Why is this a mashup? Well because typically no one wants to use their oven in the summer to bake cookies because it's already hot enough. But we've got a sweet alternative for you to keep cool! Check out these four bake-less cookies that will definitely impress your guests. Invite everyone over for a xookie swap by the pool and enjoy these tasty treats!
Dark Chocolate Almond Butter Cookies
1/2 lb dark chocolate, vegan if need be
1 cup almond butter
1/3 cup coconut oil
3 cups rolled oats, gluten free
2 tsp vanilla extract, optional
Line two cookie sheets with unbleached parchment paper and set aside.
In a safe microwave bowl add all the ingredients except the rolled oats. Melt at 45 seconds intervals stirring in between until completely melted.
Add the rolled oats in a medium mixing bowl. Add the melted chocolate mixture. With a spatula combine all the ingredients and with a medium cookie scoop place cookies in the prepared cookie sheet. Spread the cookies slightly.
Let the cookies set for at least 30 minutes (I placed my cookies in the freezer for 10 minutes to set them faster).
Drizzle some melted chocolate over the cookies if desired.
NOTE: If the temperature outside is above 65 degrees Fahrenheit store cookies in the refrigerator.
Peanut Butter Cornflake Treats
1 cup sugar
1 cup corn syrup
1 jar (18 oz) peanut butter
6 cups corn flakes
3 oz good chocolate
Combine the sugar and the corn syrup in a medium saucepan. Place over medium high heat and stir until the mixture comes to a full boil. Remove from heat and stir in whole jar of peanut butter. Mix well.
Add the cornflakes to a large bowl and pour peanut butter mixture over the corn flakes and mix well talking care to coat all the corn flakes.
With a tablespoon of cookie scoop out and form into 1 – 2 inch balls depending on your preference, and place them on a cookie sheet lined to parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for 30 seconds. Stir until smooth. Drizzle over cookies.
Peanut Butter Chocolate Patties
1/4 cup peanut butter (or any nut butter), I used Field Day Organic Peanut Butter
Dash of salt
1/4 cup powdered sugar (you may need more or less depending on the consistency of your peanut butter)
1/2 cup chocolate chips, melted (I used dark chocolate)
Mix the first three ingredients together in a bowl. If the peanut butter is to hard to stir toss it in the microwave for a few seconds to soften.
Add powder sugar 2 teaspoons at a time until it forms a dough. Form dough into little patties and freeze for about an hour.
Remove patties from freezer and dip into the melted chocolate. This is a little messy, but sooo worth it. Put the patties back in the freezer until chocolate is set. About 15 minutes, if you can wait that long to try one.
Store in the freezer or fridge in a air tight container.
1 14-oz box graham crackers (3 sleeves), crushed into crumbs
1 12-oz bag semi-sweet chocolate chips
1 cup finely chopped walnuts or pecans
2 14-oz cans sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2-3 cups powdered sugar
Combine graham cracker crumbs (about 4 cups total), chocolate chips, nuts, condensed milk, vanilla and salt in a large bowl and mix until well combined to make a batter.
Line a 3-quart 13x9 baking pan (or 2 8x8 square pans) with parchment paper (or aluminum foil greased well) then spread batter into pan(s). Bake at 350 degrees for 30 minutes or until set.
Cool completely in pan, remove then cut into squares. Add powdered sugar to a medium bowl then add squares to sugar and toss to coat. Store in an air-tight container.
Makes 48 squares.
Why wait for the holidays? Stay cool this summer and enjoy some bake-less treats by devouring the details of an awesome cookie swap!