Without oven
Quick recipe: Simple 4-ingredient chocolate cookies
© iuliia_n / Adobe Stock
These cookies are a treat, gluten-free and vegan too – and you don’t have to worry about long baking times. Because the chocolate biscuit dream succeeds without an oven.
They are sweet, delicious and probably require the least amount of effort that a biscuit can have: These oat and chocolate cookies are convincing and are an excellent snack for the evening on the couch or for the soon-to-be-visitors. All you need are the ingredients, a freezer-safe container and a chest freezer – and you’re good to go. In a few minutes, the dough is ready to be frozen first and then eaten later. But as a vegan biscuit variant, you can try the cookie dough without any worries while preparing it and enjoy it. Just not too much, otherwise there will be nothing left for freezing. Here are the few steps to cookie enjoyment.
what you need
Ingredients:
- 100 g chocolate chips
- 100 g peanut butter (unsweetened)
- 1 tsp cinnamon
- 250 grams of rolled oats
This is how the treat works
- Spread out a sheet of parchment paper on your table.
- Now melt the chocolate. Either in a microwave-safe container that is heated in 30-second intervals and the contents stirred in between – or you use the classic method: the water bath.
- Add the peanut butter and teaspoon of cinnamon to the chocolate you just melted.
- Then mix the rolled oats into the mixture. The flakes should be completely covered and moistened, creating a well-mixed batter.
- Take a tablespoon and use it to drop the dough onto the parchment paper in portions. A full tablespoon or two moderately filled spoons will do. Shape the dough into a small ball and place it on the paper. Then flatten the cookie with the spoon. Repeat this step until the dough is used up.
A word of advice: the dough is quite sticky. If something still sticks to your hands at the end, you can try the creation directly before washing your hands. - Find a suitable container for the freezer and put the biscuits in it, a layer of baking paper should be laid out at the bottom and before a second layer of biscuits is put in, it is better to separate them with some baking paper. This will prevent the cookies from sticking together in the chest before they start to harden.
- Keep the cookies in the freezer for 30 to 60 minutes so they firm up.
- Now it’s time to take it out and enjoy. Before eating the biscuits, however, you should leave them out at room temperature for a few minutes (otherwise they may become too hard or cold for your teeth). The biscuits can be stored in a dry place if they are to be eaten quickly, but the fridge or freezer are also suitable for a longer shelf life.
A tip for you: It is important not to use too much oatmeal in the biscuits. Because otherwise the result may be dry. Although the dough may seem sticky at first, don’t go over the 1:3 ratio of chocolate to oatmeal. More chocolate for more sweetness is fine though. It is also possible to mix the chocolate, for example with dark and milk chocolate.