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Chocolate Chip No Bake Cookies

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Fix your craving for chocolate chip cookies in 10 short minutes with my Chocolate Chip No Bake Cookies recipe.


Hi Bold Bakers!

You know what’s better than a chocolate chip cookie? A chocolate chip cookie that takes 10 minutes to make, requires no baking and is made with a few wholesome ingredients. My Chocolate Chip No Bake Cookies are practically a miracle — even I can’t believe how good they are!

Making No Bake Chocolate Chip Cookies

These no bake cookies are made of butter, brown sugar, a splash of milk, oat flour and chocolate chips. All of the ingredients in these chocolate chip cookies are safe to eat raw. Since eggs and flour are omitted, no heat treatment is required for this recipe. Plus, the mix of brown sugar, butter and milk are binding enough to hold this cookie together well. Add that to the fact that there is no oven needed, and it’s win, win, win.

How Do You Make Oat Flour?

Oat flour is what makes this no-bake cookie recipe both gluten-free and flourless. Oat flour is a naturally tasty and healthy flour alternative and it is so easy to make. All I do is grind up my rolled oats in my blender or food processor. You have oat flour once the oats have been ground into a fine powder. Oat flour will keep well for ages if stored in an airtight container and is a great addition to all kinds of baked goods.

What Can I Add to These Cookies?

I love the simplicity of these No Bake Chocolate Chip Cookies and I can definitely see adding raisins, walnuts or pecans to them. The beauty of this one-bowl-wonder is you can really make it your own. Whatever you like in your cookies, I say add it in!

Check out my other recipes if you like my cookies:

4.4 from 46 votes
No-Bake Chocolate Chip Cookies
Prep Time
15 mins
Total Time
15 mins
 
Servings: 12
Calories: 169 kcal
Author: Gemma Stafford
Ingredients
  • 2 tablespoons (1oz/28g) butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (30z/85g) brown sugar
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  • 1 1/2 cup (41/2oz/128g) oat flour*
  • 1/2 cup (30z/85g) chocolate chips
Instructions
  1. Line a cookie sheet with parchment paper, set aside.
  2. In a large bowl, melt together the butter and brown sugar. This should take roughly 1 minute.. Whisk together then add the milk and vanilla.
  3. Once the wet ingredients are combined add in the oat flour and salt, stirring until just incorporated. Once the dough has formed gently fold in the chocolate chips.
  4. Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of dough into your hand. Roll into a ball then place on the lined baking tray and press down into a 1/2 inch thick disc.
  5. Repeat the process until you've used all of the cookie dough. Top with additional chocolate chips if desired.
  6. Allow to set in the refrigerator for a minimum of 20 minutes. Enjoy!
  7. These cookies can be kept covered and stored in the fridge for up to 10 days.
Recipe Notes

* If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough.

*How to make Oat Flour : https://www.biggerbolderbaking.com/make-oat-flour/

Nutrition Facts
No-Bake Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 169 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Cholesterol 6mg 2%
Sodium 20mg 1%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 15g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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74 Comments

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  1. Beckie Collazo on December 31, 2018 at 10:11 am

    Can i use turbinado sugar instead of brown sugar?

    • Gemma Stafford on January 1, 2019 at 1:56 am

      Yes you can but just note that the texture might be a little different as turbinado sugar is a firmer granule that doesn’t break down as easily.

  2. Michael on December 19, 2018 at 2:55 pm

    Hey Gemma can I make this with regular flour, because I don’t have a blender or food processor?

    • Gemma Stafford on December 19, 2018 at 9:18 pm

      Hi there, you dont want to eat flour raw as it might upset your stomach. Sorry about that!

  3. Shirley Lewis on November 29, 2018 at 7:24 am

    I wonder what would happen if I used “I can’t believe it’s not butter!” margarine instead of butter? Has anyone else asked, and do you know if it’s worth a try?

    • Gemma Stafford on November 30, 2018 at 10:25 am

      I’ve never tried that but i would suggest butter or vegetable oil.

