(non)Baking (mis)Adventures

Looking forward to spending the evening with some old friends today.

She’s cooking supper (allergy friendly- hats off to her!), and I’m bringing dessert. After kicking around different ideas for allergy friendly dessert recipes, a lot of which don’t appeal to the palate of one who isn’t restricted by allergies, I finally decided to fall back on an old standby that’s always a crowd pleaser (and it’s a zip to make- that’s a me-pleaser!): No Bake Chocolate Oatmeal Cookies. I made a few modifications for the allergies: coconut oil instead of butter, almond milk instead of milk, and skip the optional peanut butter. I think I’ll make a double-batch, since there’s our 9 and their and their 7 or 8 ( not sure if their baby will have one), and I want to eat quite a few myself! (0;

I got a little risky and adventurous and substituted Rice Krispies for the oatmeal to make it 100% allergy free for even my husband, the Allergy King.

Do I recommend it?


I don’t think the Rice Krispies are the problem, to be fair. I think it’s the milk.

We’ve had problems before with almond milk not “setting up” or thickening in recipes.

I tried coconut milk too. Different problem, still not cookies though,

I did learn a few things though, which I will here share to hopefully avert some of your possible future no-bake woes:

When the recipe tells you to boil the sugar/milk/butter/cocoa mixture for 1 minute, 3minutes, or 5 minutes, whichever version of the much used recipe you may be working on, ignore it.

Get out your candy thermometer and boil & stir till it reaches 244 degrees. That’s the upper end of “firim ball stage” in candy-making lingo, and that’s what you need for the cookies to harden to the proper cookie-like consistency.

Cooler than that ends up with a gooey, runny cookie that needs to be eaten with a spoon.


Hotter than that (even just a bit!) and you get (depending on how much hotter you went), either this:

(>250 degrees)


which might be good if you like Cocoa Krispies breakfast cereal, but is not a cookie)

or, a mild 248 degrees will get you this:


which is certainly better, but is still too brittle and quick-setting to make a cookie.

So. 244 is my best guess at the ideal temperature, but you’ll either have to test it yourself or wait until I get back around to it, because I have too much to do to make a fourth batch of whatever-I-might-end-up-with before we leave to visit our friends. Which IS the point of tonight, not impressing them with my (lack of) culinary skills by my apparent inability to make no-bake cookies. :0)

For now, it’s bath time for my little tribe, because they helped me in these experiments, and are pretty satisfied to eat this batch with spoons.


Or not:


Meanwhile, I’m going to have a cappuccino while I rearrange the school shelves, which have been sadly neglected ever since we returned from our 10-year anniversary honeymoon.

Posted on February 23, 2012, in Uncategorized and tagged , . Bookmark the permalink. Leave a comment.

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