No Bake Cookies (Foolproof with Tips!)

No bake cookies are one of the easiest cookie recipes you can make. They’re a blend of pantry staple ingredients and no flour or eggs are needed! Just boil everything in a pot, scoop it out into portions on a baking sheet, and let it cool. That’s it!

No bake cookies on a marble counter top.

Why You’ll Love These No Bake Cookies

With Christmas just around the corner, it’s officially cookie and dessert season! Some of my favorite holiday treats include my flourless chocolate cake, panna cotta, rice pudding, and creamy custard. But if you’re in a cookie mood, my no bake cookies are a Christmas cookie essential! Here’s why you’ll love this version:

It’s a no fail recipe: If you’ve run into problems in the past with your no bake cookies either too soft and gooey or too hard and crumbly, don’t you worry. I’ve got tons of tips to help you!
The ingredients are simple: There’s just seven ingredients and you likely have them on hand already.
It’s naturally gluten-free: Oats are the main binder of the cookie and no flour (nor eggs!) are needed. You can also easily make this recipe dairy-free.

No Bake Cookies Ingredients

Butter: I’m using unsalted butter, but you can also use ghee or vegan butter.
Milk: I’m using my homemade almond milk, but feel free to use any type of milk, dairy or dairy-free.
Sugar: Coconut sugar is my favorite for dessert recipes, but you could use any granulated sugar. Just don’t use honey or maple syrup.
Cacao Powder: I prefer to use raw cacao powder, but you can use unsweetened cocoa powder as well.
Almond Butter: While I personally love almond butter, any nut butter will work.
Vanilla Extract: A splash of vanilla extract adds that sweet depth of flavor.
Oats: You can use old fashioned rolled oats or quick cooking oats (see more in the tips below). Just don’t use steel cuts oats.

Find the printable recipe with measurements below.

No bake cookies stacked on top of each other on a plate.

Why Use Coconut Sugar?

While most no bake cookie recipes use white granulated sugar, I personally like to use coconut sugar (as I do in many of my dessert recipes) for a few reasons.

First, it’s an unprocessed sugar made naturally from coconut palm sap. And second, coconut sugar has a butterscotch, almost caramel-like taste to it. On the sweetness scale, it actually tastes less sweet that cane sugar, but has more depth. This gives the cookies a richer, more delectable flavor.

How To Make No Bake Cookies

Yes, this recipe only takes 10 minutes to make. And while it’s easy, it always helps to watch a quick tutorial video. So make sure to watch the video below!

Prep the chocolate base. Line 2 large baking sheets with parchment paper. Then, add the butter, milk, coconut sugar, and cacao powder to a saucepan on medium heat. Stir it all together and bring to a boil. Let the mixture boil for 2 minutes then remove from the heat.

Add the rest of the ingredients. Pour in the almond butter, oats, and vanilla extract, and stir until everything is well combined.

Adding oats to a chocolate mixture in a pot.

Form the cookies. Scoop the cookies onto the baking sheets using a medium-sized cookie scooper. Slightly flatten the cookies using a spoon to the desired thickness.

Let the cookies cool at room temperature for about 30 minutes, or you can pop them in the fridge to cool for about 20 minutes to speed up the process.

No bake cookie half eaten and held in hand.

Use old-fashioned rolled oats or quick cooking oats. When it comes to these cookies, it’s all about which texture you prefer. Old fashioned rolled oats will produce a thicker, heartier cookie. And quick cooking oats will produce a finer textured, chewier cookie. Either works! Or do what I do and use a 50/50 mix of both!
Watch your boiling time. To get the perfect consistency, you’ll need to keep an eye on your butter and sugar mixture. Once the mixture starts to fully boil (not just simmer on the edges), let it boil for 2 minutes. Set a timer! This will allow the sugar to get close to 230°F (just below the soft ball stage), allowing them to set-up properly when cooled.
Cookies too soft or too hard? Most recipes online say to cook for 1 minute, but this always produced overly soft, sticky, gooey cookies for me that never firmed up. You really need to cook the sugar mixture at least 2 minutes. Humidity can also affect the boil time. So, if your cookies are too soft, boil the sugar an extra 15 to 20 seconds next time. And if they’re too hard (almost like candy) and crumbly, boil the sugar for less time.
Still too soft? The cookies will be naturally softer with quick cooking oats. Old fashioned rolled oats will absorb a little more moisture and help them firm up. That’s why I love to use a 50/50 combination of quick cooking and rolled oats. It makes for the perfect texture.
Still too soft? Let the cookies sit out overnight uncovered. They’ll naturally firm up as the moisture inside the cookies evaporates.

Creative Flavors Ideas

Switch up the nut butters: Feel free to use any other nut-butters such as peanut, cashew, macadamia or even sunflower seed butter.
Add shredded coconut: If you want to add extra coconut flavoring and texture, reduce the almond butter to ¼ cup and add ¼ cup shredded coconut.
Add chocolate chips: If you want it extra chocolatey, add ¼ cup chocolate chips. They’ll melt when you stir them in and help to harden the cookies when cooled.
Add espresso powder: Espresso powder always amplifies chocolate desserts, just add ¼ teaspoon.
Add sea salt: For a sweet and salty combo, just sprinkle flaked sea salt on top when they’re drying.

How To Store No Bake Cookies

The best part about these cookies is that they can last for quite awhile – up to 2 weeks. If stored in the freezer, they’ll be good for up to 3 months (perfect for keeping a post-holiday stash).

Just make sure to store them in airtight containers or stasher bags. You can also use parchment paper to divide the layers so that the cookies don’t stick to each other.

Cookies are always a good idea, no matter the season. Here’s a few more delicious recipes to try next time!

These no bake cookies get devoured fast during the holidays. So if I were you, I’d make an extra batch (or two). And I’d love to hear how your cookies turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

No bake cookies are one of the easiest cookie recipes you can make. Just boil all the ingredients in a pot, scoop it out onto a baking sheet, and let it cool. Watch the video below to see how I make them in my kitchen!

Line two large baking sheets with parchment paper. Set aside.
In a saucepan, melt the butter over medium-high heat. Add the milk, sugar, and cacao powder and stir until it starts to boil. Set a timer and let the mixture boil for 2 minutes. Then, turn off the heat.
Add in the vanilla, almond butter, and oats, and stir until everything is combined.
Using a medium sized cookie scooper, scoop the cookies onto the baking sheet. Then flatten the cookies using a spoon to desired thickness.
Let the cookies cool at room temperature for about 30 minutes, or chill in the fridge for about 20 minutes until firm.

If you’re gluten-free, make sure to use gluten-free certified oats.
The cookies will need the full 30 minutes to set, so be patient.
Make sure to boil for 2 minutes so that the sugar starts to caramelize. If you don’t boil the mixture enough, the cookies will stay soft, and if you over-boil, they might turn out too crumbly.
And if you want to make your life easy, buy these pre-cut parchment paper sheets (I’m obsessed).

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This recipe was originally posted November 2021, but updated to include new information for your benefit!