**Warning: I am not responsible for you becoming addicted to whippin' these babies up when you need something sweet**
I don't even know where this recipe for Saucepan Kisses No-Bake Cookies came from. My Mom and Grandma have been making them forever. We've changed different ingredients over the years, but the base of it has stayed the same. Saucepan Kisses are a no- bake treat that are easy to make. So easy, if fact, that a certain Grandma I know might have told me "They're bad." Why I asked? "Because you know how easy they are to make that you end up cooking them and eating them out of the pan with a spoon.".
I love that woman. I also know where I get my sweet tooth from.
I almost like them more once they've dried out a little bit. Don't get me wrong, still warm and gooey also blows my hair back.
You're going to have lots of choices for each ingredient here. For example, instead of butter, you can use coconut oil or olive oil. It makes them easily adaptable to allergies as well as what you have in your house!
I used to like quick oats in these. One day I was ordering quick oats from our organic food co-op and the guy said, "You don't want to know what they do to quick oats". So I decided I didn't want to find out what they did and switched to old fashioned thick rolled oats. I like them much better than quick oats now!
Saucepan Kisses
Ingredients
- 2 cups organic sugar or 1 cup honey
- ½ cup milk cow, goat, coconut or almond
- ½ cup butter coconut oil or olive oil
- ½ teaspoon sea salt if using an unsalted butter or oil add another ¼ teaspoon
- 1 teaspoon vanilla
- 3 cup old fashioned rolled oats
- ½ cup raw cacao a superfood versus it's stripped cousin cocoa. Use cocoa if thats all you have as they'll still taste good, but the raw cacao gives it a superfood boost
- 1 cup unsweetened coconut you can use those huge flakes or just regular size
Instructions
- Bring the sugar, milk, butter and sea salt to a boil for 5 minutes stirring a few times.
- Remove from heat and add remaining ingredients.
- Using a 1 or 2 tablespoon portion scoop, scoop out onto a parchment, wax paper or butcher paper lined baking sheet or tray. Alternatively, use two teaspoons to scoop and scrape off.
Nutrition
Bake Your Heart Out
Try some of our other favorite treats and bake up these recipes to love on your family!
Tam
These are one of my favorites! My mother-in-law would always make them at Christmas! So good!
Mariah Babcock
Now I want these!
Emily
My fav! We called them “mudpies.” Excited to try them with honey instead of sugar!
Leesif
These don’t have peanut butter! I rarely make them any more since my husband hates peanut butter. I’m excited to try these out
Leesif
I made them! I left out the coconut and used a 7 grain rolled oatmeal mix. I think I’ll add the the grain in the beginning (maybe a little more milk?) so it’s softer. The grain is pretty hard. I definitely will make these again, just with a few tweaks
Cathy
Most in the Maritimes call these Spider cookies, with the long shredded coconut, they resemble spiders! Love them, my mom made them for after school snack.
pamela
Yummy! I usually make the recipe that has PNB, but I think I will make these from now on! We really liked the flavor and chewiness of the coconut.
[email protected]
These really are delicious!
Elana Rogers
I made these but the butter sugar and milk mixture started to burn on me before the five minutes was up and then when I added the oats etc the mixture was too dry and nothing clumped. 🙁 It turned into a kind of dry granola. Tasty granola though. Will try again. I think maybe it was my weird electric stove or maybe my saucepan was too big and it evaporated too fast?
[email protected]
Definitely gently boiling is the key. I’ve been making this recipe for over 45 years (eek!) and now that I make it plantbased I’ve shortened the boiling time. A large saucepan would also make the difference in boiling it off too much.
Elana Rogers
That's very helpful, thank you!