Chocolate No Bake Cookies Recipe
Decadent yet wholesome no-bake cookies with almond butter and oats. Fast, easy, and requires no oven! Gluten-free and vegan-adaptable.
How to Make the Best Chocolate No Bake Cookies
These chocolate no bake cookies are the perfect treat when you’re craving something sweet but don’t want to turn on the oven. Made with wholesome ingredients like rolled oats, almond butter, and just a touch of maple syrup, they’re a guilt-free indulgence that comes together in under 30 minutes.
The secret to these cookies is toasting the oats first—it brings out a nutty, caramelized flavor that elevates these from simple snacks to something truly special. The combination of rich cocoa, creamy almond butter, and a pinch of salt creates an irresistible chocolate treat that both kids and adults will love.
Whether you need a quick dessert for unexpected guests, a healthy after-school snack, or just a little something to satisfy your sweet tooth, these no bake cookies have you covered. They’re naturally gluten-free and can easily be made vegan by swapping butter for coconut oil.
Chocolate No Bake Cookies
Decadent yet wholesome no-bake cookies with almond butter and oats. Fast, easy, and requires no oven! Gluten-free and vegan-adaptable.
Ingredients
Cookies
Instructions
Make the Cookies
- Toast the oats in a pan over medium low heat for 5-8 minutes, stirring constantly until they are light golden brown and fragrant. Be careful not to scorch them. Set aside.
- In a large bowl, stir together almond butter, vanilla, and salt. Set aside.
- In a small saucepan, melt butter, cocoa powder, maple syrup, and sugar over medium heat. Once it boils, turn down to a simmer, stirring for 1 minute. Remove from heat.
- Immediately pour the chocolate mixture into the almond butter mixture and add the toasted oats. Mix well to combine.
- With a tablespoon or cookie scoop, place rounded spoonfuls on parchment paper. You can compact them into balls or discs, or leave them rustic—they stick together once cooled.
- Place in the fridge or freezer for at least 20 minutes until set. Enjoy!
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- To make vegan, substitute coconut oil for butter.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
- The salt is a nice complement to the chocolate—feel free to use up to 1/2 teaspoon if you prefer a more pronounced salted chocolate flavor.
