If you’ve never made no bake cookies before, you’re in for a real treat. They’re like a cross between a power ball and a cookie dough, and they’re designed to be eaten raw. Today I’ll show you how to take simple ingredients and transform them into an awesome no bake cookies recipe you can share with friends and family. Also note: this no bake cookie recipe without milk is also gluten free, grain free, top 9 free, and top 14 free, making it super duper inclusive.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, FPIES, Paleo, Vegan
No Bake Cookie Recipe Without Milk Ingredients
- 170g Organic Sunflower Seed Butter, Unsweetened (6 ounces)
- 100g Organic Tiger Nut Flour (tuber, not a tree nut)
- 100g Organic Maple Sugar
- 60g Golden Flax Meal
- 1 tsp Sea Salt
- 1 tsp Organic Vanilla Extract
Ingredients Notes
Sunflower Seed Butter: This can be swapped with other butters and spreads to change the flavour profile. You can use creamy peanut butter, crunchy peanut butter, almond butter, cashew butter,
Organic Maple Sugar: Whilst you can technically replace the maple sugar with white sugar or brown sugar, I don’t suggest it. Rather, stick with an unrefined sweetener to keep the nutritional information similar. You’ll want to use coconut sugar or date sugar, both of which are a granulated sweetener. Though they aren’t super common ingredients found at the average grocery store, if you have a Sprouts, Whole Foods, organic store, or co-op style grocery store in your area, they’ll have. You can also order online (and usually save money). Should make the swap, it’s a 1:1 substitution.
Tiger Nut Flour: This is the one that I use and I get it on Amazon, now that the other two tiger nut companies have gone out of business. I haven’t noticed a decline in recipe quality since making the switch.
Flax: This is the flax meal that I use. It’s important to note that ground flax meal is not the same product as flax seeds (but they’re from the same plant) and the two cannot be swapped.
Directions for Your No Bake Cookie Recipe
The directions for these no bake cookies is super duper easy. Place your food processor bowl (with the blade in) on your kitchen scale and tare to zero. Add each of the ingredients, and tare between weighted ingredients.
Pop the lid on and process the ingredients until a dough forms and you have a smooth consistency. You won’t have a smooth consistency if you use a crunch spread (crunchy peanut butter etc.), but that’s to be expected. Just make sure the ingredients are very well incorporated.
Once the dough is formed, use a medium cookie scoop (this is the one that I LOVE) to portion the dough. Roll each portion into a ball, and press down to flatten into a nice cookie shape. You can take this a step forward and press the tops of the cookies with a fork to make the hashtag pattern, but you don’t have to.
If you’d like an extra pop of flavour, add a pinch of salt or finishing salt, or even a pinch of smoked salt to each of your formed cookies. That’s it! With just a few minutes of prep and processing, you’ve made a delicious no bake cookie recipe without milk that’s ready to be enjoyed.
No Bake Cookie Storage
There are a few ways to store your no bake cookies, so let’s take a look at each option.
Countertop Storage
You can technically store these cookies at room temperature, however, they’re a little harder to pick up when you do that, and they’ll read more like a power ball.
You’ll want to place a single layer of cookies into your container, then cut a little square of parchment paper to cover. Top with another single layer of cookies and repeat. The layer of parchment paper between your no bake cookies creates a non-stick surface so they don’t stick together whilst stored.
Make sure you use an airtight container, and eat your cookies within the week.
Fridge Storage
Place a single layer of cookies into an airtight container, then cut a little square of parchment paper to cover. Top with another single layer of cookies and repeat. The layer of parchment paper between your no bake cookies creates a non-stick surface so they don’t stick together whilst in the fridge, and gives you more of an authentic cookie experience.
You’ll be able to store this no bake cookie recipe without milk in your fridge for several weeks. The airtight container will ensure they stay nice and moist. You can also use Ziploc bags if needed, but make sure you press out all of the air.
Freezer Storage
Storing your cookies in the freezer has a couple of advantages. First, you can have a really cool icebox cookies experience when eating them from the freezer. If they’re super hard to bite into, let them thaw for 10 minutes at room temperature before eating.
The other alternative is that you can batch cook (batch no-cook?) and get ahead. You’ll be able to store the cookies in the freezer for 4+ months. To freeze, place a piece of parchment paper on a large baking tray (also called a baking sheet).
