Ultimate No-Bake Triple Chocolate Chip Cookies
I have cookies on my mind. In fact, every time I open my browser, Google offers me more cookies. However, so many of the recipes I have read offer failed attempts at simple cookies. You might ask, 'Dana how do you know that the cookies you are being shown don't work?' I tried them. Let's put it this way if a cookie is called ultimate it better be easy to make and result in ultimate results. Now, pushing simple recipes to their limits is one thing, but what about no-bake recipes. No-bake recipes are the most simple recipes to create and if you want a great cookie, you can make it. I am about to share my ultimate no-bake triple chocolate chip cookies recipe with you. However, the spin on this recipe is that it offers a nice dose of protein inside every bite and rids traditional flour! Yep!Three chocolate make up the 'triple' part of the recipe, maybe that's obvious and maybe it's not. Each one has a different texture and taste! Now, let's prepare the ultimate no-bake triple chocolate chip cookies and enjoy our day without a hot oven!
Ingredients
- 1 Cup Packed Brown Sugar
- 1/4 C butter salted
- 1 Tablespoon Vanilla
- 1 Tsp Salt
- 1/3 C Milk
- 3 C oat flour, almond flour, etc
- 1/2 C mini morsels
- 2 Tablespoons Nutella divided into teaspoon drops
- 4 -6 Oz Meltable Dipping Chocolate
Instructions
- 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 on most occasions for my daughter.
- Last, drop by the teaspoon, Nutella, and cut in to make sure it is evenly distributed.
- 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.