I'm on a roll making no-bake cookies this summer. What have you been rolling in? Lol! Anyways, I hope you enjoy this delicious yet simple recipe.
Tips on How to Make No Bake Chocolate Oatmeal Cookies
- When using quick oats for this recipe, you can adjust the cooking time since it cooks much faster than the classic rolled oats
- If you do not want to use sweeteners like sugar, you can add desiccated coconut for a natural sweetness
- Storing these cookies in an airtight container and chilling it extends their shelf life
- For a more natural sweetener, you can use maple syrup, brown sugar, or honey instead of white granulated sugar. Any of those three add a delicious and natural flavor to the cookie mixture
How to Make No Bake Chocolate Oatmeal Cookies:
In a medium saucepan over medium-low, add butter and melt:
Add sugar, almond milk, and cocoa powder and mix until well combined:
Incorporate the cookie butter, vanilla extract, and nuts by mixing them with the sugar mixture:
Next, add oats and mix until it is well combined. Remove the cookie mixture from heat:
Place cookies on parchment or wax paper and freeze for at least 30 minutes:
Serve chilled and enjoy this cookie for breakfast or even as a dessert!
Frequently Asked Questions for No Bake Chocolate Oatmeal Cookies Recipe:
Q: Can I use instant-cooking oats for this recipe?
A: Yes you can but the cooking time needs to be adjusted.
Q: How do you store these healthy no-bake cookies?
A: These cookies need to be chilled since they might melt away when stored at room temperature.
Q: What can you substitute for butter in no-bake cookies?
A: You can use vegan butter instead of regular butter.
Q: Do you think the recipe would still work if I omit any sweetener?
A: Yes this recipe would work without any sweetener like sugar as listed in the recipe.
Here is a full video on how to make the No Bake Oatmeal Cookies with the full recipe below.
If you are looking for more no-bake recipes take a look at the list:
Happy Baking!
No Bake Oatmeal Cookies
Ingredients
- 1 stick butter
- 1 ½ cup granulated sugar
- ½ cup almond milk can use regular milk
- 3 tablespoons cocoa powder
- ½ cup cookie butter or peanut butter
- ⅓ cup nuts omit if using crunchy peanut butter
- 1 teaspoon vanilla extract
- 3 cups old fashioned rolled oats
Instructions
- In a saucepan over medium low, add butter and melt. Add sugar, almond milk, cocoa powder cookie butter and mix until well combined. Add nuts, vanilla extract and mix. Next add oats and mix until it is well combined. Remove from heat.
- Place cookies on parchment or wax paper and freeze for at least 30 minutes.
- Serve chilled.
Watch The Recipe Video!
sunako says
hi.
Just would like to ask if this cookies will melt if i remove them in the freezer and just leave it at room temp.?
thanks. 🙂
Lainey says
Hi Sunako,
It will melt a little bit. 🙂
Cindy says
Hi Lainey!! I love your tube channel and I enjoy making some of your recipes for my kids! For some reason my no bake oatmeal cookies seems not to harden even after I refrigerate it? Is there something I am not doing right?
Lainey says
Hi Cindy, thank you so much! Place them in the freezer for at least one hour, that should help. 🙂 Please let me know how it goes! xx
Angela says
Hi
How many cookies does this recipe make?
Lainey says
it depends on what size you'd want your cookie will be. But I made eight cookies out of this recipe. 🙂 ????????
Rainsong says
Prior to adding the oatmeal, cook your "fudge" for one and a half minutes. Then add peanut butter, vanilla, oats and nuts. Cooking the liquid helps the cookies set up and they will no longer require refrigeration.
Cherale says
Hi Lainey,
Thanks for sharing this recipe... 🙂
Liked to know if I were to reduce the sugar to 1 cup, will it affect the texture of the cookies or the cookies not able to set properly?
Also, are the peanut butter, oats & vanilla extract added into the mixture while the heat is still on or off? 🙂
Lainey says
Hello Cherale,
You're welcome. It's my pleasure to share. With regard to your first question, reducing the sugar will not change the texture of the cookies.
Second, just add everything while the heat is still on and it's best stored in the fridge. Great question! 🙂
Cherale says
Oh btw, I forgot to ask earlier.. can they be stored at room temperature once hardened?
Thanks again! 🙂
Bonnie says
Great recipe! Keep it up!
Lainey says
Thank you for your support, Bonnie! I appreciate it. Enjoy baking! )
Shia says
Can I omit the peanut butter? Will the cookie taste alright?
Lainey says
Hi Shia,
It's best to keep the peanut butter or you can use your favorite nut butter. Thank you for visiting my blog. What's your favorite recipe so far?
Michael Eidson says
I cannot understand after reading many recipes for no-bake chocolate cookies, that none of those recipes even mention soaking the old-fashoned oats overnight to reduce/eliminate phytates, thus keepiong the cookies healthy, and from what I've learned, if the phytates are not reduced enough, then these delicious cookies can cause digestive and possibly absorption issues. And if I soak and dehydrate the oats after the overnight soak, my electric bill goes up for the dehydrator if it is electric. What's the use in this aggravation? If I need to dehydrate the oats to give them some crunch & keep them from being mushy when adding them to the cookie dough, it really makes this process too long of a drawn-out PIA and the hopes for a simple, healthyt no-bake cookie suddenly peter out. Please, someone, help enlighten or guide me on this matter, if they can suggest a method where I don't have to soak those oats beforehand. Thanks.