No flour and no baking - what could be easier? Just cook part of the ingredients on top of the stove, add in some oats, peanut butter and coconut, and then drop spoonfuls of dough onto baking pans to cool.
Mountain Bar Cookies
2 cups granulated sugar
½ cup dry nonfat milk
½ cup water
¼ cup unsalted butter
3 tablespoons unsweetened cocoa powder or 1 ounce unsweetened baking chocolate
2½ cups old-fashioned oats
½ cup creamy or chunky peanut butter
½ cup shredded or flaked sweetened coconut
1 teaspoon pure vanilla extract
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
- Prepare 2 large baking sheets; line with parchment paper, wax paper, or a non-stick baking mat.
- In a large heavy bottomed pan over low heat, combine sugar, dry milk, water, butter, and cocoa powder or baking chocolate; stir with a rubber spatula or wooden spoon until melted. Increase heat to medium-high and bring to a boil, stirring constantly so the mixture does not burn. Remove from heat.
- Add oats, peanut butter, coconut, and vanilla; stir until mixed.
- While mixture is still warm, drop dough by rounded teaspoonfuls onto baking sheets. Let sit until cool and the chocolate is hardened.
Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Makes about 3 dozen cookies.
Description: Flourless Drop Cookies with Chocolate, Oats, Peanut Butter and Coconut
Pan: Two Large Baking Sheets
Pan Prep: Parchment or Wax Paper Lined
Prep Time: 1 Hour
Yield: 3 Dozen
Storage: Airtight Container, Room Temperature
Recipe Type: Cookie, Chocolate, Unbaked, Peanut Butter, Coconut, Egg Free, Gluten Free
Help: Cookie Hints, Melting Chocolate, Chocolate Types
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