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No Bake Cookies

What you need: 

1 3/4 cups raw sugar
1/2 cup vanilla soymilk
1/2 cup vegan butter
1/4 cup unsweetened cocoa powder
1/2 cup natural peanut butter
3 cups steel cut oats
1 teaspoon vanilla extract

What you do: 

1) In a medium saucepan, bring sugar, soymilk, vegan butter, and cocoa powder to a boil. Keep stirring for 2 minutes and then take off heat.
2) Mix in the rest of ingredients until fully incorporated. Place a heaping tablespoon of mixture on wax paper (or I used foil) and let cool until hardened. Enjoy!
Source of recipe: This recipe is inspired by No Bake Cookies I from allrecipes.com. It had to be slightly veganized.

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

Apologies for taking so long to reply; to make them chocolate coconut first I half the recipe (as this is what I always do)
I use coconut milk instead of soya milk and ground cashew nuts in place of the peanut butter
then I add 1/3cup of dessicated coconut and around 1/3 cup less of oats
(I subtract 1/3 cup of the oats from the recipe then gradually stir in more  until it reaches the desired consistency)
If you have coconut extract/essence (you can't get it in the UK) I'm sure you could add some of that in place of the vanilla.  They end up tasting like a bounty bar which is awesome :-D  I did use 1/2 a cup of dessicated coconut to start with but my coconut loving hubby said it was just too much coconut so I pulled it back a little!
Give it a try and hope you like it - thank you again for such an ace recipe :-D

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These cookies have had nearly 3 hours to set in the fridge, and theyre still mushy. I followed the recipe, so why have they failed? I won't be making these again, or anything similar.

What kind of sugar did you use?  This may be one of those recipes that requires cane sugar instead of beet sugar.  For whatever reason, beet sugar doesn't set up the way cane sugar does. 

It turns out actually my fridge was broken, so it probably wasnt cool enough to set them!  :-[

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These cookies have had nearly 3 hours to set in the fridge, and theyre still mushy. I followed the recipe, so why have they failed? I won't be making these again, or anything similar.

What kind of sugar did you use?  This may be one of those recipes that requires cane sugar instead of beet sugar.  For whatever reason, beet sugar doesn't set up the way cane sugar does. 

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These are sooo good. I used cupcake paper to help form and store them. I did not have steel cut oats, so I used old fashioned rolled oats. These are now my go to cookies.

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These cookies have had nearly 3 hours to set in the fridge, and theyre still mushy. I followed the recipe, so why have they failed? I won't be making these again, or anything similar.

Hmm.. I don't know what happened for you. But they are truly delicious cookies (supposed to make you happy). You should not let them get to you like that.

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These cookies have had nearly 3 hours to set in the fridge, and theyre still mushy. I followed the recipe, so why have they failed? I won't be making these again, or anything similar.

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mimiread - That sounds very interesting, but I don't get it! How do you substitute coconut for peanut butter??

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I love this - so great for a quick fix.  I normally have jumbo oats in but actually prefer these with the smaller type, they're still really nice with the jumbo ones just take a bit of extra chewing!
To start with I found them too sweet so I cut the sugar to just one cup (when making a full batch) then would add in a 1/4 of rice syrup.  I've never tried to make these set like cookies and instead put them in cupcake cases.
I tend to half the recipe and then try to be patient and not just sit and eat the mixture straight out of the pan!  I put in a couple of tbsp of flaxseed at the end and raisins, I'm going to try it next time without the peanut butter and use coconut instead - there are so many variations I want to try as this is just so quick and simple and if you just make a half batch if all goes wrong at least you still won't have waisted lots of ingredients.

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Could I sub oil for earth balance? I'm all out :(

Isa Chandra Moskowitz says that in most recipes you can 1/3 cup oil for 1/2 cup butter. Haven't tried it with this recipe, but just wanted to let you know.

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Could I sub oil for earth balance? I'm all out :(

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