  4. maricel reyes on November 17, 2018 at 5:09 am

    Hi gemma,

    i can’t wait to try this cookie, my only concern is that i don’t have a standard oven. what i have only is an oven toaster… will i get a good result if i bake it using oven toaster? will there be adjustment on the cooking time? thank you 😊

    • Gemma Stafford on November 20, 2018 at 1:46 am

      Hi there,
      This is a no bake recipe, no cooker required.
      If you bake in an OTG then what really matters is that you understand how this oven works for baking. The instruction book which comes with this oven should be a big help, it is a question of managing it. If you do not have the instructions you will find that your oven manufacturer will have them online for you.
      I hope this is of help,
      Gemma 🙂

  5. Hazel on November 14, 2018 at 6:27 am

    Hi Gemma

    I tried this recipe last night and I din’t have any ‘brown sugar’ or molasses to make some, so I used Muscovado sugar as that was all I had, but they were very wet, and my mixture looked nothing like yours. I left them to set in the fridge, but they never did, so in the end I baked them for a while in the oven. They were edible, but more like a failed flapjack! What did I do wrong?

    Thank you for such fantastic recipes!

    • Gemma Stafford on November 15, 2018 at 5:38 am

      Hi Hazel,
      Thank you for your kind words.
      The sugar is not the issue here, it should make little or no difference. Tell me about the flour you used! I think this may be where your issue is. It sounds like a measurement problem to me.
      Do let me know, we will figure it out. Good call to bake the mix though, at least then it is not a waste,
      Gemma 🙂

      • Hazel on November 15, 2018 at 6:31 am

        Thank you Gemma for your quick reply. I made some oat flour as per your instructions (I didn’t have rolled oats though, only porridge oats, could that have been it?)

        Hazel x

      • Hazel on November 15, 2018 at 7:43 am

        Hi Gemma,

        Thank you for getting back to me so quickly! I made oat flour as per your instructions, but I only had porridge oats and not rolled oats, could that have been my problem?)

        Thank you!
        Hazel x

        P.S. Sorry if this reply has doubled up, only the first one I did seemed to disappear, so I was unsure whether it uploaded or not. 🙄

        • Gemma Stafford on November 16, 2018 at 7:40 pm

          Sorry Hazel I think I miss read your duplicate comment but I’m clear now after reading this.

          Everyones ingredients are different so I think maybe you could have added a little more milk to your milk and that would have formed your dough.

          I hope this helps.
          Gemma.

          • Hazel on November 17, 2018 at 3:27 am

            OK, thanks Gemma, I will try it again now that I know those ingredients will work! Have a lovely weekend! x

            • Gemma Stafford on November 19, 2018 at 9:00 am

              You too 🙂



  6. Lorraine on October 29, 2018 at 10:10 pm

    Hi gemma. I cant wait to rry these soon. Can they be frozen??

    • Gemma Stafford on October 30, 2018 at 4:28 am

      Hi Lorraine,
      I do not freeze cookies once baked. They keep quite well when stored in an airtight container in a cool place, about 7 days.
      Freeze the dough before baking, that works really well. form a sausage shape, then cut what you need to bake fresh.
      Thank you for this question,
      Gemma 🙂

  7. Lorie Vargas on October 22, 2018 at 11:31 am

    Can i use instant oatmeal?

    • Gemma Stafford on October 23, 2018 at 7:37 am

      Hi Lorie,
      This depends on what you mean. Quick oats still keep the shape of rolled oats, and you need this for texture. If you mean a powdered one you may need to adjust the liquid ingredients, it is a different thing.
      I hope this helps,
      Gemma 🙂

  8. Aira Krystelle Cuevas on September 24, 2018 at 8:27 am

    If I don’t have oat flour can I use all purporse flour?

