These no bake chocolate oatmeal cookies are the perfect combination of wholesome ingredients: oats, cocoa, creamy peanut butter, coconut and sweetened with maple syrup. This delicious no bake cookie recipe is both chewy and crunchy that will leave you longing for another bite. You gonna love these delicious gluten-free and dairy-free cookies.
No baking involved, no boiling, all you need to do is mix and chill the ‘’cookie dough’’ (shortly), and that’s it!
Quick breakfast on-the-go - serve these cookies with a glass of milk for breakfast or crumble them into oatmeal porridge or yogurt.
You can easily make ahead the dough and freeze it for later.
⭐ Like oatmeal cookies? Try our breakfast cookies, oatmeal cookies, pecan cookies or banana oatmeal cookies next time.
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Oats - Quick oats, steel cut oats, old-fashioned rolled oats - whatever you want and like in terms of a cookie texture. For even-looking uniform cookies, use quick oats, for chunky - rolled oats. Use certified GF oats if needed. If you have leftover rolled oats, use them for cranberry overnight oats for a quick make-ahead breakfast.
- Salt - Sea salt or kosher salt for the best natural flavor. Salt is optional but helps to enhance all the flavors and intensify the cocoa and maple syrup taste.
- Peanut butter - Almond butter can be used instead. I don't recommend using natural peanut butter as this can create dry cookies. Although be sure to check the ingredients in your peanut butter, I recommend no sugar added if possible.
- Vanilla bean paste or pure vanilla extract - Both can be used interchangeably in gluten-free baking. I just find that paste has a stronger vanilla flavor.
- Maple syrup - or honey or agave syrup.
📋 JULIA'S TIP Measure your ingredients correctly. Since these cookies don't require baking, the ratio of ingredients is crucial to achieving the perfect texture and consistency.
Instructions
Allow the peanut butter to come to room temperature, it needs to be warm and easily mixed with other ingredients.
I recommend microwaving it for 30 seconds or more or heating it up in a small saucepot over low heat until it has an almost ‘’pourable’’ texture.
When peanut butter is ready, stir in maple syrup and vanilla. Follow with oats, cocoa powder, salt, and coconut.
Pour in oat milk and stir to combine.
Scoop about 1 ½ tablespoon size cookie mixture onto a baking sheet forming uniform balls and gently pressing down.
You can shape these cookies as you like, just don't let them be too thick.
You can even turn these no-bake cookies into small energy balls.
Let the cookies chill in the fridge for 40-60 minutes.
Enjoy these chewy no bake chocolate oatmeal cookies with a hot mug of coffee or a tall glass of creamy milk.
After refrigerating you can keep the cookies stored in an airtight container at room temperature for 3 days.
Anything after that I recommend the texture will be different and dry. I suggest keeping them refrigerated.
💭My Best Tips
- Oats. Use whole-grain oats instead of quick oats to add more fiber to the cookies.
- Mix-ins. Add fruits and nuts: Add dried fruits like raisins, cranberries, or apricots, or nuts like almonds, pecans, or cashews to add more nutrients and fiber to the cookies.
- Consume in moderation.
- Use good peanut butter without any unnecessary additives. Same with cocoa powder.
- Plant-based milk. I like the flavor of oat milk for these cookies. However, this will largely depend on the brand you'll be using. Check the ingredient list and use unsweetened options.
Recommended Equipment
- Measuring cups and spoons
- Wire cooling rack
- Airtight Food containers
- Mixing Bowls
- Baking Pan
- Spatula - for mixing
Tips
- We like to use sugar-free peanut butter and maple syrup instead of refined sugar here. Some oats do contain sugar, so be sure to get the real deal.
- Cookie scoops are a great tool to use for creating uniform-sized cookies. Or a kitchen scale to measure out each cookie.
- This cookie dough is very easy to work with and shape the cookies as you like.
- Achieving the ideal texture and consistency for no bake oatmeal cookies largely depends on the accuracy of your ingredient measurements. Unlike baked cookies, the lack of baking in this recipe means that the ratio of ingredients plays an even more significant role in the final product.
- For optimal results, it's recommended to refrigerate the cookies until they have hardened to the desired texture. This typically takes approximately 1-2 hours, although factors such as humidity levels may affect the setting time.
- In the event that the cookies remain too soft even after refrigeration, it may be necessary to reassess the quantity of liquid ingredients added during the preparation process. These can sometimes interfere with the cookie's ability to set and result in a softer texture than desired. By adjusting the amount of liquids added, you can ensure that your cookies achieve the perfect balance of softness and firmness.
- The moist and sticky nature of chocolate no bake cookies is typically attributed to the inclusion of liquid ingredients such as butter, milk, or syrup, which work together to bind the cookie batter. These ingredients are combined with the other ingredients to form a cohesive mixture that solidifies well after refrigerating/freezing.
- During this process, the liquid ingredients contribute to the creation of a thick and syrupy texture that allows the cookies to hold their shape without the need for baking. However, if the ratio of liquid ingredients is imbalanced or the mixture is not adequately heated, the cookies may become excessively sticky and difficult to handle.
- Just be sure to avoid freezing them for too long as this can cause the cookies to become overly hard or lose their flavor.
- Related: Are Oats and Oat Flour Gluten Free?, 7 Easy Gluten Free Oatmeal Alternatives.
📋 JULIA'S TIP If the cookies are still too soft after refrigeration, you can pop them in the freezer for a few minutes to help them solidify.
