No Bake Chocolate Oatmeal Cookies (Healthy) Recipe

I created a super easy four ingredient recipe that belongs in Healthy Oatmeal Dessert Recipes and reveals how a few pantry staples make the simplest no bake oatmeal cookies.

I almost didn’t make these because healthy and chocolate felt like an oxymoron, but these No Bake Cookie Oatmeal treats proved me wrong. With old fashioned rolled oats and unsweetened cocoa powder they turn out chewy, fudgy and oddly addictive, like the best kind of surprise.

I tell myself they count as Oatmeal Treats Healthy so I can have more than one, and somehow they disappear faster than I plan. Honestly sometimes I mess up the texture, but people still ask for the recipe, which always makes me laugh.

They’re simple, a little messy and totally worth it.

Ingredients

• Old fashioned rolled oats: high in fibre slow carbs gives chewy texture keeps you full
• Natural unsweetened peanut butter: rich in protein healthy fats adds creaminess and savory notes
• Unsweetened cocoa powder: intense chocolate taste antioxidant rich low sugar slightly bitter
• Maple syrup or honey: natural sweetener binds mixture adds caramel like notes not over sweet

Ingredient Quantities

• 2 cups old fashioned rolled oats (not instant)
• 1/2 cup natural unsweetened peanut butter
• 1/2 cup unsweetened cocoa powder
• 1/3 to 1/2 cup pure maple syrup or runny honey

How to Make this

1. Gather everything: 2 cups old fashioned rolled oats (not instant), 1/2 cup natural unsweetened peanut butter, 1/2 cup unsweetened cocoa powder, and 1/3 to 1/2 cup pure maple syrup or runny honey.

2. If your peanut butter is stiff warm it for about 10 to 15 seconds in the microwave or stir it over low heat so it loosens up, dont overheat.

3. In a medium bowl whisk the cocoa powder into the maple syrup or honey until you get a smooth chocolatey sauce with no dry lumps.

4. Add the warmed peanut butter to that chocolate sauce and stir until totally combined and silky.

5. Fold in the oats with a spatula until every oat is coated and the mixture is thick and sticky. Start with 1/3 cup syrup and add up to 1/2 cup if it seems too dry.

6. Use a tablespoon or cookie scoop to drop rounded mounds onto a sheet lined with parchment or wax paper, then press each mound lightly with the back of the spoon to shape a cookie.

7. Chill the tray in the fridge for 20 to 30 minutes to set, or pop it in the freezer for about 10 minutes if youre in a hurry.

8. Taste test one, then adjust next batch if needed: more syrup for sweeter chewier cookies, less for denser ones.

9. Store finished cookies in an airtight container in the fridge for up to one week, or freeze for longer.

Equipment Needed

1. Medium mixing bowl, to whisk the cocoa into the syrup and mix everything up
2. Whisk, for smoothing out the cocoa so there are no lumps
3. Rubber spatula, to fold in the oats and scrape the bowl (you’ll need it)
4. Measuring cups (1 cup + 1/3 cup) and a tablespoon, for the oats, peanut butter and syrup
5. Microwave safe bowl or small saucepan and a spoon, to gently warm the peanut butter if it’s stiff
6. Baking sheet lined with parchment or wax paper, for dropping the cookies onto
7. Tablespoon or small cookie scoop, to portion rounded mounds evenly
8. Refrigerator or freezer, to chill and set the cookies faster
9. Airtight container, for storing finished cookies in the fridge or freezer

FAQ

No Bake Chocolate Oatmeal Cookies (Healthy) Recipe Substitutions and Variations

Quick swaps that still keep these cookies healthy, and won’t ruin the vibe

• Old fashioned rolled oats: use certified gluten free rolled oats 1:1, or quick oats 1:1 (they make softer, chewier cookies so press and chill longer), or pulse the oats into coarse oat flour for a slightly denser bite
• Natural unsweetened peanut butter: swap 1:1 with almond or cashew butter, or use sunflower seed butter 1:1 for a nut free option, if it’s runnier reduce sweetener by 1-2 tbsp
• Unsweetened cocoa powder: replace with raw cacao powder 1:1 for a deeper chocolate kick, or carob powder 1:1 for a milder sweeter flavor, or use ~2 oz melted unsweetened dark chocolate in place of the cocoa (might need slight texture tweak)
• Pure maple syrup or runny honey: swap 1:1 with agave nectar, date syrup, or brown rice syrup, or use about 1/3 cup mashed ripe banana for natural sweetness and extra moisture though cookies will be softer

Pro Tips

1) Warm and stir the peanut butter so it flows but dont overdo it or it gets greasy and weird. If the jar has separated just stir the oil back in, and if it gets too runny pop it in the fridge for 10 minutes to firm up.

2) Sift or really whisk the cocoa before mixing so you dont get dry lumps, and toss in a tiny pinch of fine salt plus about 1/2 teaspoon vanilla to make the chocolate flavor pop, youll notice a big difference.

3) Start with the lower amount of syrup, then add more only if it feels dry, that way you can control chewiness. For neater cookies use a small scoop and press them down with a spoon dipped in water or oil, it stops sticking and gives a smoother top.

4) For storing and make-ahead: chill on a tray first then layer with parchment in an airtight container or freeze flat on a baking sheet and bag them, they last way longer that way. Let frozen ones sit a few minutes at room temp before eating so they soften up.