    • Gemma Stafford on September 25, 2018 at 2:37 am

      Hi Aira,
      You can use all purpose flour but it is best to bake the flour before you use it. Oat flour/rolled oats ground down are already processed. Raw flour is not so good to eat, and may be an issue in some places. Cook it on dry pan, gently to heat it thoroughly, then you can use it as you wish.
      Gemma 🙂

  9. jennifer warner on August 23, 2018 at 11:58 am

    tried your no bake chocolate chip they are great thank you

    • Gemma Stafford on August 24, 2018 at 8:39 am

      Hi jennifer,
      Thank you for this very kind review, I appreciate your input,
      Gemma 🙂

  10. Peplin on August 19, 2018 at 9:42 am

    I actually tried to make a single serving of this (without any recipe) a couple of times for a snack while studying, and I must say… it would turn out horrible haha! my ratio was wayyy of, too much oat flour and back then I didn’t know how important brown sugar is in chocolate chip cookies! so I only used some white
    Having a recipe that worked sooo well is like a mini dream come true! Thank you (-:
    I think a small portion of this will be the best post-workout snack for me (I’m not the healthiest person, haha)

    • Gemma Stafford on August 19, 2018 at 12:36 pm

      I’m delighted you enjoyed my recipe! Have you tried my other No Bake Cookies?

  11. Faini shah on August 19, 2018 at 7:00 am

    Hi. Thanks for sharing this simple and yummy recipe. Just love it. Can we use Stevia instead of sugar??? As I want to make it for my father

    • Gemma Stafford on August 19, 2018 at 12:09 pm

      Yes, you can! I hope he enjoys them. 🙂

  12. Millie on August 12, 2018 at 5:39 am

    Lovely cookies, I added flame raisins instead of chocolate chips and cooked one of the cookies just to try in the microwave on full power for roughly 25 seconds and it tasted pretty nice 🙂

    • Gemma Stafford on August 15, 2018 at 9:07 am

      Thank you Millie, it sounds like you can get a fabulous raisin where you live, sounds delicious too, well done you.
      I love that you tried one in the microwave, brave lady, well done, it is all about experimenting, you will put me out of a job!!
      Gemma 🙂

  13. Trapti on August 7, 2018 at 10:06 am

    Hi gemma!
    Can i use something else instead of chocolate chips as they are not available at the moment?

    • Gemma Stafford on August 8, 2018 at 9:37 am

      Yes, you can add any chip, dried fruit or nuts you have on hand 🙂

  14. Jessica Ramsingh on July 1, 2018 at 12:14 pm

    Thank you Gemma for sharing with us so many fabulous and easy to do recipes. Love the No bake cookies and the No churn ice cream.THANK YOU

    • Gemma Stafford on July 1, 2018 at 9:28 pm

      Delighted, Jessica!!! I love to hear that.

      Gemma 🙂

  15. MargaritaMelnikova on June 15, 2018 at 4:29 am

    Gemma, thank you so much for this amazing recepie! I have never made no-bake cookies before, so I was a bit worried. But these turned out absolutely delicious!

    • Gemma Stafford on June 16, 2018 at 5:34 am

      Hi there,
      Good for you Margarita, it goes to show that it is always worth a try. The best learning comes from experience!
      Gemma 🙂

  16. ARIANNE on May 27, 2018 at 9:25 am

    Hi, I have watched most of your videos and looks really yummy. This one I can’t wait to try!

    • Gemma Stafford on May 28, 2018 at 8:25 am

      Hi there,
      Good! I am happy to have you baking with us, lots more to come, thank you,
      Gemma 🙂

  17. Carolina on May 19, 2018 at 7:24 am

    Hi Gemma, OMG. This is the first time I try your recipe. When I watched your video, you always say that this taste really good, and finally could try it for myself. It’s really good!! Too good!! Thankyou Gemma for this easy yet delicious recipe. Everyone please go try to make it, doesn’t required a lot of ingredients, very quick easy, yet damn good. Thanks a million Gemma!!

    • Gemma Stafford on May 20, 2018 at 7:46 am

      I’m thrilled to hear that. Thanks for trying out my recipe Carolina.

