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Satisfy your sweet tooth without turning on the oven with this healthy, delicious and easy no bake chocolate oat cookies recipe. The cookies are oil-free, made with 5 ingredients, and perfect for a quick and easy dessert or wholesome energy snack.
Table of Contents
- Healthy Chocolate No Bake Cookies
- Recipe Benefits
- Step by Step Instructions
- Step One: Line a Baking Pan / Cookie Sheet
- Step Two: Grind the Oats
- Step Three: Heat the Wet Ingredients
- Step Four: Add the Cocoa Powder & Vanilla
- Step Five: Add the Oats
- Step Six: Portion the Cookie Dough
- Step Seven: Chill the Cookies
- Storage for the Cookies
- Stovetop Instructions
- Recipe Tips
- Variations
- Related Recipes
- Easy No Bake Chocolate Oat Cookies (Oil-Free, GF, V) Recipe
- Flavor Variations
Healthy Chocolate No Bake Cookies
It is official: these cookies are my new “happy snack” – easy, chocolatey, and nourishing all at once.
Chocolate oat no bake cookies were not a childhood treat (so far as I can remember; my mother never made them). Rather, these humble cookies were a sweet reward to myself throughout graduate school. Many no-bake cookies were eaten in pursuit of my PhD 😉.
My graduate school alma mater (Indiana University in Bloomington–go Hoosiers!) was known for two very special no-bake cookies: (1) Special K Chewies (ideal for removing fillings) and No Bake Chocolate Oat Cookies. The latter were my preference. They paired perfectly with coffee (of which I drank obscene quantities) and worth the wait after long stretches of studying.
This healthier version of chocolate oat no bakes has all of the rich, deep chocolate flavor, but without multiple cups of sugar. I’ve also eliminated the butter, oil, and margarine found in traditional recipes. The best part is that they only need five nutritious ingredients and a few minutes to make. No oven, no oil, no fuss – just mix, shape, and chill whenever you want a chocolate treat.
I still love to pair these no bake chocolate oatmeal cookies with a cup of coffee for a midday or mid-morning snack, but I also nibble them for pre- / post-workout bites and after-dinner treats..
Recipe Benefits
- No baking required
- Quick and easy to make
- Only 5 ingredients
- Oil-free (no added coconut oil, butter, margarine or other oils)
- Gluten-free
- Plant-based (vegan / egg-free & dairy-free)
- 4 grams protein and 2 grams fiber per cookie
- No refined-sugar
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled oats – You can use old-fashioned oats or quick cooking oats (steel cut oats will not work, they are too thick). Choose certified gluten-free oats of you need to ensure that the cookies are 100% gluten-free.
- Maple syrup – maple syrup adds sweetness to the cookies while also helping to bind the cookie ingredients nato cookies (instead of granola!). I have alternatives for the maple syrup in the recipe notes below, and in the recipe card.
- Peanut butter – use smooth natural peanut butter or traditional creamy peanut butter. If you cannot, or do not, want to eat peanut butter, do not worry: I have alternatives in the recipe notes below, and in the recipe card.
- Unsweetened cocoa powder – use traditional unsweetened cocoa powder, or use cacao powder (I use the latter as my default). Cocoa powder and cacao powder can be used interchangeably. Cacao powder is made by cold-pressing raw cacao beans, while cocoa powder is made from roasted cacao beans.
- Vanilla extract – vanilla extract enhances the chocolate flavor of the cocoa powder. If you do not have any on hand, do not worry–the cookies will still be wonderful without it!
You will also need a small amount of water to mix the recipe. I use filtered tap water. I have also included salt as an optional ingredient. If the peanut butter you are using is unsalted, I recommend adding a generous pinch of salt to the recipe to enhance the flavors.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Line a Baking Pan / Cookie Sheet
Line a large baking sheet with parchment paper or wax paper (for easy cleanup).
Step Two: Grind the Oats
Place the oats in food processor. Pulse until all of the large pieces of oats are chopped into smaller pieces (you want chopped oats, not oat flour).
Chopping the oats allows for greater absorption of the wet ingredients. It also help the cookies hold together.
Step Three: Heat the Wet Ingredients
In a medium mixing bowl, place the peanut butter, maple syrup and water. Microwave, in 20 to 30 second intervals, until the mixture is hot (the peanut butter will look melty and the maple syrup will be starting to bubble). Whisk until smooth. (see notes for stovetop instructions).
