No Bake Cookies
186 Comments
Dec 17, 2024
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No bake cookies are one of the easiest cookie recipes you can make. They’re a blend of pantry staple ingredients and no flour or eggs are needed! Just boil everything in a pot, scoop it out into portions on a baking sheet, and let it cool. That’s it!
Why You’ll Love These No Bake Cookies
With Christmas just around the corner, it’s officially cookie and dessert season! Some of my favorite holiday treats include my flourless chocolate cake, panna cotta, rice pudding, and creamy custard. But if you’re in a cookie mood, my no bake cookies are a Christmas cookie essential! Here’s why you’ll love this version:
- It’s a no fail recipe: If you’ve run into problems in the past with your no bake cookies either too soft and gooey or too hard and crumbly, don’t you worry. I’ve got tons of tips to help you!
- The ingredients are simple: There’s just seven ingredients and you likely have them on hand already.
- It’s naturally gluten-free: Oats are the main binder of the cookie and no flour (nor eggs!) are needed. You can also easily make this recipe dairy-free.
No Bake Cookies Ingredients
- 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 prefer to use raw cacao powder, but you can use unsweetened cocoa powder as well.
- Almond Butter: While I personally love almond butter, 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.
Find the printable recipe with measurements below.
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. 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 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!
Prep the chocolate base. Line 2 large baking sheets with parchment paper. Then, 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 the rest of the ingredients. Pour in the almond butter, oats, and vanilla extract, and stir until everything is well combined.
Form the cookies. Scoop the cookies onto the baking sheets using a medium-sized cookie scooper. Slightly flatten the cookies using a spoon to the 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 to speed up the process.
A Few Extra Tips
- Use old-fashioned rolled oats or quick cooking 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 cooking 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 230°F (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 to 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.
Creative Flavors Ideas
- 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 ¼ cup and add ¼ cup shredded coconut.
- Add chocolate chips: If you want it extra chocolatey, add ¼ 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 ¼ 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 up to 3 months (perfect for keeping a post-holiday stash).
Just make sure to store them in airtight containers or stasher bags. You can also use parchment paper to divide the layers so that the cookies don’t stick to each other.
More Easy 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 or Gluten-Free Thin Mint Cookies
- Gluten-Free Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Coconut Macaroons
- Lemon Curd Thumbprint Cookies
These no bake cookies get devoured fast during the holidays. So if I were you, I’d make an extra batch (or two). And I’d love to hear how your cookies turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
No Bake Cookies Recipe (Foolproof!)
Description
Video
Ingredients
No Bake Oatmeal Cookies
- ½ cup butter, unsalted
- ½ cup milk, dairy or dairy-free
- 2 cups coconut sugar
- ¼ cup cacao powder, or cocoa powder
- ½ cup almond butter
- 1 teaspoon vanilla extract
- 3 cups quick cooking or rolled oats
Instructions
- Line two 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.
Lisa’s Tips
- 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).
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted November 2021, but updated to include new information for your benefit!
My husband loved this cookies. So delicious!
Happy to hear he enjoyed these no bake cookies, Suzanne!
I used 1 cup of brown sugar and they came out a little soft but I LOVED them! Will DEFINITELY make these again!
Awesome! So happy you loved these cookies!
Excellent! These taste slightly different but very good! I added chia seeds for additional nutrients! Kids said they were good. They noted the difference in the sweetness being less than their refined sugar counterparts. I agree with someone else that the coconut sugar does add a caramelized flavor. I will make this again. Thank you!
Hi Jessica – Glad you and the kiddos loved this no bake cookies recipe! The additional chia seeds is a great touch.
Can you use the leftover pulp from oatmilk in these cookies?
Sure!
This no-bake cookie recipe is a game-changer! It’s incredibly easy to make with simple ingredients and perfect for the holiday season. The use of coconut sugar adds a rich, caramel-like flavor that takes these cookies to the next level. I love how customizable they are with different nut butters and add-ins. Definitely a must-try.
These no bake cookies are truly the best for the holidays! Glad you enjoyed them.
