Actually known as chocolate sand dune cookies around the Morris household, because no-bakes is just not as descriptive, ya know? They’re well enough known that probably doesn’t matter, but as I grew up near the famous Sleeping Bear Sand Dunes, you will understand when, many years ago, my older brother decided to call these mounds of cookies “sand dunes” or rather “chocolate sand dunes” because these cookies are not the color of sand. The name stuck, and well, here we are today.

Chocolate sand dune cookies a.k.a. chocolate no-bake cookies, no matter what you call them, are delicious and just a little too easy to make.

They’re also made without any flour, so if you use certified GF oats, they are easily gluten-free. These cookies made a come back during the quarantine and the flour shortage! They can also be made with a milk-alternative and butter-alternative if you wish to have dairy-free cookies. They’re naturally egg-free!

What follows is the classic recipe I grew up making with my mom. Little did I know until I was a teenager and making no-bake cookies with a friend that the actual “original” recipe includes peanut butter. What?! You don’t put peanut butter into chocolate sand dune cookies! Actually you can, and it’s delicious. Peanut butter and chocolate together, hello. Of course it’s delicious.

However, this is not to disregard my mom’s classic recipe. While she loves chocolate and peanut butter, she doesn’t prefer them together. So she omitted the peanut butter and never looked back from making this pure chocolatey, fudgy version of no-bake cookies. Some of my family members still prefer them without the peanut butter, others prefer with. So if you or someone you know doesn’t like peanut butter with chocolate, or has a nut allergy, know you can omit the peanut butter and have an equally delicious cookie.

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A recipe from my mama

Chocolate Sand Dune Cookies

Makes about 36 cookies

Ingredients:

4 cups / 800g sugar
1/2 cup / 50g cocoa powder
1 cup / 237g milk
dash of salt
1 cup / 225g butter (2 sticks)
1/4-1 cup / 65g - 260g peanut butter, optional
2 tsp / 10g vanilla extract
5 1/2 cups / 495g quick oats

Directions

In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.
Add butter, peanut butter, and vanilla; stir well.
Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.
When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Jenny’s Notes:

Brown sugar can be used instead of white sugar, if you prefer.
I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish!
You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint.
Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind.
Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats.
The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

no-bake cookies, chocolate, oats, no bake dessert, summer dessert, fudgy chocolate cookies, oat cookies, peanut butter

dessert

American

Yield: 36

Author: Jennyblogs

Chocolate No-Bake Cookies

Chocolate No-bakes are decadent mounds of chocolatey oat cookies made without flour, eggs, or an oven, which makes them ideal for summer baking and people with gluten or egg allergies.

Prep time: 20 MCook time: 5 MTotal time: 25 M

Ingredients:

4 cups / 800g sugar
1/2 cup / 50g cocoa powder
1 cup / 237g milk
dash of salt
1 cup / 225g butter (2 sticks)
1/4-1 cup / 65g - 260g peanut butter, optional
2 tsp / 10g vanilla extract
5 1/2 cups / 495g quick oats

Instructions:

In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.
Add butter, peanut butter, and vanilla; stir well.
Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.
When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Notes:

Brown sugar can be used instead of white sugar, if you prefer. I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish! You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint. Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind. Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats. The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

Calories

192.48

Fat (grams)

9.10

Sat. Fat (grams)

4.01

Carbs (grams)

26.75

Fiber (grams)

0.92

Net carbs

25.83