These No Bake Cookies don’t require, flour, eggs, or an oven. Chocolaty, creamy, with a little crunch, and super addictive. It doesn’t get much easier!
When you live in a super hot summer climate like I do, you basically never want to turn on your oven for four months. That makes cooking and baking a challenge. And I
don’t want to can’t go through four months without cookies.
My friend Kerry gave me this No Bake Cookie recipe (a.k.a No Bake Oatmeal Cookies and Chocolate No Bake Cookies) years ago in college when I didn’t know how to cook. I think it was actually one of the first recipes I ever made on my own. And now I have my kids help me make them!
You only need a handful of pantry staples
- granulated sugar
- unsalted butter
- unsweetened cocoa powder
- whole milk
- kosher salt
- creamy peanut butter or almond butter
- uncooked quick-cooking oats
- Quick-cooking oats are the way to go for this recipe, because of their tiny size and tenderness. If you use old fashioned oats, they just won’t set up the same.
- Bring the mixture to a rolling boil and allow to boil for 60 seconds, stirring occasionally so it doesn’t burn.
- These do set up and dry pretty quickly, so have all your ingredients ready before you start at the stove.
No Refrigeration needed
No refrigeration needed for these Chocolate No Bake Cookies, either. Just store them in an airtight container and they will last about a week at room temperature…which is a good and bad thing. Every time I make a batch, I leave them out on the counter, which is easy access to eat one every ten minutes!
Can you freeze no bake cookies?
Yep! For best results, flash freeze first by placing the cookies on a baking sheet, not touching, and chill in the freezer for about two hours. Once frozen, transfer cookies to a freezer-safe sealed container or resealable plastic bag. Cookies can be frozen for about two months before quality is diminished.
If you’re not freezing them, they can be stored at room temperature in an airtight container for about a week.
These cookies sort of remind me of a cross between a Reese’s Peanut Butter Cup and a Whatchamacallit (remember those?!), but peanut products are a big no-no in our house, so I’ve been making them with almond butter since my kids were little.
You can barely tell the difference. Still rich, creamy and fudge-like, with a little crackle from the oats. They’re so so good.
If you’ve never made these, then you are really missing out. Whip up a batch in 5 minutes!
Watch the video for these No Bake Cookies
How to Make this No Bake Cookie Recipe
No Bake Cookies
- 2 cups granulated sugar
- 2 tablespoons unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 3/4 cup creamy almond butter (or peanut butter)
- 2 cups uncooked quick-cooking oats
- Line two baking sheets with parchment paper; set aside.
- In a medium saucepan, add in the sugar, butter, cocoa powder, and milk. Over medium heat, bring the ingredients to a boil, stirring constantly, until butter is melted, sugar is dissolved, and mixture has thickened, for 60 seconds.
- Remove from the heat and add in the salt, vanilla, and almond butter until combined. Stir in the oats until completely combined and coated.
- Working quickly before the mixture starts to harden, using a tablespoon sized cookie scoop, drop batter onto the prepared baking sheets, a couple inches apart since they will spread slightly.
- Allow to cool completely.
- Once they have hardened (about 25 minutes) serve and enjoy!
- Refrigeration is not necessary for these cookies. Just store them in an airtight container and they will last about a week at room temperature.
- Quick-cooking oats are the way to go for this recipe, because of their tiny size and tenderness. If you use old fashioned oats, they just won't set up the same.