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No-Bake Cookies Recipe with Cocoa and Oats

Irresistibly Chewy No-Bake Cookies Recipe with Cocoa and Oats

This No-Bake Cookies Recipe with Cocoa and Oats is a quick and delightful treat ready in 45 minutes, perfect for satisfying sweet cravings without baking.
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Prep Time 45 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 0.5 cup Butter Adds richness and moisture; substitute with margarine for dairy-free.
  • 2 cups Granulated Sugar Provides sweetness and texture.
  • 0.5 cup Milk Can substitute with almond milk.
  • 0.25 cup Unsweetened Cocoa Powder For rich chocolate flavor.
  • 0.5 cup Creamy Peanut Butter Acts as a binder; substitute with sunflower seed butter for nut-free.
  • 1 teaspoon Vanilla Extract Pure extract is preferred.
For the Textural Star
  • 3 cups Quick-Cooking Oats Gives structure and a chewy texture.

Equipment

  • Heavy-bottomed saucepan
  • Baking sheets
  • Parchment paper
  • Spoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare your workspace by lining two baking sheets with parchment paper.
  2. Combine butter, granulated sugar, milk, and cocoa powder in a saucepan over medium heat, stirring until melted.
  3. Bring the mixture to a rolling boil for exactly 60 seconds, stirring occasionally.
  4. Remove from heat and stir in peanut butter and vanilla extract until fully melted and combined.
  5. Add quick-cooking oats to the chocolate mixture and stir until fully coated.
  6. Drop spoonfuls of the mixture onto prepared baking sheets and allow to cool for 20-30 minutes until set.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Cookies can be customized with various mix-ins like coconut or mini chocolate chips. Store in an airtight container at room temperature for up to one week, or refrigerate for two weeks.

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