Once you’ve formed your cookies, place a single layer of cookies on the tray. It’s OK if the sides are touching. Cover with a layer of parchment paper, then another single layer of cookies. This will prevent them from sticking together once frozen.
When your tray is fully loaded. place the whole thing in your freezer. Once the cookies have frozen solid, transfer them to an airtight container or freezer-safe bag. Be sure to label the bag with the date and flavour.
How to Alter Your Easy No Bake Cookies
The next time you make this no bake cookie recipe without milk, consider trying out one of these alterations. Also, don’t be afraid to experiment and come up with your own new flavour combinations.
Turn this into a peanut butter cookie. You can use natural peanut butter or organic peanut butter in place of the sunflower seed butter in this recipe and the final result will be no bake peanut butter cookies rich with an iconic earthy and rich peanut butter flavor. The hashtag marks on the cookies will also make a lot more sense 🙂
Add Cinnamon and Nutmeg. If you’re a fan of fall flavours, cinnamon and nutmeg would be a fantastic addition. They won’t clash with the sunflower seed butter, and will pair extra well with almond butter, cashew butter, and pecan butter.
Make chocolate peanut butter cookies. Swap the sunflower seed butter for a creamy peanut butter, and also fold in mini chocolate chips once you’ve formed the batter. This will give you an awesome PB & chocolate experience.
Spice it up! You can add organic cayenne pepper to your cookie ingredients before processing them. You’ll end up with cookies that pack a little punch. Alternatively, you can make a spicy glaze with organic powdered sugar, organic cayenne pepper powder, and a little milk of choice or water.
The milk can be plant based such as almond milk or oat milk. If you use a dairy milk (whole milk, 2%, etc.), be sure to store your cookies in the fridge since the glaze contains a perishable ingredient.
Make cashew orange cookies. Swap the sunflower seed butter for cashew butter. Add the zest of one orange to the ingredients, along with a few drops of food grade orange oil if you have it. (not the same thing as an extract).
If you’re a chocolate fan, you can also add chocolate flavor by adding mini chocolate chips to the dough, or melting down chocolate chips and drizzling all over the top of your cookies once they’re formed.
More Delicious Recipes to Try
If you follow a gluten free diet, or any other type of special or medically restrictive diet, I’ve got you covered. These recipes are all gluten free, dairy free, egg free, top 9 free, and more. If you have a lot of less common allergies, be sure to check out the Advanced Recipe Search where you can mix and match over 100 filters to meet your individual needs.
- Truly Corn Free Ginger Cake Recipe (refined sugar-free, top 9 free, top 14 free, and more)
- Homemade Banana NiceCream (the perfect treat on a hot day)
- Beet & White Chocolate Vegan Cookies Recipe (GF, Top 9 Free)
- Gluten Free Cherry & Apricot Oatmeal Cookies (I’m told these are delicious chewy cookies)
 |
 |
 |
 |
Answering Your Questions About This No Bake Cookie Recipe Without Milk
Can I add chocolate powder or chocolate chips to this no-bake cookie recipe?
You cold, but there are some considerations to make. Whilst many would reach for cocoa powder, I’d actually suggest organic cacao powder, which is going to give you a richer chocolate flavor. This is the organic cacao powder that I use, and it will most likely treat you to an incredibly delicious experience. In terms of how much to add, I’d start with 15 – 20g, then taste to see if it’s enough for you.
If you’re used to working with unsweetened cocoa powder, you’re already ahead of the game since this is also unsweetened. However, if you’re only used to sweetened cocoa products, you may be in for a little shock, so brace yourself.
Alternatively, you can use mini chocolate chips in the dough. I can’t tell you how many to use, but eyeball it until it looks good to you. You’ll want to avoid using too many though, as they can get in the way of the dough forming properly. When in doubt, just put a few mini chocolate chips on top of each cookie once formed, and press them in so they’re well attached.
Do you have other no bake dessert recipes?
Whilst I don’t have a tonne of no bake recipes in the dessert category, I have these delicious vegan pudding recipes, these chia pudding recipes, and this fantastic raw pecan pie recipe you can try.
