Hi Bold Bakers!
Chocoholics, rejoice. My Chocolate and Oat No Bake Cookies are something of a treasure. This no-bake cookie recipe takes just ten minutes to whip up, is rich in chocolate and is allergen-free — no need to look out if you’re avoiding gluten or animal products!
Making No Bake Cookies
My Chocolate and Oat No-Bake Cookies can be made in minutes by combining cocoa powder, peanut butter, coconut oil and sugar in one pot. This chocolate peanut “sauce” is healthy and binds the all of the ingredients together. All you have to do is add in the oats and then spoon the mixture onto a lined baking tray. After a quick rest in the fridge, you’ll be in for the most satisfying treat. While other cookies use traditional flour as a base and eggs as a binding agent, these vegan cookies lack both meaning they don’t need to be baked in the oven.
My chocolate no bake cookies are chewy and rich with texture thanks to the oats and peanut butter. The coconut oil and cocoa combine well for bittersweet decadence that just melts in your mouth. I love to have these cookies on hand for when I’m in need of that chocolate hit and don’t want to turn to unhealthily processed treats. My Chocolate and Oat Cookies are great to throw together with your friends and family as they’re healthy and delicious!
Try my other chocolate recipes:
- 1 1/2 cup (4 1/2oz/128g) rolled oats
- 1/4 cup (2floz/57ml) coconut Oil (measured as liquid)
- 1/4 cup (2oz/57g) peanut butter
- 1/4 cup (2floz/57ml) unsweetened almond milk (or milk of choice)
- 1 cup (8oz/225g) sugar*
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract , optional
- Prepare a baking tray with parchment paper and set aside.
- In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt.
- Turn heat on medium and stir consistently until it comes to a rolling boil.
- Reduce heat and allow to simmer for about 4-5 minutes. Stir occasionally making sure to scrape the sides and bottom regularly.
- While the wet ingredients are simmering measure out the oats into a bowl and set aside.
- Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla.
- Add the oats to the pan and make sure they are all coated.
- Scoop 2 tablespoons of the oat and chocolate mixture onto the parchment paper. Shape into even 2 inch rounds and set in the fridge for 30 minutes to an hour to set.
- Cookies can be stored in an airtight container in the fridge for up to 5 days.
*Sugar: Feel free to use coconut sugar in this recipe. Also check out my FREE Sugar Substitutes Chartfor more info
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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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