I promised you cookies for Christmas from my new cookbook, and since it seemed the time wasn’t going to present itself, I threw a quick batch of no-bake cookies together before work this morning. Yes, they’re that easy! The blog’s been rather picture-heavy lately, so rather than post them all here, I encourage you to click here for my flickr site, which has a picture of every step in the process. (All-in-all, the cookie making, with frequent pauses for photo-taking, came in at well under an hour. You can probably do it in 20 minutes.)
Swedish Chocolate Balls
(Recipe gleefully found in “Vegan Cookies Invade Your Cookie Jar.”)
3 1/4 cups of quick-cooking oats (I used regular though, and they turned out alright.)
A pinch of salt
1 cup plus 2 Tbsp powdered sugar
1/3 cup natural or Dutch cocoa powder
1/2 cup nonhydrogenated margarine, softened (I just left it out on the counter overnight.)
1/2 cup chocolate or vanilla nondairy milk or chilled brewed coffee (I put 1/2 cup of the morning’s remaining coffee in the freezer before getting started. Use metal or plastic containers if you do this–not glass!)
1 1/4 tsp pure vanilla extract
For the coating:
1 1/2 cups or more flaked coconut
or finely chopped nuts
or cookie crumbs
or crushed sweetened cereal
or 1 cup pearl sugar.
(I got a little bag of chopped almonds, 1 1/4 cup, on sale, and it was plenty. Next time, I think I’ll make these with soy milk instead of coffee, and roll them in sprinkles!)
1. In a large bowl, combine the oats and salt, then sift in the powdered sugar and cocoa powder. Add the margarine and use a pastry cutter or a large fork to combine with dry ingredients, mashing to form a crumbly mixture. Pour in the non-dairy milk and vanilla, stirring with a rubber spatula to form a thick, sticky dough.
2. Spread out the coconut on a large plate. If using other coatings for the cookies, spread these out into separate plates. For each cookie scoop a generous tablespoon of dough, drop directly into the coating, roll to cover completely, and then briefly roll between your palms to form a smooth ball. Repeat with the remaining dough. If desired, chill the cookie balls for at least 30 minutes before serving to allow flavors and textures to meld a bit. Store in a tightly covered container in the refrigerator until ready to serve.
See, wasn’t that easy? Stir, roll, chill, and eat! (I admit, I’ve eaten 4 already today…)