Recipe: No-Bake Chocolate Oat Cookies
We are big fans of chocolate and oats in our house. This recipe for quick, easy No-Bake Chocolate Oat Cookies is wonderful for a quick after-school snack or even a high-fiber treat in the lunch box. This recipe is also easy for kids to make on their own, without much adult supervision. A big “Win” all the way around!
I tend to change the ingredients each time I make these cookies, depending on what I have in my pantry. You can leave out the flaxseed and chia seeds, and still have the same great taste. I’m always looking for ways to sneak in more nutrition. I would even be curious to make some with shredded coconut. Chocolate and coconut always make a winning pair.
We made this version of the recipe last week, and it was absolutely scrumptious! So it has been kid-tested and mother-approved.
I used to use regular organic oats until our grocery store offered freshly milled oats by the bag. They cook up so fast and retain all the great fiber and nutrition of the whole oats. Either option is great. My advice would be to stay away from the “quick oats” in any of your oat/oatmeal recipes. The “quick oats” have been processed even further from the first two options I mentioned. Some nutritional benefits are lost in the processing.
No-Bake Chocolate Oat Cookies
- 3 1/4 C Whole Oats Freshly milled oats work best!
- 1/8 C ground Flaxseed
- 1 TBL Chia Seeds
- 1/2 C Peanut Butter unsweetened
- 1/4 C Dark Chocolate Chips
- 3/4 C Dark Brown Sugar
- 6 TBL unsalted Butter
- 1/2 C unsweetened Cocoa Powder
- 1/2 C Milk we used 2%
- 1 tspn Vanilla extract
- Mix the first set of ingredients together in a large bowl. The peanut butter will just need to be cut in as best you can and break it up into small pieces. It will look a little chunky throughout.
- Set aside this bowl.
- Add the other ingredients to a small saucepan.
- Mix together while bringing to a boil over the stove. Let boil about 4 minutes while stirring.
- Pour the hot liquid into your other bowl and mix together with a large spoon.
- Shape the cookie mixture into small balls with your hands and place on a wax-paper-lined baking sheet. (Remember, they are not going to cook and therefore, not going to rise or spread out.)
- Place the cookie sheet into the refrigerator for about 30 min until they harden and are easy to handle.
- Store leftovers in an air-tight container in the fridge.