Ways To Make Cookies Without An Oven

Fresh cookies are a bite of childhood nostalgia that everyone is entitled to indulge in, although it’s smart to use moderation. So, what happens if you don’t have an oven? Maybe you’re between ovens, perhaps your landlord is replacing the gas lines in your building and you can’t use your oven, or maybe you just don’t have a conventional oven. There are still alternative methods of making that chocolate chip cookie you’re craving.

It turns out that smashing cookie dough between two non-stick hot plates is a great idea. The waffle iron leaves an attractive pattern, perfect for a smear of peanut butter, jam, or holding little pockets of residual milk from dipping. You can make about 4 cookies at a time by putting a cookie dough mound on each of the quadrants. If you have a small waffle iron, you may have to do one at a time, but it still only takes about 90 seconds to cook.

If you have an air fryer, you’re in luck. Depending on the type you have, you can load the cookie dough into a ramekin and achieve something of a deep-dish cookie. If you have a toaster oven-style air fryer, just line a baking sheet with parchment and set a few cookies on it like you would for a conventional oven. Bake at 350º F for 5-10 minutes, depending on the recipe and size of the cookies.

If you love a giant, thick cookie that you can cut into slices, your crock pot is the perfect alternative to an oven. It’s important to thoroughly grease the crock pot and line it with parchment paper to ensure the cookie doesn’t stick to the sides. The bonus is that you can load it up with cookie dough and go on about your day until the timer goes off.

Making cookies in the microwave is living life on the edge, but it’s fast and it works. Line a microwave-safe plate with a strip of parchment paper, add a ball of cookie dough, and — depending on the cookie and the size — nuke it for 45-90 seconds. It’s best to start on the shorter side of time, especially if there are chocolate chips involved. Allow the cookie to rest for a couple of minutes and it will set as it cools. Alternatively, load a mug or ramekin with cookie dough and make a miniature deep dish cookie.

If we can make pan cakes, why not pan cookies? Pan-baking cookies on the stove top is as easy as dropping a dollop of dough into the pan, covering the pan with a lid, and setting the heat on a low setting. It’s best to use room temperature dough, flattening it a little, and then taking it off the heat when the top is still a little shiny but the bottom has a tinge of brown. Cookies are high in sugar content, and these are sitting on direct heat, so experiment with the timing to keep them from scorching.

If you’re a die-hard soft-cookie lover, try steaming your cookie dough. Set up a steamer basket or other steaming device on the stovetop and line it with some parchment paper. Add flattened balls of cookie dough and cover the basket for about 15 minutes, or until the cookies are set. The humid atmosphere will help retain the moisture of the dough, resulting in a sweet snack.

So, here we are…….you have no waffle iron, no crockpot, no microwave, and you don’t want to be bothered cooking on the stovetop. No problem. Forget the cooking altogether and embrace the no-bake cookie. They’re usually composed of flavor and saturated fat, so what more could you want? Just combine the ingredients, shape them into flat disks or balls, set the cookies in the refrigerator, and in 20-30 minutes you can be enjoying no-bake cookies.