nobake chocolate oatmeal cookies

nobake chocolate oatmeal cookies

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no bake chocolate oatmeal cookies

No bake oatmeal cookies are a sweet and chocolatey chewy treat. When you’re in the mood for fresh cookies but are short on time, these No Bake Cocoa Oatmeal Cookies will satisfy your sweet tooth in no time at all.

nobake chocolate oatmeal cookies
nobake chocolate oatmeal cookies

What makes this no-bake cookies recipe delicious?

Most no-bake chocolate cookies use just cocoa powder and peanut butter for flavor; this recipe calls for a little bit of chocolate-hazelnut spread (Nutella) to give the cookies an extra layer of rich, nutty chocolate flavor. There’s also a little coconut inside and on top of the cookies for added goodness. If you don’t have Nutella, simply sub in more peanut butter. Don’t like coconut? Skip it and use 3 cups of oats.

Can you use quick oats for no-bake cookies?

Yes! This recipe calls for old-fashioned oats, which yield a slightly chewier no-bake cookie, but quick oats are a perfectly acceptable swap.

How long will these keep?

Hands down the best part about these cookies is that they stay good for dayssss. My family calls them “road trip” cookies. We would make them for every family vacation and they would stay tasty for the whole trip and were the perfect snack while driving cross-country! Nostalgia at its finest.

Can I freeze these cookies?

Absolutely. For best results, first let them cool completely once baked. Then freeze them in a single layer on a parchment- or wax paper-lined baking sheet. Once frozen, transfer them to a resealable freezer-safe plastic bag or container. Pignoli cookies are best eaten within 1 month of freezing.

No bake cookies are a good cookie for anytime of the year. You can never go wrong with chocolate, peanut butter, and oatmeal cookies, especially when they are SO easy!

No bakes are the perfect summertime cookie because you don’t have to heat up the house. They are also a great cookie to make during the holidays because they are so easy. While your ovens are baking other cookies, you can make no bake cookies! They are a great addition to any cookie platter! They are also perfect for an easy after school treat or weeknight dessert. Everyone loves classic no bake cookies!

no bake chocolate oatmeal cookie ecipe

Ingredients You’ll Need for This Recipe

  • Sugar
  • Butter
  • Milk
  • Unsweetened cocoa powder
  • Vanilla
  • Quick oats
  • Peanut butter


How to Make No Bake Cookies

First line two baking sheets with parchment paper (or just spread a long sheet of the parchment onto the counter), or have 29 cupcake liners set out.

Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk.


Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute.

Remove the mixture from heat then immediately add in vanilla, peanut butter and oatmeal. And stir to blend well.

nobake chocolate oatmeal cookies
nobake chocolate oatmeal cookies

Drop mixture onto prepared parchment dropping 2 Tbsp at a time (a medium cookie scoop works well here or just use two large spoons).

Let cookies set then enjoy! If you want to speed up setting transfer to refrigerator. Store the cookies at room temp in an airtight container.


Calories per Serving 173
Total Fat 8.5 g
Saturated Fat 3.4 g
Trans Fat 0.2 g
Cholesterol 10.6 mg
Total Carbohydrates 23.1 g
Dietary Fiber 1.6 g
Total Sugars 15.1 g
Sodium 4.6 mg
Protein 3.3 g

no bake chocolate oatmeal cookies without peanut butte


Ingredient Checklist


Instructions Checklist
  • Place sugar, butter, and milk in a medium saucepan. Bring to a rolling boil over medium-low heat; boil for one minute, stirring constantly.

  • Remove from heat and mix in oats, cocoa powder, and vanilla. Drop by teaspoonfuls onto waxed paper. Let cool until hardened.


Store chocolate oatmeal no bake cookies in an air tight container at room temperature, for up to two weeks.


Calories: 125kcal (6%) | Carbohydrates: 21g (7%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Cholesterol: 11mg (4%) | Sodium: 37mg (2%) | Potassium: 40mg (1%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 126IU (3%) | Calcium: 11mg (1%) | Iron: 1mg (6%)

No Bake Cookie Tip

It is possible to make no bake cookies with old fashioned oats instead of quick-cooking. If you do use old fashioned oats, allow the mixture to cool in the saucepan for 5 minutes before dropping the cookies on the baking sheets. This gives the oats a little time to soften in the chocolate mixture.

Variations With Mix-Ins

  • Simple mix-ins like a little coconut flakes, chopped walnuts, sprinkles, and chocolate chips can be folded into the batter just before spooning out.
  • Intensify the chocolate flavor with about 1/4 teaspoon of espresso powder.
  • Add a splash of vanilla extract to the chocolate mixture just before you add the oats.

no bake chocolate oatmeal cookies with peanut butte

How long will these no bake cookies stay fresh?

In an airtight container in the fridge, these easy cookies will stay fresh for up to 3 days. While I enjoy them cold right out of the fridge, you can also let them adjust to room temperature for about 20 minutes before enjoying if you’d prefer.

nobake chocolate oatmeal cookies
nobake chocolate oatmeal cookies

Can I add anything else to this simple recipe?

