These No-Bake Chocolate Oatmeal Cookies take me right back to my childhood. Super easy to make, very moreish, vegan & gluten-free too. Perfect mini treats to enjoy when you need a little something!
These no-bake chocolate oatmeal cookies or chocolate oat cookies might not be the prettiest vegan cookies out there but who cares? They're not going to be around for long to admire anyway and once you've tried them, you will be smitten with how delicious they are, I promise!
No-bake cookies always make fantastic, rainy day kitchen project with kids too!
Blast from the past!
I have recently rediscovered these little yummy delights which took me down memory lane and back to my childhood when I used to make almost identical version of these cookies with my mum.
Even then they used to be accidentally vegan as back in the day we hardly ever used butter when making treats or baking but always margarine.
Peanut butter was a foreign concept back then so my original chocolate oatmeal cookies were made without it.
I'm so pleased to share my ever so slightly improved recipe with you at last (not that it needed much improvement to be honest).
Only 6 ingredients!
Ok 8 if you count optional salt (a small pinch really intensifies chocolate flavour) and vanilla extract but even then we are talking staples and very little fuss.
Porridge Oats - Use porridge instead of jumbo oats here for best texture and set. See below for details on how to ensure your cookies are gluten-free.
Oat Milk - This is my plant based milk of choice but you can of course go for the one you prefer. I would stick to the neutral flavour one though.
Coconut Oil or Vegan Block Butter - Either one is fine here so it's down to your personal preference. If you use vegan butter make sure it is not the spreadable one from the tub which has higher water content. In the UK I use Stork or Naturli block butters. If you are not that keen on coconut you can still use coconut oil. Simply make sure you use refined version which is neutral in flavour like this one from Biona*.
Sugar - I use light brown or coconut sugar for that hint of caramel but you could use regular granulated or caster sugar.
Cocoa/Cacao Powder - Either is fine but make sure you go for unsweetened cocoa and not hot chocolate mix. I recommend Dr. Oetker Fine Dark Cocoa Powder which is widely available in supermarkets (not sponsored). Cacao powder has an edge over cocoa from nutritional point of view as it's completely raw and unprocessed. I often use this Naturya Organic Cacao Powder* and love it.
Peanut Butter* (my favourite) - the main improvement when it comes to the original version of these cookies I remember from my childhood. If you like peanut butter, you will love this addition. It's not overpowering but adds that little extra nutty flavour. You could substitute it with nut butter of choice or tahini if you're allergic to nuts.
Are chocolate oatmeal cookies gluten-free?
Yes they are providing you use porridge oats which are certified as gluten-free by their manufacturer.
Oats are naturally gluten-free but are often processed in facilities together with products containing gluten. To ensure your cookies are 100% gluten-free make sure to use free-from oats.
I really like these gluten-free ones from Nairns* or if you don’t need to worry about certified gluten-free ones Flahavans Porridge Oats*.
Few helpful tips!
- Make sure you don't go over 60-90 seconds of rolling boil time for your chocolate mixture, set the timer if you have to. This will ensure that your cookies will set nicely and won't be crumbly.
- Don't be tempted to add porridge oats to the chocolate mixture until AFTER you had it at rolling boil for 60-90 seconds. You are not making porridge here and want for the oats to keep their texture.
- These cookies WILL set out of the fridge but it may take them a bit longer and will be slightly softer. If you put them in the fridge they will be set in approximately 30 minutes or so.
Storing & freezing!
Keep your No-Bake Chocolate Oatmeal Cookies in the fridge for up to a week ( I honestly doubt they will last that long though).
You can also freeze them for up to 3 months. Simply pop the baking tray with the cookies into the freezer and open freeze them first. Once rock solid, transfer them onto freezer safe bag or container. To defrost, take them out onto kitchen counter and leave at room temperature.
Topping ideas!
I like to put a little something on top of my cookies most of the time and usually our toppings of choice include:
- desiccated coconut
- almond flakes
- walnut halves
- whole hazelnuts
- rainbow sprinkles
Don't let me stop you there. Feel free to top your no-bake cookies with whatever topping you like or be a purist and leave them plain.
