These no-bake cookies aren’t your average stovetop chocolate oat drops. For one thing, they don’t have any peanut butter (they call for almond butter instead). Next, they get crunchy toasted almonds for amped-up flavor and texture. Third, they get chewy dried cherries for a burst of acidity that complements the fruit notes in the chocolate and gives them a bit of an oatmeal raisin vibe. And finally, they’re dusted in a blanket of cocoa for a well-rounded chocolate flavor.
Known in some circles as Raggedy Robins, this easy recipe comes from Joe Yonan’s 2011 cookbook, Serve Yourself. They call for old-fashioned oats, not quick-cooking oats, which would turn to mush in the saucepan. Yonan also recommends buying the best quality chocolate you can afford (i.e., skip the chocolate chips, which often have a coating that can affect their texture when melted and can give baked goods an off flavor). Buy a bar that’s at least 60% cocoa solids and chop it (or break it into pieces) yourself.
If you’re cooking for someone with dietary restrictions, this recipe easily goes vegan and gluten-free. Just look for certified gluten-free oats, opt for almond milk in place of the whole milk, and use our favorite plant-based butter or margarine.
To make portioning easy, use a #60 cookie scoop, which can hold about ½ oz. of dough. These fudge-like bites may be no-bake, but they still need ample time to cool; stick them in the fridge, still on the baking sheet, for at least an hour or until they are fully set. The result? “An easy cookie—more of a confection than a cookie,” writes Yonan, “that has grown-up kid appeal.”
Looking for classic no-bake chocolate peanut butter cookies? Check out this version from our friends at Bon Appétit.
This recipe was adapted for style from ‘Serve Yourself: Nightly Adventures in Cooking for One’ by Joe Yonan. Buy the full book on Amazon.
Recipe information
Total Time
25 minutes plus chilling
Yield
makes about 36 cookies
Ingredients
Preparation
Step 1
Line a large rimmed baking sheet with parchment paper or wax paper; set aside.
Step 2
Toast ½ cup sliced almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and fragrant, 2–3 minutes. Be careful not burn them. Immediately transfer to a plate to cool.
Step 3
Combine 6 oz. bittersweet chocolate (at least 60% cacao), chopped, ½ cup (100 g) sugar, 1 tsp. instant espresso powder, 6 Tbsp. unsalted butter, and ½ cup whole milk in a medium saucepan; stir over medium heat until chocolate and butter have melted and mixture is smooth. Stir in ⅔ cup (181 g) almond butter and 1 tsp. almond extract until smooth, then stir in 3 cups (339 g) rolled oats. Cook, stirring frequently, until oats are slightly softened, 3–5 minutes. Remove from heat and stir in reserved almonds and ½ cup unsweetened dried cherries, chopped, mixing well to combine.
Step 4
Let cool slightly at room temperature, then scoop out the dough by rounded tablespoonsful and drop onto the prepared baking sheet. (Don’t worry about spacing them far apart; since they aren’t baked, they won’t spread.) Sprinkle the cookies with 2 Tbsp. flaky sea salt, then sift ¼ cup (21 g) unsweetened cocoa powder over the tops. Chill cookies until they have firmed up, at least 1 hour.
Do Ahead: Cookies can be made 2 weeks in advance. Refrigerate in an airtight container; or store in the freezer for several months.
Editor’s note: This no-bake cookie recipe first appeared on Epicurious in December 2011. Head this way for more of our favorite cookie recipes →
Recipe notes
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