Step Four: Add the Cocoa Powder & Vanilla
Add the cocoa powder and vanilla extract to the bowl. Whisk until completely blended. The mixture will look thick and fudge-y.
Step Five: Add the Oats
Add the chopped oats and optional salt to the bowl. Stir until completely combined. If the mixture is too dry, add another tablespoon or two of water.
Step Six: Portion the Cookie Dough
Using a medium cookie scoop or a heaping tablespoon, portion rounded mounds of the cookie dough onto the prepared cookie sheet. With damp hands, shape each mound of cookie dough into a thick cookie that is 2-inches in diameter.
Step Seven: Chill the Cookies
Chill the cookies in the refrigerator (at least 1 hour) or freezer (at least 20 minutes) until set. Transfer the set cookies to an airtight container.
Important Note: You do not have to wait for the cookies to chill before enjoying one (or two). They are ready to eat right away. Chilling allows the cookies to be more firmly set, that’s all.
Storage for the Cookies
Store the cookies in an airtight container in the refrigerator for one week, or the freezer for up to six months. The cookies are delicious straight from the freezer.
Stovetop Instructions
If you do not have, or do not wish to use a microwave to make the cookies, you can make the entire recipe on the stovetop (using a medium saucepan) instead.
Place the peanut butter, maple syrup and water in a medium saucepan set over medium-low heat. Cook and stir until hot and the beginning to bubble. Remove from heat and proceed with the remaining instructions, using the saucepan in place of the mixing bowl.
Recipe Tips
- Peanut butter alternatives: Use an equal amount of any smooth nut butter or seed butter you prefer. For example, almond butter, cashew butter, sunflower seed butter, pumpkin seed butter, or tahini.
- Maple syrup alternatives: Use an equal amount of agave nectar or brown rice syrup, or baking molasses (not blackstrap molasses, it will be too bitter). If you do not follow a vegan diet, you can also use an equal amount of honey.
- Carob option: You can use an equal amount of unsweetened carob powder in place of the cocoa powder.
- Rolled oats alternatives: An equal amount of quinoa flakes or millet flakes can be used in place of the rolled oats. Use an equal volume (not weight). Unlike the oats, you will not need to chop the flakes.
Variations
- Coffee: Replace the water with 2 tablespoons of strong brewed coffee or espresso. Alternatively add 1 to 2 teaspoon of instant espresso powder to the peanut butter-cocoa mixture.
- Spices: Add 1/4 to 1/2 teaspoon of your favorite spice, such as cinnamon, nutmeg (stick with 1/4 teaspoon nutmeg, at most), cardamom, allspice, ginger, pumpkin pie spice, or your own combination of spices (no more than 1/2 teaspoon to 3/4 teaspoon total).
- Dried Fruit: Add up to 1/4 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.
- Extra Chocolate: Add up to 2 to 4 tablespoons of your favorite dark chocolate chips or chopped dark chocolate chunks, or one to two tablespoons of cacao nibs, to the cookie dough after stirring int the oats. Alternatively, drizzle or dip the chilled cookies with melted dark chocolate (set on wax paper or parchment paper; chill again in the fridge to harden the chocolate).
- Nuts or Seeds: Replace 1/4 cup of the oats with 1/4 cup finely chopped nuts or seeds, such as walnuts, pecans, peanuts, almonds, pepitas, or sunflower seeds.
- Other Extracts or Citrus Zests: Replace the vanilla extract with 1/4 to 1/2 teaspoon of almond extract. You could also add a teaspoon of finely grated lime, lemon or orange zest to the cookie dough.
- Coconut: Replace 1/4 cup of the oats with 1/4 cup finely chopped shredded unsweetened coconut or flake unsweetened coconut (toasted or un-toasted).
- Spirits: Replace the water with an equal amount of whiskey, rum, brandy, dark red wine, orange liqueur, coffee liqueur, or another spirit (I know, less healthy–but for a special treat for the adults. Keep out of reach of the kiddos).
Related Recipes
Easy No Bake Chocolate Oat Cookies (Oil-Free, GF, V)
Equipment
- 1 cookie scoop (I use a size size 40, medium cookie scoop)
Ingredients
- 3/4 cup smooth peanut butter, (see notes for alternatives)
- 1/4 cup maple syrup, (see notes for alternatives)
- 2 tablespoons water
- 3 tablespoons unsweetened cocoa powder, (or cacao powder)
- 1 teaspoon vanilla extract
- 1 1/4 cups rolled oats, (certified GF, as needed)
- Optional: pinch of salt, (if the peanut butter is unsalted)
Instructions
- Line a small baking sheet with parchment paper or wax paper (for easy cleanup).
