These no-bake chocolate oatmeal cookies are wonderfully chewy, easy to make and are vegan and gluten-free. With a nut-free option.
I’ve been trying to make a chocolate version of these no-bake oatmeal cookies and these peanut butter no-bake cookies unsuccessfully for four years. Adding cocoa powder or melted chocolate just resulted in some weird cookies.
So here’s a totally new version! And they’re just as delicious as my other no-bake cookies.
I started working on this new recipe over a year ago and have made it approximately 27 times since then. Partly to perfect the recipe and also because… they’re just so good and I was craving them.
When I make them, I immediately put them in the freezer. The cookies are a little firm straight from the freezer but still chewy and edible.
It’s great having a stash of these no-bake chocolate cookies hidden away for emergency “I need a cookie” moments. We moved Björn to his own bed and room two weeks ago (trying to break his habit of drinking milk every 40 minutes to 2 hours throughout the night… at 1.5 years!) so I was having a lot of those moments when I last made these cookies. ;)
If your kid has any sleep problems, I highly recommend The Modern Mama as a sleep consultant! I’m happy to report that after three nights in his new room, Björn was able to get himself to sleep without crying and can now sleep through the night. Yay!
But back to these cookies! I use sunflower seed butter for a nut-free version but you can use any kind of nut butter that you’d like.
I’ve tried making a grain-free and paleo version, thinking it’d be easy. After all, the only ingredient that needs to be subbed is oats.
But I haven’t found a good sub in these cookies. Not yet, anyway! I’ve tried coconut and mixed nuts. The result was just greasy.
Questions about these no-bake chocolate oatmeal cookies?
- Can you taste the coconut?
No, they just taste like normal and delicious chocolate no-bake cookies!
- Can I use something other than coconut oil?
Butter would probably work for a non-vegan version but I haven’t tried it!
- What can I use instead of maple syrup? I’d love to say any liquid sweetener but I haven’t had a good experience with honey in my no-bake cookies. I don’t use agave syrup but that might work.
- Can I use something other than coconut sugar?
Granulated sugar probably works. I wouldn’t recommend any sugar subs as I don’t think they behave the same way.
You’re not exactly making a caramel sauce for these cookies, but it’s similar (the sauce will thicken and get caramel-like). Low-carb sweeteners don’t caramelize (someone correct me if I’m mistaken!) so I’m thinking it wouldn’t work.
- Can I use something other than coconut milk?
Coconut milk is quite a bit thicker than other types of milk, so I’m not entirely positive, but I think other milks (whatever kind) should work. One commenter made it with almond milk and it worked, so I’m pretty sure you can use whatever you want!
- Can I use something other than oats?
I haven’t found a good sub for them in recipes like this.
No-bake Chocolate Oatmeal Cookies (gluten-free, vegan, nut-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 24
- 6 tablespoons (84 grams) coconut oil
- 2 tablespoons maple syrup
- 3/4 cup (150 grams) coconut sugar
- 1/3 cup full-fat canned coconut milk
- 1/3 cup (36 grams) cocoa powder
- 1/4 teaspoon salt (you might need more depending on your nut butter)
- 1/2 cup (128 grams) almond butter, peanut butter or sunflower seed butter for nut-free (or whatever nut butter you want)
- 1 1/2 teaspoons vanilla
- 3 1/2 cups (322 grams) rolled oats (make sure to use GF oats if needed)
- To a large pot, add the coconut oil, maple syrup, coconut sugar, coconut milk, cocoa powder and salt. Turn the heat to medium and stir frequently until melted and well combined.
- Bring to a boil and stirring frequently, boil for 90 seconds. It should thicken a bit. Don't boil too long or it may separate.
- Remove from the heat, add the nut butter and vanilla and stir until smooth. Add a bit more salt, to taste, if you want.
- Stir in the oats until well combined.
- Use a medium cookie scoop to scoop out balls of the mixture (I made 24 33-gram balls) onto a piece of parchment paper.
- Place in the fridge for at least 2 hours or until firm. You can also place them in the freezer for about 1 hour.
- Chill in an airtight container for up to a week or freeze for 2 months.
