These chocolate no-bake cookies have the softest, fudge-like texture and are super quick to make. Bonus: No refined sugar!
These little chocolate treats are the perfect answer to your chocolate or cookie cravings. Store in the refrigerator for a few days, or in the freezer for even longer.
Why I Love No-Bake Cookies
And boy, have I ever loved them. Here’s why:
- The texture is so soft and fuzzy. The most classic recipes for no-bake cookies have a grainy, ultra-sweet texture, but these chocolate no-bake cookies are pure decadence.
- It’s so easy and quick to make. I find that measuring peanut butter, coconut oil, and honey is much easier and less complicated when you place the pot on a kitchen scale.
- The cookies are keeping really well. You can store it in the refrigerator for up to a week (maybe longer) or in the freezer to thaw when needed. Yum Don’t ask me how I know).
- The recipe contains absolutely no refined sugar. I wouldn’t call these cookies health food (please don’t mention me in the comments). But if you’re looking for a way to cut down on refined sugar in your sweet homemade treats, these cookies are a great choice. As an added bonus, using honey/maple syrup instead of granulated sugar gives you an even better texture.
Ingredient Notes
- Peanut Butter: I prefer to use natural peanut butter in this recipe, but regular peanut butter (such as Skippy or Jif) works well too. If you use natural peanut butter, use a thin brand, not thick and runny.
- Coconut Oil: I use unrefined coconut oil (the coconut flavor is barely noticeable in the cookies). You can substitute refined coconut oil or butter for unrefined coconut oil.
- Honey + Pure Maple Syrup: I love the texture and taste of these cookies using both honey and maple syrup. However, you can use either one. memo: I do not recommend using pancake syrup instead of pure maple syrup.
- Cocoa Powder: I tested this recipe with unsweetened natural cocoa powder and Dutch process cocoa powder, and both options worked great in this recipe.
- Old Fashioned Rolled Oats: Using both old-fashioned and quick oats contributes to the delightful texture of these cookies.
- Quick oats: If you don’t have quick oats, you can use a blender or food processor to make the same amount of quick oats as the recipe calls for.
Additional Ingredients: You can also add other ingredients like shredded coconut or chopped nuts. For shredded coconut, reduce the amount of old-fashioned rolled oats by the amount of coconut added. Reduce the amount of old-fashioned oats by 1/4 cup for every 1/2 cup of chopped nuts or dried fruit.
How to make
- Melt the peanut butter, coconut oil, honey, and maple syrup together and heat until bubbles form on the bottom of the pan.
- Remove from heat and mix in cocoa powder, vanilla, and salt.
- Stir in the oats.
- Scoop the batter into a mound on a greased and parchment-lined baking sheet. I use a size 40 medium cookie scoop, but you can make them smaller or larger as you like.
- Cool in the refrigerator until it hardens and no longer melts.
Additional notes: I prefer eating these cookies cold.Because it tastes really good that way. Plus, it tends to soften a bit at room temperature. However, since it doesn’t contain melted chocolate chips, you can enjoy it at room temperature without having melted chocolate on your fingers.
I have another no-bake cookie recipe on my website that is definitely delicious on its own. The main difference is that the previous recipe included melted chocolate chips in the cookie dough, creating a more candy-like and less fudge-like texture.
The recipe below uses only cocoa powder for the chocolate flavor. Not only does this help create a delicious texture, but it also makes it more economical to make no-bake cookies.
I find that these Chocolate No-Bake Cookies make the perfect chocolatey sweet treat to keep in the fridge or freezer for whenever you’re craving chocolate or cookies. That happens to me a lot. 😜
They’re a little rustic and not as pretty as other “classic” baked cookies, but they’re still delicious. One of my favorite cookies. I hope you love them!
My Favorite Chocolate No-Bake Cookies
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equipment
- cookware
- silicone spatula
- Cookie Sheet {Half Sheet Pan}
ingredient
- ⅔ cup Creamy natural or regular peanut butter (see notes)
- ¼ cup coconut oil
- ¼ cup honey
- ¼ cup pure maple syrup
- ¼ cup Dutch process or natural unsweetened cocoa powder (if cocoa powder is lumpy, sift before adding)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cup old fashioned oats
- ½ cup quick oats
guideline
- Line a half sheet pan with parchment paper and lightly coat with nonstick cooking spray.
- Combine peanut butter, coconut oil, honey, and maple syrup in a medium saucepan. Heat over medium heat, stirring constantly, until bubbles begin to bubble at the bottom of the pot (do not allow the mixture to boil).
- remove from heat Add cocoa powder, vanilla, and salt and stir until well combined.
- Add the oats and stir until evenly mixed. Spoon unbaked cookie dough into mounds on prepared baking sheets. (I use a #40 cookie scoop. That’s about 2 tablespoons.) optional: If desired, use a cookie scoop or the back of a spoon to gently flatten the mounds.
- Place the pan in the refrigerator and chill for about an hour to allow the cookies to harden. Cookies can be enjoyed chilled or at room temperature, keeping in mind that the longer they are stored at room temperature, the softer they become significantly.
memo
Coconut Oil: Butter can be replaced with coconut oil.
Honey/Maple Syrup: I prefer the taste and texture of cookies using both honey and maple syrup. However, you can use either one.
oats: For the best texture, we highly recommend a combination of quick and whole oats. If you only have old-fashioned rolled oats, coarsely mix in 1/2 cup.
Additional features: You can also add other ingredients like shredded coconut or chopped nuts. For shredded coconut, reduce the amount of old-fashioned rolled oats by the amount of coconut added. Reduce the amount of old-fashioned oats by 1/4 cup for every 1/2 cup of chopped nuts or dried fruit.
nutrition
Recipe Source: At Mel’s Kitchen Cafe
The post My Favorite Chocolate No-Bake Cookies appeared first on Mel’s Kitchen Cafe
