Monday, April 6, 2015

No Oven? No Problem. No-Bake Cookies!

No-Bake Cookies {FODMAP-Friendly, Gluten-Free, Egg-Free}  /  Delicious as it Looks

I was really sad to leave my double oven in St. Cloud. I had really gotten used to it, baking two different things at once. It was a shock to move into a new place with only (gasp!) a single oven. Well, I got used to that too. Until it died. So sad. I'm sure we could have fixed it, but we used it as an excuse to go out and buy a new one! Trust me, I do enough baking to justify it, especially since one of my jobs (writing this blog) depends on baking and cooking in the oven.

No-Bake Cookies {FODMAP-Friendly, Gluten-Free, Egg-Free}  /  Delicious as it Looks

In the mean time, while I waited for my fancy-dancy double oven to arrive, I had to get by with (gasp!) no oven. A whole nine days without baking. I wasn't sure I would make it through. But I did just fine, planning all stove-top meals (at least the stove still worked). The problem came when I needed to make a dessert for Friday night. Since we've moved down to Iowa to be closer to my parents, we've started getting together every Friday night for dinner. I always bring the dessert.

Luckily, I remembered these No Bake Cookies I had made from and decided to try them again. The first batch came out crumbly - I think I boiled it too long. So for the second batch I tried a slightly different recipe (No Bake Cookies - same name, different recipe). Much better. The addition of more butter and less boiling time really made the difference. I also used old fashioned oats instead of quick. Very chewy and sweet cookies! Plus, they are wheat-free and FODMAP-friendly. My parents liked them and I hope you will too.

No-Bake Cookies {FODMAP-Friendly, Gluten-Free, Egg-Free}  /  Delicious as it Looks

print recipe

No-Bake Cookies
(FODMAP-Friendly, Gluten-Free, Egg-Free)
makes about 24 cookies
adapted from


2 cups granulated sugar
1/2 cup butter
1/2 cup lactose-free or tolerable non-dairy milk
1/3 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old fashioned oats (gluten-free, if needed)


  1. Line two large cookie sheets with waxed paper.
  2. In a large saucepan, stir together the sugar and cocoa powder. Add the milk and butter. Heat and stir over medium heat until butter is melted.
  3. Continue to cook, stirring frequently, until the mixture comes to a full boil (a full boil is when you can't stir it down). Boil for one minute, stirring constantly. Remove from heat.
  4. Add the peanut butter and vanilla and stir until smooth. Stir in the oats.
  5. Drop by heaping tablespoons onto prepared cookie sheets. Let cool and enjoy.