Classic no-bake cookies just got a healthy makeover! These No Bake Chocolate Oatmeal Cookies are loaded with chewy oats and wrapped in chocolatey peanut butter goodness. They’re just as good as the original… but way better for you!
The best no-bake chocolate oatmeal cookies ever
I’ve spent my whole mother’s life revising recipes. I can’t always justify making cookies with 2 cups of sugar every time the craving hits. When I recently got the craving for a no-bake chocolate chip cookie, I knew it was time to create a recipe for it healthy No-Bake Chocolate Oatmeal Cookies.
These are made from whole grains, are low in sugar and not devoid of nutrients like so many other cookies out there. They’re also chewy, chocolatey, and have the perfect amount of sweetness. I love keeping some in the freezer so I have an emergency supply on hand. But if you don’t already have an emergency supply…don’t worry. These bad boys get together in less than 10 minutes.
Ingredients for No Bake Chocolate Oatmeal Cookies:
- Oats– For these cookies we use Quick Oats.
- peanut butter– We used creamy, natural peanut butter.
- cocoa powder– We used regular cocoa powder, but you can also use cocoa powder processed in the Netherlands for a more intense chocolate taste.
- maple syrup– Adds just the right amount of sweetness and helps hold the mix together.
- coconut oil– We love the taste of coconut oil, but if not, butter works here too.
- milk– We used normal 2% milk.
- vanilla extract– For the taste.
How to make no-bake chocolate oatmeal cookies
- In a medium sized saucepan Cook the coconut oil, maple syrup, cocoa powder, and milk until lightly boiling. Stir frequently and let bubble for 1 minute.
- Take off the heat and stir in the vanilla extract and peanut butter. Whisk to combine.
- Stir in the oats and place with round teaspoons on a parchment-lined baking sheet. Press into cookie molds or leave as is.
- chill cookies at least 15 minutes to set.
- Enjoy!
Tips & Suggestions
Can You Freeze Chocolate Oatmeal Cookies Without Baking?
Not only can you freeze them, but you really should. I usually take one out and let it cool on the counter for a few minutes before eating. It’s still cold but easier to eat. And absolutely delicious. They will keep in the freezer for up to 3 months. Not that ours ever make it that long!
Can you make no-bake cookies without nuts?
Yes! I’ve made these with sunflower butter with great results.
Why are my no-bake cookies dry?
If your no-bake cookies come out dry or crumbly, you probably overcooked the wet mixture. Make sure you remove it from the heat after it has been cooking on low for no more than 1 minute.
These cookies are just pretty amazing, but you can play with add-ins too! Some of our favorites are shredded coconut, mini chocolate chips, and chopped nuts.
More delicious cookie recipes to try:
No Bake Chocolate Oatmeal Cookies
Classic no-bake cookies just got a healthy makeover! These No Bake Chocolate Oatmeal Cookies are loaded with chewy oats and wrapped in chocolatey peanut butter goodness. They’re just as good as the original… but way better for you!
Servings: 24 Cookies
Calories: 136kcal
- 1/4 Cup coconut oil
- 1/3 Cup pure maple syrup
- 3 tablespoon unsweetened cocoa powder
- 1/2 Cup milk
- 1 tsp vanilla extract
- 1 Cup natural peanut butter
- 3 cups oatmeal not old fashioned
-
In a medium saucepan, add coconut oil, maple syrup, cocoa powder, and milk. Bring the mixture to a gentle boil, stirring frequently. Continue low simmer for 1 minute, stirring constantly.
-
Remove the saucepan from the heat and stir in the vanilla extract and peanut butter. Whisk together, then stir in the oatmeal.
-
Using a round tablespoon, scoop onto a tray lined with wax or parchment paper. (You can shape them into cookie shapes or leave them as is.)
-
Place tray in freezer to set cookies, at least 15 minutes. Take out of the freezer and enjoy!
-
You can store these at room temperature in an airtight container for up to 5 days, or in the freezer for up to 3 months.
Calories: 136kcal | Carbohydrates: 13G | Protein: 4G | Fat: 9G | Saturated Fatty Acids: 3G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 3G | Cholesterol: 0.2mg | Sodium: 5mg | Potassium: 124mg | Fiber: 2G | Sugar: 4G | Vitamin A: 10ie | Calcium: 22mg | Iron: 1mg
www.superhealthykids.com
Natalie Monson
I am a Registered Nutritionist, mother of 4, an avid food lover and a strong promoter of healthy habits. Here you’ll find lots of delicious fruit and veg-packed recipes, tips on how to get your kids to eat better and become intuitive eaters, and plenty of resources to feed your family.
Learn more about Natalie