No-Bake Oatmeal Chocolate Cookies

Rich, clean, and chocolatey cookies, no oven required!

Is it just me, or are oatmeal cookies tragically underrated?

They are soft, delicious, and always taste homemade (even when they come from the store). And yet, people always seem to stick to other classics like chocolate chip and sugar cookies. The most open minded cookie connoisseurs might pick snickerdoodles. But people hardly ever choose oatmeal cookies.

My sympathies have always gone out to these cookies. Fortunately, with these No-Bake Oatmeal Chocolate Cookies, I think their luck may be changing. This delicious, no-bake recipe is giving oatmeal cookies a major (chocolatey) makeover.

Not only is this no-bake recipe super easy, but it also makes these cookies much healthier. So, how do you not bake a cookie?

Unfortunately, it doesn’t mean we’re out here eating raw cookie dough. (Or fortunately, if you’re one of those mythical grown adults who somehow doesn’t enjoy raw cookie dough.)

Rest assured, these cookies are baked, just not in the oven. For this simple stove top recipe, just bring the ingredients (minus the oats) to a boil, cook for three minutes, then remove from heat and add the oats. Then, just drop by spoonfuls onto parchment paper, like you would with any cookie dough (unless you’re eating it raw), and let cool. The rounded spoonfuls will cool into perfect, chocolatey oatmeal cookies, no oven required.

Being a no-bake recipe, these cookies easily knock out two less-than-healthy traditional baking ingredients: flour and eggs. Oats and cocoa powder are all you need for a perfect, soft and chewy no-bake cookie.

These No-Bake Oatmeal Chocolate Cookies also include other clean ingredients like almond milk and coconut sugar. Meanwhile, this recipe also uses maple syrup for an extra touch of sweetness.

Along with the cocoa powder, to which these cookies owe their delicious chocolate flavor, this recipe also uses almond extract for flavor.

My favorite of all extracts, I use almond extract any chance I get. Pretty much any time a recipe calls for vanilla extract, I’ll substitute almond. It adds a subtle, yet rich and unique flavor that sets any recipe apart from the crowd.

I had never really used almond extract in chocolate recipes before, but thought I’d give it a try in this one. I’m happy to report that in this recipe, almond extract blends beautifully with the cocoa for a full, rich flavor.

Whether you’re one of the few loyal oatmeal cookie fans out there or you still need some convincing, I can guarantee you’ve never seen them like this before. These chocolatey no-bake cookies are a quick and healthy way to satisfy a craving for homemade sweets. Unless of course your craving is for raw cookie dough.

If you liked these No-Bake Oatmeal Chocolate Cookies, try some of these other delicious no-bake recipes:

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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27 Comments

    1. Regina, Honey might not be the best for this recipe as it may cause the cookies to be less firm. Let us know if you try it and how they turn out. 🙂

  1. Is it possible to use Erithritol instead of sugar? I love these little jems so much and learned to make them years ago.

  2. Made these exactly like the recipe. There was no liquid texture to bring to a boil. It was just one big gooey clump. What could I have done wrong?

    1. Did you add the oats before bringing the mixture to a boil? The oats should be added last, after the liquids have simmered.

  3. After making and tasting these, I felt the recipe called for too much almond extract. It was all I tasted. Next time I’m going to cut that ingredient in half.

    1. Roberta, I remade this recipe twice, based on your comment. You’ll notice the ingredients and yield have been tweaked. The amount of coconut sugar was needed in order to create a soft, but solid cookie. Granted the amount of sugar sounds like a lot, but the yield was increased to 16. The nutritional data will be updated to reflect the changes. Please check this recipe out https://skinnyms.com/unbaked-fudge-cookies-6/.

  4. I make these with much less coconut sugar, between a quarter and a third of a cup. I just add however much oats that are needed for firm cookies.

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