Used a size 40 scoop (1.5 T), and the recipe made 24 cookies with just enough extra for a Mom Tax Taste. Sadly, my cookies have a bitter taste – I used a candy thermometer to get the butter/sugar/milk syrup to 230F, and it took at least 5 mins to get to that temp in my enameled cast iron pot, which then also somehow had a large burn of sugar on the bottom. I will still eat them, but don’t think my kid will. 😒
Oh Lisa! Thank you for bringing back a childhood classic that is perfection. 😁These cookies are my go to as my husband and I love them with all natural chunky peanut butter. Hope you had a wonderful Christmas and Happy New Year! 🤩
So happy this recipes brings back a little nostalgia for you, Kate! Happy holidays to you as well!
These are so great! I’ve made them numerous times now. I don’t tolerate almonds in larger quantities as much, so I’ve used peanut butter and cashew butter on different occasions. Both were perfect. 👌
I’m glad you enjoyed them, and thanks for sharing that they turn out perfectly with different nut butters. Merry Christmas!
These are so good! The coconut sugar adds a delicious flavor!
I’m glad you enjoyed them, Brittney!
Hi Lisa, have not made the cookies yet,but trust you with it. Its great that one does not need baking them! And they are low0carb among other things!
Can you tell how to store them, and how long they last in a cool place? Thanks, Hanna
Hi Hanna – you can find storage details in the post above. Hope you enjoy them!
To make these dairy free, can unsalted ghee be subbed for the butter?
Hi Anne – yes, no problem!
I used margarine instead of butter. Cookies came out perfect. Kids love them
Thanks, Kevin! Happy everyone loved them.
Finally got around to making these cookies and we love them. Love that they are really quick and easy with mostly pantry staples. I used cashew milk that I had on hand and then added some peppermint extract and chopped pecans to the recipe and they were delicious. Really loved the mint with the chewy, rich chocolate flavor. Will definitely be making these a lot more!
Hi Sonya – Happy to hear you’re loving these no bake cookies!
I would love to know what a serving size is? One or two cookies? I have been making no bakes for years and pretty much dumped my other recipes. Thank you!
Hi Becky – Each serving is one cookie!
Can I make these without chocolate because I get migraines from it. What could I substitute for it?
I haven’t tried making these without the cacao powder, so not sure how they’d turn out.
These look interesting but that’s a lot of sugar. Would it be possible to cut the sugar in half and still have the right consistency?
Hi Karen – I’m not sure as I haven’t tried that. If you do try it, let us know how it turns out.
mmm…these sound delicious!! could you use vegan butter for these?
Hi Liz – I think that should be fine!
Made these recently with the coconut option. Had to omit the almond butter unfortunately because they were for a potluck gathering at a nut-free institution. Okay several of us there were nuts but none in the food! They’re delicious. I’ve made the almond butter version before and also substituted peanut butter on occasion for my son-in-law who really likes chocolate/peanut butter anything. All efforts have been scrumptious. Love that they’re a little healthier and just as tasty with a nut butter in them, basically a healthier version of my Mom’s Chocolate Burrs recipe from my childhood. Yum!
Hi Pat – Happy to hear these no-bake cookies were a success with your small tweak.
We love these cookies so much!
I’m glad you love these no bake cookies, Debbie!
THIS recipe been in use since I was 9 yrs. Old! (70 yrs. now). Thanks for your tips on how to make them perfect. I’ll use them. Cocoa has been staple in my kitchen cabinet all these years!
Can’t beat a classic cookie recipe like this! Hope you continue to enjoy these no bake cookies.
I’m 67 and a really good cook. But find that I struggle with the simple things like these cookies. I’ve tried them several times (not your recipe) and they never set correct. Then I found your recipe and boiled my sugar/butter 2 minutes and SUCCESS! Well, at least the 1st time. Tried it the 2nd time and they are set but not firm.(Hubs says they’re good, anyways.)
In my opinion, I did Everything the same but I must have done Something differently – any ideas ?!?!?
So happy this recipe turned out for you, Melanie! Maybe on the second try the stovetop burner wasn’t quite as high or hot. But at least now you know you can make them with perfect success!
