- For my last video of 2019,I thought we'd end on asweet, indulgent note,especially since you're gonna getloads of healthy recipes in January.So, until then, I thoughtI would supply youwith an easy cookie recipethat's perfect forChristmas and the holidays,and that's no-bake cookies.There's just seven simpleingredients in these cookies,and no flour or eggs are needed.You just boil everything together,scoop it out onto some parchment paper,and let it cool.And taste and texture-wise,these are almost a cross betweenan oatmeal cookie and fudge.But as simple as these cookies should be,it seems that many stillrun into issues making them,with them either turningout too soft and gooey,or too hard and crumbly.So today I'm not onlysharing my delicious recipe,I'm sharing heaps of tips tomake sure that your cookiesare no-fail no-bake cookies,and turn out perfectly.Let's dive right in.To get started, line two baking trayswith parchment paper.And I just recently discoveredthat you can buy parchment paper pre-cutthat fits baking trays perfectly,and you don't have to tear it off rolls,so I'm pretty darn excited.When it comes to these cookies,it's all about which texture you prefer.You can use quick cooking oats,or old fashioned rolled oats.Just don't use steel-cut oats,as they're too thick.Quick cooking oats will producea finer-textured, chewier cookie,and old fashioned rolled oatswill produce a thicker, heartier cookie,but either one works.Or you can do what I do,and use a 50/50 mix of both.For the rest of the ingredients,white cane sugar is typicallyused in this recipe,but I prefer coconut sugar,as it's unprocessed,and it has an almostcaramel-like taste to it.You'll also need cacaopowder or cocoa powder,and butter or ghee.If you're dairy-free or vegan,you can also use a vegan butter.And speaking of dairy-free,I'm using my homemade almond milk,but you can use anydairy or dairy-free milkin this recipe.To keep the cookies soft and moist,you'll need nut butter,and I'm using my homemade almond butter.But any nut or seed butter will work.And lastly, you'll need asplash of vanilla extract.Because this recipe comestogether really fast,and time does have an impacton the success orfailure of these cookies,I do recommend measuring and pouring outall of your ingredientsinto prep bowls ahead of time.Then, all you have to dois add what's in each bowleach step of the way,and it's pretty foolproof.All right, so let's get started.Heat a pot over medium heat,and add a half a cup of butter,half of cup of milk,two cups of coconut sugar,and a quarter cup of cacao powder.Give that a stir, andlet it all melt together.(upbeat music)After a couple of minutes,you'll notice small bubblesaround the outside of the pot.But we wanna wait until we seea full-boil of bubbles in the middlebefore we set our timer.So when you see that, setyour timer for two minutes,and just keep a close eye on the stove.When your timer goes off,remove the pot from the heat immediately,and add a half a cup of almond butter,and one teaspoon of vanillaextract, and stir that in.Then add three cups of oats,whichever type was your preference,or a mix, as I'm doing today,and stir that in untilthe oats are fully coated.If you're making this recipe with kids,keep in mind that this is anextremely hot sugar mixture,so use caution,and little fingersshould be extra careful.Grab a cookie scoop,and use that to dollop the mixtureon to the parchment paper.You could use two spoons,but I love my cookie scoop,as it keeps all the cookiesabout the same size.At this stage, you'll noticethe cookies are little mounds,almost like coconut macaroons,and you can certainlykeep them this shape,or you can use the back of a spoonto flatten them into moreof a cookie-like shape.This single batch of no-bake cookieswill make about 24 to 28 cookies,depending on how large you make them,and then all you have to dois wait for them to harden,which should take about30 minutes on the counter,though you could alsospeed this up a littleby placing them in the fridge.So that was super-easy, right?I sure hope so, but ifyou do run into problems,here's a few extra tips.If your cookies are too hard,reduce the amount of timeyour sugar mixture boils foron your next batch by 15 to 20 seconds.And if you used rolled oats,try quick cooking oats next timefor a softer texture.If your cookies are too soft,boil the sugar mixturefor an extra 15 to 20 seconds next time,and keep in mind that humiditycan also make them softer,and require a little more boiling time.If they're still too soft,you can add more rolled oats,or just let the cookies sitout overnight, uncovered.They'll naturally firm upas the moisture insidethe cookies evaporates.I hope you guys enjoyedthis cookie recipe,I hope you have a wonderful holidaywith family and friends,and I will see you backhere again in the new year.No bake cookies are one of the easiest cookie recipes you can make. They're a blend of 7 simple ingredients and no flour or eggs are needed! Just boil everything in a pot, scoop it out onto a baking sheet, and let it cool. A combination of sugar, milk, butter, chocolate, oatmeal, almond butter and vanilla extract, they come together fast! No bake cookies are a classic and while they should be easy and foolproof, it seems many still run into issues when making them (i.e. too soft and gooey or too hard and crumbly). So today I'm not only sharing my delicious recipe, I'm sharing heaps of tips so that your cookies are NO FAIL and turn out perfectly. Check the full recipe post below for more tips as well! 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