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–+ servings
Chocolate oatmeal no bake cookies stacked on a plate.

Chocolate Oatmeal No Bake Cookies (Healthier & Less Sweet)

Prep Time: 10 minutes
Cook Time: 2 minutes
Chill Time: 20 minutes
Total Time: 32 minutes
Servings: 18 cookies
Author: Nico Pallotta

  • 2 cups (200 g) rolled oats old-fashioned
  • ¾ cup (190 g) creamy peanut butter we use natural peanut butter
  • ½ cup (170 g) maple syrup
  • ¼ cup (55 g) butter or non-dairy butter (we tested both)
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract + optional pinch of salt

  • Boil the base: Line a baking sheet, large plate, or platter with parchment paper. Make sure it fits in your fridge or freezer before you start.
    Add the ½ cup maple syrup and ¼ cup butter to a medium saucepan. Warm over medium heat, whisking often, until melted and smooth.
    Bring to a full rolling boil. Add ¼ cup unsweetened cocoa powder and let it bubble for exactly 60 seconds, stirring the whole time. Do not boil longer or the cookies can turn dry and crumbly.
    Step 1 Smooth chocolate mixture bubbling in a saucepan for no bake cookies.
  • Add peanut butter: Remove the pan from the heat immediately. Stir in ¾ cup creamy peanut butter, 1 teaspoon vanilla extract, and the optional pinch of salt until completely smooth.
    Step 2 Peanut butter stirred into warm chocolate mixture until glossy and creamy.
  • Stir in the oats: Add 2 cups rolled oats to the saucepan and stir until fully coated.
    Step 3 Rolled oats folded into thick chocolate peanut butter mixture in a saucepan.
  • Scoop and flatten: While the mixture is still warm so immediately, drop 1 heaping tablespoon scoop or a cookie scooper of the mixture onto the parchment paper. Press down gently with the back of a fork to flatten into cookie shapes.
    Step 4 Scooped chocolate oat cookie mixture flattened on parchment paper.
  • Chill until set: Freeze the cookies for about 20 minutes, or refrigerate them for 30 minutes, until firm.
    Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
    Step 5 Set chocolate oatmeal no bake cookies cooling on parchment until firm.
Substitutions
  • Old-fashioned rolled oats → Quick oats for a softer texture, or certified gluten-free oats for gluten-free cookies.
  • Natural peanut butter → We only tested natural peanut butter for the best results.
  • Maple syrup → Honey.
  • Unsweetened cocoa powder → Dutch-process cocoa for a darker flavor, or cacao powder for a more intense chocolate taste.
  • Butter → Non-dairy butter.
  • Vanilla extract → Almond extract or a little instant espresso powder.
  • Sea salt → Flaky salt sprinkled on top.
Tips
  • Boil for exactly 60 seconds for cookies that set perfectly.
  • Use natural peanut butter for a more wholesome ingredient profile.
  • Do not skip the salt. It makes the chocolate flavor pop.
  • Flatten the cookies slightly so they set evenly.
  • Use old-fashioned rolled oats for the best chewy texture.
  • Freeze the cookies for faster setting, especially in a warm kitchen.
  • Use non-dairy butter if cooking for mixed diets.
  • Do not overload with mix-ins or the cookies may not hold together well.
  • Store them in the fridge or freezer for the fudgiest texture.
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