These no-bake chocolate chip cookies are proof that wholesome treats can be made with just a handful of simple ingredients. They’re soft, satisfying, and naturally sweet – perfect when you’re after a cookie fix but don’t want to turn the oven on. No flour, no eggs, no added sugar – just 5 ingredients and a food processor.
The oats bring a lovely chewy texture and slow-releasing energy, while the coconut oil and nut butter create a rich, melt-in-your-mouth bite. A drizzle of honey adds a hint of sweetness, and those chocolate chips? Well, they make everything better. I love that these are freezer-friendly too, which makes them ideal for batch prepping your snacks for the week.
If you want something chocolatey, nourishing and ridiculously easy – you’ll want to keep these in your snack rotation. They’re naturally gluten-free, refined sugar-free, and can easily be made vegan with one quick swap. Honestly, they taste just like cookie dough straight from the bowl (but better for you!).
Ways To Enjoy It
These are the kind of cookies you’ll want to keep on standby. Perfect as a lunchbox treat, mid-afternoon snack, or post-dinner dessert. I also love crumbling one over Greek yoghurt or smoothie bowls for a fibre-rich crunch.
Make Your Own Ground Oats
Making your own ground oats at home is quick, easy, and often more affordable than buying oat flour. All you need is a blender or food processor and some plain rolled oats. Simply add the oats to your blender and blitz for 30–60 seconds until they turn into a fine, flour-like powder. Stop and stir halfway through to make sure everything is evenly blended. Homemade ground oats are perfect for no-bake recipes like these cookies, and because they’re naturally gluten-free (as long as you use certified gluten-free oats), they’re great for a range of dietary needs. Store any leftovers in an airtight jar or container for next time.
Tips
- Use Ground Oats: Make sure to blend the oats until they resemble fine flour. This gives the cookies a smoother texture and helps them hold together.
- Melt Your Coconut Oil: It blends more evenly with the other ingredients and ensures a consistent texture throughout.
- Chill Before Shaping: If your mixture feels too soft, pop it in the fridge or freezer for 5–10 minutes before shaping into cookies.
- Press Gently: When shaping the cookies, press them gently with your hands or the back of a spoon to create that classic cookie shape.
- Mini or Maxi: You can make smaller bite-sized cookies or double the size for a chunky version – just allow extra time for them to set in the freezer.
Swaps
Peanut butter: Almond butter, cashew butter or sunflower seed butter all work beautifully in this recipe.
Honey: Maple syrup or agave syrup are great vegan alternatives with a similar texture.
Coconut oil: Try melted butter or ghee if you prefer, although the flavour and consistency may change slightly.
Oats: Rolled oats ground into flour are best, but quick oats will also work in a pinch.
Chocolate chips: You can use chopped dark chocolate, dairy-free chocolate or even cacao nibs for a less sweet option.
Storage
Fridge: Store in a sealed container for up to 5 days. The cookies will stay soft but slightly firm.
Freezer: These cookies are perfect for freezing. Store in a freezer-safe container for up to 2 months. They’re best enjoyed straight from the freezer for that chewy cookie dough texture.
More Cookies Recipes
- Healthy & Easy Pecan Cookies
- 2-Ingredient Healthy Coconut Cookies
- Sesame Tahini Cookies
- 3-Ingredient Chocolate Banana Cookies
No Bake Chocolate Chip Cookie
Ingredients
- 100 g oats blended into ground oats
- 45 g peanut butter or your favourite nut butter
- 45 g coconut oil melted
- 2 tsp honey OR maple syrup
- handful chocolate chips
Instructions
- Add all the ingredients (a per the chocolate chips) into a food processor and blitz.
- When you reach a smooth and malleable consistency is ready to shape into cookies.
- Prepare a tray (wide enough to fit your freezer) with baking paper on top. Lay the cookies and add the chocolate chips.
- Freeze and enjoy ( they’ll need at least 15 minutes to harden up).