No bake chocolate oatmeal cookies no peanut butter

Looking for an allergy-free cookie option that tastes great? You'll love the flavor of these no-bake cookies without peanut butter. They're easy to make and have a yummy chewy texture. 

Cookies make delicious treats, and kids of all ages love them. However, finding a no-bake recipe that doesn't use nut butter as a binder is challenging, but that's what makes these no-bake oatmeal cookies so special!

While peanut butter cookies are delicious, it's nice to enjoy no-bake cookies that don't have peanut butter.

So if you want to make a fun peanut-free treat but don't want to heat up the kitchen, these cookies are the perfect answer and totally cure your sweet tooth.

We love no-bake sweet treats. Try our No-Bake Chocolate Peanut Butter Oatmeal Cookies. Delish!

Ingredients

You only need a few pantry staples to make your no-bake chocolate oatmeal cookies without peanut butter.

• Granulated white sugar: To sweeten up these cookies, you'll need granulated sugar.
• Butter: The butter in this recipe helps bind all ingredients together and gives the cookies a delicious, rich flavor.
• Pure vanilla extract: This ingredient adds flavor to the cookies.
• Quick Oats: Oats are the main ingredient in these cookies. You'll need quick-cooking oats for this recipe. You can also use gluten-free oats if you'd like. 
• Milk: You'll need milk to moisten the oats and help them stick together.
• Unsweetened cocoa powder: Cocoa powder gives these cookies a rich chocolate mixture flavor.

If you'd like, add a pinch of salt. 

Find the measurements and instructions in the recipe card below.

How to make chocolate no-bake cookies without peanut butter

Gather your ingredients, and let's get started.

Step 1: Line the baking sheet or cookie sheet with parchment paper or wax paper and set aside.

Step 2: Mix together the white sugar, butter, and milk in a medium saucepan over medium heat. Bring to a full rolling boil, stirring occasionally, then make sure the mixture boils for 1 minute.

Step 3: Remove the pan from the heat. Add cocoa, quick-cooking oats, vanilla, and salt, and stir to combine.

Step 4: Drop a tablespoon of the cookie dough mixture onto the prepared baking sheet, and flatten slightly with the back of a spoon.

Step 5: Let sit at room temperature until cooled and hardened, about 30 minutes. To harden them faster, or if your home is warm, place cookies in the refrigerator for 15 minutes to harden. 

Tips and tricks

• BOIL FOR 1 MINUTE. The cookies won't set unless cooked for 1 minute at a roiling boil. This gets them to the correct temp to harden. 
• USE A CANDY THERMOMETER to check the temperature if you're unsure how long to boil the sugar mixture. Remove from heat as soon as it reaches 220 degrees F (104 degrees C).
• DO NOT USE MARGARINE or non-dairy spread in this recipe. The cookies will not set if you do.

Why do my no-bake cookies turn out gooey?

The most common reason no-bake cookies turn out gooey is not boiling them for long enough. (Usually, one minute once they reach a rolling boil.) The sugar needs to get to the correct temperature (220 degrees F or 104 degrees C), so it will harden once it cools. 

Why are my no-bake cookies grainy?

The reason no-bake cookies turn out grainy is usually that the sugar mixture was boiled too long. If you cook them for more than one minute, once they come to a boil, they become grainy and crumbly.

Substitutions

• Instead of butter, you could use virgin coconut oil. 
• You can substitute almond milk for dairy milk in this simple recipe.

Add-ins 

• 1 teaspoon of almond extract is a nice add-in to change up the flavor. 
• If you can have nuts, add ¼ cup once you combine everything in the saucepan. 
• For more chocolate flavor, adding ¼ cup of chocolate chips (dark or semi-sweet) is a great variation. However, because the mixture will be hot, the chips will melt in and not retain their shape. 

Storing a no-bake cookie recipe 

• REFRIGERATOR - No-bake oatmeal cookies without peanut butter can be stored in an airtight container in the fridge for up to 2 weeks.
• FREEZER - You can also freeze no-bake cookies for up to 3 months. Freeze them individually on a cookie sheet and then transfer them to an airtight container. Thaw frozen cookies overnight in the refrigerator before enjoying. 

Making a delicious no-bake dessert has never been easier, so don't miss out on this easy no-bake chocolate cookies recipe! These cookies are a delightful and easy treat that everyone can enjoy—even those with peanut allergies. 

More cookie recipes

Perfect Chocolate Chip Cookies
Oatmeal Butterscotch Cookies
Healthy No-Bake Cookies

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• medium saucepan

• Spatula or cooking spoon

• Wax or parchment paper

• baking sheet

• ▢ 2 cups granulated white sugar
• ▢ ½ cup butter (1 stick)
• ▢ ½ cup milk
• ▢ ⅓ cup unsweetened cocoa powder
• ▢ 3 cups quick-cooking oats
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch of salt (optional)

• Line the baking or cookie sheet with parchment paper or wax paper and set aside.

• Mix together the white sugar, butter, and milk in a medium saucepan. Bring to a roiling boil stirring occasionally, then let boil for 1 minute.

• Remove the pan from the heat. Add cocoa, quick-cooking oats, vanilla, and salt, and stir to combine.

• Drop a tablespoon of the mixture onto the prepared baking sheet, and flatten slightly with the back of the spoon.

• Let sit at room temperature until cooled and hardened, about 30 minutes. To harden them faster, or if your home is warm, place cookies in the refrigerator for 15 minutes to harden.

• BOIL FOR 1 MINUTE. The cookies won't set unless cooked for 1 minute at a roiling boil. This gets them to the correct temp to harden. 
• USE A CANDY THERMOMETER to check the temperature if you're unsure how long to boil the sugar mixture. Remove from heat as soon as it reaches 220 degrees F (104 degrees C).
• DO NOT USE MARGARINE or non-dairy spread in this recipe. The cookies will not set (harden) if you do.

Storing

REFRIGERATOR - No-bake oatmeal cookies without peanut butter can be stored in an airtight container in the fridge for up to 2 weeks.

FREEZER - You can also freeze no-bake cookies for up to 3 months. Freeze them individually on a cookie sheet and then transfer them to an airtight container. Thaw frozen cookies overnight in the refrigerator before enjoying.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

★ Did you make this recipe? Don't forget to give it a star rating below!

Calories: 123kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 17mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 254IU | Calcium: 32mg | Iron: 2mg

Course: Dessert

Cuisine: American