No-bake cookies saved my sanity during last summer’s heat wave when the thought of turning on my oven made me want to cry. But honestly, even when the weather’s cool, I still make these constantly because they’re ridiculously easy, come together in minutes, and satisfy that cookie craving without all the work of traditional baking. These 10 no-bake cookie recipe ideas prove you don’t need an oven to make absolutely delicious cookies that disappear just as fast as the baked kind.
The Classic No-Bake Chocolate Oatmeal Cookies are where my no-bake journey started – that perfect combination of chocolate, peanut butter, and oats that my grandma used to make. The Peanut Butter No-Bake Cookies are rich and satisfying without being overly sweet, while the Chocolate Coconut No-Bake Cookies taste like candy bars in cookie form. The No-Bake Nutella Cookies are pure indulgence for all my Nutella addicts, and the No-Bake S’mores Cookies bring campfire flavors to your kitchen year-round. The festive No-Bake White Chocolate Cranberry Cookies are perfect for holidays, the No-Bake Almond Butter Cookies offer a twist on the peanut butter classic, and the No-Bake Pumpkin Spice Cookies bring fall flavors without heating up your house. The No-Bake Banana Oat Cookies are naturally sweetened and healthier, while the No-Bake Mocha Cookies combine chocolate and coffee in the best way possible.
What makes no-bake cookies so perfect is how foolproof they are – no worrying about overbaking, no spreading issues, no waiting for the oven to preheat. Just mix, scoop, let them set, and you’re done. They’re perfect for hot summer days, quick treats when you need cookies NOW, or introducing kids to baking without the oven anxiety. Once you start making these, you’ll wonder why you ever stressed over regular cookies!
1. Classic No-Bake Chocolate Oatmeal Cookies
Classic no-bake chocolate oatmeal cookies are the ultimate quick dessert with rich chocolate flavor and chewy oats that set up perfectly in minutes. The combination of cocoa, butter, sugar, and oats creates these iconic cookies that have been beloved for generations. I grew up making these cookies with my mom on hot summer days when we didn’t want to turn on the oven. The key is timing – you must boil the mixture for exactly the right amount of time or the cookies won’t set properly. This has become my most-made emergency dessert because you can go from ingredients to finished cookies in under thirty minutes. Every bite delivers that perfect combination of fudgy chocolate and chewy oats that’s absolutely nostalgic.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- Optional: ½ cup shredded coconut or chopped nuts
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Have all your ingredients measured and ready before you start – this recipe moves quickly and you won’t have time to measure once you begin. In a medium saucepan, combine the sugar, milk, butter, cocoa powder, and salt. The cocoa powder should be unsweetened for best results. Stir to combine as much as possible, though it won’t fully blend until it heats.
Step 2: Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring constantly to prevent burning. Once it reaches a full rolling boil (large bubbles that don’t stop when you stir), start timing. Let it boil for exactly one and a half minutes, stirring constantly. This timing is crucial – too short and the cookies won’t set, too long and they’ll be dry and crumbly. The mixture should look glossy and slightly thickened.
Step 3: Remove the saucepan from heat immediately after the boiling time is complete. Quickly stir in the peanut butter and vanilla extract. Stir vigorously until the peanut butter is completely melted and incorporated. The peanut butter adds richness and helps bind everything together. The mixture should be smooth, glossy, and very hot. Work quickly as the mixture will start to set as it cools.
Step 4: Add the quick-cooking oats all at once. Stir quickly and thoroughly to coat all the oats with the chocolate mixture. Every oat should be covered in the chocolate mixture. If using coconut or nuts, add them now and stir to combine. The mixture should be thick and cohesive. You need to work fast at this stage because the cookies will start to set up.
Step 5: Working quickly, drop heaping tablespoons of the mixture onto the prepared baking sheets. Use two spoons – one to scoop and one to push the mixture off onto the sheet. Don’t worry about making them perfectly round, just work quickly before the mixture hardens in the pot. Let the cookies cool at room temperature for about thirty minutes until completely set. They’ll firm up as they cool. If they don’t set after an hour, you didn’t boil long enough. If they’re dry and crumbly, you boiled too long. These classic no-bake chocolate oatmeal cookies are fudgy, chewy, and absolutely nostalgic. The combination of chocolate and oats creates perfect texture while requiring no oven. They’re the ultimate quick cookie.
Prep Time: 10 minutes
Setting Time: 30 minutes
Servings: 30 cookies
2. Peanut Butter No-Bake Cookies
Peanut butter no-bake cookies are creamy, peanutty, and absolutely addictive with loads of peanut butter flavor throughout. The combination of peanut butter, oats, and honey creates these perfectly chewy cookies that require no baking. I created this recipe when I wanted to maximize peanut butter flavor in a no-bake cookie. The key is using quality peanut butter – it’s the star ingredient so don’t skimp. This has become my favorite protein-packed snack because the peanut butter and oats make them surprisingly filling. Every bite is packed with rich peanut butter flavor.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3½ cups quick-cooking oats
- ¼ teaspoon salt
- Optional: ½ cup mini chocolate chips
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Make sure all ingredients are measured and ready before starting. In a medium saucepan, combine the sugar, milk, and butter. Place over medium-high heat and bring to a rolling boil, stirring constantly. Once it reaches a full rolling boil, let it boil for exactly one minute while stirring continuously. The timing is important for proper setting.
Step 2: Remove the saucepan from heat immediately after one minute of boiling. Quickly add the peanut butter and vanilla extract. Stir vigorously until the peanut butter is completely melted and the mixture is smooth and glossy. The peanut butter should be fully incorporated with no lumps. The residual heat will melt the peanut butter, creating a creamy mixture.
Step 3: Add the quick-cooking oats and salt all at once. Stir quickly and thoroughly to coat all the oats with the peanut butter mixture. Every oat should be coated. If using mini chocolate chips, add them now and stir just until distributed. The chocolate chips will soften slightly from the heat but should maintain their shape. The mixture should be thick, sticky, and cohesive.
Step 4: Working quickly before the mixture sets, drop heaping tablespoons onto the prepared baking sheets. The mixture will start to firm up as it cools, so work efficiently. Use two spoons to portion and shape – one to scoop and one to push the mixture off. You can lightly flatten them with the back of the spoon if desired, but work fast.
Step 5: Let the cookies cool at room temperature for thirty to forty-five minutes until completely set and firm. They should hold their shape when you pick them up. Store in an airtight container at room temperature for up to one week. These peanut butter no-bake cookies are creamy, rich, and loaded with peanut butter flavor. The combination of peanut butter and oats creates perfect texture without any baking. They’re simple, delicious, and perfect for peanut butter lovers.
Prep Time: 10 minutes
Setting Time: 45 minutes
Servings: 30 cookies
3. Chocolate Coconut No-Bake Cookies
Chocolate coconut no-bake cookies bring tropical flavor with shredded coconut adding wonderful texture to fudgy chocolate. The combination of chocolate and coconut is absolutely classic and always delicious. I developed this recipe when I wanted to add more texture and flavor to traditional no-bake cookies. The key is using sweetened shredded coconut which adds sweetness and chewiness. This has become my favorite tropical variation because the coconut makes them taste special. Every bite has chocolate and coconut in perfect harmony.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups quick-cooking oats
- 1½ cups sweetened shredded coconut
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside and have all ingredients measured and ready. In a medium saucepan, combine the sugar, milk, butter, cocoa powder, and salt. Place over medium-high heat and bring to a rolling boil, stirring constantly to prevent the cocoa from burning on the bottom. The mixture should be smooth once it heats.
Step 2: Once the mixture reaches a full rolling boil, continue boiling for exactly one and a half minutes, stirring constantly. Time it carefully – this is crucial for proper setting. After the boiling time, remove from heat immediately. The mixture should be glossy, thick, and bubbling vigorously.
Step 3: Quickly stir in the peanut butter, vanilla extract, and coconut extract. Stir vigorously until the peanut butter is completely melted and incorporated. The coconut extract enhances the coconut flavor and makes these cookies taste more tropical. The mixture should be smooth and glossy with no lumps.
Step 4: Add the quick-cooking oats and shredded coconut all at once. Stir quickly and thoroughly to coat everything with the chocolate mixture. The coconut adds wonderful texture and flavor. Every oat and coconut shred should be coated. The mixture will be thick and chunky from all the coconut. Work quickly before it starts to set.
