Chocolate Oatmeal No Bake Cookies Recipe
These chocolate oatmeal no bake cookies are a healthier alternative to the traditional version made with peanut butter. They’re the perfect treat for when you want something sweet but don’t feel like turning on the oven. Made with wholesome ingredients like oats and honey, you can feel good about indulging in a cookie or two.
And, they’re a snap to make! With just a few simple steps, you’ll have a delicious batch of cookies ready to enjoy in no time. The best part? No oven required! So, you can beat the heat and enjoy a sweet treat at the same time.
So, why not give this recipe a try? Whether you’re a busy mom or just looking for a sweet treat, these cookies are sure to satisfy. Plus, they’re so easy to make that the kids can help too! Get in the kitchen and start whipping up a batch today!
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π₯ Ingredients
Ingredients:
- 2 cups rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/2 cup honey
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
πͺ Instructions
Instructions:
- In a medium saucepan, combine the oats, cocoa powder, honey, coconut oil, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture is well combined and starts to thicken, about 5 minutes.
- Remove from heat and stir in the chocolate chips until fully incorporated.
- Using a cookie scoop or tablespoon, drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- Let the cookies cool for at least 30 minutes to set. Store in an airtight container in the refrigerator for up to 1 week.
π Recipe
Chocolate Oatmeal No Bake Cookies Without Peanut Butter
INGREDIENTS
- 2 cups rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/2 cup honey
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
INSTRUCTIONS
- In a medium saucepan, combine the oats, cocoa powder, honey, coconut oil, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture is well combined and starts to thicken, about 5 minutes.
- Remove from heat and stir in the chocolate chips until fully incorporated.
- Using a cookie scoop or tablespoon, drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- Let the cookies cool for at least 30 minutes to set. Store in an airtight container in the refrigerator for up to 1 week.
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