No-Bake Chocolate Oat Cookies

The classic drop cookie made without the sugar-and-butter boil — a quick chocolate-oat cookie set in the fridge. Fudgy, chewy, done in minutes.

Why you'll love this recipe

• One of the most-requested recipes here
• Not one spoon of refined sugar
• No baking required
• Makes enough for 16
• Easy, with clear steps and nothing fussy

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 1/2 cup (125 g) almond or peanut butter
• 1/3 cup (80 ml) melted coconut oil
• 1/3 cup (35 g) cocoa powder
• 1/3 cup (110 g) maple syrup
• 1 mashed ripe banana
• 1 tsp vanilla, pinch salt
• 2 1/2 cups (250 g) rolled oats
• 1/3 cup shredded coconut (optional)

How to make it

Line a tray with parchment.

Warm nut butter, coconut oil, cocoa and maple until smooth; stir in banana, vanilla and salt.

Fold in oats and coconut until fully coated.

Drop 16 spoonfuls onto the tray; press into cookie shapes.

Chill 30 minutes until firm. Keep refrigerated.

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

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