I searched far and wide for a good No-Bake Chocolate Oatmeal Cookies recipe. Most were dry and crumbly and not good at all. The trick is NOT to boil for too long. The second tip is add the oats slowly. I like it when there is more chocolate to oats. These two things makes them not dry and make a mess when eating. They do take longer to “set” when not boiled for longer but I would rather wait. When they are crumbly and dry they are not worth eating.
You can sub the honey and maple syrup for 1 cup organic sugar, this is what I use. Do not boil for longer than 2 minutes after it gets boiling.
- ½ cup (1 stick) organic butter
- ½ cup almond/coconut milk
- 3 tablespoons raw cocoa
- ½ cup honey
- ½ cup pure maple syrup
- 3 cups quick cooking oats (or less, start with 2, add little bit of last cup at a time)
- ⅔ cup creamy natural peanut butter
- 1 teaspoon vanilla
- ½ cup coconut (optional)
- 2 tablespoons nuts (optional)
- Bring butter, honey, maple, milk, and cocoa to a boil for one minute. To make sure cookies set up properly, wait until mixture comes to a complete FULL boil and then start the timer for one minute.
- Remove from heat, and stir in peanut butter, and vanilla.
- Add oats one cup at a time—you might not need all three cups. If it starts to look dry, then stop adding oats.
- Stir well and drop spoonfuls onto waxed paper or parchment paper.
- Let them set up and cool.