These Chocolate Oat No-Bake Cookies are so easy to make and they are good for you, too! Gluten free and refined sugar free, sweetened with maple syrup. Mix them up in about 10 minutes! It doesn’t get any easier than that.
Mmmmm… cookies! They are one of my favorite mid-afternoon snacks. But eating cookies everyday isn’t good for you, until now. These yummy no-bake cookies are the perfect guilt free treat.
As you probably guesses from the word “no-bake,” these cookies are so quick to make. You probably have all the ingredients in the house, too.
Oats are a favorite of mine. I often start my day with oatmeal or my oat flour banana bread for breakfast. For snacks, I love granola bars and adding oats to my smoothie. So it’s no surprise I decided to make these oat cookies this week!
Plus these cookies include a few of my other favorites: chocolate, peanut butter and maple syrup!
Can I Make These Chocolate Oat No-Bake Cookies Dairy-Free/Vegan?
I’ve also made a dairy free/vegan version of these cookies. Use almond milk instead of the regular milk and use your favorite butter substitute instead of butter.
What Kind of Oats Should I Use?
I recommend using old fashioned rolled oats for this recipe. Quick oats won’t turn out quite the same!
Can I Add Any Mix-Ins to These Cookies?
Once you remove the pan from the heat, you could mix in nuts, dried fruit or chocolate chips to mix up the flavor of these cookies.
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Chocolate Oat No-Bake Cookies
These Chocolate Oat No-Bake Cookies are so easy to make and they are good for you, too! Gluten free and refined sugar free, sweetened with maple syrup. Mix them up in about 10 minutes! It doesn't get any easier than that.
Ingredients
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup maple syrup
- 3 tablespoons cocoa powder
- 1/2 cup peanut butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 cups dry uncooked rolled oats
Instructions
- Place the butter, milk, maple syrup and cocoa powder to a large pot over medium high heat and stir. Bring to a boil for 1 minute.
- Remove from the heat and stir in peanut butter, vanilla, salt and oats.
- Drop by spoonfuls onto parchment paper.
- Let sit for 30 minutes or until firm (or put them in the fridge to set faster. This is especially helpful if your kitchen is warm!). Store the cooled cookies in an airtight container in the fridge for up to a week.
Notes
To make these dairy free, substitute almond milk instead of milk, and use a dairy-free butter substitute.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 123mgCarbohydrates: 20gFiber: 2gSugar: 7gProtein: 4g
This post was originally published on A Savory Feast on January 19, 2017. The photos and text have been updated but the recipe is the same.
Jenna Owens (@aSavoryFeast) says
Thank you! I’ll have to check that party out.
Deb says
I was just wanting some no bake cookies earlier today! I haven’t had any for quite a while since I’ve been trying to avoid processed sugar, and since I was wanting them I thought I’d see if anyone ever made them with maple syrup or honey so they would be better for me to eat! Thanks so much for sharing this recipe, it just made my day…now I’ll be able to have this wonderful treat now and then again! Can’t WAIT to try them!!!
A Savory Feast says
I hope you enjoy these! They are still so sweet and yummy even without the processed sugar.
Kathy Perkins says
These were terrible! I followed the directions as written. I knew that a 1minute boil wasn’t long enough. These were not sweet and they didn’t firm up at all. I scooped the entire amount up into jars trying to salvage it as overnight oats.
A Savory Feast says
I’m sorry that they didn’t turn out for you. I’ve never had a problem with the one minute boil time. Did you use rolled oats or quick oats?
Michelle says
Was very excited to find your recipe with maple syrup. Being a syrup maker we have lots on hand and it’s so much healthier than sugar! They came out great.
A Savory Feast says
I love using maple syrup instead of sugar! I’m glad you enjoyed this recipe.
Emma says
The chocolate power came out pretty strong, so I mixed in dried cranberries. Still too strong – so I dropped my cookie in a bowl of yogurt. Tasted really good!!!
A Savory Feast says
It sounds delicious with the yogurt!