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 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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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.
- 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
- 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. Store the cooled cookies in an airtight container in the fridge for up to a week.
I also made a dairy-free version of this recipe. Substitute almond milk instead of milk, and use a dairy-free butter substitute.