Comments on: Chocolate & Coffee No-Bake Cookies

By: Rebecca Devore

Rebecca Devore — Wed, 13 Nov 2024 07:19:10 +0000

These cookies are delicious and rich I didn’t have espresso mix I had cappuccino mix and it was very tasty in the cookies and very easy to make my whole family luvs them I give them a 10 star rating if I could

By: Nicole

Nicole — Fri, 24 Feb 2023 23:25:46 +0000

Another win, as expected! I’ve made this *a few* times recently. Enough to have found my favorite tweaks and have them yield consistent results. 1.5 cups granulated cane sugar. 1 minute, 45 seconds on medium. 6 TB butter. One day I used tahini and unsweetened coconut instead of PB and oats. Fantastic nut free/grain free option, and, just yum. I use whole milk, and usually fresh ground PB. Once or twice I had Adams PB, I think it was crunchy.

By: Kate

Kate — Tue, 27 Dec 2022 20:37:18 +0000

In reply to Brenda Warden. That's great to hear, Brenda! I appreciate your review.

By: Brenda Warden

Brenda Warden — Tue, 20 Dec 2022 23:45:44 +0000

I made these to the recipe, except only used about 1 3/4 sugar because I ran out. I used two tsp instant espresso powder. Came out perfect. Best no bakes I have ever made. They set up shiny and perfect and are so chocolaty!!
Thanks for a great recipe.

By: Hilary

Hilary — Tue, 30 Jun 2020 22:59:52 +0000

Just made these as a treat for Canada Day tomorrow. So good! Also making the cherry crisp from your cookbook and subbing strawberries. Thank you for the amazing recipes!

By: Kate

Kate — Wed, 27 May 2020 19:03:10 +0000

In reply to Basheer. You could try it, but the flavor will vary. Let me know how it works for you!

By: Basheer

Basheer — Wed, 27 May 2020 12:39:56 +0000

I’d really like to try this. Can I use cacao powder instead?

By: emily cole

emily cole — Tue, 21 Apr 2020 18:53:48 +0000

In reply to Kate.

Thanks so much for the helpful responses to my questions, Kate. No worries responding at this time – you’ve given me a reason to make them again tonight! Best wishes!

By: Kate

Kate — Mon, 20 Apr 2020 23:20:06 +0000

In reply to Susan. Hi Susan! You could almond milk. Coconut oil has some drawbacks. Since it's liquid above about 74 degrees Fahrenheit, the cookies will be quite soft/fudgy at that temp and higher (they hold their shape ok when chilled, though). I think you could actually add a teaspoon of espresso powder (not brewed coffee, which will affect the consistency). Hope that helps!

By: Kate

Kate — Mon, 20 Apr 2020 22:45:08 +0000

In reply to Emily Cole. Hey Emily! Thank you for your feedback and I'm sorry I missed your comment so long ago. I've tried no-bakes with coconut oil, and the trouble is that they are only firm when chilled (at warmer temps, even room temp, they're quite soft/kind of squishy). I haven't tried with less sugar, but someone said it worked, so go for it! I think a teaspoon or two of espresso powder would be a safe bet.