Description
Delicious no-bake chocolate oatmeal cookies that combine creamy peanut butter, rich cocoa, and wholesome oats for a quick and easy treat with minimal effort and no oven required.
Ingredients
Scale
Wet Ingredients
- 4 Tbsp. butter
- ½ cup milk (regular, oat, or cashew)
- â…” cup creamy peanut butter
- 2 tsp. vanilla extract
Dry Ingredients
- ¾ cup sugar
- ½ cup packed light brown sugar
- ¼ cup cocoa powder (regular or dark)
- 3 cups old-fashioned oats
- ¼ tsp. salt
Instructions
- Make the Base. Add the butter to a medium-sized saucepan over medium heat. Once the butter has melted, add the sugars, milk, and cocoa powder. Bring the mixture to a boil and allow it to boil for 1 minute, stirring occasionally to ensure it doesn’t burn. Remove from heat and stir in the peanut butter, vanilla extract, and salt until smooth and well combined.
- Add Oats and Scoop. Pour the chocolate sauce over the oats in a large bowl and mix thoroughly to coat all the oats evenly. Let the mixture sit for 5 minutes to thicken slightly. Then, using a spoon or cookie scoop, portion out 1 ½ tablespoon-sized balls of the mixture.
- Chill and Enjoy. Place the scooped cookies evenly spaced on a baking sheet lined with parchment paper. Press each ball down slightly to flatten them out for better texture. Refrigerate for at least 1 hour, or overnight if possible, to allow the cookies to set and develop their flavors. Once chilled, enjoy your no-bake chocolate oatmeal cookies.
Notes
- You can substitute the milk with any plant-based milk for a dairy-free option.
- Use natural peanut butter without added sugar for a less sweet and healthier cookie.
- If you like your cookies firmer, refrigerate overnight for best texture.
- Store leftover cookies in an airtight container in the refrigerator for up to one week.
