Preacher cookies melt in your mouth and are deliciously nutty and creamy. They can be whipped up in less than an hour, and make a great snack for the whole family.
If you’re wondering where preacher cookies get their name from, it’s believed that in the past they were served to preachers when they visited members of their congregation. The matriarch of the household was able to quickly rustle up these cookies using ingredients that they already had available at home and serve them to their guests.
You’re going to love these vegan preacher cookies. Made from a few simple ingredients, they are quick to make and only take thirty minutes to set — no baking involved! While our vegan preacher cookie recipe uses almond milk, feel free to experiment with other plant-based milks. It also calls for vegan butter, but you could easily substitute coconut oil instead.
When sourcing ingredients, it’s important to look for Fairtrade products – this helps to limit environmental and social impacts. You may be able to find Fair Trade cane sugar, coconut oil, cocoa powder, and vanilla extract for this recipe at a health food store, or even in a local grocery store. Let’s take a look at how to make vegan preacher cookies.
No-Bake Preacher Cookies
Yield: 28 cookies
- ½ cup homemade almond milk
- 1½ cups organic cane sugar
- ½ cup vegan butter
- ⅓ cup cocoa powder
- ⅔ cup homemade peanut butter
- 2 tsp. pure vanilla extract
- 3 cups quick-cook oats
- Warm the almond milk, sugar, vegan butter, and cocoa powder in a medium saucepan on low heat. Once the vegan butter has melted, increase the heat to medium and bring it to a boil.
- Simmer for a minute and then remove from the heat. Stir again for thirty seconds.
- Mix in the vegan peanut butter and vanilla.
- Add the oats and stir well.
- Prepare a parchment paper substitute on a baking tray and place two tablespoons of the mixture per cookie, onto the baking tray. Press down on each slightly to flatten.
- Let them cool and set for thirty minutes and serve immediately, or store them in an airtight container for three days, or five days in the refrigerator. Alternatively, freeze for up to a month.
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