      Best,
      Gemma.

  18. Aamira on May 13, 2018 at 7:28 am

    Hi Gemma, just wondering if anything else could be used in place of the brown sugar? Wanting to give these a try, they look amazing!

    • Gemma Stafford on May 15, 2018 at 7:10 am

      Hi Aamira,

      You can make your own brown sugar here . If you cant do this then use white sugar instead. Really try to use brown sugar however because it does make a huge difference to your cookies.

      Best,
      Gemma.

  19. Ekin on May 13, 2018 at 4:59 am

    Hi Gemma,
    Ive tried the recipe, added cocoa, i found that the cookies become chewy after 20min inside refrigerator. But the taste is good though 😋
    By the way, i used instant oats.

    • Gemma Stafford on May 15, 2018 at 9:23 am

      Hi,

      Changing up the recipe like that will make your end result different but I’m glad they tasted good though.

      Best,
      Gemma.

  20. Ekin on May 12, 2018 at 11:43 pm

    Hi Gemma, can i subtitute oats with nestum?

    • Gemma Stafford on May 15, 2018 at 7:17 am

      Hi Ekin,

      I just googled Nestum. I have never used it or eaten it before. If it is like oats and you can eat it without being cooked then I would say you can use it.

      Hope this helps,
      Gemma.

  21. Boohoo43 on May 12, 2018 at 7:40 am

    Gemma,

    Yet another winner. these are so yummy.
    Are these supposed to be stored in the fridge?

    Thanks,

    Jennifer

    • Gemma Stafford on May 15, 2018 at 7:18 am

      I’m thrilled to heat that, Jennifer. Thanks for letting me know. You don’t have to but I kept mine in the fridge.

      Gemma 🙂

  22. Amna on May 11, 2018 at 11:12 pm

    Hey do you have a butter free and milk free cookies recipe? Need it for someone?

    • Gemma Stafford on May 12, 2018 at 3:08 am

      Hi there,
      In this section of the website there are a number of vegan recipes which would suit your need. (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/vegan/).
      I hope your friend enjoys these.
      Butter in most recipes can be replaced by baking margarine, the one sold in a block. Coconut oil is also a good alternative in no bake bars/cookies.
      Nut milk, and soy milk can easily replace milk in a recipe, so all is not lost!
      Gemma 🙂

  23. KJain on May 7, 2018 at 11:12 pm

    Hi!

    I tried the chocolate chip cookie, and they are DELICIOUS!! I tried with 1/3 of the original recipe. It made around 6 little cookies which are good for two. I used Quaker oats, and I had to use more of the flour. I would say that I used almost 50% more flour than what was required. They taste really good! Thank you Gemma for this recipe!

    • Gemma Stafford on May 8, 2018 at 4:42 am

      Hi there,
      That is so lovely to hear. Thank you for this very kind review of this recipe, I appreciate it,
      Gemma 🙂

  24. Ekin on May 4, 2018 at 8:54 pm

    Hi Gemma, i would like to add in some cocoa into the recipe, how is the ratio between oat flour & cocoa powder? Coz mmi bought sweet choc chip, so it will be nice to have more cocoa taste. Thks 😉

    • Gemma Stafford on May 5, 2018 at 10:59 am

      Hi there,
      I hear you! Cocoa is a really light thing, so I think you will not need to adjust the flour at all, or just a little. I think if you add 1 tablespoon of cocoa to this recipe, you will not need to adjust the oats. If you add 2 tablespoons then take out 1/2 tablespoons of oats. These are not equivalents in weight.
      I hope you like this recipe, than kyuo for being in touch,
      Gemma 🙂

  25. Hudhud on May 4, 2018 at 12:37 pm

    Ugh Gemma, why did you have to post this recipe the cookies taste waaaay too good. I ate almost half the batch by myself yesterday.

