No-Bake Choc Oat Cookies
These no-bake choc oat cookies are lush! Vegan, low FODMAP, totally moreish and no need to even turn on the oven.
Servings: 12
Ingredients
- 2 tablespoon coconut oil
- 110 g / ½ heaped cup brown sugar
- 125 ml / ½ cup Almond milk
- 2 tablespoon peanut butter powder Sub regular peanut butter if preferred
- 120 g / 1 heaped cup rolled oats GF if required
- 60 g / ⅓ cup dairy-free dark chocolate chips Sub with vegan dark chocolate if preferred
Instructions
- Prepare 1-2 small baking trays covered with non-stick mats or baking paper. They need to be big enough to take 12 cookies in total and small enough to place flat in the fridge.
- In a deep, heavy-bottomed saucepan, heat 2 Tbsp coconut oil over medium heat until just melted.
- Add 110 g / ½ heaped cup brown sugar and lightly break it up before stirring in 125 ml / ½ cup Almond milk.
- Allow the mixture to come to a rolling, foaming boil and hold it there for 2 minutes. It should thicken slightly to resemble maple syrup. Be very careful when dealing with hot syrup and be ready to turn down the heat sooner if it seems as though the syrup may boil over.
- After 2 minutes, carefully remove it from the heat and stir in 2 Tbsp peanut butter powder or regular peanut butter. Sprinkle over 120 g / 1 heaped cup rolled oats and stir them carefully into the syrup. If you’re using peanut butter rather than powder, it won’t melt completely into the syrup; this is fine, and you won’t notice it once everything is mixed together.
- Turn off the heat, leave for a few minutes, then stir through 60 g / ⅓ cup dairy-free dark chocolate chips and gently fold everything together. If using dark chocolate, then break it into small pieces first. Don’t leave it to sit for too long, as you need it to still be warm when you’re shaping the cookies.
- Whilst the mixture is still warm, scoop up rounded 1 tablespoon portions and place them onto your prepared trays. Leave room around each cookie to allow it to spread out slightly.
- Leave the cookies to cool and set in the fridge for at least 1 hour.
- Once the cookies have cooled, roughly line a sealable container with baking paper and store the cookies in two layers with a piece of greaseproof paper in between to prevent sticking. Store in a cool, dry place for up to a week (if they last that long!) If it’s too warm in your kitchen you may need to continue to store them in the fridge, I prefer mine stored in the fridge as they stay a bit firmer and chewier.
Notes
Cook's Tips: No-bake cookies are naturally softer and fudgier than baked cookies. The knack of getting them to set perfectly is in the syrup. If you don’t boil the sugar mix for long enough to thicken up into a foamy syrup, the cookies will be too soft. However, if you boil it for too long, you risk the sugar crystallising and the cookies becoming bitty, brittle and not holding together. See the recipe video for a visual guide to how thick the syrup should look.
FODMAP Notes: See the full blog post for detailed FODMAP ingredient notes. FODMAP values, portions and classifications can and do change over time.
I use standard UK metric measurements in all of my recipes:
- 1 cup = 250 ml
- 1 tablespoon = 15 ml
- 1 teaspoon = 5 ml
