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These healthy No-Bake Chocolate Oatmeal Cookies are chewy and rich in chocolate and coconut flavors. They are full of protein thanks to peanut butter or any other type of nut butter! You will love how effortless and simple these cookies are! Vegan option included!
Sweet, soft, and indulgent–these no-bake chocolate oatmeal cookies are the healthy treats you need to satisfy that sweet tooth. With just a few easy steps, you will have a serving of delicious and nutritious cookies ready in no time! Flavors of cocoa powder, honey, and creamy milk are intertwined to create a perfectly balanced cookie with oats.
These no-bake chocolate cookies are great to make a large batch of and enjoy throughout the week. Since these cookies have protein thanks to your choice of nut butter such as peanut or almond butter, you can feel good about having these healthy treats for breakfast, snack, or dessert.
Table of Contents
Why You Will Love These Oatmeal Cookies
- Nutritious: These healthy no-bake chocolate oatmeal cookies are full of fiber and healthy plant protein your body will love! If you’re looking for a treat you can feel good about while eating, then this is your recipe!
- Delicious: Chewy and perfectly sweet, these oatmeal cookies are indulgent and so delicious! Once you have one cookie, you will want many more!
- Great for Meal Prep: Since this recipe makes 16 cookies, you’ll have plenty of no-bake chocolate oatmeal cookies to last you throughout the week! These cookies are perfect for freezing, too.
Ingredients Needed to Make This Cocoa Oatmeal cookie recipe
This is just a list of ingredients you will need to make these No-Bake Chocolate Oatmeal Cookies. The full measurements are listed in the recipe card further down below.
milk, any type
coconut oil
vanilla
cocoa powder, unsweetened
honey
quick oats, gluten-free if needed
nut butter, almond butter, peanut butter, sunflower butter, cashew butter, etc.
How to Make this Chocolate No-Bake Oatmeal Cookies
- Warm milk: First, add the milk to a saucepan over medium-low heat and warm for a couple of minutes.
- Whisk ingredients: Next, add the coconut oil, vanilla, cocoa powder, and honey, and whisk well. Allow the cocoa milk to simmer for four to six minutes.
- Combine: Add the oats and peanut butter and mix well to combine. Allow the batter to cool.
- Mold the cookies: Next, take a spoonful of the no-bake chocolate oatmeal cookie mixture, with your hands, and shape the cookies into small discs.
- Allow cookies to set: Finally, place the cookies on a parchment paper-lined board or sheet pan and let the cookies set before serving.
Recipe Notes, Tips, and substitutes
- For a vegan option, use maple syrup instead of honey and dairy-free milk.
- Be sure to blend the oats in a blender if using old-fashioned oats.
- Feel free to use flax milk, coconut, almond, soy, cashew, or dairy milk.
- The warmer the kitchen, the longer it will take for the cookies to set. You can place them in the fridge for about 30 minutes.
- Store the cookies in an airtight container at room temperature for four days or in the refrigerator for up to 2 weeks.
Frequently Asked Questions
If your no-bake cookies didn’t set, then the room may be too warm or you added too much honey. Transfer the cookies into or on top of the refrigerator to harden quicker.
To keep your healthy no-bake chocolate cookies soft and chewy, store them in an airtight container or Ziploc bag. Leaving them uncovered on your kitchen counter will make them dry out.
Yes, as the cookies cool, they will harden! If they don’t you can place them in the fridge for some time until they harden up.
Bo-bake cookies will usually harden in 30-45 minutes when left on the kitchen counter at room temperature. If for some reason they aren’t hardening, you can pop them in the fridge for about 15 minutes.
Other oatmeal Recipes You’ll Enjoy
Healthy Banana Oatmeal Cookies
Oatmeal Chocolate Chip Cookies
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No-Bake Chocolate Oatmeal Cookies
Ingredients
- ½ cup milk, any type
- ¼ cup coconut oil
- 1 teaspoon vanilla
- ¼ cup unsweetened cocoa powder
- ½ cup honey, or maple syrup
- 3 cups quick oats, gluten-free if needed
- ½ cup nut butter
Instructions
- Add the milk to a saucepan over medium-low heat and warm it for a couple of minutes.
- Add the coconut oil, vanilla, cocoa powder, honey, and whisk well until no visible lumps. Let the cocoa milk simmer for 4-6 minutes.
- Next, add in the quick oats, peanut butter and mix well to combine. Let it cool for a few minutes, until ready to handle.
- Take a spoonful of mixture and, using your clean hands, shape your cookies into 2.5 – inch discs. You should have about 16 cookies.
- Place them on a parchment paper-lined board or sheet pan and let the cookies set before serving.
Notes
- For a vegan option, use maple syrup instead of honey and dairy-free milk.
- Be sure to blend the oats in a blender if using old-fashioned oats.
- Feel free to use flax milk, coconut, almond, soy, cashew, or dairy milk.
- The warmer the kitchen, the longer it will take for the cookies to set. You can place them in the fridge for about 30 minutes.
- Store the cookies in an airtight container at room temperature for four days or in the refrigerator for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would 10 grams of sugar be correct if I used unsweetened almond milk and no sugar added peanut butter with honey and coconut oil?
Can i use butter instead of coconuts oil?
Yes. But i am not sure about the taste since i didn’t test it with butter but it should be fine
These were a little too cocoa-y tasting. As in the taste of the cocoa powder overshadowed everything else. Any tips on how to fix this? Maybe add less cocoa powder and more PB? Other than that, they were good.
Hi, Yes if you feel like you would prefer it with less cocoa powder you can do that
These were so good!!
So Awesome!