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!
Table of Contents
- Why You’ll Love These Chocolate No-Bake Cookies
- What is a No Bake Cookie?
- Why Didn’t My Cookies Set?
- Recipe Ingredients
- Want to Make Chocolate Peanut Butter Cookies?
- Want to Add Mix-Ins?
- How to Make Chocolate No Bake Cookies
- Tips for Success
- How to Store No Bake Oatmeal Cookies
- More Easy Cookie Recipes
- Get the Recipe
These chocolate no bake cookies are super easy to make! They come together quickly with a few simple ingredients, then just require a few hours to set up and chill into chewy morsels of chocolatey goodness.
Made with quick oats, almond butter, brown sugar, and chocolate, this is one of my favorite no-fuss dessert ideas. I love how fudgy the finished cookies are. I keep them in the fridge for easy snacking and afternoon treats. You can also store them in the freezer for up to 3 months.
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- Easy. All you’ll need is a few pantry staples to make these no-bake cookies.
- Chocolately. These cookies are full of chocolate flavor. If you’re a chocolate lover you’re going to love them.
- Chewy. The oats lend a delightful chewiness to these cookies. Since they are stored in the fridge, the cool temperature enhances this texture.
- Flexible. Want to use peanut butter instead of almond butter? Want to add in some dried fruit or chopped nuts? No problem! (Details below.)
A no bake cookie is exactly what it sounds like: a cookie that doesn’t need to be baked in the oven. No bake cookies have a different texture than traditional cookies. They are chewier, denser, and have more moisture. This is because the wet ingredients are heated to a boil, then combined with dry ingredients like oats. During the set time the oats will absorb some of the liquid and expand, allowing your cookies to 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.
Recipe Ingredients
Here’s a quick look at what you’ll need to make these easy no bake oatmeal cookies. Be sure to scroll down to the recipe card for specific amounts.
- Unsalted butter
- Light brown sugar – You can also use dark brown sugar.
- Unsweetened cocoa powder
- Milk – Any kind of milk works.
- Kosher salt
- Vanilla extract
- 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. But see the Tips section below for how to prep old-fashioned oats so that you can use them to make these cookies.
Are you a peanut butter + chocolate fan? Me too! Although I prefer to use almond butter in this recipe because I love the resulting flavor, I have also used creamy peanut butter. 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?
You can 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 and prevent them from setting up properly.
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.
Tips for Success
Here are a few tips to make sure your no bake cookies come out perfectly every time:
- Use the right kind of oats. You have to use quick-cooking oats for this recipe. These are just oats that have been cut into smaller pieces so that they cook faster.
- 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.
- Don’t rush the process. Make sure that you let the chocolate mixture boil for the indicated amount of time and give the cookies at least as much setting + chilling time as outlined in the recipe.
- Prep all your ingredients in advance. It is important to assemble these cookies quickly and not allow the chocolate mixture to cool. Having everything prepped in advance makes this much easier.
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.
These easy chocolate not bake oatmeal cookies are made with simple ingredients! You can sub peanut butter for the almond butter if you want to make chocolate peanut butter no bake cookies.
- Prep Time: 20 minutes
- Set + Chill Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Chill
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups light brown sugar, packed
- 1/3 cup unsweetened cocoa powder
- 1/2 cup milk
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2/3 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!
Equipment
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Notes
Storage. Transfer the set cookies to an airtight container and store in the fridge for up to 1 week.
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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!