No-Bake Fudgy LOWER Fat Chocolate Oatmeal Cookies
No-bake chocolate oatmeal cookies taste like chocolate peanut butter fudge with oats. This much lower fat version has lots of flavor from a variety of sugar. Add chopped dried fruit, coconut, and/or nuts for a SUPER indulgent chocolate granola bar!! YES, please!! Great for kids and adults alike!
Servings: 25 small-medium cookies
Ingredients
- 45 g (½ cup) cocoa powder
- ⅛ tsp salt
- 120 g (½ cup) granulated sugar
- 150 g (¾ cup packed) brown sugar
- 85 g (¼ cup) honey maple syrup, agave, or other liquid sweetener if vegan
- 28 g (2 tbsp) butter plant-based or solid coconut oil if vegan
- 4 oz (½ cup) milk any kind (nut, oat, coconut, etc.)
- 2 tsp vanilla
- 130 g (½ cup) peanut butter any creamy or chunky nut or seed butter
- 300 g (3 cups) oats regular, organic, and/or gluten-free, quick-cooking, or old-fashioned
Optional Mix-ins: NOTE: If using the following mix-ins, decrease oats by ½ cup and add ½ cup of any of or combination of the following
- ½ cup dried fruit raisins, dried cranberries, chopped apricots, chopped dates, etc.
- ½ cup chopped nuts peanuts, almonds, pistachios, etc.
Instructions
- Prepare pan by lining a baking sheet with wax paper.
- Measure oats and set them aside. If using 1-minute oats (quick-cooking oats) simply set them aside. If using old-fashioned rolled oats, pulse them in a food processor for 10-20 seconds until they break down enough to look like quick-cooking oats.
- In a large saucepan over medium heat, add cocoa powder, salt, all sugars, butter, and milk. Whisk frequently while heating. The sugars will dissolve, and the sauce will become shiny. Cook until a rolling boiling. Once boiling, set a timer and whisk for 1 minute, turn down heat a little if needed.TIPS: It's best to have all ingredients measured out and near the stove. If you cook the chocolate too long, the chocolate will harden like candy and become dry and crumbly after cooling.
- Remove saucepan from heat. Immediately, whisk in vanilla and peanut butter until smooth. Use spoon to stir in oats and any other mix-ins until all combined.TIP: Once you remove the chocolate from the stove, you should move quickly as the chocolate begins to harden as soon as it begins to cool.
- Immediately after stirring in the oats, use a tablespoon and drop mounds of chocolate oatmeal dough on a wax-lined cookie sheet.TIP: You can slightly reshape each cookie using your fingers for a rounder, prettier cookie once all are in mounds.
- Refrigerate for about an hour or until somewhat firm. They will be a little soft but should hold their shape. Eat and enjoy!
Video
Notes
If vegan, you can substitute honey with additional brown or granulated sugar. Since honey is a liquid sweetener, the moisture keeps the cookies soft and from drying out. You can sub maple or agave syrups in place of honey.
Storing cookies
Cookies will keep for a week or so in the fridge. You can stack these cookies but ensure you separate each layer with a sheet of wax paper as they WILL stick. For longer storage, you can store them in the freezer in a sealed container or zip-top bag separating layers with wax paper for a couple of months. If you want to transport these cookies to eat on-the-go, wrap them individually in wax paper or plastic wrap since they will stick, particularly if they get warm.