Ingredients
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
Wet Ingredients & Sweeteners
- 1/3 cup natural peanut butter powder mixed with water (or 2 tablespoons light peanut butter)
- 1/4 cup zero-calorie sweetener (or preferred granulated sweetener)
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Optional Add-Ins (still low-point)
- 2 tablespoons mini sugar-free chocolate chips
- 1 teaspoon instant espresso (deepens chocolate flavor)
- 2 tablespoons unsweetened shredded coconut
Instructions
Step 1 — Prepare a Baking Sheet
Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures easy removal after the cookies set.
Step 2 — Heat Wet Ingredients
In a small saucepan, combine the almond milk, sweetener, cocoa powder, and peanut butter mixture. Heat over medium-low, stirring continuously. The goal is to melt everything together until smooth and glossy without reaching a full boil.
Step 3 — Achieve the Right Base Consistency
Once the mixture begins to thicken slightly and the cocoa is fully dissolved, remove it from heat. The consistency should resemble warm fudge — pourable but not soupy.
Step 4 — Add Vanilla
Stir in the vanilla extract while the mixture is still warm. This enhances the aroma and deepens the chocolate flavor.
Step 5 — Combine with Oats
Add the rolled oats into the saucepan and stir until all oats are evenly coated. Allow the mixture to sit for 1–2 minutes; this softens the oats slightly and helps bind the cookies.
Step 6 — Portion and Shape
Drop spoonfuls of the mixture onto your prepared baking sheet. Use the back of the spoon to gently flatten the tops to your preferred cookie shape.
Step 7 — Chill to Set
Refrigerate the cookies for at least 25–30 minutes. As they cool, they firm up and develop their signature chewy, no-bake texture.
Helpful Tips for Success
To ensure the cookies hold their shape, make sure the mixture is thick when removed from the heat. If it’s too thin, the cookies will spread. Allowing the oats to soak briefly in the warm chocolate mixture helps them absorb moisture and create the perfect consistency.
Sweetness can be adjusted based on preference. Some sweeteners have stronger aftertastes, so feel free to experiment with monk fruit, erythritol blends, or light brown sugar if points allow. The beauty of this recipe is its flexibility — small ingredient swaps rarely cause issues.
Using rolled oats (not quick oats) gives the cookies a hearty texture and prevents mushiness. If you prefer a softer cookie, you can pulse the oats in a food processor a few times to break them down slightly.
Storage Instructions
These cookies store extremely well. Keep them in an airtight container in the refrigerator for up to 7 days. For freezer storage, place the cookies in a single layer, freeze until firm, then transfer to a freezer-safe bag. They’ll stay fresh for up to 2 months and thaw quickly at room temperature.
Serving Suggestions
Enjoy these cookies chilled for a firm, fudge-like bite or slightly softened at room temperature for a melt-in-your-mouth texture. They pair beautifully with a glass of almond milk, a cup of coffee, or even crumbled over yogurt for a dessert-style breakfast.