Description
There’s something magical about no bake cookies — they’ve been my go-to sweet treat since childhood, especially on those busy days when turning on the oven feels like a mission impossible. Whether it was after school snacks or quick dessert fixes, no bake cookies always saved the day with their simple prep and irresistibly chewy, chocolatey goodness. If you’re like me, juggling a hectic schedule but craving homemade sweetness, these no bake cookies will quickly become your new best friend.
Ingredients
Scale
- 2 cups rolled oats
- 1/2 cup peanut butter (or almond/cashew butter)
- 1/2 cup cocoa powder
- 1 cup sugar (or 3/4 cup honey/maple syrup for natural sweetness)
- 1/2 cup dairy-free milk (almond or oat milk)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare your workspace: Line a baking sheet or tray with parchment paper for easy cleanup.
- Mix wet ingredients: In a medium saucepan over medium heat, combine sugar, cocoa powder, peanut butter, and dairy-free milk. Stir continuously until smooth and just starting to boil (about 3-4 minutes).
- Add oats and vanilla: Remove from heat, stir in oats, vanilla extract, and salt until well combined.
- Form cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared tray, shaping them into rounds.
- Chill to set: Refrigerate for at least 30 minutes until firm.
- Enjoy: Store leftovers in an airtight container in the fridge for up to a week.
Notes
Use old-fashioned rolled oats for best texture, avoid overheating the mixture, and add extra oats or chill longer if cookies are too soft. For a glossy finish, stir in a tablespoon of coconut oil before setting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg