No Bake Chocolate Chip Cookies are the best easy snack or dessert! Made with pantry staples like oats, peanut butter, and maple syrup--no eggs, milk, or butter. Whip up a batch in under 10 minutes for a healthy treat kids and adults will love! Vegan and gluten free, plus over 4g protein each.
I cannot stop shoveling these splendid cookies in my face! They're seriously so satisfying with a sip or five of chilly milk.
I can already tell these are going to be a postpartum snack staple for me. Hello, yummiest cookie dough ever!
No bake recipes are my jam. Like my Chocolate Peanut Butter Bites and No Bake Pumpkin Cookies, they pack such a nutrient punch while also squashing sweet cravings. All that without turning on the oven, might I add. Let's roll.
Ingredients
- Oat flour: You can buy oat flour at the store or make your own by blitzing 1 ½ cups old fashioned oats in the blender until it resembles a fine flour. Oat flour gives these a "cookie-like" flavor.
- Peanut butter: Natural, drippy peanut butter with peanuts and salt as the ingredients. Add a pinch of salt if using unsalted peanut butter. If your peanut butter is hard versus pourable, the texture will be dry.
- Maple syrup: My favorite natural liquid sweetener! I imagine these would also work with honey.
- Ground flax: Flax helps create the perfect texture with the oat flour. Make sure it's ground, not whole! Did you know you don't absorb the nutrients in whole flax seed?
- Almond milk: Some moisture to bring the dough together. Any milk works here.
- Vanilla extract: Pure vanilla extract adds amazing cookie flavor.
- Salt: A pinch to round out all the flavors.
- Chocolate chips: For chocolate chip cookie goodness!
See recipe card for exact ingredients and quantities.
Substitutions and additions
- Peanut free: Almond or cashew butter are great here!
- Nut free: Try sunflower seed butter or tahini in place of peanut butter and use oat or soy milk.
- Flax: I have not tested these without flax, but you could try swapping it with 1 tbsp coconut flour. You may need to add more milk to adjust for how absorbent it is.
- Add ins: These would be amazing with dried cherries, coconut flakes, pecans, or walnuts!
How to make (step-by-step instructions)
Line a baking sheet with parchment paper and set aside. In a large mixing bowl, add oat flour, flax, and salt.
Whisk until well-combined.
Add peanut butter, maple syrup, vanilla extract and almond milk.
Use a wooden spoon to mix until smooth.
Stir in chocolate chips. The batter will thicken and become the perfect texture as it sits.
Using your hands, form the dough into 12 balls and place them on the lined tray. Sprinkle with flaky salt.
How to store
Store cookies in an air-tight container in the refrigerator for up to 1 week. They taste great cold!
Freeze for up to 3 months.
My #1 tip
The texture of these improves as they sit since the oats absorb the liquid. Resist the urge to taste when you combine wet with dry!
I hope you're as obsessed with this fun recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
Print
10-Minute No Bake Chocolate Chip Cookies (high-protein!)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 cookies 1x
- Category: Main Meals
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Description
No Bake Chocolate Chip Cookies are the best easy snack or dessert! Made with pantry staples like oats, peanut butter, and maple syrup--no eggs, milk, or butter. Whip up a batch in under 10 minutes for a healthy treat kids and adults alike will love! Vegan and gluten free, plus over 4g protein each.
Ingredients
- 1 ½ cups oat flour (I blend old-fashioned oats in the Nutribullet)
- 2 tbsp ground flax seed
- ¼ tsp fine sea salt
- ½ cup natural creamy peanut butter*
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp unsweetened vanilla almond milk
- ⅓ cup chocolate chips
Instructions
- Line a baking sheet or Tupperware with parchment paper and set aside.
- In a large mixing bowl, whisk together oat flour (I blend 1 ½ cups old fashioned oats in the Nutribullet until it resembles a fine flour), flax, and salt.
- Add peanut butter, maple syrup, vanilla and almond milk. Use a wooden spoon to mix until smooth. Stir in chocolate chips. The batter will thicken and become the perfect texture as it sits.
- Using your hands, roll the dough into 12 balls and place them on the lined tray. You can flatten into a cookie shape or leave them round! Sprinkle with flaky salt.
- Refrigerate them for 15 minutes to firm up if desired, or enjoy at room temp. Store in the refrigerator.
Notes
GLUTEN FREE: Use certified gluten free oats.
*Peanut butter needs to be a drippy consistency (you should be able to pour it into the measuring cup). If it's hard or refrigerated, you'll need to increase the almond milk to get the consistency right.
Photos by Hummusapien and The Nutritious Kitchen.
Mary Mosquera says
I LOVE these they are soooo good and so easy to make. I’ve used many different types of nuts butters and subbed in raisins for chocolate chips and always come out great. I roll them a bit smaller and get 18-20 per batch usually!
★★★★★
Tracy Gelal says
Deliscous!!! The salt is a must, it adds so much yumminess! My family loves them!
★★★★★
Alexis Joseph says
The salt is everything!!
Gina says
I’ve had an extreme sweet tooth during my pregnancy and these have been a healthy alternative to help satisfy my cravings! I’ve made them several times now and they keep well in the fridge for several days. The flaky salt on top is *chef’s kiss*
★★★★★
Alexis Joseph says
Same girl! Heck yes, thanks so much for the kind words!
Dylan says
These are so good and perfectly sweet. I like them right out of the freezer!
★★★★★
Heather says
These could not be easier to make and are so yummy!! We are on our 2nd batch in a week - definitely going to double the recipe next time the way my family is inhaling them. Another winner Alexis :).
★★★★★
Stephanie Wapner says
Updating to add; these came out so deliciously with 1 c oat flour and 1/2 c unsweetened almond protein powder. Needed about 1.5 extra tbsp. almond milk. SO good and loving the extra protein boost.
★★★★★
Alexis Joseph says
I'm so glad that worked, thanks Stephanie!!
Kayleigh says
These are delicious 🤤 My kids love them too! We're on our second batch this week!!
★★★★★
Alexis Joseph says
Best news, thanks so much Kayleigh!
Kayleigh says
Delicious and my kiddos love them too! We've made two batches this week 🤤 They taste like cookie dough after a night in the fridge!
★★★★★
Alex N. says
These are beyond addicting and such a fan favorite in our household especially with my two year old! Easy to whip up in a pinch as well! Will be quadrupling the recipe next time. Do not sleep on these balls of yumminess!
★★★★★
Alexis Joseph says
Amazing, thank you SO much Alex!! Yay for toddler help!
Sarah says
These are soooo good. The salt on top made them next level! These are my new favorite snack 🙂
★★★★★
Alexis Joseph says
Yayyy so glad you loved them!
Stephanie says
Any thoughts about replacing some of the oat flour with almond protein powder (we use Bobs Red Mill)? What would you recommend trying as the proportion to substitute?
Alexis Joseph says
Hey! I think it would work with 1/4 cup or up to 1/2 cup of protein in place of that much oat flour! Keep in mind if the protein is sweet they'll taste sweeter. Let me know if you try!