and espresso. Stir until dissolved, bring to a boil and simmer for five minutes.
In a large mixing bowl, combine the oatmeal, cocoa powder and espresso powder. Once thoroughly mixed, pour in the warm milk mixture and stir until thick. Add more oats to increase the consistency if needed.
Line a baking tray with parchment paper and spoon the cookies without overcrowding the tray. Refrigerate for 1-2 hours until solid.