No Bake Oatmeal Cookies without Peanut Butter
Whip up these No Bake Oatmeal Cookies without Peanut Butter for a delicious and nut-free treat. They taste delicious any time of day!
Servings: 15
Calories: 364kcal
Equipment
- Sauce pot
- Rubber scraper
- Measuring cups and spoons
- Baking pan
- Cookie scoop
- parchment paper
Ingredients
- 6 tablespoons butter
- 2 cups cane sugar
- ½ cup chocolate milk
- ¼ cup cocoa powder
- ¾ cup Cookie Dough Granola Butter
- 1 tsp vanilla extract
- 3 cups cooking oats
Instructions
- Heat a sauce pan to medium heat and add butter, cane sugar, chocolate milk, and cocoa powder. Allow the butter to melt completely and sugar to fully dissolve. Whisk together until you achieve a chocolate syrup.
- Next, add cookie dough granola butter and vanilla extract and continue whisking. Let it come to a boil before removing from heat.
- Pour cooking oats into the sauce pot. Stir until oats are thoroughly covered.
- Then, line a baking sheet with parchment paper. Using a cookie scooper, scoop no bake chocolate oatmeal cookies and place onto a baking sheet. If you kitchen is warm or particularly humid, allow the cookies to set in the refrigerator.
- Chill for 1-2 hours. Enjoy!
Notes
Once the cookies have solidified, you can store them in an airtight container on the counter for 5-7 days or in the refrigerator for up to 2 weeks. They can also be frozen in a sealed baggie for up to 3 months.
If your cookies aren't setting, it's because the butter hasn't melted completely and the sugar hasn't dissolved. Follow the recipe instructions exactly to avoid this!
You can substitute refined coconut oil for butter and/or nut milk for chocolate milk to make these cookies dairy-free.
Nutrition
Serving: 1 cookie | Calories: 364kcal | Carbohydrates: 50g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 12mg | Fiber: 5g | Sugar: 29g