Description
These healthier chocolate oatmeal no bake cookies are rich, chewy, and perfectly chocolatey with less sweetness than traditional versions. Made with simple pantry ingredients, they come together quickly without turning on the oven.
Ingredients
- 2 cups rolled oats (old-fashioned)
- ¾ cup creamy peanut butter (natural peanut butter recommended)
- ½ cup maple syrup
- ¼ cup butter (or non-dairy butter)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Optional pinch of salt
Instructions
- Line a baking sheet, large plate, or platter with parchment paper and make sure it fits in your fridge or freezer.
- Add the maple syrup and butter to a medium saucepan. Warm over medium heat, whisking often, until melted and smooth.
- Bring the mixture to a full rolling boil. Add the cocoa powder and let it bubble for exactly 60 seconds, stirring constantly. Do not boil longer or the cookies may become dry and crumbly.
- Remove the pan from the heat immediately. Stir in the peanut butter, vanilla extract, and optional pinch of salt until completely smooth.
- Add the rolled oats and stir until fully coated.
- While the mixture is still warm, scoop heaping tablespoons onto the prepared parchment paper. Gently flatten each cookie with the back of a fork.
- Freeze the cookies for about 20 minutes or refrigerate for 30 minutes until firm.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Natural peanut butter works best for a softer texture and nutty flavor.
- Use dairy-free butter to make the recipe completely vegan.
- Add mini chocolate chips or shredded coconut for extra texture if desired.
- Keep cookies chilled for the best consistency.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg
