The no-bake chocolate chips on the dish in front of you taste awful.
Instead, you wanted no-bake chocolate chips that don’t taste awful.
Do they exist?
You fell victim to a bad recipe found on the internet.
The only thing that you have in front of you is a plate of cardboard-tasting, sawdust-like round objects.
“Ooh, Ooh, I know!”
Whatever recipe you found was never really prepared by the person writing it.
Instead, they bought the photos and the recipe and tossed it up on their website!
That does not happen here, because if it does not come out of Dana’s Test Kitchen, it does not hit the website!
Today, my no-bake chocolate chips that don’t taste awful are here and I promise you will make curtain call after curtain call in yours.
Did I mention that my no-bake chocolate chips that don’t taste awful are gluten-free, nut-free, and allergen-friendly?
It’s one bowl, one pan, and a spatula to simple no-bake chocolate chips that don’t taste awful.
Don’t Taste Awful Please – No-bake Chocolate Chips!
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The first bite of any cookie sets the stage for how it’s gonna be.
Sweet, soft, dry, disgusting, nasty, awful, etc.
Here’s what I was taught from an early age: if it isn’t yours, don’t borrow it or take it.
Make the recipe, over and over until you get it right!
I did just that for you!
Use this recipe for no-bake chocolate chip cookies when you don’t want to run the oven.
My no-bake chocolate chip cookies are perfect for those that live in a dorm or apartment too!
Anyone and everyone should try making no-bake Chocolate chip cookies!
No-Bake Chocolate Chips
So, welcome to all my new readers, and thanks for returning to my ‘faithful audience’.
You know that my son, Where Niko Travels, has serious food allergies.
That’s not even stating it strong-enough, he has life-threatening food allergies and it’s so difficult to prepare food.
When I started writing many years back (yeah, I am not a millennial, sorry y’all!), no one was talking about food allergies.
I had to be so careful with him.
Every trip was pre-planned as to where we would stop and eat and where we would not!
Between the travel arose an opportunity and I cooked and baked for him so he could eat what we ate.
On one particular cruise, a very smart head chef suggested I started creating Refrigerated Chocolate Chips.
In fact, each night he had a different dessert for Where Niko Travels, and they were simple ingredients, made while we were dining!
The Good News About No-Bake Chocolate Chip Cookies
Making this recipe takes a whole 5 minutes.
The hour is the refrigeration time.
Active time is about 3 minutes maybe.
Your pantry is probably stocked with everything this recipe.
My recipe yields 12 cookies per batch.
Mix-ins range from dried cranberries to apricot pieces, prunes and dates (chopped), and other chips.
If you can find an ingredient that you can eat, you can mix it in.
Sometimes we ice the cookies, sometimes we don’t.
To Chocolate Cover Or Not?
White chocolate, dark chocolate, or semi-sweet chocolate.
Which will you cover your cookie in?
I’ve found that chopped apricots in this chocolate chip cookie against white chocolate are like heaven on earth.
What will you find?
So, here’s another fun fact, you can cover the whole cookie or just half.
Or, you can cover the whole front and not the back.
Of course, there is the option to just skip the chocolate coating altogether.
You can always dip these in chocolate at a later time.
If these survive more than a day in your refrigerator (no one consumed them) you could take the balance of the cookies and chocolate coat them!
Make Sure You Have…
Again, sheets of parchment paper make any baking task easier.
However, for this particular cookie, I prefer my silicone baking mat.
It’s nonstick properties when working with this particular batter.
I also use a covering when I refrigerate this cookie so it does not take on any refrigerated item taste.
Use smaller baking trays, not the larger baking trays for this recipe to take less space in the refrigerator.
Set timers so you remember you made a cookie.
A good rubber scraper goes the long mile in this recipe.
What do I mean?
Very firm on the bottom for cutting in, and flexible edges that really scrape all ingredients from the side of the bowl.
Glass bowls, are perfect for this recipe because you start in the microwave.
⇓ Here’s the recipe for my No-Bake Chocolate Chip Cookies that Don’t Suck! ⇓
- 1 Cup Packed Brown Sugar
- 1/4 C butter (salted)
- 1 Tablespoon Vanilla
- 1 Tsp Salt
- 1/3 C Milk (sub in oat milk or coconut milk too!)
- 3 C (oat flour, almond flour, etc)
- 1/2 C mini morsels (GF,Nut-Free, etc)
- 4 -6 Oz Meltable Dipping Chocolate~ *optional
Prepare a baking tray with a silicone baking mat.
In a large mixing bowl, combine brown sugar and butter.
Microwave to Melt butter and then stir to combine.
Next, mix in milk, vanilla, salt.
Make sure to scrape all areas of the bowl and the bottom to really mix this up.
Now, add in your choices of gluten-free flour.
Again, stir to combine, using a rubber scraper to move ingredients from the bottom of the bowl and the side of the bowl.
Fold in chips (I suggest mini chips, they are easier to fold and bind easier to ingredients. (in this instance I show regular morsels, but I have used mini.
Once it is a tight mixture, use a scooper (I use my ice cream scooper) to make nice 2" mounds.
Press lightly and then make sure it is circular in nature (I just round the edges with my hands.
Cover with Press N' Seal so no odors transfer.
Refrigerate for at least 1/2 hour up to 2 hours. (sometimes I get distracted, lol)
Remove from the refrigerator.
In a microwave-safe dish, melt dipping chocolate, and stir to make sure of no lumps.
Dip each cookie in as much or as little chocolate as you like (therefore 4 oz may be enough but 6 oz if you prefer to coat the whole cookie)
Replace each cookie to tray once dipped and again refrigerate to set.
About 20 minutes.
Serve or keep refrigerated for up to 1 week though I don't think they will last that long.
Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 232mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 0g
Nutritional content may be inaccurate as brands differ and recipes are altered.