31 comments on “No-bake Chocolate Oatmeal Cookies (so very chewy!)” — Add one!
Absolutely delicious and so easy!! I’ve already shared this recipe with two friends. Both are crazy about them. Thanks so much!
Hi Susie! I’m so glad that you and your friends enjoyed the cookies. Thanks a bunch for your feedback. :) Sorry for my slow reply. Things have been chaotic the last few weeks (or really, the last year, but you know… ;))
Made these with puffed rice cereal instead of oats and they were amazing!
I’m so sorry for just now seeing your comment! I’m glad that you enjoyed the cookies. Thanks for your feedback. :)
So…these cookies. Just the day before I found your recipe, my 15 year old daughter said, “You know what I miss? Chocolate no-bake cookies”. “Yeah,” I said dreamily, “meeee tooooo”.
The next day I came home from work and plopped down your recipe. “Look what I found!” My daughter eyed it warily and said, “We have all the ingredients. Let’s make them.”
So we did. I knew it was going to be good just by the smell. My daughter scraped the bowl clean just like she used to do with the BAAAAD ones, all the while nodding her head in satisfaction.
You did it! They are perfect AND so simple to make. Mine aren’t as pretty as yours as I just dump spoonfuls on to parchment paper. They kind of look like bird splatter, but they hold together well once chilled.
Thank you for taking the time to do all the hard work for us. My daughter, husband, and I appreciate it. At 150 calories or so each, we eat them sparingly, but they sure to calm a craving well.
I just used the calculator you recommended and it says 115 calories each. Better than I thought!
Thanks for sharing! I’m also pleasantly surprised. ;)
Thanks so much for your super nice comment! I’m sorry for just now replying (I was on vacation). I’m really glad that your whole family enjoyed the cookies. :) And bird splatter… haha. At least they’re tasty. ;) Thanks again for your kind words! They made my day.
Hi there! Just made these today and they’re so delicious! I added a little more almond butter, but I’m an almond butter freak! I was wondering about how many calories you thought was in a ball? Thanks for this recipe!
I’m so glad you liked them! :) I don’t have that info but you could use this recipe analyzer for the nutritional profile. Thanks for your comment!
I can’t resist a yummy no-bake snack! These are brilliant!
Thank you! <3
These look great! I love no bake options when it’s hot out.
What a beautiful healthy snacks! So easy to make and delicious!
Thanks a bunch!
These are delicious cookies but they’re pretty healthy so we can call them “energy balls” and eat more of them, right? Or is that just me?
Haha. Fine with me! ;)
This looks fantastic! No-bake treats are the best especially in this summer heat, and I can’t wait to try this.
I totally agree!
I have to say these definitely look like the best no bake cookies I’ve ever seen! I have so many fond memories of my mom making these when I was little, and these are making me think I need some ASAP!
I’m happy you liked the looks of them! Thanks. :) It was especially nice to read after someone on FB said, “I sure hope that they taste better than they look!” Ah. So nice.
This is an amazing cookies…and looks soo yummy & sound so delicious…it such a mouthwatering cookie…Thanks for sharing….!
You’re welcome! I hope you get to try them out. :)
These cookies look so delicious! I love no bake cookies – such a great summer treat ♥
I wanted to throw out there that xylitol will caramelized if someone wants a mostly sugar-free cookie.
This recipe looks fantastic. Cant wait to try.
Oh, thank you! I’m glad that there is an option after all. :) I hope you’ll like the cookies!
Alright, I made these last night to take to our churches’ VBS. They were hit. I read the recipe over and over re-confirming to myself that I had all the ingredients yet I realized at some point that I was out of canned coconut milk (since I had made dairy free ice cream with all of my canned coconut milk the day before) and usually I don’t worry about that. I can usually come up with a comparable sub anytime but I didn’t have anything comparable that would keep it dairy free so I just subbed carton almond milk and it worked! Thanks for the great recipe!
You’re welcome! And thanks for the review. I’ve updated the questions section with your almond milk tip. :) I’m really glad that the cookies were a hit at church! Thanks again for your comment.
27 times!! That’s A LOT of trials, I am impressed! Classic cookie that I obviously need to make now since they have so thoroughly vetted out!