These no-bake chocolate oatmeal cookies need less than 3 minutes to be made. They are made with quick oats, cocoa powder, and peanut butter.
These healthy oatmeal cookies are egg-free, nut-free, and you can also make them dairy-free if you want (check the tips below).
These no-bake chocolate oatmeal cookies are such addictive treats, especially when having them with a cup of milk.
No-Bake Chocolate Oatmeal Cookies Ingredients
- Quick oats
- Butter
- Milk
- Cocoa powder
- Vanilla extract
- Granulated sugar
- Peanut butter
How to Make These No-Bake Chocolate Oatmeal Cookies?
- Preparation: Line a baking sheet with parchment paper, then set aside.
- In a saucepan, combine cocoa powder, butter, milk and sugar over low heat until it melts.
- Turn off the heat and stir in the peanut butter and vanilla extract.
- After the peanut butter melts thoroughly stir in the oats.
- Spoon the mixture in the baking sheet (about 2tablespoons per cookie) then put the baking sheet in the fridge for an hour or until the cookies become firm.
Top Tips:
You can use either quick oats or whole oats in making these cookies. Both will work fine.
I prefer to use creamy peanut butter in this recipe. However, if you want to use crunch peanut butter, go ahead.
Use a measuring spoon or dough scoop to have the perfectly sized cookies.
These oat cookies can be frozen for up to 2 months in a well-sealed container.
You can replace granulated sugar with brown sugar or coconut sugar.
Don't use ghee instead of butter. Using ghee will affect the taste and texture of these cookies badly.
Can I make these oat cookies dairy-free?
Yes, you can. Just replace the milk with almond, coconut, or oat milk and replace the butter with coconut oil and you will have the best dairy-free oatmeal cookies ever.
More chocolate desserts:
- 3-ingredient chocolate cake
- Easy chocolate fudge
- Nutella stuffed chocolate muffin recipe
- Chocolate sour cream bundt cake with ganache
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No-Bake Chocolate Oatmeal Cookies
Ingredients
- 3 cups quick oats
- ½ cup butter
- ½ cup milk
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1.25 cups granulated sugar
- ½ cup peanut butter
Instructions
- Line two baking sheets with parchment paper, then set aside.
- In a small saucepan combine, butter, cocoa powder, sugar, and milk over low heat until it melts.½ cup butter, ¼ cup cocoa powder, 1.25 cups granulated sugar, ½ cup milk
- After that, turn off the heat and stir in the vanilla extract and peanut butter.1 teaspoon vanilla extract, ½ cup peanut butter
- Next, after the peanut butter melts thoroughly stir in the oats.3 cups quick oats
- Spoon the mixture in the baking sheets (about 2tablespoons per cookie) then put the baking sheets in the fridge for an hour or until the cookies become firm.
Notes
- You can use either quick oats or whole oats in making these cookies. Both will work fine.
- I prefer to use creamy peanut butter in this recipe. However, if you want to use crunch peanut butter, go ahead.
- Use a measuring spoon or dough scoop to have the perfectly sized cookies.
- These oat cookies can be frozen for up to 2 months in a well-sealed container.
- You can replace granulated sugar with brown sugar or coconut sugar.
- Don't use ghee instead of butter. Using ghee will affect the taste and texture of these cookies badly.
Nutrition
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Francies says
I put one or two in my daughter lunch box. she loves them.
Nora says
Lovely for breakfast, lunch or even as snacks. I loved them.