Also search online for “raw food dessert recipes”, as these types of desserts will be no-bake, but also focus on high quality ingredients and nutrient density.
Can I swap the maple sugar for maple syrup?
No, you won’t be able to make that swap and that’s because maple sugar is a granulated sweetener and maple syrup is a liquid sweetener. How they behave in recipes, even no-bake cookies, will be different.
Even if you were to use a smaller amount of maple syrup to ensure the texture stayed consistent in the dough, you’d then be altering the sweetness level of your cookies. As is, I’d say this is the perfect recipe that balances sweet and function. If you’re unable to have or source maple sugar, you can use coconut sugar or date sugar in its place.
Could I freeze these on wax paper instead of parchment paper?
Technically yes, especially if you’re in a pinch. Using wax paper instead of parchment paper won’t alter the taste or performance of your cookies. Just don’t forget to put down a layer of the wax paper on your cookie sheet or baking tray before adding the cookies so they don’t stick to the tray.
Will adding coconut oil to this recipe enhance the flavor?
If you love the flavour of coconut, maybe. It’s hard for me to say since one of my kids is allergic to coconut, so I haven’t worked with coconut oil extensively. However, the bigger concern in my opinion is that coconut oil is a solid fat at room temperature. If you use too much, you’ll most likely alter the performance of this no bake cookie.
I’d suggest using the recipe as-is, then making something else like a delicious raw vegan cheesecake that really features coconut oil.
Is this considered a healthy recipe?
First, it’s important to remember that the word healthy will mean something different to each person, as it isn’t a regulated term. Personally, based on the nutrition information of the ingredients used, I designed this to be a healthy recipe by my own personal standards. When you compare this no bake cookie recipe with a standard cookie, it lacks a lot of ingredients that have a bad rap.
There’s no seed or vegetable oil, the sugar is unrefined, there’s a good amount of protein and fat from a good source, and so on. Whilst everyone’s daily values will be unique, I’d like to think that this is a pretty fantastic cookie, and you can feel good when eating it and serving it to your family.
Is this a good recipe for someone who needs a high calorie diet?
Based on the calorie count and nutrient information on each of the main ingredients, I’d say that yes, this recipe will be good for someone that needs a high calorie diet.
However, that’s only a true statement if the portion size is large enough to fall in line with what your daily needs are. If you need to up your personal consumption of calories by say, 500 calories per day, but you’re only eating 1/3 of a cookie (along with your regular diet), you’re not making a huge dent in the grand scheme.
Make sure you run the calculations based on the ingredients you used (like swapping the sunflower seed butter, etc.). That’s the best way to determine what the best portion size will be so you get the best bang for your buck.
In terms of caloric density, that’s where this recipe shines. One cookie takes up a lot less space than the amount of vegetables you’d have to eat to get the same amount of calories in, so if someone is struggling with weight gain etc., they don’t have to eat a tonne of this to bring in the additional calories.
Can I use vanilla sugar in place of the vanilla extract and maple sugar?
I’m not sure honestly, as this isn’t a product that I work with often. How strong the vanilla is in your vanilla sugar is also going to impact the amount of sugar needed to ensure the flavour comes through.
If possible, stick to the recipe as is. If you do end up making the swap, do so at your own risk, and I really hope it turns out delicious.
Could I use an ice cream scoop instead of a cookie dough scoop when portioning the cookies?
Yes, you can use an ice cream scoop when portioning the dough. However, the medium cookie dough scoop that I use is about half the size of a standard ice cream scoop. You’ll either want to keep that in mind and have massive cookies, or divide each of your portions in half before rolling.
Can I mix this recipe by hand?
n theory, you could mix the ingredients together in a large bowl with a fork. However, to get the smooth consistency, a food processor is going to serve you a lot better. I don’t suggest making this in a blender though, as the thickness of the cookie dough won’t allow the blades of your blender to spin properly.
Is it possible to swap the tiger nut flour for old-fashioned oats?
Whilst that swap would essentially result in no bake oatmeal cookies, I don’t suggest this swap, at least, not with my recipe. Instead, I’d suggest searching online for a no bake cookie recipe that uses old fashioned oats (also called rolled oats).
As is, I don’t think the ratios in this cookie recipe will support that swap, and I want you to have nothing but success in the end.
