No bake chocolate oatmeal cookies require no oven, just a saucepan and a stovetop! This gluten-free, egg-free cookie recipe is the perfect way to indulge!

quick and easy No Bake Chocolate Oatmeal Cookies


I’ve been making these easy No Bake Chocolate Oatmeal Cookies since I was a kid. They are a gluten-free cookie recipe with no eggs, and just like our no bake haystack cookies they are made on the stove top so there is no oven required.

They are quick and easy to make and the chocolate no bake cookies with oatmeal have a little bit of chew from the oatmeal and then chocolate and peanut butter kind of melts in your mouth. It’s totally delicious!

If you love oatmeal cookies as much as I do and you are willing to turn on the oven make sure you give our classic oatmeal raisin cookies, white chocolate cranberry oatmeal cookies, and these healthy oatmeal cookies a try!

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Ingredients for No Bake Chocolate Oatmeal Cookies

Ingredients You’ll Need

For these chocolate oatmeal no bake cookie, you’ll need the following ingredients.

  • Sugar – You’ll need both white sugar and brown sugar.
  • Milk – You can use any kind of milk you have on hand from skim to whole, they all work.
  • Butter – We use unsalted butter for these cookies.
  • Cocoa Powder – You can use Hershey’s or whatever brand of cocoa powder you prefer.
  • Creamy Peanut Butter – The brand doesn’t matter here so pick your favorite.
  • Vanilla Extract – This provides them with a bit of extra flavor. We prefer real extract, but you could use imitation if you prefer.
  • Oats – You’ll need both Quick Cooking Oats and Old Fashioned Rolled Oats. To keep this gluten free, make sure you use gluten free oats.
Ingredients and step-by-step process for making no bake chocolate oatmeal cookies


Step 1 – Heat it up.  Combine the white sugar, brown sugar, milk, butter, and cocoa powder in a sauce pan and bring the mixture to a boil over medium high heat. Once the mixture begins to bubble, continue to cook for 60 seconds, stirring continuously.

Step 2 – Mix in the vanilla and peanut butter. After 60 seconds, remove from the heat and stir in the peanut butter and vanilla. You’ll need to stir until the peanut butter is completely melted.

Step 3 – Stir in the oats. Mix in both types of oats. Str until they are fully combined.

Step 4 – Drop the cookies. Take a heaping tablespoon of the cookie mixture and drop it onto a parchment paper or wax paper lined baking sheet.

Step 5 – Cool and serve. Allow the cookies to cool completely. This will take about an hour. Once they are hardened, you can serve them or store them for later. Enjoy!

Tips for Making No Bake Cookies:

  •  The number 1 tip I have for making these no bake cookies is to have all of your ingredients measured out and ready to go. This recipe doesn’t take long to make and everything moves quickly.
  • Watch your time! When it says 60 seconds it means 60 seconds. If you cook the chocolate mixture too long it will dry out and if you don’t cook it long enough it won’t hold it’s shape. This is one recipe where I trust the clock instead of the look of the recipe.
cooling No Bake Chocolate Oatmeal Cookies on marble

Can You Use Quick Oats? 

Yes. I prefer a mix of both quick oats and old fashioned rolled oats in this recipe for chocolate oatmeal cookies. The rolled oats provide additional texture, but if you prefer, you could use only quick oats.

We don’t suggest using only old fashioned oats because the texture is not very cookie-like. It does work however so you certainly can use only old fashioned if you prefer.

How Long Does Do They Take to Firm Up?

For this recipe, the cookies should harden within about 60 minutes or an hour. You can, of course, eat them as they harden, but it can create a bit of a sloppy mess and definitely not something to do with the kids. That is, unless you want to clean them up afterwards.

How Do You Store No Bake Cookies?

You can store no bake cookies either on the counter or in the fridge.

Either way you do it, you need to place them in an airtight container once they are hardened. If they are still soft, they can melt into each other and become one big glob. Tasty, sure, but not exactly a great cookie.

If you choose to store them on the counter, they will last about a week. When you place them in the fridge, they can last about 2 weeks.

No Bake Chocolate Oatmeal Cookies on marble slab

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Servings: 30
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 1 hour
Total Time: 1 hour 15 minutes

No Bake Chocolate Oatmeal Cookies

These No Bake Chocolate Oatmeal Cookies are a classic no bake cookie recipe made with chocolate, peanut butter, and oats. No oven required!
easy No Bake Chocolate Oatmeal Cookies every kid loves
Print Recipe
5 from 1 vote


  • 1 1/2 cup White Sugar
  • 1/2 cup Brown sugar
  • ½ cup Milk
  • ½ cup Butter
  • ¼ cup Cocoa Powder
  • ¾ cup Creamy Peanut Butter
  • 2 teaspoons Vanilla Extract
  • 2 cups Quick Cooking Oats
  • 1 cup Old Fashioned Rolled Oats


  • In a saucepan combine the white sugar, brown sugar, milk, butter, and cocoa powder. Bring to a boil over medium high heat. Once the mixture begins to bubble continue to cook for 60 seconds, stirring continuously.
  • Remove the saucepan from the heat and add the peanut butter and vanilla, stirring until the peanut butter is completely melted.
  • Add both types of oats and stir until fully combined.
  • Drop the cookie mixture by the heaping tablespoon onto a parchment paper, or wax paper lined baking sheet.
  • Let the cookies cool completely, approximately 60 minutes, and enjoy!


Serving: 1cookie, Calories: 152kcal, Carbohydrates: 20g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 59mg, Potassium: 91mg, Fiber: 1g, Sugar: 14g, Vitamin A: 100IU, Calcium: 16mg, Iron: 0.6mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Dessert
Cuisine: American
Handwritten signature for Kat & Melinda