These no bake chocolate oatmeal cookies need just three simple ingredients to make and have the best texture- soft, chewy, and thick!
Whenever I’m in the mood for something chocolatey but can’t be bothered turning on the oven, my go-to treat is chocolate no bake oatmeal cookies.
These cookies are perfect for when you want something sweet and satisfying without having to go through the hassle of baking. Plus, they’re made with simple ingredients you probably already have in your pantry.
Table of Contents
Why this recipe works
This recipe was inspired by our no bake chocolate peanut butter cookies but with the addition of oatmeal. They take minutes to make and make such a good treat!
- They are healthy. They have no margarine or butter, which most no bake cookie recipes have.
- It’s quick. Seriously, from prep to plate, these cookies take less than 5 minutes to make.
- Easy to customize. You can add some mix-ins of choice to change up the flavor.
How to make no bake chocolate oatmeal cookies
Making this recipe truly is foolproof. There’s no need to preheat your oven or worry about over-baking them, and you can customize them any way you like!
- Old fashioned oats– My preferred oats for making no bake cookies because they have a heartier and chewier texture. If you prefer softer cookies, quick cooking oats work too.
- Maple Syrup– Holds the cookies together and provides sweetness. You can substitute this for agave nectar or honey.
- Chocolate Peanut Butter– You can find this at many grocery stores and it also comes in other variations, like chocolate almond butter. If you can’t find this, you can use healthy Nutella or add unsweetened cocoa powder to homemade almond butter. A rule of thumb is to use creamy peanut butter, not crunchy!
Start by lining a baking sheet with parchment paper and setting it aside.
Add the maple syrup and peanut butter in a small saucepan and place on the stovetop over medium heat. Once the maple syrup melts, slowly stir it into the peanut butter until combined. Remove from the heat and fold through the oats.
Next, Lightly wet your hands and form 24 small balls using the dough. Place the oatmeal cookie dough on the lined tray and press each ball into a cookie shape.
Refrigerate for at least 30 minutes or until cookies have firmed up.
- Use quick oats: Quick oats work best in this recipe because they are smaller and will blend well with the other ingredients.
- Use natural peanut butter: Natural peanut butter has less added sugar and oil than regular peanut butter, which makes for a healthier and less greasy cookie.
- Don’t overheat the mixture: Heat the mixture just enough to melt the maple syrup and peanut butter together. Overheating can cause the mixture to separate and become grainy.
- Use a cookie scoop: A cookie scoop will help you make evenly sized cookies, ensuring they all look even. Alternatively, lightly wet your hands before shaping them into cookies.
- Let the cookies cool completely: The cookies need to cool and harden before you can enjoy them. If you try to eat them too soon, they may fall apart.
- Add mix-ins. Chocolate chips, vanilla extract, and even nuts and seeds are all fantastic add-ins.
To store: While cookies will keep well at room temperature, they are even better covered in the refrigerator. They will keep well for at least one week.
To freeze: Place the set cookies in an airtight container and store them in the freezer for up to 6 months.
Frequently Asked Questions
You don’t need to boil the mixture at all. Just heat it enough to melt the syrup and chocolate peanut butter together.
This recipe makes 24 cookies but you can make them smaller or larger.
You can add cocoa powder if you want a more chocolatey flavor. Start with 1-2 tablespoons and adjust to your taste.
You can substitute any nut or seed butter.
These cookies can be baked in the oven if you like. Bake them at 180C/350F for 12 minutes.
Chocolate No Bake Cookies (3 Ingredients!)
- Line a large plate with parchment paper and set aside.
- In a large mixing bowl, combine your oats, chocolate peanut butter, and maple syrup and mix well, until fully combined.
- Lightly wet your hands. Form 24 small balls using the no bake cookie dough. Place the balls on the lined plate and press each one into a cookie shape.
- Refrigerate for at least 30 minutes, or until it has firmed up.
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