Chocolate No-Bake Cookies: Raggedy Robins

Chocolate Peanut Butter No-Bake Cookies | The Gluten-Free Homemaker

I still have a few of the recipe cards I wrote in 7th or 8th grade home economics class.  Raggedy Robins is one of them.  They have always been a favorite because although I’m not a huge chocolate fan, I do love chocolate and peanut butter.

I made these the other week when my husband was out of town.  He can’t eat peanuts, so while he was away I thought I would make a peanut recipe for the kids and I to enjoy.  The problem was that I didn’t want to turn on the oven.  These fit the bill perfectly.

They are a cookie, a treat, with plenty of fat and sugar so don’t overindulge.  But they also have lots of oatmeal.  Be sure you use gluten-free oats.  If you can’t tolerate oats, I’m sorry.  You’ll have to skip this one.

The original recipe uses butter.  I tried a batch using Earth Balance buttery sticks.  They tasted good, but stayed soft and sticky, even after I put them in the freezer for a while.  My youngest son loved these cookies and kept asking me to make more, so I tried a second batch using Spectrum organic shortening.  They were much firmer and didn’t spread like the first batch did.  However, they did lack a buttery flavor, but we didn’t mind because of the other flavors in the cookie.  Another time I might try using half Earth Balance and half Spectrum shortening.

Chocolate Peanut Butter No-Bake Cookies | The Gluten-Free Homemaker

5.0 from 1 reviews
Chocolate No-Bake Cookies: Raggedy Robins
Author: 
Recipe type: Dessert
 
Ingredients
  • 2 cups sugar
  • ¼ cup cocoa powder
  • ½ cup palm shortening or butter
  • ½ cup almond milk or cow’s milk
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter
  • 3 cups gluten-free rolled oats
Instructions
  1. Prepare two large cookie sheets by lining them with silicone mats, wax paper, or parchment paper.
  2. Twirl the oats in a food processor for a couple of minutes to break them up. They should look more like instant oats when you are done.
  3. Combine the sugar, cocoa, shortening, and milk in a saucepan and cook over medium heat.
  4. Bring to a rolling boil and boil for 1 minute.
  5. Remove from heat and stir in the vanilla and peanut butter until the peanut butter is melted.
  6. Stir in the oats.
  7. Drop by spoonfuls onto the prepared cookie sheets. You can make them as large or small as you like.
  8. Cool.

 



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Comments

  1. says

    Lovely, just lovely! Wish I could grab a couple of these through the computer screen, Linda! Nice! Have a lovely day!

  2. Barb says

    Linda,

    You can buy butter flavoring anyplace they sell Wilton cake decorating supplies. This might be the answer to being able to stay with the firmer version. I’ve used it in icing for cookies and cake when I wanted a different flavor than almond or vanilla. They also sell clear vanilla if you want to keep white frosting really white.

  3. lysa says

    A friend made a version of these using a combination of chopped walnuts and coconut in place of the oats. They were divine, gluten free and easy to make. She did use butter though.

    • says

      Someone in the comments said that a friend of theirs used chopped walnuts and coconut in place of oats. Sounds good to me.

      • Lori Morton says

        I have often made these with just unsweetened coconuts, no other nuts. it turns out great. I use pure butter. mmmm

  4. Brooke says

    I ALSO REMEMBER MAKING THESE AS A CHILD :) I ALSO REMEMBER HAVING TO WAIT FOR THEM TO COOL BEFORE SPOONING OUT…AND THE WAS THE HARDEST PART, WAITING! IS USED HALF WHIRLED OATS AND HALF NOT WHIRLED. IN THE SECOND BATCH I USED A 1/4 CUP ALMOND MEAL AND THAT WAS A GREAT ADDITION TOO. MIGHT TRY COC0NUT OIL NEXT TIME.
    THANKS FOR REMINDING ME OF THESE, IT WAS 80 DEGREES TODAY SO TOO HOT TO BAKE SO THESE WERE PERFECT FOR ME AND MY NEWLY GLUTEN AN DAIRY INTOLERANT DAUGHTER.

  5. says

    Hi I just found your blog and so happy to find this recipe! Just wondering, should I use regular or quick cooking oats or doesn’t it matter?

    • says

      Hi Judy! Quick cooking would be best, but either could be used. Regular oats will make them chewier. You could also run the regular oats through a food processor briefly to break them up a little. I often do that with baking recipes. It makes them hold together better. Thanks for stopping by!

  6. Ashley says

    Hello, Linda. For some reason this morning, I remembered making Raggedy Robins in Home Ec. – from nearly two years ago! So of course, being me, go ahead and look up the recipe online, etc. Thank you so much for putting the recipe up! Unfortunately, I didn’t have cocoa powder, but it turns out, you don’t need it. Also, along with the vanilla extract, O put a bit of mint extract as well. x3 They’re divine. Thank you!

  7. Saundra says

    i have made these before substituting quinoa flakes for the oatmeal. I also used chopped nuts. Just an idea for those who can’t handle oatmeal.

  8. Ron Santos says

    As a parent of a child with nut & peanut allergies, I suggest using sunflower seed butter as an alternative to peanut butter. That way your husband can enjoy them as well

  9. Jean says

    Used to make these a long time ago – like in the 1960’s. They were a hit then and they are a hit now. Thanks for the reminder!! My mom and I used to play around with the ingredients – adding coconut, walnuts, M&Ms and anything else that happened to be in the cabinet!

    • says

      I knew this recipe had been around for a long time, but I didn’t know how long. I wonder when it originated. It’s definitely an easy recipe to play around with. I like your ideas!

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