Step 5: Drop heaping tablespoons of the mixture onto the prepared baking sheets, working quickly. The coconut makes these cookies more textured and interesting looking. Let them cool at room temperature for thirty to forty-five minutes until completely set. The coconut should be visible throughout and the cookies should be firm. These chocolate coconut no-bake cookies are fudgy and tropical with wonderful coconut flavor and texture. The combination of chocolate and coconut is classic and delicious. They’re perfect for coconut lovers.
Prep Time: 10 minutes
Setting Time: 45 minutes
Servings: 30 cookies
4. No-Bake Nutella Cookies
No-bake Nutella cookies are rich, hazelnutty, and absolutely decadent with Nutella creating incredible flavor. The combination of chocolate-hazelnut spread with oats makes these irresistibly creamy. I created this recipe when I wanted to showcase Nutella in a no-bake cookie. The key is using plenty of Nutella which provides both chocolate and hazelnut flavor. This has become my most indulgent no-bake cookie because the Nutella makes them taste so luxurious. Every bite is creamy and packed with that distinctive Nutella taste.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ¼ teaspoon salt
- 1 cup Nutella (chocolate hazelnut spread)
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- ½ cup chopped hazelnuts (optional)
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Have all ingredients measured and ready before starting – timing is important with no-bake cookies. In a medium saucepan, combine the sugar, milk, butter, and salt. Place over medium-high heat and bring to a rolling boil, stirring constantly to prevent scorching.
Step 2: Once the mixture reaches a full rolling boil with large bubbles, continue boiling for exactly one minute, stirring constantly. Time this carefully for proper setting. After one minute, remove the saucepan from heat immediately. The mixture should be thick, glossy, and very hot.
Step 3: Quickly add the Nutella and vanilla extract to the hot mixture. Stir vigorously until the Nutella is completely melted and incorporated. The Nutella will melt quickly from the heat. The mixture should be smooth, glossy, and beautifully chocolate-hazelnut colored. The Nutella provides both the chocolate and hazelnut flavor, making these cookies special.
Step 4: Add the quick-cooking oats all at once. If using chopped hazelnuts, add them now as well. Stir quickly and thoroughly to coat all the oats (and nuts) with the Nutella mixture. Every oat should be covered. The hazelnuts add extra hazelnut flavor and crunch, but they’re optional. The mixture should be thick and cohesive.
Step 5: Working quickly before the mixture sets, drop heaping tablespoons onto the prepared baking sheets. Use two spoons for portioning. The cookies can be shaped roughly – they don’t need to be perfect. Let them cool at room temperature for thirty to forty-five minutes until completely set and firm. They should hold their shape when picked up. These no-bake Nutella cookies are rich, creamy, and full of chocolate-hazelnut flavor. The Nutella makes them taste indulgent and special. They’re perfect for Nutella lovers and require no oven.
Prep Time: 10 minutes
Setting Time: 45 minutes
Servings: 30 cookies
5. No-Bake S’mores Cookies
No-bake s’mores cookies capture all the flavors of campfire s’mores in easy cookie form. The combination of chocolate, marshmallows, and graham crackers creates nostalgic flavor. I developed this recipe when I wanted s’mores flavor without a campfire. The key is using crushed graham crackers and mini marshmallows which provide authentic s’mores taste. This has become my favorite summer cookie because it tastes like camping. Every bite delivers graham cracker, chocolate, and marshmallow goodness.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats
- 1½ cups graham cracker crumbs (about 10 graham crackers, crushed)
- 1½ cups mini marshmallows
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Crush the graham crackers into crumbs – you want them fairly fine but some texture is good. Have all ingredients measured and ready. In a medium saucepan, combine the sugar, milk, butter, cocoa powder, and salt. Place over medium-high heat and bring to a rolling boil, stirring constantly.
Step 2: Once the mixture reaches a full rolling boil, continue boiling for exactly one and a half minutes, stirring constantly. Time it carefully for proper cookie consistency. After the boiling time, remove from heat immediately. The mixture should be thick and glossy.
Step 3: Quickly stir in the peanut butter and vanilla extract. Stir vigorously until the peanut butter is completely melted and incorporated. The peanut butter helps bind everything together and adds richness. The mixture should be smooth with no lumps.
Step 4: Add the quick-cooking oats and graham cracker crumbs all at once. Stir quickly and thoroughly to coat everything with the chocolate mixture. The graham crackers should be evenly distributed throughout. Let the mixture cool for about two to three minutes – you want it warm but not so hot that it will melt the marshmallows completely. Gently fold in the mini marshmallows. They’ll soften slightly but should maintain their shape.
Step 5: Working quickly, drop heaping tablespoons of the mixture onto the prepared baking sheets. The marshmallows make these cookies look fun and bumpy. Let them cool at room temperature for about thirty to forty-five minutes until set. The marshmallows will stay soft inside while the cookies firm up. These no-bake s’mores cookies capture all the flavors of campfire s’mores without a fire. The combination of chocolate, graham crackers, and marshmallows is nostalgic and delicious. They’re perfect for summer or anytime you crave s’mores.
Prep Time: 15 minutes
Setting Time: 45 minutes
Servings: 30 cookies
6. No-Bake White Chocolate Cranberry Cookies
No-bake white chocolate cranberry cookies are elegant and festive with tart cranberries and sweet white chocolate. The combination creates wonderful sweet-tart balance that’s sophisticated. I created this recipe when I wanted a more elegant no-bake cookie for holidays. The key is using quality white chocolate chips and dried cranberries which provide flavor and color. This has become my favorite holiday cookie because the red cranberries look festive. Every bite has white chocolate sweetness balanced by tart cranberries.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups quick-cooking oats
- 1 cup dried cranberries
- ½ cup chopped pistachios or almonds (optional)
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Have all ingredients measured and ready before starting. In a medium saucepan, combine the sugar, milk, butter, and salt. Place over medium-high heat and bring to a rolling boil, stirring constantly. Unlike chocolate versions, this one has no cocoa so watch carefully to prevent scorching.
Step 2: Once the mixture reaches a full rolling boil, continue boiling for exactly one minute, stirring constantly. Time it carefully. After one minute, remove from heat immediately. The mixture should be thick, glossy, and very hot. This is the base that will hold everything together.
Step 3: Quickly add the white chocolate chips to the hot mixture. Stir vigorously until the white chocolate is completely melted and incorporated. The white chocolate will melt quickly from the heat, creating a smooth, creamy mixture. Add the vanilla and almond extracts. The almond extract enhances the overall flavor and complements both the white chocolate and cranberries.
Step 4: Add the quick-cooking oats and dried cranberries all at once. If using chopped nuts, add them now as well. Stir quickly and thoroughly to coat everything with the white chocolate mixture. The cranberries should be evenly distributed throughout, providing pops of red color. The mixture should be thick and cohesive with visible cranberries.
Step 5: Working quickly before the mixture sets, drop heaping tablespoons onto the prepared baking sheets. These cookies are pretty with the red cranberries visible. Let them cool at room temperature for thirty to forty-five minutes until completely set. The white chocolate will firm up and hold everything together. These no-bake white chocolate cranberry cookies are elegant and delicious with wonderful sweet-tart flavor. The combination of white chocolate and cranberries is festive and sophisticated. They’re perfect for holidays or anytime you want something special.
Prep Time: 10 minutes
Setting Time: 45 minutes
Servings: 30 cookies
7. No-Bake Almond Butter Cookies
No-bake almond butter cookies feature rich almond butter creating nutty flavor throughout. The combination of almond butter with oats makes these naturally gluten-free and delicious. I developed this recipe for people who prefer almond butter over peanut butter. The key is using quality almond butter which provides distinctive almond flavor. This has become my favorite alternative to peanut butter cookies because the almond flavor is so good. Every bite is nutty and satisfying.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup creamy almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups quick-cooking oats
- ½ cup sliced almonds
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Have all ingredients measured and ready before starting. In a medium saucepan, combine the sugar, milk, butter, cocoa powder, and salt. Place over medium-high heat and bring to a rolling boil, stirring constantly to prevent the cocoa from burning.
Step 2: Once the mixture reaches a full rolling boil, continue boiling for exactly one and a half minutes, stirring constantly. Time it carefully for proper cookie consistency. After the boiling time, remove from heat immediately. The mixture should be thick, glossy, and very hot.
Step 3: Quickly stir in the almond butter, vanilla extract, and almond extract. Stir vigorously until the almond butter is completely melted and incorporated. The almond extract enhances the almond flavor from the almond butter. The mixture should be smooth, glossy, and smell wonderfully of almonds.
Step 4: Add the quick-cooking oats and sliced almonds all at once. Stir quickly and thoroughly to coat everything with the chocolate-almond mixture. The sliced almonds add extra crunch and visual appeal. Every oat should be coated. The mixture should be thick and cohesive.
Step 5: Working quickly, drop heaping tablespoons of the mixture onto the prepared baking sheets. The sliced almonds will be visible on top and add texture. Let them cool at room temperature for thirty to forty-five minutes until completely set. They should be firm and hold their shape. These no-bake almond butter cookies are rich and nutty with wonderful almond flavor throughout. The almond butter creates distinctive taste that’s different from peanut butter. They’re perfect for almond lovers and naturally gluten-free.
Prep Time: 10 minutes
Setting Time: 45 minutes
Servings: 30 cookies
8. No-Bake Pumpkin Spice Cookies
No-bake pumpkin spice cookies bring fall flavors with pumpkin and warm spices creating seasonal taste. The combination of pumpkin puree and pumpkin pie spice makes these perfect for autumn. I created this recipe when I wanted pumpkin flavor in a no-bake cookie. The key is using real pumpkin puree and quality pumpkin pie spice. This has become my favorite fall cookie because they taste like pumpkin pie. Every bite delivers cozy pumpkin spice flavor.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ¼ teaspoon salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup creamy peanut butter or almond butter
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 3½ cups quick-cooking oats
- ½ cup chopped pecans (optional)
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Make sure you’re using pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices. Have all ingredients measured and ready. In a medium saucepan, combine the sugar, milk, butter, and salt. Place over medium-high heat and bring to a rolling boil, stirring constantly.
Step 2: Once the mixture reaches a full rolling boil, continue boiling for exactly one minute, stirring constantly. Time it carefully. After one minute, remove from heat immediately. The mixture should be thick and glossy. Add the pumpkin puree to the hot mixture. The pumpkin will incorporate into the base.
Step 3: Quickly stir in the peanut butter or almond butter, vanilla extract, and pumpkin pie spice. Stir vigorously until the nut butter is completely melted and the pumpkin is fully incorporated. The pumpkin pie spice should be evenly distributed. The mixture should be smooth, orange-tinted, and smell like pumpkin pie.
Step 4: Add the quick-cooking oats all at once. If using chopped pecans, add them now as well. Pecans complement pumpkin flavor beautifully. Stir quickly and thoroughly to coat all the oats with the pumpkin mixture. Every oat should be coated. The mixture should be thick and cohesive with a beautiful orange color from the pumpkin.
Step 5: Working quickly before the mixture sets, drop heaping tablespoons onto the prepared baking sheets. These cookies will have a lovely orange tint from the pumpkin. Let them cool at room temperature for thirty to forty-five minutes until completely set. They should be firm and smell like pumpkin pie. These no-bake pumpkin spice cookies are perfect for fall with wonderful pumpkin flavor and warm spices. The combination tastes like pumpkin pie in cookie form. They’re seasonal, delicious, and require no oven.
Prep Time: 10 minutes
Setting Time: 45 minutes
Servings: 30 cookies
9. No-Bake Banana Oat Cookies
No-bake banana oat cookies are naturally sweetened with ripe bananas creating healthy, delicious treats. The combination of mashed banana with oats makes these wholesome and kid-friendly. I developed this recipe when I wanted a healthier no-bake cookie option. The key is using very ripe bananas which provide natural sweetness and binding. This has become my favorite healthy cookie because they contain no refined sugar. Every bite tastes like banana bread.
Ingredients
- 3 large very ripe bananas, mashed (about 1½ cups)
- 2 cups quick-cooking oats
- ⅓ cup creamy peanut butter or almond butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup mini chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
Steps
Step 1: Line a baking sheet with parchment paper or wax paper. Set aside. In a large mixing bowl, mash the very ripe bananas thoroughly with a fork or potato masher. The bananas should be very ripe with lots of brown spots – these are the sweetest and provide the best flavor. Mash until smooth with no large lumps. The riper the bananas, the sweeter and more flavorful your cookies will be.
Step 2: Add the peanut butter or almond butter, honey or maple syrup, vanilla extract, cinnamon, and salt to the mashed bananas. Stir until everything is completely combined and smooth. The nut butter helps bind the cookies and adds protein. The honey provides additional sweetness, though you can adjust the amount based on how sweet your bananas are. The mixture should be smooth and well combined.
Step 3: Add the quick-cooking oats to the banana mixture. Stir thoroughly until all the oats are coated with the banana mixture. Let the mixture sit for five minutes to allow the oats to absorb some of the moisture from the bananas. This helps the cookies hold together better. If using chocolate chips or nuts, fold them in now. The chocolate chips add sweetness while the nuts add crunch.
Step 4: After letting the mixture rest, it should be thick enough to scoop. If it seems too wet, add more oats a tablespoon at a time. If it’s too dry, add a little more mashed banana. Drop heaping tablespoons of the mixture onto the prepared baking sheet. Unlike boiled no-bake cookies, these don’t need to be dropped quickly – you can take your time shaping them.
Step 5: These cookies need to be refrigerated to firm up since they’re not cooked. Refrigerate for at least two hours, or freeze for thirty minutes if you’re in a hurry. The cookies should be firm enough to pick up. Store in the refrigerator in an airtight container for up to five days, or freeze for longer storage. These no-bake banana oat cookies are naturally sweetened and healthy with no refined sugar. The banana provides sweetness and moisture while the oats add fiber. They’re perfect for a healthy snack or breakfast on the go.
Prep Time: 15 minutes
Chilling Time: 2 hours
Servings: 20 cookies
10. No-Bake Mocha Cookies
No-bake mocha cookies combine coffee and chocolate creating sophisticated flavor for coffee lovers. The combination of espresso powder with cocoa makes these taste like your favorite mocha. I created this recipe when I wanted coffee flavor in a no-bake cookie. The key is using quality instant espresso powder which provides intense coffee flavor. This has become my favorite grown-up cookie because the mocha flavor is so sophisticated. Every bite delivers that perfect coffee-chocolate combination.
Ingredients
- 2 cups granulated sugar
- ½ cup milk
- ½ cup (1 stick) unsalted butter
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- Optional: ½ cup mini chocolate chips
Steps
Step 1: Line two baking sheets with parchment paper or wax paper. Set aside. Have all ingredients measured and ready before starting. In a medium saucepan, combine the sugar, milk, butter, cocoa powder, instant espresso powder, and salt. The espresso powder dissolves as the mixture heats. Place over medium-high heat and stir to combine.
Step 2: Bring the mixture to a rolling boil, stirring constantly to prevent burning. The coffee and chocolate should be fully dissolved and combined. Once it reaches a full rolling boil, continue boiling for exactly one and a half minutes, stirring constantly. Time it carefully. After the boiling time, remove from heat immediately. The mixture should be thick, glossy, and smell like mocha.
Step 3: Quickly stir in the peanut butter and vanilla extract. Stir vigorously until the peanut butter is completely melted and incorporated. The peanut butter adds creaminess and helps bind everything. The mixture should be smooth and glossy with a beautiful coffee-chocolate aroma. The mocha flavor should be prominent.
Step 4: Add the quick-cooking oats all at once. If using mini chocolate chips, add them now as well. The chocolate chips add extra chocolate flavor for serious chocolate lovers. Stir quickly and thoroughly to coat all the oats with the mocha mixture. Every oat should be covered. The mixture should be thick and cohesive.
Step 5: Working quickly before the mixture sets, drop heaping tablespoons onto the prepared baking sheets. Use two spoons for portioning. The cookies should be roughly shaped. Let them cool at room temperature for thirty to forty-five minutes until completely set. They should be firm and hold their shape when picked up. These no-bake mocha cookies are sophisticated and delicious with wonderful coffee-chocolate flavor. The combination of espresso and cocoa creates that perfect mocha taste. They’re perfect for coffee lovers and make a great afternoon pick-me-up.
Prep Time: 10 minutes
Setting Time: 45 minutes
Servings: 30 cookies
