Try these No-Bake Chocolate Chip Oatmeal Cookies today for a sweet, satisfying, and nutrient-rich treat—no oven required!
Growing up as an Army brat, physical fitness was a mandatory part of my daily routine. After I started running cross country in high school, my dad convinced me to join him in training for the annual Army Ten-Miler. Aside from the running, the main thing I remember from our training days is just how much oatmeal we went through. My dad swore that there was no better breakfast for a runner than oatmeal, and—well—I ate it up!
But after months of eating the same breakfast every morning, I truly never wanted to see a bowl of oatmeal again. I started looking into creative ways to incorporate oatmeal into my morning routine. These no-bake oatmeal cookies are the perfect solution to a bland pre-workout snack. Made with quick oats, tahini, dark chocolate, and coconut sugar, these cookies deliver an energy boost without compromising the flavor of a classic oatmeal cookie.
The best part? There’s no oven required, so you can enjoy these delicious treats without the added baking time. Try these no-bake oatmeal cookies today for a nutrient-rich snack that’s perfect before a workout, in between Zoom meetings, or as an after-dinner sweet.
Are No-Bake Oatmeal Cookies Healthy?
Besides the obvious bonus of no cooking time, this recipe also incorporates a variety of natural ingredients. Tahini is rich in protein and natural fats, and it is a good source of calcium and iron. Beyond the convenience factor, quick oats are rich with minerals like zinc and magnesium. The golden raisins in this recipe add a natural sweetness as well as nutrients like iron and potassium. If you want to reduce the sugar content of this recipe, you could try replacing the coconut sugar with monk fruit sweetener or stevia. Just make sure to check the conversion ratios online so you don’t accidentally overdo the sweetness!
Homemade Tahini For The Win!
If you haven’t tried tahini before, you’re in for a treat! This sunflower seed spread has been around for thousands of years—first entering the scene in ancient Mesopotamia. Tahini is especially common in Middle Eastern and Mediterranean cuisine, but it has become an international staple in recent years. You can certainly purchase a jar of tahini at your local grocery store, but did you know that it’s actually pretty easy to make at home? All you need is one cup of hulled sesame seeds and a few tablespoons of vegetable oil (I recommend olive or grapeseed oil). First, toast your sesame seeds in a dry skillet over medium heat for three to five minutes until they are lightly golden. After your toasted seeds cool, simply blend them in a food processor or blender until they become crumbly. Gradually add your oil as you continue to blend. Once your tahini is smooth and pourable, transfer the final product to an airtight container and store it in the fridge for up to a month. Just remember that separation is normal, so take a few moments to stir your tahini before you use it.
How Do I Store Leftovers?
If you don’t get through all your cookies in one sitting, or two, you can absolutely store them to enjoy later! Just place any leftovers in an airtight container and store in the fridge for up to 1 week. You can also freeze them for up to 3 months—just make sure to defrost them fully before tucking in!
Serving Suggestions
Personally, I like to grab a few of these cookies for an energy-boosting snack on the go. But there are many different serving options for these tasty no-bake goodies. You could crumble your cookies and sprinkle them over a Smoothie Bowl or an Açai Bowl. I also suggest using these cookies to make a delicious ice cream sandwich. Just fill two cookies with a layer of ice cream like this Cookie Dough Banana Ice Cream or this Cottage Cheese Ice Cream. And if you’re looking for a caffeinated drink to accompany this as a morning dish, I’d recommend Homemade Caramel-Vanilla Iced Coffee or a Coffee Smoothie.
Ingredients
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons tahini
- 1 tablespoon coconut oil
- 1 1/2 cups quick oats
- 1 teaspoon ground cardamom
- 1/4 teaspoon sea salt plus 1/8 teaspoon
- 1/3 cup golden raisins roughly chopped and packed
- 3 1/2 tablespoons dark chocolate chips roughly chopped
Instructions
- In a medium pot, combine the almond milk, coconut sugar, tahini, and coconut oil on medium heat. Cook, stirring frequently, until it begins to boil.
- Once boiling cook, stirring frequently, until the mixture is reduced by about 1/3 and begins to thicken. You want it thick but still liquid—it should just coat the back of a spoon. This takes about 9-10 minutes.
- While the sugar mixture reduces, stir together the oats, cardamom, and salt in a large bowl. Stir in the chopped raisins.
- Immediately pour the thickened mixture over the oats and stir until well combined. Place into the refrigerator to cool for 10 minutes. Then, stir in the chocolate.
- Pack the oat mixture into a lightly heaping cookie scoop then transfer to a cookie sheet lined with parchment paper. Repeat for all the cookies.
- Using lightly wet hands, press the cookies out about 1/2 inch, making sure to pack the sides in so they stick together. Refrigerate for at least 1 hour to harden.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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