About Me: I have more than 20 years of cooking experience & share my favorite recipes on this blog.
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These no bake chocolate oatmeal cookies are made with chocolate, almond butter, and a few other simple ingredients. The end result is chewy, fudgy cookies that require zero baking time!
- Easy. These cookies come together quickly, then just require some time to chill.
- Chocolately. These cookies are full of chocolate flavor.
- Chewy. The oats lend a delightful chewiness to these cookies.
- Flexible. Want to use peanut butter instead of almond butter? Want to add in some dried fruit or chopped nuts? No problem! (Details below.)
Ingredient Notes
Here are some notes and substitutions tips for key ingredients. Be sure to scroll down to the recipe card for the full ingredient list.
- Light brown sugar – You can also use dark brown sugar.
- Milk – Any kind of milk works, including plant-based milk.
- Almond butter – Use the creamy kind. I like to use vanilla or maple almond butter.
- Quick oats – You can’t use old-fashioned oats as-is in this recipe. If you only have old-fashioned oats, you can make your own quick oats by briefly pulsing old-fashioned oats in a food processor, just until the pieces have broken down a bit. 2-3 pulses should do it.
Want to Make Chocolate Peanut Butter Cookies?
I have also used creamy peanut butter in this recipe. Feel free to use them interchangeably or even use half of each. As long as the total amount of nut butter remains the same you’re golden.
Want to Add Mix-Ins?
Add up to 1/3 cup total of additional mix-ins. This could be chopped dried fruit or chopped nuts like walnuts. Don’t use fresh fruit because it will add too much moisture to the cookies.
Are you ready to make some fudgy, chewy no bake cookies? Here’s how to do it:
- Prep your tools. Set out a cookie sheet and line it with 18 cupcake liners. Set aside.
- Make the cocoa mixture. In a medium saucepan, combine the butter, sugar, cocoa powder, milk and salt. Set the temperature to medium heat and cook, stirring constantly, until the mixture reaches a boil. Cook for another minute, stirring constantly, then remove from the heat.
- Add almond butter and vanilla. Immediately add in the almond butter and vanilla. Stir to incorporate the almond butter. This will take a few minutes as the butter warms up.
- Add the oats. Stir until well combined.
- Make the cookies. With a tablespoon measure, spoon about 2 tablespoons of batter into each cupcake liner. The liner will help your cookies keep their shape.
- Set. Allow the cookies to cool at room temperature for about an hour.
- Chill. Transfer the cookies in their liners to the fridge to finish setting and harden up. Refrigerate for at least 2 hours.
- Remove from liners & dig in. Peel away the cupcake liners. Your cookies are now ready to eat!
Do I Have to Use Cupcake Liners?
I recommend using them. They prevent the cookie batter from spreading. They also make it easier to have cookies that are all the same size, which means they’ll set up in the same amount of time. If you want to make bite-sized cookies you can use mini cupcake liners instead. That will make 36 instead of 18 cookies.
Why Didn’t My Cookies Set?
If your cookies do not set it is likely because the chocolate mixture did not boil long enough. Make sure you follow the recipe instructions exactly and boil the mixture for 1 minute after it comes to a roiling boil. The top should be completely covered in bubbles. Then proceed with the rest of the recipe immediately, don’t let the mixture sit and cool on the stove.
How to Store
These cookies need to be stored in the fridge or the freezer. Don’t store them on the counter or they will soften and gather moisture. Here’s how I recommend storing them:
- Fridge: Transfer the set cookies to an airtight container and store them in the fridge for up to 1 week.
- Freezer: Place the cookies on a cookie sheet lined with parchment paper. Place it in the freezer and freeze until the cookies are totally frozen, which usually takes 3-4 hours. Once they are frozen transfer them to an airtight, freezer-safe container and pop them in your freezer. They will keep for up to 3 months. Let them thaw overnight in the fridge or on the counter for about an hour before digging in.
- Cookie Monster Cookies
- Peanut Butter Cookies
- Chocolate Chip Latte Cookies
- Chocolate Chip Cookie in a Mug
Ingredients
- ½ cup unsalted butter
- 1 ½ cups light brown sugar, packed
- ⅓ cup unsweetened cocoa powder
- ½ cup milk
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅔ cup creamy almond butter
- 3 cups quick oats, not old fashioned oats
Instructions
- Prep your tools. Set out a cookie sheet and line it with 18 cupcake liners. Set aside.
- Make the cocoa mixture. In a medium saucepan, combine the butter, sugar, cocoa powder, milk and salt. Set the temperature to medium heat and cook, stirring constantly, until the mixture reaches a boil. Cook for another minute, stirring constantly, then remove from the heat.
- Add almond butter and vanilla. Immediately add in the almond butter and vanilla. Stir to incorporate the almond butter. This will take a few minutes as the butter warms up.
- Add the oats. Stir until well combined.
- Make the cookies. With a tablespoon measure, spoon about 2 tablespoons of batter into each cupcake liner. The liner will help your cookies keep their shape.
- Set. Allow the cookies to cool at room temperature for about an hour.
- Chill. Transfer the cookies in their liners to the fridge to finish setting and harden up. Refrigerate for at least 2 hours.
- Remove from liners. Peel away the cupcake liners. Your cookies are now ready to eat!
These were excellent I only used Stevia brown sugar for a substitute and I’m going to make them again soon! TY.
That’s awesome Frank! So happy you are enjoying this recipe. 🙂
These were excellent and very easy to do. And it used some items from my pantry!
Happy you liked them! Thank you for coming back to let me know how they turned out. <3 Enjoy!