Chocolate No-Bake Oatmeal Cookies Recipe

Oatmeal No Bake Cookies

The Spruce Eats / Morgan Baker

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 24 servings
Yield: 24 cookies
Nutrition Facts (per serving)
117 Calories
6g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 117
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 77mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 2g
Vitamin C 0mg 0%
Calcium 36mg 3%
Iron 3mg 15%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The answer to your holiday cookie swap woes is this no-bake recipe. All it takes to complete this recipe is heating a few ingredients, stirring, and scooping. This is a great kids' recipe because it takes very little cooking and they can lick the bowl without any worry of ingesting raw ingredients!

The key to your no-bake cookie setting up is properly melting the ingredients, especially the butter, and boiling for exactly one minute. The melted butter needs to remain hot enough to melt the chocolate and nut butter so that as the cookies sit in the refrigerator they will set up properly.

If you prefer to use creamy peanut butter in place of the cashew butter feel free to swap it out. The cashew butter just brings fun and unexpected flavor, but subbing for any nut butter, so long as it’s very creamy, will work.


  • 6 tablespoons unsalted butter, room temperature

  • 1/4 cup whole milk

  • 1/2 cup light brown sugar

  • 1/4 cup granulated sugar

  • 1/4 cup cocoa powder (preferably Dutch-processed)

  • 1/2 teaspoon kosher salt

  • 1/4 cup cashew butter

  • 4 ounces chopped dark chocolate

  • 2 teaspoons vanilla extract

  • 2 cups quick oats

  • Flaky salt, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Line two baking sheets with parchment paper and grease with cooking spray and set aside. 

  3. In a medium saucepan over low heat, melt the butter. Once melted, add the milk, light brown sugar, granulated sugar, cocoa powder, and kosher salt and whisk well until combined.

  4. Raise the heat to medium and continue whisking until the sugar has dissolved and the mixture comes to a simmer. Continue simmering for exactly 1 minute then remove from the heat completely.

  5. Add the cashew butter, chocolate, and vanilla and stir to combine. Fold in the oats and stir until everything is fully combined.

  6. Using a small cookie scoop, scoop the cookie batter onto the prepared sheets. Sprinkle the cookies with a small pinch of flaky salt.

  7. Let the no-bake cookies sit on the countertop for about an hour, until firm and set-up. Alternatively, you can refrigerate until firm.

How to Store

  • An easy way to speed up the setting process is by placing the cookies into the refrigerator for an hour or so. Do not try to speed up this process by putting the cookies in the freezer; they will become too dry.
  • Store the no-bake cookies in an even layer, separated by parchment or wax paper inside an airtight container on the countertop or refrigerator for up to one week.

Recipe Variations

  • Swap the cashew butter for creamy peanut butter.
  • Get creative with your flavors like adding one tablespoon instant coffee to your butter mixture for espresso no-bake cookies.
  • Fold in chopped nuts or sprinkle with crushed peppermint for fun holiday flare.