Chewy and soft no-bake chocolate chip oatmeal cookies. These perfect bites will take less than 20 minutes to make and don’t require an oven.
I’m sure most of us know that feeling of turning on the oven and making the kitchen 100 degrees warmer in the summer time.
I have been trying to minimize my baking (and trust me that’s hard). However, thankfully there are such recipes called “no-bake.” That’s where these no-bake cookies come in.
They are extremely easy to make and only include 7 simple ingredients: oats, almond flour, coconut sugar, coconut oil, almond butter, vanilla, and chocolate.
If you’re looking for more yummy no-bake desserts I have a handful already on my blog, including:
No-Bake Chocolate Coconut Cookies
No-Bake Chocolate Peanut Butter Oat Bars
No-Bake Chocolate Cookie Dough-Filled Cookies
No-Bake Double Chocolate Coconut Date Bars
To make these cookies, first combine melted coconut oil, almond butter, vanilla, and coconut sugar. Whisk until creamy.
Add oats and almond flour. Stir with a wooden spoon or spatula until a soft dough forms. Fold in chocolate chunks.
Use a small cookie scoop to distribute dough on to a parchment-lined baking sheet. Flatten down and mold until a cookie shape. Transfer cookies to the freezer for 10 minutes. Store cookies in the fridge in an airtight container or freezer for a harder texture.
These No-Bake Chocolate Chip Oatmeal Cookies are…
- Soft and chewy
- Simple and quick
- Healthy, vegan, and gluten-free
- Oh so delicious
Chewy and soft no-bake chocolate chip oatmeal cookies. These perfect bites will take less than 20 minutes to make and don't require an oven.
- ⅓ cup creamy almond butter or sub other nut butter
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ⅓ cup coconut sugar
- 1 cup rolled oats
- ¾ cup almond flour
- ⅓ cup dark chocolate chunks
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In a large mixing bowl, whisk together coconut oil, almond butter, vanilla, and coconut sugar until creamy. Add oats and almond flour. Use a wooden spoon or spatula to stir until a soft dough forms. Fold in chocolate chunks.
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Use a small cookie scoop to evenly distribute dough on to a parchment-lined baking sheet. Flatten dough down and mold into cookie shapes. Transfer to the freezer for 10 minutes to set.
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Store cookies in an airtight container in the fridge for a soft texture and freezer for a harder, chewier texture.
My husband is a runner and I love these to keep his calories up. I usually buy Bobo’s bars and they are expensive so these are a great alternative. Delicious and easy to make. We keep them in freezer.
Author
That’s so great to hear! Thank you Tanna 🙂