- Place the oats in food processor. Pulse until all of the large pieces of oats are chopped into smaller pieces (you want chopped oats, not oat flour).
- In a medium mixing bowl, place the peanut butter, maple syrup and water. Microwave, in 20 to 30 second intervals, until the mixture is hot (the peanut butter will look melty and the maple syrup will be starting to bubble). Whisk until smooth. (see notes for stovetop instructions).
- Add the cocoa powder and vanilla extract to the bowl. Whisk until completely blended. The mixture will look thick and fudge-y.
- Add the chopped oats and optional salt to the bowl. Stir until completely combined. If the mixture is too dry, add another tablespoon or two of water.
- Using a medium cookie scoop or a heaping tablespoon, portion rounded mounds of the cookie dough onto the prepared cookie sheet. With damp hands, shape each mound of cookie dough into a thick cookie that is 2-inches in diameter.
- Chill the cookies in the refrigerator (at least 1 hour) or freezer (at least 20 minutes) until set. Transfer the set cookies to an airtight container.
Notes
- Peanut butter alternatives: Use an equal amount of any smooth nut butter or seed butter you prefer. For example, almond butter, cashew butter, sunflower seed butter, pumpkin seed butter, or tahini.
- Maple syrup alternatives: Use an equal amount of agave nectar or brown rice syrup, or baking molasses (not blackstrap molasses, it will be too bitter). If you do not follow a vegan diet, you can also use an equal amount of honey.
- Carob Option: You can use an equal amount of unsweetened carob powder in place of the cocoa powder.
- Rolled oats alternatives: An equal amount of quinoa flakes or millet flakes can be used in place of the rolled oats. Use an equal volume (not weight). Unlike the oats, you will not need to chop the flakes.
Flavor Variations
- Coffee: Replace the water with 2 tablespoons of strong brewed coffee or espresso. Alternatively add 1 to 2 teaspoon of instant espresso powder to the peanut butter-cocoa mixture.
- Spices: Add 1/4 to 1/2 teaspoon of your favorite spice, such as cinnamon, nutmeg (stick with 1/4 teaspoon nutmeg, at most), cardamom, allspice, ginger, pumpkin pie spice, or your own combination of spices (no more than 1/2 teaspoon to 3/4 teaspoon total).
- Dried Fruit: Add up to 1/4 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.
- Extra Chocolate: Add up to 2 to 4 tablespoons of your favorite dark chocolate chips or chopped dark chocolate chunks, or one to two tablespoons of cacao nibs, to the cookie dough after stirring int the oats. Alternatively, drizzle or dip the chilled cookies with melted dark chocolate (set on wax paper or parchment paper; chill again in the fridge to harden the chocolate).
- Nuts or Seeds: Replace 1/4 cup of the oats with 1/4 cup finely chopped nuts or seeds, such as walnuts, pecans, peanuts, almonds, pepitas, or sunflower seeds.
- Other Extracts or Citrus Zests: Replace the vanilla extract with 1/4 to 1/2 teaspoon of almond extract. You could also add a teaspoon of finely grated lime, lemon or orange zest to the cookie dough.
- Coconut: Replace 1/4 cup of the oats with 1/4 cup finely chopped shredded unsweetened coconut or flake unsweetened coconut (toasted or un-toasted).
- Spirits: Replace the water with an equal amount of whiskey, rum, brandy, dark red wine, orange liqueur, coffee liqueur, or another spirit (I know, less healthy–but for a special treat for the adults. Keep out of reach of the kiddos).
Delicious! I added chocolate chips (vegan of course) and raisins.
I’m so glad you like them, Pat! More chocolate sounds like a great idea to me 😉
Spur of the moment, had to make these for a chocolate fix. I used a combo of the remnants from a jar of tahini and some cashew butter, used coffee instead of water per your options, and raw cacao powder. Insane how good these are! I think I’m having one for breakfast.
Fantastic, Jenna, I’m really glad you gave them a try and used up your bits of nut and seed butters 🙂 Coffee and raw cacao sounds like a great cookie! Enjoy!