These No-Bake Chocolate Oatmeal Cookies are chewy, sweet, crunchy, and nutty. The cookies are gluten-free.
In for a little crunchy, chewy, and chocolatey treat? Then, make these oatmeal cookies! A foolproof recipe that comes together in just minutes but always pleases a crowd!
Loaded with cocoa powder, peanut butter, oats, and honey. These cookies are incredibly sweet and have a great texture.
Plus, they’re rich in fiber, protein, and fats and qualify for a decent breakfast choice. Just serve with a glass of milk, and no one will be able to resist them!
If you love a good cookie recipe that’s easy to make, then this is something you have to try.
Not only because you can prepare the batch in no time but also because they’re nutritious enough to double it without feeling guilty! And you won’t even have to turn the oven on!
Table of Contents
Ingredients and Substitutes
Butter (1/2 cup) – Please don’t use any alternatives. You need good-quality butter with a higher fat content for that rich flavor.
Honey (1/2 cup) – I love the honey and peanut butter combo here. But you can use another sweetener, too.
Crunchy peanut butter (1 cup) – I think crunchy peanut butter works better here. You can use the creamy kind if you don’t have any.
Cocoa powder (3 tbsp) – Use unsweetened.
Rolled oats (2.5 cups) – Best to use for a chewy texture.
Chia seeds (2 tbsp) – They really boost the nutritive content, too. You can also use flax seeds.
Vanilla extract (1 tsp) – You need a bit of that warm vanilla flavor to round out the taste.
Salt (1/2 tsp)
How to Make No-Bake Chocolate Oatmeal Cookies
Step 1. Start by prepping the tray. If you use a baking sheet, you’ll want to line it with parchment paper. Add butter, peanut butter, honey, and cocoa to a saucepan. Stir to combine.
Step 2. Place over medium heat and cook until bubbles start forming.
Step 3. Take out a large bowl and combine the oats and chia seeds.
Step 4. When the saucepan mixture is ready, add it to the bowl of oats. – Add the vanilla extract and salt to the bowl.
Step 5. Mix well with a spoon to combine all ingredients and ensure everything’s incorporated well.
Step 6. Grab a medium scoop and scoop balls out of dough onto the prepared baking sheet.
Step 7. Press the balls lightly with the palm of your hand to flatten them out.
Step 8. Set the prepared cookies in the fridge for two hours. Enjoy straight from the fridge.
Storage and Freezing Tips
Since these cookies need to be cold to keep their shape, storing them in the fridge is best. That way, the butter and peanut butter will stay firm.
You can do that in an air-tight container or Ziploc bag. Whatever works for you. If stored in the fridge, you can enjoy them for more than a week.
To freeze them, just place them in freezer bags or containers and enjoy them within the next three months. Leave the cookies to thaw before serving.
Must-Know Tips
When making oatmeal cookies, the type of oats you use determines the texture of the cookies. This recipe uses rolled oats for a chewy texture. Quick oats will give you a much softer texture.
If your cookies cannot be set properly, it may be because the butter hasn’t come to that bubbly point. Make sure to stir over medium heat until it starts bubbling.
The sugars and butter need to dissolve completely. Find that sweet, bubbly spot, and remove from the heat. Boiling for too long will make the cookies grainy, so try to avoid that.
Watch How to Make
More No-Bake Treats
No-Bake Chocolate Oatmeal Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup honey
- 1 cup crunchy peanut butter
- 3 tbsp cocoa powder
- 2.5 cups rolled oats
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp salt
Equipment
Instructions
- Prepare a baking sheet with parchment paper on it.
- Take out a saucepan and add butter, honey, crunchy peanut butter, and cocoa powder. Stir all the ingredients on heat and let the mixture bubble up a bit.
- While you’re heating up the mixture, add rolled oats and chia seeds to a bowl and combine.
- Pour over the saucepan mixture, add vanilla extract and salt. Combine all of the ingredients to form a thick dough.
- Using a medium scoop, scoop the dough onto the baking sheet and flatten it out to form the cookies. They will stay in this shape.
- Pop into the fridge for 2 hours before serving.