Let’s get one thing straight. These cookies are healthy. What could be healthier than a combination of dark chocolate, oats, coconut oil, shredded coconut and marshmallows… oh, yeah… them…. sugar-laden confectionary… Oh, well, these marshmallows didn’t have any artificial colours or flavours, so they’ll do.
My tastebuds have carried memories of these for a good many years – 23 to be exact. First sampled in high school, they were written up in an old cookbook as Chocolate Yummies. I’m not sure that’s what they’re known as now, because a quick Google search came up with a s’mores slice with the same name.
Nevertheless, these are chocolate, and they are yummy! No baking required, just a bit of patience waiting for the marshmallows to give in, get gooey and dissolve into the melted chocolate and coconut oil. Then add in the dry ingredients, drop onto a baking tray and chill in the fridge before eating.
The resident chocoholic and I had a taste-test (or two), and the consensus is that (with or without the added sea salt), I’ll definitely be making these again. They’ll be particularly welcome in mid-summer when we need cookies and it’s too hot to be turning on the oven.
Chocolate Oatmeal No-Bake Cookies
These will be as sweet as the chocolate you use to make them. I used 72%, so ours aren’t very sweet at all.
Makes 3 dozen (mine were mega, so we got less).
170g (6 oz.) semi-sweet chocolate
1/3 cup (65g) coconut oil or butter
16 large marshmallows (100g)
½ teaspoon vanilla essence
1 cup flaked or shredded coconut
2 cups rolled oats
Sea salt, for sprinkling (optional)
Melt choc pieces, coconut oil and marshmallows in a saucepan over low heat; stir until smooth. Remove from heat (don’t worry if mixture separates). Stir in vanilla, coconut and oats. Mix thoroughly. Drop by teaspoonfuls onto waxed paper. Sprinkle with sea salt, if desired. Refrigerate until firm.
Best eaten a few minutes out of the refrigerator.