Freezing And Storing Instructions
- To Store. After refrigerating you can keep the cookies stored in an airtight container at room temperature for 3 days. For anything longer than that, I recommend refrigerating them as the texture may turn too dry.
- To Freeze. Transfer cookies to an airtight container or freezer-friendly bag and freeze for up to 2-3 months. Defrost in the refrigerator and let come to room temperature before eating.
Variations
- If these cookies look too healthy for you, you can cover them entirely with chocolate (in this case, stick to unsweetened dark chocolate).
- Or drizzle the cookies lightly with melted chocolate or dip half of a cookie into it. Let cool and allow the chocolate set before serving.
Mix-ins and add-ons
Add more fiber and nutrients to these no bake oatmeal cookies. We like:
- Dried fruit - Cranberries and raisins (sultanas).
- Seeds - Pumpkin seeds, Chia seeds, flax seeds, sunflower seeds, or hemp seeds can also be used in these nutritious cookies.
- Nuts - Almonds and walnuts. Or for flavor, use regular or dairy-free chocolate chips.
First I made these cookies without the addition of nuts, and the other time I added them on top by gently pressing them in before freezing. These add delicious crunch and new flavors.
FAQs
Although oatmeal breakfast cookies are generally considered to be a healthier alternative to traditional cookies, it's important to remember that they still fall under the category of indulgent treats. As with all sweets, whether commercially produced or prepared at home, it's advisable to consume them in moderation to maintain a balanced diet.
Oatmeal cookies are a smart choice for those who value their health, as they contain wholesome ingredients like old-fashioned oats and in some recipes, dried fruit and nuts. These nutritious ingredients serve as an excellent source of fiber, which aids in promoting feelings of fullness and satisfies sweet tooth cravings.
You should refrigerate them until they are set. Usually, about 1-2 hours should be enough. If they are still too soft, you may have to recheck the ingredient amount you added, especially the amount if liquid ingredients.
We don’t boil the mixture here and hence we need a good quality peanut butter and maple syrup or honey (or other type of liquid sweetener) to bind those cookies together. The more you add those ingredients, the more sticky your cookies will be.
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Recipe
No Bake Chocolate Oatmeal Cookies
INGREDIENTS
- ½ cup creamy peanut butter (no sugar added)
- â…“ cup maple syrup (or honey )
- 2 cups quick oats or rolled oats (certified gluten free if needed)
- 4 tablespoons cocoa powder (pure, no additives)
- â…“ cup oat milk or almond milk (or your favorite plant based milk)
- 3 tablespoons desiccated coconut
- 2 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt sea salt
INSTRUCTIONS
- Allow the peanut butter to come to room temperature, it needs to be warm and easily mixed with other ingredients. I recommend microwaving it for 30 seconds or more or heating it up in a small saucepot over low heat until it has almost ‘’pourable’’ texture.
- When peanut butter is ready, stir in maple syrup and vanilla. Follow with oats, cocoa powder, salt, and coconut. Pour in oat milk and stir to combine.
- Scoop about 1 ½ tablespoon size cookie mixture onto a baking sheet forming uniform balls and gently pressing down. You can shape these cookies as you like, just don't let them be too thick. You can even turn these no-bake cookies into small energy balls.
- Let chill in the fridge for 40-60 minutes. Enjoy these no bake oatmeal chocolate cookies with a hot mug of coffee or a tall glass of creamy milk.
Video
NOTES
- After refrigerating you can keep the cookies stored in an airtight container at room temperature for 3 days. Anything after that I recommend the texture will be different and dry. I suggest keeping them refrigerated.
- Just be sure to avoid freezing them for too long as this can cause the cookies to become overly hard or lose their flavor.
- We like to use sugar-free peanut butter and maple syrup instead of refined sugar here. Some oats do contain sugar, so be sure to get the real deal.
- Achieving the ideal texture and consistency for no bake oatmeal cookies largely depends on the accuracy of your ingredient measurements. Unlike baked cookies, the lack of baking in this recipe means that the ratio of ingredients plays an even more significant role in the final product.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
These no bake oatmeal cookies are excellent to make ahead and can be stored frozen for many months ahead.
Cynthia Wright
These were surprisingly delicious. Sweet enough for such a small amount of sweetener and melted in your mouth in a chocolatey peanutty kind of way. Very good!
Julia | The Yummy Bowl
thank you so much Cynthia!
Samantha Winkelman
I have been making these No Bake Oatmeal Balls ever since I was a young girl. (always added raisins and dates) This time I made these with Hersheys Special Dark Cocoa Powder, and they were very delicious!
I used almond butter, grade A honey, rolled oats, Hersheys Special Dark Cocoa, almond milk, desiccated coconut, pure vanilla extract and sea salt. They are way to yummy to just be protein bites! Going back for more when I'm done here 😀
Julia | The Yummy Bowl
thank you Samantha, what a great snack right!
Lori Conwright
Yummy! My husband won’t eat coconut, so I added half cup of pepitas, and half cup of raisins as substitution. I used my ice cream scoop and the spatula to put the cookies down on the cookie sheet lined with wax paper and then I covered them with another sheet of wax paper and then left them alone overnight in the refrigerator.
Put into airtight container in AM. Yield 15 cookies.
We love them! Thank You!
Julia | The Yummy Bowl
thank you Lori!
Aly
these are really good and I've made a lot of different varieties of "healthy" cookies similar to this. taste is amazing and very easy directions with not too many or "weird" ingredients. thank you!
Julia | The Yummy Bowl
thank you!