One Pan Solar Baked Cookies


This is a good recipe for when you bring your Sun Oven on camping trips, picnics, or a day at the beach. Measure the ingredients beforehand than just combine them all in the baking pan.

One Pan Sun Baked Bar Cookies


1/2 cup unsalted butter or coconut oil

1 1/2 cups graham cracker crumbs

1 (14-ounce) can sweetened condensed milk

2 cups semi-sweet chocolate chips

1 1/3 cup flaked coconut

1 cup chopped nuts


Set Sun Oven out to preheat.

Put the butter or coconut oil in a rectangular baking pan and place it in the Sun Oven until melted, 5 to 10 minutes. Sprinkle the graham cracker crumbs over the melted butter or oil. Pour the condensed milk evenly over the crumbs. Scatter chocolate chips, flaked coconut, and chopped nuts over everything and press down firmly. Bake, uncovered, until lightly browned, about 45 minutes. Cool in the pan on a rack. Cut into bars or squares.

Young Women’s Group Gets Sun Oven® Cooking Lesson

Solar Cooking LessonsOur Young Women’s group planned a “Tea” for their moms. Solar cooking was one of the lessons required for their preparations for Girls Camp coming up later this summer. So they decided they could learn how to bake the cookies planned for dessert in a solar oven. Robert and I set up the Sun Oven® to pre heat while the girls mixed the cookie dough  and took turns spooning it onto the parchment paper covered baking racks. By the time everyone had eaten finger sandwiches and yummy potato salad, the cookies were ready to serve with a scoop of vanilla ice cream. “It gets a lot hotter than I expected,” said one of the young ladies. There were no leftovers.

Billie Nicholson, editor
May 2015

Solar Oatmeal Cookies

Cranberry Oatmeal Cookies

Applesauce is often used to lighten up cookie recipes. This one uses a grated apple instead. I like the resulting texture and I’m more likely to have an apple on hand than a jar of applesauce.

Cranberry-Oatmeal Cookies

(adapted for the Sun Oven from Weight Watchers New Complete Cookbook)


1/2 cup white whole wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups old-fashioned oats

4 tablespoons butter, softened

1/4 cup light brown sugar, packed

1 apple, peeled, cored, and grated

1 large egg, at room temperature

1/2 teaspoon vanilla extract

1/2 cup dried cranberries


Set Sun Oven out to preheat. Line 2 baking racks or rimmed baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt. Stir in the oats.

In a separate large bowl, use and electric mixer on medium speed to beat together the butter and brown sugar until fluffy. Beat in the apple, egg, and vanilla until well combined. On low speed, gradually beat in the oat mixture until blended. Stir in the cranberries.

Drop half of the dough by tablespoonfuls, about 1 inch apart on the prepared baking racks, about 6 cookies per rack. Use the back of a spoon to slightly flatten each cookie. Stack the baking racks in the Sun Oven and bake until lightly browned, 15 to 20 minutes. Top rack will bake slightly faster. Transfer cookies to a wire rack to cool. Repeat with the remaining dough.

Sun Baked Raspberry Bars

Raspberry Bar Cookies, Solar

Bar cookies, like upside down cakes, are ideal for baking in the Sun Oven. There’s no need to fuss with multiple layers and you don’t have to worry about them sliding off the baking sheet.

Raspberry Walnut Bars

(adapted for the Sun Oven from Weight Watchers  In On Pot)


2 cups white whole wheat flour

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup finely chopped walnuts

1/4 cup coconut oil, melted and cooled

1 large egg

1/2 cup fresh raspberries

1 (10-ounce) jar raspberry fruit spread

1/2 cup old-fashioned oats


Set Sun Oven out to preheat. Spray a 9-inch square baking pan with cooking spray.

In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking soda, and salt. Stir in the walnuts. In a small bowl, beat together the egg and coconut oil. Use your hands to mix the egg mixture into the flour mixture until moist crumbs form. Set aside 1/2 cup of the mixture for the topping. Transfer the remaining mixture to the prepared baking pan and press it into an even layer. Bake in the Sun Oven until just beginning to brown, about 20 minutes. While the crust is baking, mash the raspberries in a small bowl and stir in the fruit spread. In a separate small bowl, mix the oats with the reserved 1/2 cup of the crumb mixture. Remove the crust from the Sun Oven, leave the oven out. Spread the raspberry mixture over the warm crust. Sprinkle the oat mixture evenly over the raspberries. Return the pan to the Sun Oven and bake until bubbly and browned, about 30 minutes. Place the pan on a wire rack to cool completely. Cut into squares.


