3-Ingredient No-Bake Cookies

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These 3-Ingredient No-Bake Cookies are healthy, no-bake oatmeal chocolate cookies, delicious as a quick snack. They are crunchy and made with roasted oats, dark chocolate, and peanut butter. That's it!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/3-ingredient-no-bake-cookies/ or scan the QR code here ➡️

Prep Time10

Freezer15

Total Time25

Servings: cookies

Calories: 122.2kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Old-Fashioned Rolled Oats (note 1)
⅔ cup Dairy-Free Dark Chocolate Chips see note for % cocoa (note 2)
½ cup Peanut Butter (note 3)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C).
Line a large plate or board that fit your freezer width as you will pop this in the freezer later. Cover with parchment paper, lightly oil paper. Set aside.
Line a large baking sheet with parchment paper and arrange the oats on the tray in a single layer.
Roast the oats for 12 minutes, stirring halfway. Let them cool down on the tray at room temperature.
Meanwhile, in a saucepan add peanut butter and your favorite chocolate chips. Make sure you pick the cocoa level that matches your tastebuds. I recommend 70% cocoa for a healthy treats, it's lightly sweet but not too sweet, not too bitter. Go for 85% cocoa for ultra-low sugar, not sweet cookies and health conscious palate. If you prefer the cookies sweet, try 55% cocoa chocolate.
Bring the saucepan over medium heat, warm, and stir with a rubber spatula until the ingredients are nicely melted. Remove from the heat.
Stir the roasted oats immediately and vigorously. It's okay if your oats it's still warm. Stir quickly, to coat fully with the mixture. It's important to be quick as the mixture dries out as you stir.
Use a small cookie dough scoop to scoop out some cookie dough mixture, press firmly in the scoop to compact the cookie mixture then release it on the prepared plate. Lightly oil your finger tips and press the top of each cookie to flatten.
Repeat until the whole mixture as been formed into cookies.
Freeze the cookies for 15 minutes to quickly set them or simply place them in the fridge for 3 hours to firm up.

Notes

Note 1: Quick oats work too. Pick gluten-free certified oats if needed.

Note 2: I am using 70% dark chocolate for this recipe as I like my cookies on the healthy side, but still sweet. For sweeter cookies, use 55% cocoa chocolate chips also called semi-sweet chocolate chips. For ultra-low sugar cookies, use 85% chocolate.

Note 3: You can also swap for almond butter, cashew butter, or sunflower seed butter for a nut-free option. Make sure your jar of nut-butter is fresh and runny, if it's dry - not enough oil - the no-bake cookie dough will be super dry and never stick together.

Storage: Store the cookies in the fridge for up to 3 weeks in a sealed box, or freeze them for up to 1 month and eat them frozen or thaw them for 30 minutes at room temperature before serving.

Nutrition