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No Bake Chocolate Oatmeal Cookies


Classic no-bake cookies just got a healthy makeover!  These No Bake Chocolate Oatmeal Cookies are loaded with chewy oats, and wrapped in chocolatey peanut butter goodness. They are just as good as the original.. but much better for you!

a stack of chocolate, peanut butter and oatmeal no bake cookies

The Best No Bake Chocolate Oatmeal Cookies Ever

I’ve spent my entire mom life revamping recipes.  I can’t always justify making cookies with 2 cups of sugar every time the craving hits.  So when I recently got a craving for a chocolate no bake cookie, I knew it was time to create a recipe for healthy No-Bake Chocolate Oatmeal Cookies.

These are made with whole grains, are low in sugar, and not void of nutrients like so many other cookies out there. They are also chewy, chocolatey, and have the perfect amount of sweetness. I love to store some in the freezer so I have an emergency stash on hand. But if you don’t have an emergency stash just yet.. never fear. These bad boys come together in less than 10 minutes.

overhead shot of chocolate no bake cookies

Ingredients for No Bake Chocolate Oatmeal Cookies:

  • Oats– For these cookies, we use quick oats.
  • Peanut Butter– We used creamy, natural peanut butter.
  • Cocoa Powder– We used regular cocoa powder, but you can also use Dutch-processed for a more intense chocolate flavor.
  • Maple Syrup– Adds just the right amount of sweetness and helps bind the mixture together.
  • Coconut Oil– We love the flavor of coconut oil, but if you don’t, butter works here too.
  • Milk– We used regular 2% milk.
  • Vanilla Extract– For flavor.
ingredients for no bake chocolate oatmeal cookies

How to Make No Bake Chocolate Oatmeal Cookies

  1. In a medium saucepan, cook the coconut oil, maple syrup, cocoa powder, and milk until it comes to a gentle boil. Stir frequently and allow to bubble for 1 minute.
  2. Remove from the heat and stir in vanilla extract and peanut butter. Whisk to combine.
  3. Stir in the oats and drop by rounded teaspoons onto a parchment lined baking sheet. Press into cookie shapes, or leave as is.
  4. Chill the cookies for at least 15 minutes to allow them to firm up.
  5. Enjoy!
process shots for how to make no bake cookies

Tips & Suggestions

Can you freeze no bake chocolate oatmeal cookies?

Not only can you freeze them.. but you absolutely should. I usually pull one out and let it chill on the counter for a few minutes before eating. It’s still cold, but easier to eat. And absolutely delicious. They will last up to 3 months in the freezer. Not that ours ever make it that long!

Can you make nut-free no bake cookies?

Yes! I have made these with sunflower butter with great results.

Why are my no bake cookies dry?

If your no bake cookies come out dry or crumbly, you probably over-cooked the wet mixture. Make sure to take it off the heat after it has been on a low boil for no more than 1 minute.

Extra add-in options:

These cookies are pretty amazing just like this, but you can also play with add-ins! Some of our favorites are shredded coconut, mini chocolate chips, and chopped nuts.

a stack of healthy no bake chocolate oatmeal cookies
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4.1 from 56 votes

No Bake Chocolate Oatmeal Cookies

Classic no-bake cookies just got a healthy makeover!  These No Bake Chocolate Oatmeal Cookies are loaded with chewy oats, and wrapped in chocolatey peanut butter goodness. They are just as good as the original.. but much better for you!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 136kcal



  • In a medium saucepan, add coconut oil, maple syrup, cocoa powder and milk. Bring the mixture to a gentle boil, stirring frequently. Continue the low boil for 1 minute stirring almost constantly.
  • Remove the pan from the heat and stir in the vanilla extract and peanut butter. Whisk together and then stir in the oats.
  • Drop by rounded tablespoon onto a tray lined with wax or parchment paper. (You may choose to form them into a cookie shape or leave them as-is.)
  • Place the tray in the freezer to allow the cookies to firm, at least 15 minutes. Remove from the freezer and enjoy!
  • You can store these at room temperature in an airtight container for up to 5 days, or in the freezer for up to 3 months.


Calories: 136kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 5mg | Potassium: 124mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10IU | Calcium: 22mg | Iron: 1mg
Keyword : chocolate, healthy, no bake cookies



Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


Love the traditional cookie, and would love to try these, but one concern – the coconut was a huge part of what I loved in the traditional cookie. Do you think it could be added here? What alterations might be required? Thanks!

made these today and O.M.G. so delicious!! there MIGHT actually be some leftover for my daughter to eat after her nap lol i gave her one before nap time and after a tiny bite, she shoved the rest in her mouth without realizing it was too big to chew. like mother like daughter! the only things i did different were i used coconut milk because had have a carton we need to use up and i added the chocolate chips too early (thank you, pregnancy brain) but they still turned out fan-tab-u-lous! thank you for this recipe!

I probably should have read up on using steel cut oats versus rolled because my cookies came out lousy with steel cut oats as a substitute. Word of caution to anyone who thinks subbing out the oats — be aware that the consistency and texture drastically changes the cookie. They were “crunchy” as the steel cut oats were not cooked. I realize now that its too late I should have pre-cooked the oats or just go to the market and buy the other kind. They do not work the same way as rolled oats in baking. My kids wouldn’t eat them at all. A big lesson learned for me as I dumped the whole batch in the garbage.

All you have to do is pulse the regular oats in the blender for a moment and then they are quick cooking oats!

Any input as to if these taste like maple syrup at all? I hate maple syrup, and use organic 100% maple syrup- not the fake syrupy stuff- but- if these taste like it at all- I’m done!

Just a heads up, I found this recipe while searching for nut free recipes – it isn’t. Also – 933 calories? For how many cookies?

Thanks for the heads up! We’ll fix it. That’s if you divided the entire recipe into 4, which obviously, it can make more. So, we’ll take the nut-free off and increase the serving size!

4 stars
Found this recipe very easy to follow and they are a great healthy snack when I am feeling like I need a little energy boost. I love maple syrup but I am not a fan of it in baking so I substituted honey and it worked really well. Thanks for sharing