No Bake Cookies
No bake cookies are one of the easiest cookie recipes you can make. They’re a blend of 7 simple ingredients and no flour or eggs are needed! Just boil everything in a pot, scoop it out onto a baking sheet, and let it cool. That’s it!
With Christmas just around the corner, dessert season is officially in full swing. In previous years, I would always bake a cake such as my flourless chocolate cake, paleo chocolate cake, or vegan caramel cheesecake. But this year, I decided to partake in the Christmas cookie tradition and whip up no bake cookies!
No bake cookies are a classic and while they should be easy and foolproof, it seems many still run into issues when making them (i.e. too soft and gooey or too hard and crumbly). So today I’m not only sharing my delicious recipe, I’m sharing heaps of tips so that your cookies are NO FAIL and turn out perfectly. Let’s dive in!
No Bake Cookies Ingredients
There’s 7 basic ingredients in this recipe, but see below for variations. It’s quite adaptable!
- Butter: I’m using unsalted butter, but you can also use ghee or vegan butter.
- Milk: I’m using my homemade almond milk, but feel free to use any type of milk, dairy or dairy-free.
- Sugar: Coconut sugar is my favorite for dessert recipes, but you could use any granulated sugar. Just don’t use honey or maple syrup.
- Cacao Powder: I always use raw cacao powder, but you can use unsweetened cocoa powder as well.
- Almond Butter: I only stock my pantry with almond butter (due to my nephew’s peanut allergy), but any nut butter will work.
- Vanilla Extract: A splash of vanilla extract adds that sweet depth of flavor.
- Oats: You can use old fashioned rolled oats or quick cooking oats (see more in the tips below). Just don’t use steel cuts oats.
No Bake Cookies Tips
After making this recipe numerous times with fails and successes, I’ve learned a few tricks. Let me share some tips:
- Use old-fashioned rolled oats or quick oats. When it comes to these cookies, it’s all about which texture you prefer. Old fashioned rolled oats will produce a thicker, heartier cookie. And quick oats will produce a finer textured, chewier cookie. Either works! Or do what I do and use a 50/50 mix of both!
- Watch your boiling time. To get the perfect consistency, you’ll need to keep an eye on your butter and sugar mixture. Once the mixture starts to fully boil (not just simmer on the edges), let it boil for 2 minutes. Set a timer! This will allow the sugar to get close to 230F (just below the soft ball stage), allowing them to set-up properly when cooled.
- Cookies too soft or too hard? Most recipes online say to cook for 1 minute, but this always produced overly soft, sticky, gooey cookies for me that never firmed up. You really need to cook the sugar mixture at least 2 minutes. Humidity can also affect the boil time. So, if your cookies are too soft, boil the sugar an extra 15-20 seconds next time. And if they’re too hard (almost like candy) and crumbly, boil the sugar for less time.
- Still too soft? The cookies will be naturally softer with quick cooking oats. Old fashioned rolled oats will absorb a little more moisture and help them firm up. That’s why I love to use a 50/50 combination of quick cooking and rolled oats. It makes for the perfect texture.
- Still too soft? Let the cookies sit out overnight uncovered. They’ll naturally firm up as the moisture inside the cookies evaporates.
Why Use Coconut Sugar?
While most no bake cookie recipes use white granulated sugar, I personally like to use coconut sugar (as I do in many of my dessert recipes) for a few reasons.
First, it’s an unprocessed sugar made naturally from coconut palm sap. There’s no bleaching or chemicals involved. Once the liquid sap is collected from the palm, it’s left out to dry. The result is the granulated brown coconut sugar you see in the market.
And second, coconut sugar has a butterscotch, almost caramel-like taste to it. On the sweetness scale, it actually tastes less sweet that cane sugar, but has more depth. This gives the cookies a richer, more delectable flavor.
How To Make No Bake Oatmeal Cookies
Yes, this recipe only takes 10 minutes to make. And while it’s easy, it always helps to watch a quick tutorial video. So make sure to watch the video below!
- Line 2 large baking sheets with parchment paper. Set aside.
- Add the butter, milk, coconut sugar, and cacao powder to a saucepan on medium heat. Stir it all together and bring to a boil. Let the mixture boil for 2 minutes then remove from the heat.
- Add in the almond butter, oats, and vanilla and stir until everything is mixed together.
- Scoop the cookies onto the baking sheets using a medium sized cookie scooper. Slightly flatten the cookies using a spoon to desired thickness.
- Let the cookies cool at room temperature for about 30 minutes, or you can pop them in the fridge to cool for about 20 minutes.
No Bake Cookie Variations
- Switch up the nut butters: Feel free to use any other nut-butters such as peanut, cashew, macadamia or even sunflower seed butter.
- Add shredded coconut: If you want to add extra coconut flavoring and texture, reduce the almond butter to 1/4 cup and add 1/4 cup shredded coconut.
- Add chocolate chips: If you want it extra chocolatey, add 1/4 cup chocolate chips. They’ll melt when you stir them in and help to harden the cookies when cooled.
- Add espresso powder: Espresso powder always amplifies chocolate desserts, just add 1/4 teaspoon.
- Add sea salt: For a sweet and salty combo, just sprinkle flaked sea salt on top when they’re drying.
How To Store No Bake Cookies
The best part about these cookies is that they can last for quite awhile – up to 2 weeks. If stored in the freezer, they’ll be good for 2 months (perfect for keeping a post-holiday stash).
More Cookie Recipes
Cookies are always a good idea, no matter the season. Here’s a few more delicious recipes to try next time!
- Flourless Almond Butter Cookies
- Mint Chocolate Chip Cookies
- The Best Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Lemon Curd Thumbprint Cookies
No Bake Cookies Recipe (Foolproof!)
No Bake Oatmeal Cookies
- 1/2 cup butter , unsalted
- 1/2 cup milk , dairy or dairy-free
- 2 cups coconut sugar
- 1/4 cup cacao powder, or cocoa powder
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 3 cups quick cooking or rolled oats
- Line 2 large baking sheets with parchment paper. Set aside.
- In a saucepan, melt the butter over medium-high heat. Add the milk, sugar, and cacao powder and stir until it starts to boil. Set a timer and let the mixture boil for 2 minutes. Then, turn off the heat.
- Add in the vanilla, almond butter, and oats, and stir until everything is combined.
- Using a medium sized cookie scooper, scoop the cookies onto the baking sheet. Then flatten the cookies using a spoon to desired thickness.
- Let the cookies cool at room temperature for about 30 minutes, or chill in the fridge for about 20 minutes until firm.
- If you're gluten-free, make sure to use gluten-free certified oats.
- The cookies will need the full 30 minutes to set, so be patient.
- Make sure to boil for 2 minutes so that the sugar starts to caramelize. If you don't boil the mixture enough, the cookies will stay soft, and if you over-boil, they might turn out too crumbly.
- And if you want to make your life easy, buy these pre-cut parchment paper sheets (I'm obsessed).