I don’t know where to begin with this post because I am so excited to share with you my recipe for Chocolate Almond Oat no bake cookies. Sounds like a mouthful, and it is. But with only a handful of ingredients and healthier alternatives, these chewy, rich vegan cookies are a guilt-free go to.
So what exactly is a no bake? It’s a cookie made on the stove top. This recipe is a one-pot wonder that takes 5 minutes to put together. No oven, no fuss. Typically no bakes are made from cocoa powder, sugar, milk, butter, peanut butter and oats. All the ingredients, except for the peanut butter and oats are cooked in a saucepan until the mixture comes to a boil. Turn off the heat and add the remaining ingredients. Pour the batter onto parchment paper then let rest until firm. It’s really all that simple. For this recipe today, I wanted to share with you a healthier version of these classic cookies without sacrificing flavor. My recipe is adapted from the Food Network.
To make the cookies requires a sauce pan, some parchment paper, and a few ingredients. For this modified vegan version, I made the cookies using cocoa powder, maple syrup, agave, coconut oil, almond milk, almond butter and rolled oats. These cookies are refined-sugar free, dairy free, vegan, and can be gluten free if you use gluten free oats. This recipe, likeyou’ve always seen with recipes I’ve made, is versatile. You can substitute the maple syrup and agave for another sweetener like honey or coconut sugar, or any sugar you like. I like the combination of maple syrup and agave. Maple syrup has a rich and deep flavor while the agave has a lighter but sweet nectar taste. Together, they both create a beautiful balance of sweetness that enhances the chocolate flavor.
Besides the fact that these cookies take 5 minutes to make, the key is consistency. Depending on the oats, almond milk and sweetener (and how much you of it), the consistency may change per recipe. To achieve the right consistency, it’s important that you let the batter boil for a minute over the stove top, that way the sugar will heat up and thicken. Once you add the almond butter and oats at the end, these ingredients help stabilize, thicken and add texture and richness to the cookie. The batter you’ll notice will be viscous and that’s ok. Once you pour the mixture onto parchment paper into cookie-sized rounds, it will still be fairly thin. Wait for the cookies to harden slightly at room temperature then pop them into the fridge or freezer for at least an hour before serving. I store my in the freezer because they don’t full freeze and it allows the cookies to firm up while retaining their fudge-y, chewy richness. The coconut oil solidifies when chilled, making these cookies retain shape when cold. At room temperature these cookies become a bit sticky, so I prefer to keep them chilled (plus they taste a lot better when the texture is firm).
One note on the ingredients, because there are so few it’s important to use good-quality ingredients. I used my homemade maple almond butter and homemade almond milk in this recipe. Homemade almond milk is much thicker and creamier than many store-bought brands so it lends to a richer and more flavorful cookie. The one thing I will say that is important to look out for is the cocoa powder. I used a dutch-processed cocoa powder. It does tend to be a bit more expensive than natural cocoa powder, but you can really taste the difference. Dutch-process is processed with a solution that reduces the acidity of the wpoder making for a milder and smoother chocolate. When baking, especially in a recipe like this when you’re cooking the cocoa powder with other ingredients, I find it melts and incorporates better into the batter. It’s not grainy, but silky smooth, it's rich but not over-powering, creating a wonderfully smooth and creamy chocolate batter.
The rest of the recipe is up to you. If you like peanut butter then by all means substitute the almond butter for another nut butter. The same goes for the almond milk. You could add nuts, seeds, or any extra flavoring to the batter. The options are endless. After I got a hold of the recipe, I rarely use a recipe when making these cookies now. And I’m sure, in no time, once you’ve tried out this recipe a few times, you will too. I love these cookies so much that when I was trying to shoot them for this post, I kept have to make more cookies because I kept eating them. They are that good. And they are great to have on hand when you want a snack or chocolate treat after dinner without feeling bad about it. Coming from someone who has a sweet tooth, these cookies really hit the spot. I keep them in my freezer, that way they'll last longer (but they actually don't because these cookies usually go pretty quickly).
These chocolate almond oat no bakes have everything you want in a cookie: chocolate, fudgey, rich, chewy goodness in every bite. They are creamy but have texture from the oats and literally melt in your mouth. With holiday season in full force, these are a great party gift or snack for entertaining. I highly recommend you make these! And if you do, let me know if the comments below and share a picture on social media using the hashtag #friedparsley. Happy eating!
1/4 cup coconut oil
1/4 cup cocoa powder (preferably dutch-processed)
1/4 cup maple syrup
2 tablespoons agave
1/2 cup almond milk
1 1/4 cup oats
1/2 cup almond butter
1 teaspoon vanilla extract
pinch of salt (1/4 teaspoon)
Line a baking sheet with parchment paper.
In a saucepan, whisk together the coconut oil, cocoa powder, maple syrup, agave, and almond milk and bring to a boil, stirring occasionally, making sure the mixture is smooth and there are no lumps. Once it’s reached a boil, let boil for 1 minute. Turn off the heat. Add the oats, almond butter, vanilla extract and salt and stir until thoroughly incorporated. Using an ice cream scoop or large spoon or ladle (I usually just pour from the pan using a wooden spoon to help me along), pour the mixture onto the parchment into equal-sized cookie rounds. Let sit at room temperature to cool and harden slightly, then place in fridge or freezer for at least 1 hour. Store in an airtight container. Serve cold or at room temperature (I like them best right out of the freezer). Enjoy!
Active time: 5 minutes minutes
Total time: 1 hour
Makes: 10-12 cookies (depends on size)