Solar Baked Energy Bars

Salty Bars

These bars are good for taking along on a hike. In addition to providing lots of energy, they satisfy the salt cravings that tend to come with hiking.

Sweet and Salty Coconut-Almond Bars


3 cups old-fashioned rolled oats

2/3 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup coconut oil, melted

1/3 cup honey

1 large egg, lightly beaten

3 tablespoons orange juice

1 teaspoon vanilla extract

1/2 cup roasted, salted almonds, coarsely chopped

1/4 cup unsweetened coconut flakes

1/4 cup dried cherries

1/4 cup bittersweet chocolate chips


Set Sun Oven out to preheat. Line two toaster oven sized baking pans with parchment paper; set aside.

In a large bowl, combine the oats, flour, baking soda, salt, and cinnamon. In a medium bowl, whisk together the coconut oil, maple syrup, egg, orange juice, and vanilla extract. Add the wet ingredients to the dry stirring well to combine. Mix in the almonds, coconut flakes, cherries, and chocolate chips. Divide the mixture among the two pans. Use dampened hands to press the mixture evenly into the pans. Use a baking rack to separate the two pans or cross stack them andb ake until golden, about 45 minutes. The top pan will cook slightly faster. Let cool in pans for five minutes. Use parchment paper to lift bars out of the pans. Cool completely on racks. Cut into bars. Can be stored in airtight containers for up to 3 days.

Delicious Sun Baked Granola


Granola sounds healthy but I consider it a treat. Its high fat and sugar content make it more of a deconstructed cookie than a breakfast cereal. That said, it’s delicious as a topping for ice-cream or baked fruit, mixed into yogurt, or on its own as a snack. And it can be stored in gift jars for your friends and family.

This recipe yields about 8 cups of granola and needs to be baked in two batches so start early in the day (unless your lucky enough to own two Sun Ovens).

Sun Baked Coconut Oil Granola

(adapted from the New York Times)


3 cups old-fashioned rolled oats

1 1/2 cups raw almonds, coarsely chopped

1 cup unsweetened coconut flakes

1/2 cup raw pumpkin seeds (pepitas)

1/2 cup raw sunflower seeds

1/2 cup pure maple syrup (preferably grade B)

1/4 cup packed brown sugar

1/2 cup coconut oil

1 teaspoon kosher salt

1/2 teaspoon ground cardamom

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg


1 cup dried cranberries, raisins, or cherries



Set Sun Oven out to preheat. Line two baking pans with parchment paper.

In a large bowl, toss together the oats, almonds, coconut flakes, pumpkin seeds, and sunflower seeds. In a small bowl, whisk the maple syrup, brown sugar, coconut oil, salt, cardamom, cinnamon, and nutmeg. Add the maple mixture to the oat mix, stirring well. Spread 1/4 of the mixture into each baking pan (set aside the rest for the second batch) cross stack the pans bake in the Sun Oven.  After 30 minutes start checking every 10 minutes or so to prevent burning and remove when golden and fragrant, about 1 hour. Transfer granola, in a single layer, to a large tray to cool, use the same parchment paper for the second batch. Let the granola cool completely (it will also dry out a bit) before stirring in the dried fruit. Store in airtight containers for up to 2 months.

Solar Baked Biscotti

New Sun Oven

Biscotti are twice baked Italian cookies that are perfect for dunking in coffee, tea, or sweet dessert wines.

Pistachio Cherry Biscotti


6 tablespoons (3/4 of a stick) unsalted butter, softened

2/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

2 large eggs, at room temperature

1 cup chopped pistachios

1 cup dried cherries, sweet or sour

2 cups all-purpose flour


Set Sun Oven out to preheat. Line a baking pan or sheet with parchment paper or silicone mats.

In a large bowl, use an electric mixer to beat the butter, sugar, salt, vanilla, and baking powder until smooth and creamy. Beat in the eggs (mixture may look curdled). Lower mixer speed and beat in the flour until the dough forms. Stir in the pistachios and cherries. Cut the dough in half. Place the halves on the prepared baking pan. Use your hands to form two loaves, approximately 7-inches long and 2 1/2-inches wide. Bake the loaves in the Sun Oven for 30 minutes. Remove the pan from the Sun Oven. Leave the Sun Oven out. Let the loaves cool for 10 to 20 minutes. Line two Sun oven baking racks two rimmed baking sheets with parchment paper. Use a serrated knife to slice the loaves into 7 to 8 cookies per loaf. Arrange the cookies on the prepared racks or pans and bake, stacked until golden and dry, 20 to 30 minutes. The top rack will cook slightly faster. Cool completely on racks. Store in an airtight container for up to 1 week.

