These Chocolate Chip No Bake Cookies are a dream come true for anyone short on time but big on flavor. In just 15 minutes, you’ll have a batch of chewy, fudgy cookies packed with rich chocolate chips and a hint of oat-y goodness. Perfect for satisfying a sweet tooth without turning on the oven, they’re a lifesaver for busy days or last-minute cravings.
The combination of creamy peanut butter, sweet cocoa, and crunchy oats creates a texture that’s both indulgent and comforting. Each bite melts in your mouth, leaving behind a warm, chocolatey finish that’s impossible to resist. Whether you’re whipping them up for a snack or sharing with friends, these cookies are guaranteed to bring smiles—and disappear fast!
What You’ll Need
- 2 tablespoons (1oz/28g) butter (unsalted recommended)
- 1 teaspoon vanilla extract (pure for best flavor)
- 1/2 cup (3oz/85g) brown sugar (light or dark, packed)
- 3 tablespoons milk (any type: dairy or plant-based)
- 1/2 teaspoon salt
- 1 1/2 cups (4 1/2oz/128g) oat flour (or grind rolled oats into flour)
- 1/2 cup (3oz/85g) chocolate chips (semi-sweet or dark, plus extra for topping)
How to Make Chocolate Chip No Bake Cookies
- Prepare the baking sheet: Line a cookie sheet with parchment paper and set aside.
- Melt the butter and sugar: In a large bowl, melt the butter and brown sugar together in the microwave for about 1 minute. Whisk until smooth.
- Add wet ingredients: Stir in the milk and vanilla extract until fully combined.
- Incorporate dry ingredients: Add the oat flour and salt, mixing until just combined. The dough should come together easily.
- Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Shape the cookies: Using a cookie scoop or tablespoon, scoop 2 tablespoons of dough, roll into a ball, and place on the prepared baking sheet. Flatten into a 1/2-inch thick disc.
- Add extra chocolate chips: Press additional chocolate chips on top of each cookie, if desired.
- Chill to set: Refrigerate the cookies for at least 20 minutes, or until firm.
- Serve and store: Enjoy immediately or store in an airtight container in the fridge for up to 10 days.
Creative Toppings and Mix-Ins
Take your Chocolate Chip No Bake Cookies to the next level by experimenting with fun toppings and mix-ins. Try sprinkling a pinch of sea salt on top for a sweet-and-salty twist, or drizzle melted white chocolate for an elegant finish. For added texture, fold in chopped nuts like almonds or pecans, or swap out chocolate chips for butterscotch or peanut butter chips.
Perfect Pairings for Serving
These cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a warm cup of coffee. For a dessert platter, serve them alongside fresh berries or a scoop of vanilla ice cream. They’re also a great addition to lunchboxes or as a quick snack during a busy day.
Storage Tips for Freshness
To keep your cookies fresh and delicious, store them in an airtight container in the refrigerator for up to 10 days. If you’d like to enjoy them later, they freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
Quick Substitutions and Variations
Don’t have oat flour? No problem! You can make your own by blending rolled oats in a food processor until finely ground. For a dairy-free version, swap the butter for coconut oil and use a plant-based milk. If you prefer a different flavor, try adding a teaspoon of cinnamon or a tablespoon of cocoa powder to the dough.
Time-Saving Tricks for Busy Bakers
To streamline the process, measure all your ingredients before starting. If you’re short on time, skip rolling the dough into balls and simply press it into a lined baking dish to make cookie bars. Cut into squares once set. This method saves time and still delivers the same delicious results!
Chocolate Chip No Bake Cookies
Ingredients
- 2 tablespoons butter 1oz/28g
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar 30z/85g
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1 1/2 cup oat flour 41/2oz/128g
- 1/2 cup chocolate chips 30z/85g
Instructions
- Line a cookie sheet with parchment paper, set aside.
- In a large bowl, melt together the butter and brown sugar. This should take roughly 1 minute.
- Whisk together then add the milk and vanilla.
- Once the wet ingredients are combined add in the oat flour and salt, stirring until just incorporated.
- Once the dough has formed gently fold in the chocolate chips.
- Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of dough into your hand. Roll into a ball then place on the lined baking tray and press down into a 1/2 inch thick disc.
- Repeat the process until you’ve used all of the cookie dough. Top with additional chocolate chips if desired.
- Allow to set in the refrigerator for a minimum of 20 minutes. Enjoy!
- These cookies can be kept covered and stored in the fridge for up to 10 days.
