Chocolate no bake cookies are a classic favorite. Easy to put together, delicious, and full of rolled oats.
I loved chocolate no bake cookies as a kid, but I haven’t made them for years. These no bake cookies are actually more like a cross between candy and cookies. When I first tasted them, they reminded me of the no bakes we used to make all the time. I loved coming home from school and seeing that my mom had made them for us as a snack. And I remember the way the scent of warm chocolate would fill the kitchen. I think I need to make these more often!
How These Chocolate No Bake Cookies Are Different Than The Original Recipe
These chocolate no bake cookies are really great for the holidays. And they are even easier than the traditional chocolate no bake cookie recipe!
The difference in my chocolate no bake cookies is that they do not contain any peanut butter, and I’ve added dried fruit, nuts, and spices. The base of the cookie is made with granola; homemade if you want to go the extra mile. I’ve included my favorite granola recipe below.
Why Did I Use Granola???
When I was making granola bark last month, I realized I had made way too much homemade granola on hand, and my baking cupboard was more than well-stocked with chocolate for the high baking season. So I decided to try out my new idea for gluten-free chocolate no bake cookies and see how it went. I was just sort of craving a hearty treat that didn’t require much effort – kind of an instant cookie.
These chocolate no bake cookies couldn’t be easier to make: melt the chocolate chips, add coconut oil and granola, stir well, drop onto a baking sheet, drizzle with white chocolate, and the final touch, a sprinkling of flaked sea salt. The salt really makes these taste special.
Helpful Hints and Tips
- These cookies ship well, but use the smaller amount of coconut oil just to be safe. It’s cold this time of year in the Northern Hemisphere, so I know they wouldn’t melt very much. But it’s always nice to play it safe.
- Using more coconut oil will make these a little “softer” and easier to eat. Like I said, they are somewhere between candy and cookie, which is a good place to be, but they can be a little hard to bite if you’re not expecting it.
- Use your favorite granola. I like homemade granola because I can control what goes in and some store-bought gluten-free granolas are just plain terrible. If you’re not a fan of nuts or dried fruit, use a plain granola instead. My homemade granola recipe is below.
- I made larger mounds, but smaller, bite-size cookies would be great too.
- Flaked sea salt is a MUST. It makes these extra special. I love the extra little crunch of salt. It rounds out the flavors.
- To make these vegan, use non-dairy white chocolate. The white chocolate is optional, but makes them look pretty.
- These will keep for a very long time if stored in an airtight container in a cool, dry place.
- 4 cups gluten-free granola (from recipe below, or your favorite)
- Two (10-12 ounce) packages gluten-free chocolate chips (I like Guittard semi-sweet or dark chips)
- 1-2 Tablespoons organic extra virgin coconut oil
- Optional topping: 4-6 ounces gluten-free white chocolate, melted
- Flaked sea salt, such as Maldon
- Melt the chocolate chips in a large bowl set over a pan of simmering water, or place in microwave on 50% power for 1-2 minute increments. Stir in coconut oil, followed by granola. Make sure all of the granola is well-coated with the chocolate.
- Line two baking sheets with parchment paper. Using a small ice cream scoop or two teaspoons, drop mounds of the granola mixture onto the lined sheets.
- If decorating the tops with white chocolate, melt in a bowl over the simmering water, or on 50% power in the microwave. It will need less time - be careful not to let it burn.
- Dip a fork into the white chocolate and drizzle over the cookies in a decorative way. Sprinkle the tops with a little flaked sea salt and set aside to let them cool completely.
- Store in airtight containers between layers of waxed paper in a cool, dry area.
- ¼ cup coconut oil, melted
- ¼ cup maple syrup, brown rice syrup, or honey
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ to ½ teaspoon sea salt
- 2 cups gluten-free rolled oats
- 1 cup unsweetened coconut shreds
- 1 cup sliced almonds
- 1½ cups chopped dried fruit
- ¼ cup chopped crystallized ginger
- 1 cup raw or toasted pumpkin seeds (I used candied ones from Trader Joe's)
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Stir together coconut oil, syrup, vanilla, pumpkin pie spice, and sea salt in a small bowl.
- In a large bowl combine oats, coconut, and almonds. Pour the oil and syrup mixture over the top and stir until everything is well-coated. Spread over the prepared baking sheet.
- Bake for 20-25 minutes, stirring halfway through so it toasts evenly. Let cool completely. Transfer to a big resealable container or plastic bag. Add the dried fruit, ginger, and pumpkin seeds. Makes about 7 cups.