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Tuesday, July 25, 2017

No-Bake Chocolate Oat Cookies

Deb Lindsey for The Washington Post


More confection than cookie, these make an easy addition to a holiday tray assortment.

Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 2 weeks or frozen for several months.


1/2 cup sliced raw almonds
6 ounces high-quality bittersweet chocolate (preferably at least 60 percent cacao), chopped
1/2 cup sugar
1 teaspoon instant espresso powder
6 tablespoons unsalted butter
1/2 cup whole milk
2/3 cup almond butter
1 teaspoon almond extract
3 cups old-fashioned rolled oats (do not use quick-cooking or instant oats)
1/2 cup unsweetened dried cherries, chopped
2 tablespoons fleur de sel or other flaked sea salt
1/4 cup unsweetened cocoa powder

Line a baking sheet with parchment or wax paper.

Toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until they are lightly browned and smell toasty, 2 to 3 minutes, being careful not to let them burn. Cool completely.

Combine the chocolate, sugar, instant espresso powder, butter and milk in a large saucepan over medium heat; cook for a few minutes, stirring, until the mixture is melted and smooth.

Stir in the almond butter and almond extract until well incorporated, then add the oats. Cook and stir for 3 to 5 minutes so the oats become slightly softened, then remove from the heat.

Stir in the cherries and toasted, cooled almonds. Allow to cool slightly, then scoop out 36 rounded tablespoons of the mixture, dropping them onto the baking sheet. Sprinkle with the fleur de sel or other sea salt, then sift the cocoa powder over the tops.

Transfer the sheet to the refrigerator; chill for at least 1 hour or until the cookies are firm.

From Food editor Joe Yonan, from his "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per cookie: 120
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 3g 15%
Cholesterol: 5mg 2%
Sodium: 260mg 11%
Total Carbohydrates: 13g 4%
Dietary Fiber: 2g 8%
Sugar: 6g
Protein: 2g

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