Makes 14 t0 18 cookies

Italian Day of the Dead Treats

Pan dei Morti

I’d almost forgotten about these seasonal cookies that show up this time of year in Italian bakeries and I admit, this recipe is a work in process. I’ll be fiddling with it until I get it right. The recipe I used was from an Italian website, hence the metric measurments. The result was good, but not quite as good as I remembered them. One thing for sure, out of the two batches I made, one in the gas oven due to clouds and the other in the Sun Oven, the latter was far superior. These cookies should be moist and chewy, the gas oven batch was too dry.

Pan dei Morti


150 grams (about 5-oz or 3/4 cup) raisins, set to soak in warm water

250 grams (about 9-oz) Italian lady fingers (savoiardi)

80 grams (about 3-oz) blanched almonds

150 (about 5-oz) all-purpose flour

150 grams (5-oz) sugar

20 grams (about 1/4 cup) unsweetened cocoa powder

1/2 teaspoon cinnamon

1 teaspoon baking powder

100 grams (about 3.5-oz) dried figs

50 grams (about 2-oz) pine nuts

2 egg whites, lightly beaten

About 1/4 cup sweet white wine or water

Powdered sugar


Set Sun Oven out to preheat. Line baking racks or sheets with parchment paper or silicon mats.

Use a food processor to to grind the ladyfingers to a fine meal and transfer to a large bowl. Grind the almonds in the same processor and add to the ground lady fingers. Mix in the flour, sugar, cocoa powder, cinnamon baking powder. Use the processor to chop finely chop the figs and add them to the bowl. Drain the raisins, squeezing out excess liquid, and add to the bowl along with the pine nuts. Use your hands to mix in the egg whites and slowly add the wine until the dough forms, it should have the consistency of rolled cookie dough. Break off golf ball sized pieces of dough and flatten the into an oval shaped cookie on a lightly floured work surface. Bake the cookies in the Sun Oven 20 to 30 minutes. Cool on racks. Store in airtight containers. Dust with powdered sugar before servings.

Makes about 18 cookies.


Solar Oatmeal Cookies with Bananas

Banana Cookies

These cookies are very moist. Almost a cross between a cookie and banana bread. And a good use of any over ripe bananas you might have on hand.

Sun Oven Banana Oatmeal Cookies

(adapted for the Sun Oven from Banana Oatmeal Cookies by Life Love and Sugar)


1 1/2 cups all-purpose flour

1 1/2 teaspoon cinnamon

1/4 teaspoon cloves

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cornstarch

3/4 cup butter, at room temperature

1 cup brown sugar, packed

1/2 cup sugar

1 egg, at room temperature, lightly beaten

1 teaspoon vanilla extract

1 cup mashed very ripe bananas

3 cups old-fashioned oats


Set Sun Oven out to preheat. Line baking racks or rimmed baking sheets with silicone mats or parchment paper; set aside.

In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, cornstarch, and salt; set aside. In a large bowl, use an electric mixer to beat together the butter, brown sugar, and sugar until smooth. Slowly beat in the egg and bananas. Add the flour mixture and mix until combined. Using a spatula or wooden spoon, stir in the oats. Spoon the batter by heaping tablespoons onto the prepared baking racks. Stack the racks (or cross-stack the rimmed baking sheets) and bake until the top layer is just starting to brown, about 2o minutes. Remove top layer and continue baking remaining layers until browning, 3 to 4 additional minutes per layer. Cool cookies on racks.

Makes about 34 cookies


Guinness World Record Using Solar Ovens

The most cookies baked in one hour using solar ovens is 1,225, achieved by Miami Country Day School (USA), in Miami, Florida, USA, on 20 April 2012.

The cookies were cooked by students, parents and teachers in an event organized by student Matthew Cohen to honor Earth Day. The cookies were donated to the Feeding South Florida food bank and the ovens were donated to Help Brings Hope to Haiti. Fifty Global Sun Ovens® and two Villager Sun Ovens® were used to bake the cookies. Photos: recors

Guinness record

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