Sunny-Honey No-Bake Cookies (Peanut-Free) – a delicious recipe with Butter, Honey, Milk, u00bc, Vanilla, Sunbutter - Sunflower. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 4-quart pot, or larger, melt the butter, honey, milk, and cocoa powder over low/medium heat. When butter has melted completely, raise heat to medium. Stirring occasionally, bring to a boil then allow the mixture to boil for 1 minute.
2
Remove from heat, add vanilla and Sunbutter. Stir well to incorporate until Sunbutter is dissolved. Add the oats and stir until fully coated.
3
Drop spoonfuls of the dough that are approximately 2 tablespoon-sized onto a sheet of wax paper. Cool completely. If cookies are still tacky when fully cooled, put them in the freezer to set up.
4
The use of honey does make these cookies a bit gooey. In warmer temperatures it is recommended to keep them stored in the refrigerator or even in the freezer (they will not freeze solid) until ready to serve.
5
Recipe adapted from a neighbor's recipe (original source unknown).
882
kcal
Calories
44
g
Fat
110
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 stick Butter, 1 cup Honey, 1/2 cups Skim Milk, 1/4 cups Cocoa Powder, and more.
Yes, Sunny-Honey No-Bake Cookies (Peanut-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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