No-bake chocolate oat cookies
Boiled sugar, cocoa and oats dropped onto wax paper, and the only real variable is the boil. Sixty seconds at a full rolling boil sets them; thirty leaves puddles and ninety turns them dry and crumbly.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
½ cup infused coconut oil
Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.
- 2 cupsgranulated sugar
- ½ cupoat milk
- ¼ cupunsweetened cocoa powder
- ½ tspfine salt
- ½ cupsmooth peanut butter
- 2 tspvanilla extract
- 3 cupsold-fashioned rolled oats
Method
- 01
Lay two sheets of wax paper on the counter and measure the oats and peanut butter out before you start. Once the pan comes off the heat the mixture stiffens fast and there is no time to go looking for things.
- 02
Bring the sugar, oat milk, cocoa and salt to a full rolling boil in a heavy saucepan, stirring until the sugar dissolves. Leave the coconut oil out of the pan entirely.
5 min
- 03
Boil for exactly sixty seconds from the moment the surface is covered in bubbles that do not stop when you stir. This minute is what concentrates the syrup enough to set — it is the whole recipe.
1 min
- 04
Pull the pan off the heat and stir in the melted infused coconut oil. Boiling the fat with the sugar is what a conventional version does, but the oil's job here is texture and it does that job just as well stirred in off the heat, where it is not sitting at 220 °F.
- 05
Stir in the peanut butter and vanilla until the mixture is glossy and uniform, then the oats all at once.
- 06
Drop 24 cookies with a leveled tablespoon scoop, working in one continuous pass. The mixture thickens as it cools, so the last scoops come out smaller than the first unless you move — and a smaller cookie from the same batch is a smaller dose.
- 07
Leave them on the wax paper at cool room temperature until firm to the touch, about 45 minutes. Refrigerating them to speed this up makes them hard rather than chewy.
45 min
- 08
Store in a labeled airtight container for up to a week. They look like every no-bake cookie that has ever sat on a kitchen counter, so the label does real work here — keep the tin out of reach of children and away from anyone who has not been told.
Built on
Standard boiled no-bake cookie: 2 cups sugar, ½ cup milk, ½ cup fat and ¼ cup cocoa boiled for 1 minute, then ½ cup peanut butter and 3 cups rolled oats stirred in off the heat.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / cookie
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups