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.
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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.
Questions about this recipe
Is No-Bake Chocolate Oat Cookies really made without refined sugar?
Yes. All the sweetness comes from pure maple syrup - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Do I need to bake No-Bake Chocolate Oat Cookies?
No baking at all. It sets in the fridge, so you do not need to turn the oven on - which makes it an easy one for a hot day.
How long does No-Bake Chocolate Oat Cookies keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does No-Bake Chocolate Oat Cookies make?
This makes enough for 16. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
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.
Ingredients
- 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)
Instructions
- 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.
