Easy no-bake oatmeal cake recipe

Caitlin Pencil

No-Bake Chocolate Oatmeal Cookies are the perfect way to satisfy those chocolate cravings when it’s too hot outside to turn on the oven! Deep chocolate with a sweet, buttery flavor and just a little bit of chewiness, it’s very easy to make. Unlike some of our favorite cookies that are best eaten warm or after a few days of baking, these no-bake treats are absolutely delicious after a week!

What’s the secret to mastering unbaked cookies?

No baking doesn’t mean no cooking! The trick to making no-bake cookies is to bring the sugar, butter, milk, and cocoa to a boil, then let the mixture simmer for 1-2 minutes. Less, and cookies can turn out very sticky (but still delicious!); More than that and can be crumbly. If you want extra insurance, use an instant-read thermometer and let the mixture boil until it reaches 230 degrees. Then you know for sure it’s time to take the pan off the heat and stir in the final ingredients.

What makes a delicious unbaked cookie recipe?

Most unbaked chocolate cookies use only cocoa powder and peanut butter for flavor; This recipe calls for a bit of Nutella to give the cookies an extra layer of rich, creamy chocolate flavour. There is also a little coconut inside and on top of the cookies for extra quality. If you don’t have Nutella, simply add more peanut butter. Don’t like coconut? Skip and use 3 cups of oats.

Can you use quick oats for unbaked cookies?

yes! This recipe calls for old-fashioned oats, which results in a slightly chewy cookie, but quick oats are a perfectly acceptable alternative.

Can you use wax paper for unbaked cookies?

Of course! Wax paper or parchment paper works equally well at keeping cookies from sticking.

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2 c.

Tightly packed light brown sugar

2 tbsp.

Unsweetened cocoa powder

2 1/2 c.

Old fashioned oats

1/2 c.

Sweetened coconut husks, plus more for garnish

1/2 c.

Creamy peanut butter

1/2 c.

Chocolate and hazelnut spread (such as Nutella)

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  1. Line two sheets of baking paper with parchment or wax paper, and set aside.
  2. Bring sugar, butter, milk and cocoa powder to a boil in a medium saucepan over medium to high heat. Let simmer for 1 to 2 minutes, stirring often, until mixture reaches 230 degrees on an instant-read thermometer. Take off the fire.
  3. Add the oats, coconut, peanut butter, chocolate lard, hazelnuts, vanilla, and salt until combined.
  4. Working quickly before the mixture hardens, put tablespoons of the mixture onto the prepared pans, spreading slightly, if you like. Immediately sprinkle with more coconut. Press gently to help the coconut stick to the cookies. Leave it at room temperature for about 30 minutes, until it hardens. Store in an airtight container in a cool, dry place for up to a week – if it lasts that long!

Not a fan of coconut? Stir in ½ cup of chopped pecans, pistachios, or cashews for a nice crunch.

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