    • Gemma Stafford on May 5, 2018 at 12:11 pm

      Haha! You need to exercise some control! You must have some friends and family to help here. This is how I operate, share the love, neighbors/friends/strangers/enemies, anyone really, just so I do not eat all of them myself. This is a top tip!
      <3 Gemma

    • Lynnie on May 5, 2018 at 4:39 pm

      8-D

  26. Amal on May 4, 2018 at 11:21 am

    They look delicious …Im going to try them
    Thanks 👌👌

    • Gemma Stafford on May 5, 2018 at 12:16 pm

      That is great Amal, do give this a go,
      Gemma 🙂

  27. AnnaSayde on May 4, 2018 at 8:31 am

    Hi Gemma, I have two questions. I don’t want to use butter nor coconut oil…is there any other alternative or am I stuck here? Also, I’m using Quaker’s quick cooking white oats, and I’m not so sure it’ll work with the recipe if they’re not rolled….

    • Gemma Stafford on May 5, 2018 at 1:08 pm

      Hi there,
      Do you use a block of hard baking margarine? the important thing is that this will set up when cold. It needs to be a hard oil, or butter, which is naturally hard.
      The quick oats are more absorbent than the rolled oats, they are slightly more processed, so you may need a little more in this recipe. You will be able to judge it and add more if you feel it is bit wet.
      I hope this works out well for you,
      Gemma 🙂

  28. Lauren on May 4, 2018 at 2:57 am

    Can you substitute margarine for butter?

    • Gemma Stafford on May 4, 2018 at 4:08 am

      Hi Lauren,
      I am not so keen on margarine when it is not cooked out. You can try it to see if you like it. coconut oil will be a good alternative to butter here,
      Gemma 🙂

  29. Wani on May 4, 2018 at 12:22 am

    Hi Gemma,
    Can I bake the “No-Bake Chocolate Chip Cookies” to ensure these cookies can be kept covered for up to more than 10 days, might be 30 days? (by using same recipe). Thanks

    • Gemma Stafford on May 4, 2018 at 2:47 am

      Hi there,
      You can, but I have not done this, and I would not know why you would want to keep these for 30 days! It would be better to make a smaller batch, and eat them up.
      I have lots of cookie recipes here on the website, baked will keep longer, but all baked goods are best eaten up quickly, nothing baked without preservatives will keep well for that time without freezing.
      I hope this helps,
      Gemma 🙂

  30. Rawaa on May 3, 2018 at 10:18 pm

    Hi Gemma , can I replace oat flour by ap flour .Will the amount change?Thnx😄

    • Gemma Stafford on May 4, 2018 at 3:05 am

      Hi there,
      I would not do it for this recipe. (https://www.biggerbolderbaking.com/crazy-edible-cookie-dough/) these ones will work better for you. Flour needs to be cooked out before using in a no bake recipe. I hope this works well for you.
      Gemma 😉

      • Carlotta on May 15, 2018 at 9:01 am

        Can I use almond flour instead of oak flour?

        • Gemma Stafford on May 15, 2018 at 9:44 am

          Yes you can use almond flour Carlotta, no problem.

          Best,
          Gemma.

  31. Celbyte on May 3, 2018 at 7:44 pm

    I tried this recipe, it was delicious! Even better with a glass of milk.

    • Gemma Stafford on May 4, 2018 at 3:08 am

      One word ‘YUM’ the ultimate treat!
      Gemma 🙂

  32. Teresa Peppers on May 3, 2018 at 6:42 pm

    These are really good ones for no baking. I tried one of the other 3 ingredient peanut butter cookies that you cook loved them. I am going to try these. Thank you for these.

    • Gemma Stafford on May 4, 2018 at 3:54 am

      Hi Teresa,
      Good, I am happy that oyu will try this recipe,
      Gemma 🙂

  33. Sadie on May 3, 2018 at 4:33 pm

    Hi, Gemma,
    Wow, these look amazing! Just wondering, are these like cookies or cookie dough? It is essentially chilled no-egg cookie dough. Either way, I can’t wait to try them!
    Sadie

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