No-Bake Chocolate Oatmeal Cookies
User Reviews
5
No-Bake Chocolate Oatmeal Cookies
Description
No-Bake Chocolate Oatmeal Cookies are made by melting butter and combining it with granulated sugar, brown sugar, milk, and cocoa powder, then boiling the mixture briefly to integrate the sugars and cocoa. After removing from heat, peanut butter, vanilla, and salt are stirred in, creating a smooth chocolate sauce. This sauce is then mixed thoroughly with old-fashioned oats, which absorb the rich flavor and provide a chewy texture once chilled.
The cookies are scooped into small rounds on parchment and chilled in the refrigerator for at least an hour to allow them to set firm enough to hold their shape. They do not require baking, saving time while still producing a satisfying chocolate oatmeal snack. The recipe accommodates substitutions for dietary needs such as dairy-free or vegan options.
These cookies can be stored in the refrigerator for up to two weeks, layered with parchment paper to prevent sticking. They also freeze well for up to three months, providing convenience for longer storage. Using certified gluten-free oats allows for gluten-free adaptations.
Ingredients
- 4 Tbsp. butter
- ¾ cup granulated sugar
- ½ cup brown sugar light, packed
- ½ cup milk regular, oat, or cashew
- ¼ cup cocoa powder regular or dark
- ⅔ cup peanut butter creamy
- 2 tsp. vanilla extract
- 3 cups old-fashioned oats
- ¼ tsp. salt
Instructions
- Make the Base. Add butter to a medium-sized saucepan over medium heat. Once butter has melted, add sugars, milk, and cocoa powder. Bring to a boil and let boil for 1 minute, stirring occasionally. Remove from the heat and stir in peanut butter, vanilla, and salt.
- Add Oats and Scoop. Pour sauce over the oats in a large bowl and mix to combine. Let sit for 5 minutes before scooping out into 1 ½ tablespoon-sized balls.
- Chill and Enjoy. Place balls evenly spaced on a parchment paper-lined baking sheet, pressing down slightly to flatten them out. Refrigerate for at least 1 hour or up to overnight for the best results.
Notes
- Store cookies in the refrigerator up to 2 weeks with parchment or wax paper between layers to prevent sticking.
- Freeze cookies in an airtight, freezer-safe container for up to 3 months.
- Use certified gluten-free oats to make the recipe gluten-free.
- For dairy-free or vegan versions, substitute butter with plant-based alternatives like coconut oil or vegan buttery sticks.
- Replace refined sugars with coconut sugar for a refined sugar-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 90mg | 4% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 86IU | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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