No Bake Chocolate Chip Cookies
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These no bake chocolate chip cookies need just 4 ingredients and are ready in 5 minutes. No oven, no eggs, no butter, and no milk required.
No Bake Chocolate Chip Cookies
As much as I love my no bake oatmeal cookies, I wanted something with a little less chew and a hint of chocolate. So I developed these no bake chocolate chip cookies.
Most no bake cookie recipes use raw flour or whole oats, which makes them gritty and dry. Instead, I blend the oats down to a fine powder, which gives the dough a more uniform texture and bite. Instead of butter and eggs, I use a mix of peanut butter and maple syrup, which keeps things a little more wholesome- or just an excuse to add extra chocolate chips.
The texture is soft, doughy, and perfectly chewy. They are pleasantly sweet and loaded with plenty of chocolate chips. I love that they take five minutes to make, and my partner can eat three in one sitting and still ask for more.
Key Ingredients
- Oat flour or coconut flour. If using oat flour, be sure to grind it to a powder-like texture.
- Peanut butter OR alternative. Smooth and drippy peanut butter, with no added sugar. The peanut butter can be quite overpowering, so if you’d like an alternative (or want this to be peanut-free), you can use almond butter, sunflower seed butter, or tahini.
- Maple syrup. Adds sweetness and helps hold the cookies together. Feel free to use sugar free maple syrup or another liquid sweetener, like agave or honey. Please don’t use granulated sugar, as it won’t bind the dough.
- Chocolate chips. I like Guittard or mini Ghirardelli chips, as they distribute more evenly and taste delicious. Like the syrup, you can use sugar free chocolate chips or dairy free chocolate chips.
How do you make no bake chocolate chip cookies
Start by adding the coconut flour (or oat flour) into a mixing bowl, then set that aside. In a microwave-safe bowl, combine the peanut butter and maple syrup and microwave until the peanut butter has melted. Whisk the peanut butter and syrup together before adding them to the mixing bowl. Mix into the coconut/oat flour until a thick batter remains. If the batter is too thin, add extra flour. Fold through the chocolate chips at the end.
Now, using your hands, form 12 balls of dough and place them onto a lined plate. Press down on each ball to form a cookie shape. Refrigerate the cookies for an hour to firm up.
Arman’s recipe tips
- Room temperature dough. If the dough is still warm from the microwaved peanut butter, the chocolate chips will melt, and you’ll lose that distinct chip texture. Wait until it’s room temperature first.
- Adjust the consistency. The consistency of your dough will depend on how finely ground your oat flour is. Finely ground flour absorbs more liquid, so if your dough is too thick, add water a tablespoon at a time.
- Chill time matters. I recommend chilling for a full hour rather than the minimum 30 minutes. The extra time firms them up so they hold their shape when you pick them up and have a satisfying density rather than feeling soft and fragile.
Storage instructions
To store: Place cookies in a sealable container and refrigerate for up to 2 weeks.
To freeze: Leftovers can be placed in a ziplock bag and stored in the freezer for up to 6 months.
No Bake Chocolate Chip Cookies
Ingredients
- 1 cup oat flour * See notes
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/2 cup chocolate chips
Instructions
- In a large mixing bowl, add the oat flour (or coconut flour) and set aside. In a microwave safe bowl, add your peanut butter and maple syrup and microwave until the peanut butter has melted. Whisk together until combined.
- Add the peanut butter/syrup mixture into the mixing bowl with the flour and mix well, until a thick dough remains. If the dough is too thick, add a tablespoon or two of water to loosen it up. If the dough is too thin, add extra flour. Fold through the chocolate chips.
- Using your hands, form 12 balls of dough and place them onto a plate lined with parchment paper. Press down on each ball to form a cookie shape. Place the plate in the refrigerator for at least an hour to firm up.
Pretty good but took a LONG time to get the dough to actually be doughy.
Hi Linda- did you use finely ground oat flour? The 1/4 cup syrup should be ample, but next time, you can add a few spoonfuls of water too loosen things up.
I didn’t know that you didn’t have to cook chocolate chip cookies. I always bake them and I thought they were always good after they were baking.