The secret is to boil to “soft ball stage” temperature of 235 to 240 degrees. They will come out perfect every time . I’ve also made these by cutting back the sugar by 1/2 cup and they are still sweet and delicious
I made your healthier version of the No Bake cookies! Wow this took me back to my childhood. They were delicious and tasted just like I remembered! Thank you! Can’t wait to try more of your dessert recipes.
Nothing beats a nostalgic recipe like these no-bake cookies! Glad you enjoyed them, Ashley.
I’m usually impatient when it comes to baking, but these were so easy and so delicious! I used 1 cup of brown sugar and 1/2 cup of white sugar, instead of the full 2 cups and they were still perfect 😍
Glad these cookies turned out perfectly, Belinda!
Is oatmeal paleo now?
Oats are not paleo.
hi, Actually a question. Can these cookies be made with Monk Fruit or Stevia instead of Coconut sugar for diabetics? Has anyone made these sugar free and how much substitutes was used?
I used a combination of Stevia brown sugar substitute, and magic bake to make the 2 cups it was more brown sugar substitute than white. Otherwise, I followed the directions and they came out perfect.
My husband said these are the best cookies I’ve ever made..
Glad you both are loving these cookies!
I felt extra good, knowing that there was the protein and other nutritional benefits in them from the almond butter. I used gluten-free quick oats. Next time half and half. Love experimenting and so grateful to you, Lisa, for helping give me the confidence to do that. These were definitely worth making again. I’m thinking they might be good with coconut in them too but will try one change at a time.
I’m glad you’re building confidence in the kitchen and that these cookies turned out great!
My husband said these are the best cookies I’ve ever made..nuf said (;
Yay, love to hear a review like that!
How do you use the oatmilk pulp in this recipe (followed the “cookie” link in you oatmilk recipe)? Is it in-place of the dry oats or the milk? Excited to make both! Thanks!
It would be in place of some of the dry oats. :)
I have a question. Is it possible to use sugar substitute? Which one would you recommend for this recipe? Thank you.
I don’t believe sugar substitutes would work in this recipe, sorry!
These are amazing! My mother made them also when I was a girl
They’re definitely a nostalgic recipe!
This is an amazing recipe! I’ve only made them once so far but am very impressed and pleased that they turned out so well on the first try. They held together well and came out deliciously chewy but not too soft. Also I’m not the biggest fan of the taste of almonds and decided that I’d use almond butter on the first go, just as the recipe says, and they turned out so that I didn’t taste almond at all. I felt extra good, knowing that there was the protein and other nutritional benefits in them from the almond butter. I used gluten-free quick oats. Next time half and half. Love experimenting and so grateful to you, Lisa, for helping give me the confidence to do that. These were definitely worth making again. I’m thinking they might be good with coconut in them too but will try one change at a time.
Yum! I grew up eating these classic cookies , can’t wait to get my son involved in learning to make them . Thank you for the tips ! Where did you get your parchment sheets ? Smart 😊👍
I just bought them on Amazon!
What if you can’t have any nuts?
If you can have sunflower seeds, maybe you could try Sum Butter? Just a suggestion!?!?!
I really enjoyed these, and the precise timing advice really helped. I made two batches, one with rolled oats and one with the quick oats to see the texture difference. I prefer the quick oats texture but both were yummy.
Glad you loved these no bake cookies Carisa!
I will definitely make this sweet for my children
thanks. I am looking for this info too.it is useful
Hope you enjoy these no bake cookies!
It was great. I like this sweet model very much
Can you use wax paper? I’m out of parchment
Yes, you can use wax or aluminum foil.
Wondering if there is a difference in boiling time if using regular sugar vs coconut sugar? Where does one find coconut sugar for purchase? (Sounds yummy)
You can use any other granulated sugar for this recipe if you don’t have coconut sugar. But, you should be able to find coconut sugar at any market!
These are amazing!
Your training and tips on baking pastries were great. Thank you
Wonderful! I’m so glad you found all of the tips helpful Sara.
nice job i like this one
tastes great and pretty easy
Keep doing your awesome work. Keep doing your awesome work
Thanks so much for your support Rahul!