These no bake chocolate oatmeal cookies are an easy and healthy cookie you can make in 5 minutes! This recipe is gluten free, vegan and can be made without peanut butter. It's an easy cookie everyone loves!
If you're in a time crunch to take a dessert to a party, or if you want to make some last minute Christmas cookies, these no bake chocolate oatmeal cookies are for you. You likely have most of the ingredients in your pantry right now!
What are the ingredients for no bake cookies?
Coconut oil or grass fed butter: you can use either here, but use the coconut oil for the vegan version of this recipe
Coconut sugar: I prefer this clean eating version of sugar over refined sugar
Maple syrup: this is another refined sugar free sweetener that adds some additional maple flavor
Unsweetened almond milk: you could also use cashew milk or coconut milk, any dairy free milk will do!
Cocoa powder: I prefer dutch process cocoa in this recipe
Peanut butter: choose a creamy brand that doesn't have any added sugar. You could also use almond butter if you want to make it without peanut butter.
Gluten free oats: I use Bob's Red Mill old fashioned oats and love them!
Can you use old fashioned oats in no bake cookies?
Yes, you can use old fashioned oats in these no bake chocolate oatmeal cookies. In fact, I prefer old fashioned oats for this recipe! Try to find a gluten free brand to keep this recipe free of gluten. I love Bob's Red Mill old fashioned gluten free oats.
So that's it! If you've got all of these ingredients and about 5 minutes to spare then you can make these no bake chocolate oatmeal cookies! Let's talk about how to actually make these in just a few minutes.
How do you make no bake chocolate oatmeal cookies?
To make no bake chocolate oatmeal cookies, start by melting the butter (or coconut oil) in a medium saucepan over medium-high heat along with the coconut sugar, maple syrup, milk and cocoa powder. Bring the mixture to a rolling boil for 1 minute then remove it from the heat.
Add the peanut butter and vanilla and mix until combined. Next, add the gluten free rolled oats and stir with a rubber spatula until completely incorporated.
Drop by the heaping tablespoon onto a parchment lined baking sheet. Place in the refrigerator or freezer until completely set.
How long do no bake chocolate oatmeal cookies last?
Once the cookies are set, store in an air tight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. You can eat these no bake chocolate oatmeal cookies right from the fridge or freezer!
This is the first cookie of cookie week 2018 and I'm so excited about it! I love a good, easy and healthy cookie recipe. Be on the lookout for a new cookie recipe every day. Take a look at my cookie archives for all my favorite cookie recipes.
If you make this recipe, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
More gluten free cookies:
No Bake Chocolate Oatmeal Cookies
- ½ cup coconut oil or grass fed butter
- ¾ cup coconut sugar
- ¼ cup maple syrup
- ½ cup almond milk or other dairy free milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter no sugar added (or almond butter)
- 2 teaspoons vanilla
- 3 cups gluten free old fashioned rolled oats
- Line a large cookie sheet with parchment paper and set aside.
- Melt the butter (or coconut oil) in a medium saucepan over medium-high heat along with the coconut sugar, maple syrup, milk and cocoa powder and whisk together. Bring the mixture to a rolling boil for 1 minute then remove it from the heat.
- Add the peanut butter and vanilla and mix until combined. Add the gluten free rolled oats and stir with a rubber spatula until completely incorporated.
- Drop by the heaping tablespoon onto the prepared baking sheet. Place in the refrigerator or freezer until completely set, about 30 minutes.
- Store in an air-tight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Can I make these with Trivia instead of real sugar? Or, at least use more Truvia than real sugar?
Molly Thompson says
I haven't tested it but I think you could! I would use less truvia than what the recipe calls for.
So does the sugar not have anything to do with the chocolate becoming solid? I know zero about the "chemistry" of how these things work.
Can you tell me what the nutritional information is on these cookies?
Can I use Nutella hazelnut spread instead of smooth peanut butter?