I am a huge fan of cookies. It is hard to find a cookie that I do not like. Some of my favorite kinds of cookies are no-bake cookies. Since I really like oats and oatmeal, this no-bake chocolate oatmeal cookies recipe really hits the spot.
They are soft and full of chocolate flavor. You kind of feel healthy eating them too, I mean they are full of oatmeal, so they have to be healthy right? Maybe not, but I will keep telling myself that, especially after I eat the third or fourth one
And they are completely gluten-free. Also, it is always a good idea to have a handful of no-bake recipes at your fingertips. Maybe you don’t want to turn on the oven, maybe you don’t have a large oven and only have a microwave and hotplate.
There are a variety of reasons why you may want to make these no-bake chocolate oatmeal cookies. They are super easy to make if I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients and tools for the no-bake oatmeal cookies
First, let’s get the ingredients and tools together for this no-bake chocolate oatmeal cookies recipe. You will need the following:
- Butter – I usually use unsalted butter, but you can use salted too if you like. Just reduce the amount of actual salt.
- Milk – Normally I use whole milk but you can use 2%, 1%, skim, etc. as well.
- White Granulated Sugar – The main sweetness ingredient.
- Cocoa powder – Make sure to use unsweetened cocoa powder and not the chocolate milk powder. This is where that chocolate flavor will come from.
- Salt – This will enhance the flavor of the other ingredients and balance out the sweetness a little bit.
- Brown sugar – You can use light or dark brown sugar. The brown sugar will help the cookies get chewier.
- Vanilla extract – This adds flavor on its own as well as enhances the other flavors in the cookie.
- Peanut butter – The peanut butter will act as the binder and help keep everything together. Since we aren’t using eggs as a binder this will work great.
- Oats – The star of this recipe. You can use quick or old-fashioned oats. The quick ones cook faster and give a more fine texture to the overall cookie. If you are worried about gluten, make sure your oats are certified gluten-free. In general, oats are gluten-free, but sometimes they can be processed where wheat is as well.
- Parchment paper, wax paper, or silicone baking mat
- Large sheet pan or cookie sheet
Step 2: How to make no-bake chocolate oatmeal cookies
In a medium saucepot, add the butter, milk, white granulated sugar, cocoa powder, salt, and brown sugar. Then take it over to your stovetop or hot plate and set the heat to medium.
Step 3: Heat and stir
Next, let the mixture heat up until it has a roiling boil. Make sure to constantly stir so the mixture doesn’t burn.
Once it boils let it cook for a minute. This process will melt down the sugars and get rid of the sugar granule taste. It also helps to bloom the cocoa powder releasing its amazing flavor.
Everything will blend nicely together as it heats up. After the minute is over remove the hot mixture from the stove.
Step 4: Peanut butter and vanilla time
Pour the hot mixture into a large bowl. Then add in the vanilla extract and peanut butter. Stir everything together until the peanut butter melts.
Step 5: Mix in the oats
Next, add in most of the oats and stir them in until well combined. Depending on the consistency you may want to add in the rest of the oats. It should be a thick oatmeal-like consistency.
If it is still runny add in the rest of the oats. Three cups are usually perfect but it will depend on where you live, humidity, etc.
Step 6: Finishing the no-bake chocolate oatmeal cookies
Now take a large spoon and spoon out equal portions onto a silicone mat-lined baking sheet, or use parchment paper.
They can be close together because the cookies won’t spread very much. Let the cookies cool at room temperature or place them in the refrigerator until they set.
The no-bake chocolate oatmeal cookies are done when they are no longer sticky to the touch and lose their slightly glossy look. You will also be able to pick them up without them falling apart on you. Next, take a bite and enjoy! Can you eat just one?
How long do no-bake chocolate oatmeal cookies last?
Store them in an airtight container or ziplock bag at room temperature for about a week. If you store them in the fridge, they will last about 2 weeks. They can be frozen as well if you like! If frozen, they will last a few months.
No-Bake Chocolate Oatmeal Cookies
- parchment paper, wax paper, or silicon baking mat
- large sheet pan or cookie sheet
- 1/2 cup of unsalted butter 113g
- 1/2 cup of milk whole, 2%, 1%, etc. (118mL)
- 1 1/2 cups of white granulated sugar 300g
- 1/4 cup of unsweetened cocoa powder 30g
- 1/4 tsp. of salt 1g
- 1/2 cup of packed brown sugar light or dark (100g)
- 2 tsp. of vanilla extract 10mL
- 1/2 cup of peanut butter 125g
- 3 cups oats quick or old fashioned (240g)
- In a medium saucepot, add the butter, milk, white granulated sugar, salt, brown sugar, and cocoa powder.
- Set the heat on your stovetop or hot plate to medium. Heat the ingredients until everything melts together and you get a rolling boil. Make sure to stir continuously. Once it starts to boil, allow it to cook for 1 more minute then remove it from the heat.
- Pour the mixture into a large bowl and add in the peanut butter and vanilla extract. Stir to combine until the peanut butter melts.
- Mix in the oats. You should wind up with a nice thick oatmeal consistency.
- Add parchment paper or silicone mat to a cookie sheet then drop spoonfuls of cookie dough onto the baking sheet. They don't have to be the same size, make them whatever size you want. They can be close together as well they won't spread very much. I usually do 12 on one cookie sheet and 12 on the other. Let the no-bake chocolate oatmeal cookies cool at room temp or place them in the fridge to set.
- The cookies are done with they are no longer glossy looking and they aren't sticky to the touch. Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.