I think these cookies have the perfect amount of sweet flavors and chewy texture. However, there are quite a few things you can switch up or add to really make them your own! Here are just a few ideas –

  • Add chopped peanuts for additional peanut taste and a delightful crunch. However, you may need to add a little bit more butter and milk to keep the consistency just right.
  • Make these no bake cookies vegan by swapping out the regular dairy milk for a plant based alternative, like almond or oat milk.
  • If you want to make these cookies even sweeter, try adding a tablespoon of dark brown sugar to the mix! Of course, you could always add an extra splash of vanilla extract as well.
  • Salted or unsalted butter both work well in this recipe, it’s really just up to what you prefer. Salted butter gives the sweet ingredients a nice balance of salty and sweet, while unsalted butter goes pretty undetected and helps only with the consistency, not the flavor of the cookies.

no bake chocolate oatmeal cookies healthy

Ingredients in No Bake Cookies

  1. Butter: Like all the best desserts, butter and sugar make the base of this recipe.
  2. Sugar: I swear by 1 and 1/2 cups of regular granulated sugar here. Over the years, I’ve tested several different amounts and even tried brown sugar once. For success, stick with the recipe below.
  3. Milk: Milk also creates the base of these cookies.
  4. Cocoa Powder: Cocoa powder not only flavors the cookies, it acts as a thickener and binder. Remember this post on dutch-process vs. natural cocoa powder? Fun fact: Since we’re not using a chemical leavener, you can use either in this recipe.
  5. Peanut Butter: For best taste and texture in baking recipes, I usually push you to use standard commercially processed peanut butter. While I typically use Jif creamy here, you can substitute your favorite natural peanut butter. Give it a good stir before measuring and using. Nut-free? Scroll below.
  6. Vanilla Extract & Salt: A little salt and a splash of vanilla extract adds flavor. Bonus: You can use homemade vanilla extract if you have it!
  7. Oats: I used to use quick oats in this easy cookie recipe, but lately I swear by using whole rolled oats. The difference between quick oats and whole oats is their size and that can definitely affect the success of a recipe. Surprisingly, these work with either type. (Just another reason to love this recipe!) You need 3 cups of oats.

Overview: How to Make Easy No-Bake Cookies

Have I mentioned yet how easy these cookies are? Besides using super basic ingredients, the method couldn’t be simpler. Whisk the butter, sugar, milk, and cocoa powder together in a medium (3 quart) pot until the butter melts. Once boiling in the center, start a timer. Let it simmer for 1 minute. After that, immediately remove from heat and stir in the peanut butter and vanilla extract. Once combined, stir in the oats.

Grab your timer again and let the mixture cool for 4-5 minutes. This gives the oats some time to absorb the liquid, which makes scooping and shaping much easier. If you used a super thin natural-style peanut butter, let it sit for about 10 minutes.

Line a couple baking sheets with parchment paper or silicone baking mats. Drop 1 Tablespoon sized mounds about 2 inches apart on the baking sheets. Feel free to slightly flatten down the cookies with the back of a spoon. Let the cookies set in the refrigerator for about 30-60 minutes. That’s it, we’re done.

Cook’s Note:

For crispy cookies, substitute 2 cups quick-cooking oats and 2 cups crispy rice cereal for 3 cups oats.

Nutrition Facts

165 calories; protein 3.1g; carbohydrates 23.3g; fat 7.3g; cholesterol 0.4mg; sodium 71.4mg. Full Nutrition

no bake chocolate oatmeal cookies with coconut

Healthy Cookies? Coconut Chocolate No-Bake Cookies Are!

Well, comparatively healthy anyway. Healthier than the original for sure. If you haven’t heard of no-bake cookies here’s the scoop — the cookie scoop.

My mom made no-bake cookies by boiling butter, a little milk, sugar, and cocoa powder in a saucepan. After a couple of minutes, she stirred in rolled oats, peanut butter, and vanilla extract. The cookies are called no-bake because the mixture is scooped onto a parchment paper-lined baking sheet and left to set.

As a cookie goes, that’s not too bad, right? Whole grains from oatmeal, peanut butter for protein. I don’t like to use too many grains though, so I thought we could tweak it a little. The end result was delicious.


  • 8 tablespoons butter (1 stick)
  • 1 1/2 cup granulated sugar
  • 1/2 cup milk
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 3 cups old-fashioned oats
  • 1 cup shredded coconut


  • In a medium saucepan, bring butter, sugar, milk, cocoa powder, vanilla and salt to a boil and cook for 1 minute, stirring continuously, then remove from the heat.
  • Stir in the oatmeal and coconut and let cool for 5 minutes.
  • Spoon 1-inch balls onto a parchment paper. Cool for 20 minutes. Store in an airtight container.


If your no-bake cookies do not seem to be setting right away, try the refrigerator method instead. If your kitchen is particularly warm it might take longer than usual for the cookies to set. Popping them in the refrigerator for a few minutes is an easy fix.


If you prefer a vegan and dairy-free version of these cookies, it is possible to use the equivalent amount of coconut oil instead of butter.  Follow the directions but allow the cookies to harden in the refrigerator instead of room temperature. This will help the coconut oil firm up.


No bake cookies can be stored in an airtight container at room temperature for up to 1 week. They can also be kept in the refrigerator for up to 1 month. If you choose to freeze the cookies, make sure they are tightly wrapped to prevent freezer burn. They will keep up to 6 months in the freezer. To defrost, place the cookies in the refrigerator overnight to thaw.

nobake chocolate oatmeal cookies
nobake chocolate oatmeal cookies


Calories: 288kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 117mg | Potassium: 131mg | Fiber: 3g | Sugar: 29g | Vitamin A: 250IU | Calcium: 27mg | Iron: 1mg

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