No-Bake Cookies

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1. 1
   Line a large rimmed baking sheet with parchment paper or wax paper; set aside.
2. 2
   Toast ½ cup sliced almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and fragrant, 2–3 minutes. Be careful not burn them. Immediately transfer to a plate to cool.
3. 3
   Combine 6 oz. bittersweet chocolate (at least 60% cacao), chopped, ½ cup (100 g) sugar, 1 tsp. instant espresso powder, 6 Tbsp. unsalted butter, and ½ cup whole milk in a medium saucepan; stir over medium heat until chocolate and butter have melted and mixture is smooth. Stir in ⅔ cup (181 g) almond butter and 1 tsp. almond extract until smooth, then stir in 3 cups (339 g) rolled oats. Cook, stirring frequently, until oats are slightly softened, 3–5 minutes. Remove from heat and stir in reserved almonds and ½ cup unsweetened dried cherries, chopped, mixing well to combine.
4. 4
   Let cool slightly at room temperature, then scoop out the dough by rounded tablespoonsful and drop onto the prepared baking sheet. (Don’t worry about spacing them far apart; since they aren’t baked, they won’t spread.) Sprinkle the cookies with 2 Tbsp. flaky sea salt, then sift ¼ cup (21 g) unsweetened cocoa powder over the tops. Chill cookies until they have firmed up, at least 1 hour. Do Ahead: Cookies can be made 2 weeks in advance. Refrigerate in an airtight container; or store in the freezer for several months. Editor’s note: This no-bake cookie recipe first appeared on Epicurious in December 2011. Head this way for more of our favorite cookie recipes →