How to make Chocolate Oatmeal Cookies - Step-By-Step Instructions
- Put vegan butter or coconut oil, sugar, cocoa/cacao and oat milk in a medium saucepan and let the mixture dissolve slowly on a medium heat as you keep stirring it.
- Once dissolved, bring chocolate mixture to rolling boil and leave it without stirring for 60-90 seconds (set the timer if you have to). Take it off the heat as soon as the time is up.
- Once off the heat add porridge oats, pinch of salt (if using), peanut butter and vanilla extract (if using). Mix well until combined.
- Using a tablespoon, spoon little portions of cookie mixture onto lined baking tray until you've used it all up.
- Leave your cookies plain or decorate them with toppings of choice before you move them to the fridge to chill and set for 30 minutes or so.
- Enjoy responsibly!
Have you tried my No-Bake Chocolate Oatmeal Cookies?
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No-Bake Chocolate Oatmeal Cookies (Vegan, Gluten-Free)
Ingredients
- 150 g porridge oats see notes
- 60 ml oat milk see notes
- 55 g coconut oil or vegan block butter
- 165 g light brown sugar see notes
- 60 g peanut butter see notes
- 20 g cocoa/cacao powder unsweetened (not hot chocolate mix)
- 1 teaspoon vanilla extract optional
- pinch of salt optional
- desiccated coconut, almond flakes etc. to be used as topping
Instructions
- Put vegan butter or coconut oil, sugar, cocoa/cacao and oat milk in a medium saucepan and let the mixture dissolve slowly on a medium heat as you keep stirring it.
- Once dissolved, bring chocolate mixture to rolling boil and leave it without stirring for 60-90 seconds (set the timer if you have to). Take it off the heat as soon as the time is up.
- Once off the heat add porridge oats, pinch of salt (if using), peanut butter and vanilla extract (if using). Mix well until combined.
- Using a tablespoon (the measuring type), spoon little portions of cookie mixture onto lined baking tray until you’ve used it all up.
- Leave your cookies plain or decorate them with toppings of choice before you move them to the fridge to chill and set for 30 minutes or so.
- Enjoy responsibly!
Notes
- Nutritional information is approximate, per cookie and should be treated as a rough guideline only.
- To ensure your cookies are gluten-free use certified gluten-free oats.
- Oat milk can be substituted with any plant based milk. Neutral flavoured ones work best though.
- Light brown sugar can be substituted with coconut sugar. Granulated and caster sugars work fine too.
- Store your no-bake cookies in the fridge for up to a week or freeze for up to 3 months.
- Don't overcook your chocolate mixture. Stick to 60-90 sec of rolling boil for cookies to set nicely instead of falling apart in your hands.
- Don’t add porridge oats to chocolate mixture until AFTER it's finished cooking.
- These cookies WILL set out of the fridge but it may take them a bit longer and will be slightly softer. If you put them in the fridge they will be set in approximately 30 minutes or so.
Nutrition
Pin No-Bake Chocolate Oat Cookies for Later!
Lisa says
Finally made these today. Oh my gosh, they are absolutely gorgeous. In the end I didn't use peanut butter but I did use almond butter instead. Absolutely delicious. Thank you for sharing your wonderful recipes.
joskitchenlarder says
Music to my ears Lisa! 🙂 Thanks so much for your lovely comment! x
Lisa says
Do you have to use peanut butter. I'm not keen on nut butters. Will it make a difference if I completely miss it out or would I need to substitute with something else?
Really looking forward to making these.
joskitchenlarder says
Hi Lisa, You can leave peanut butter out if not a fan, cookies will still be delicious. I'm a huge peanut butter fiend hence it's found its way into the recipe. 😉 I hope you enjoy the cookies!
Lisa says
That's great. Thanks for replying. I'm just making another batch or two of the chocolate fork biscuits which I absolutely love by the way. I'm going to make these ones next. I'm going to try without peanut butter first but I may be brave and try with peanut butter too. Thank you for these gorgeous recipes 😊
joskitchenlarder says
You're super welcome Lisa! If you haven't already if you could leave me a rating on the recipes you've tried that would be fantastic. Thanks so much!