Introduction: Allergy/Sensitivity Friendly - No Bake Chocolate Oats Cookie (Gluten, Dairy, Soy, and All Types of Nuts)
If you are reading this, I congratulate you in going past the title after seeing the words Oats mixed with Chocolate and Cookie.
What I will be showing you how to make is a Oats cookie binded together with chocolate. There is absolutely no baking required just the ingredients/supplies and a stove. Also for any readers out there worrying about allergies/sensitivities, or one of those people who like to watch what they are eating, you have come to the right place. These cookies are filling without it being high in calories, and I offer substitutes in places for people with soy, dairy or gluten allergies/sensitivities. Of course if you are not one of these people, I do also show the original ingredients and their amounts. Lets get started!
The batch size varies depending on how big you make the cookies, with 1 scoop of a normal eating spoon (like the kind found in restaurants) I was able to make about 20 to 25 cookies (Unless you ate from the batch like I did while scooping, hence my batch looking smaller in the image).
Note: Since this is using a stove, please be supervised if you are not allowed to use it alone. I do not want to see anyone hurt while making these cookies. I also recommend reading through all the instructions first before starting, so there aren't any major surprises.
Happy Making :)
Step 1: Gathering Ingredients/Supplies
Now it is time for you to gather the ingredients you will need to create the cookies!
Most to all of the ingredients below can have substitutes based on any allergies/sensitivities for dairy, soy, and gluten. I have suggested a few based on what I have used before. They are underlined in the text. If another substitute works leave a comment below, and I would love to know about another possibility.
- 2 Cups Sugar or 2 Cups Artificial Sweetener
- 1/2 Cup Cocoa
- 1/2 Cup Butter or 1 Stick Butter or 1/2 Cup Olive Oil Buttery Spread
- 1/3 Cup Milk or 1/3 Cup Rice Milk
- 1 tsp. Vanilla Extract or 1 tsp. Maple/Pancake Syrup
- 3 Cups Quick-Cooking Oatmeal
- Wax Paper or Tin Foil with Non-Stick Spray
- Stirrer (Recommended: Rubber Spatula or Wooden Spoon)
- Pan (Recommended: Sauce Pan)
Step 2: Making the Chocolate
Take the sugar, butter, milk, and cocoa and mix them all in the sauce pan (Add the liquid ingredients first, as the stove should be on, and you don't want the dry ingredients to burn) that should be on about medium heat. Make sure to continuously stir or the chocolate could burn. After it boils for about 2 to 4 minutes (The longer you let the chocolate boil, the harder the cookie will come out to be, due to the consistency of the chocolate. The less time you let the chocolate boil, the softer the cookie will be), take it off the heat.
Step 3: Adding Oats and Vanilla
As soon as you take the chocolate off the heat, mix in the Oats and Vanilla Extract
Step 4: Scooping the Cookies
You are almost ready to eat your cookies!
Unless you are like me and ate part of the first batch right from the pan :)
Prepare the wax paper or if you are using tin foil spray it with some type of non stick spray. Then take a spoon and start scooping the cookies out onto the paper/foil depending how big and thick you want to make the cookies (This can also affect how long it would take to harden). Note: One thing I noticed is that if your chocolate came out a little thicker, after you mix your oats it will start to harden quickly. If the cookie is not staying together as you scoop (you might first want to try packing it together a little with your hand as well), add a little milk and reheat and stir till the desired consistency is reached. Now you have to wait 30 to 35 min to set. Sometimes it can set quicker then this sometimes it takes longer. After a certain time though the cookies wont get any harder, and the cookies can either be stored outside or in the fridge.
Step 5: Congratulations!
Congratulations, you have officially made the Allergy/Sensitivity Friendly No Bake Chocolate Oats Cookies. While you are waiting, you can eat whatever did not "make it" onto the paper/foil!
At this point after the cookies have set you can either eat it the way you made, or I suggest melting some marshmallows on it, kinda like a smore. This was one of my favorite ways of eating this cookie.
I hope everyone who enjoyed it leaves a like and comment bellow about your adventures in making the cookie and if you in anyway altered the recipe by mixing and additional something in (peanut butter, coconut, etc) or adding a topping like I did with marshmallows that you thoroughly enjoyed, leave a comment below so I can make and try it, or even make your own instructables with this new recipe and send me the link ;)
**If you look at the image, the two cookies in the middle were from a batch I boiled less, resulting in softer, slightly gooier cookie, while the cookies surrounding it are from a batch I spent longer boiling resulting in a crunchier cookie.
I had a lot of fun making this with my mom, and I hope you enjoyed making it as well with a loved one, or even by yourself while dancing or singing to some random song on the radio.
Participated in the
Snacks Contest 2017
6 years ago
Omg I made them and they are AMAZING!!! Thank you for the guide!
Reply 6 years ago
Glad you liked it :)
6 years ago
I've had cookies like this before. I'll admit I was skeptical, but they're actually pretty good! :)
Reply 6 years ago
I will admit I was as well, but these types of cookies are officially on my top 5 favorites for cookies!