Best No Bake Chocolate Oatmeal Cookies

Last Updated on August 19, 2026 by Carrie Korem, FNTP

No Bake Chocolate Oatmeal Cookies are made with 7 pantry staples and are perfect for the summer when you don’t want to turn on the oven.

Ingredients for No Bake Chocolate Oatmeal Cookies

• Organic cane sugar
• Cocoa powder
• Unsalted butter or coconut oil
• Whole milk or coconut milk
• Peanut butter or almond butter
• Vanilla extract
• Rolled oats (I prefer to use sprouted rolled oats)

What Kinds of Oats are Best for Cookies?

It’s best to use oats that have been sprouted. Raw oats contain phytic acid, which robs the body of minerals like iron, copper and magnesium.  Raw oats are also hard to digest. Sprouting the oats greatly reduces the phytic acid making them a much healthier option. This is the brand I use. 

And here’s more information on why it’s always best to soak or sprout grains, nuts, seeds and legumes.

What Are the Common Mistakes in No Bake Cookies?

The fat that you use in no bake cookies is very, very important. You want to use a fat like butter or coconut oil that turns solid when it’s chilled, so that when the cookies are put in the refrigerator, they set properly.

The biggest mistake people make is swapping out the butter for an oil like avocado oil or olive oil that stays liquid when chilled. This will result in cookies that won’t set.

Here are some more simple, gluten-free desserts to enjoy

Strawberry Shortcake
Gluten-Free Lemon Tart
Gluten-Free Chocolate Chip Cookies 
Peach Galette
Pound Cake

Print

The Best No Bake Chocolate Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Carrie Korem, FNTP
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 15 minutes
• Yield: Makes about 16 cookies
• Category: Dessert
• Diet: Gluten Free

Instructions

1. Place the sugar, cocoa powder, butter, and milk in a medium sauce pan over medium heat. Cook until butter is melted and mixture begins to boil (do not boil for more than one minute), stirring frequently. Whisk in peanut butter and vanilla. Place oats in a large mixing bowl, pour chocolate mixture over and stir until combined. Using a 2-inch cookie scoop, scoop cookies onto a baking sheet lined with parchment paper. Chill in the fridge 2 hours until firm.