NO-BAKE OATMEAL AND CHOCOLATE COOKIES
The perfect recipe when you don’t feel like turning on the oven but still want something sweet… the NO-BAKE OATMEAL AND CHOCOLATE COOKIES, simple and really quick to make.
A cookie made with just a few simple ingredients: rolled oats, chocolate, and chopped pistachios as decoration, completely free from baking.
Moreover, since they contain neither butter nor eggs, they are also suitable for those intolerant to these proteins (always check the labels to ensure that the products used do not contain even traces) and at the end of the recipe you will also find the GLUTEN-FREE version.
Crunchy on the bite, chocolatey, melting in the mouth, these cookies are ideal in the morning for breakfast to start your day with an extra boost, but also perfect for an afternoon snack or a hunger-breaking treat during the day.
Made with chocolate and rolled oats, one of the most loved breakfast ingredients, often used to make snack bars to enjoy with milk or yogurt or for making porridge. Today we will use them to create these NO-BAKE WHITE CHOCOLATE AND OATMEAL COOKIES that are super delicious.
Besides being delicious, they have the undeniable advantage of being no-bake, quick, and simple to prepare since they require no baking: basically child-proof.
In no time, you’ll create crunchy, chocolatey cookies, and if you want to make the recipe even more delicious, you can customize it by adding chopped hazelnuts or pistachios and chocolate chips.
The base of rolled oats enriched with a cascade of chocolate and chopped pistachios makes these no-bake cookies truly unique.
Once ready, I recommend storing the NO-BAKE CHOCOLATE AND OATMEAL COOKIES in the fridge, at least in summer, as high temperatures could soften the chocolate used as a “binder” in the dough and as a coating, making the cookies less compact and crunchy.
I guarantee that these cookies kept in the fridge and eaten cold with a glass of iced tea are the best at any time of the day! And if you’re looking for other no-bake desserts, check out the recipes below
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 42.03 (Kcal)
- Carbohydrates 4.60 (g) of which sugars 2.52 (g)
- Proteins 0.79 (g)
- Fat 2.40 (g) of which saturated 1.29 (g)of which unsaturated 0.98 (g)
- Fibers 0.70 (g)
- Sodium 15.95 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups rolled oats
- 7 oz white chocolate (or milk chocolate)
- 3 1/2 oz dark chocolate (or milk chocolate)
- 1/4 cup chopped pistachios (or hazelnuts)
Tools
- Parchment paper
- Bowl
Steps
In a bowl, combine the rolled oats with the white chocolate melted in a bain-marie or microwave. Stir with a spoon until the mixture is well combined. You should obtain a compact dough.
You can work the dough immediately, but if you find it’s too sticky and hard to handle because it might have warmed up too much, leave it in the fridge for 10 minutes. Scoop pieces from the mixture with a spoon or an ice cream scoop and place them on a baking sheet covered with parchment paper. You need to create discs about 1 1/4 inches in diameter and 1/4 inch thick. Flatten each mound of dough with the back of a spoon to give it a cookie-like shape. Let them set in the fridge for about 30 minutes or 10 minutes in the freezer.
The no-bake OATMEAL AND CHOCOLATE cookies would already be ready to eat, but to make them even more delicious, I suggest “dipping” the entire edge of the cookie in melted dark chocolate and immediately sprinkling chopped pistachios on top to make them stick.
NOTES AND VARIATIONS
OATS I used rolled oats with no added sugars that you can easily find at the supermarket. For a gluten-free version, replace the oats with puffed rice, and you’ll still get delicious, crunchy, chocolatey cookies.
CHOCOLATE In this recipe, to bind the no-bake cookies, I used white chocolate, while for the coating, I used dark chocolate. If you have lactose intolerance, use only dark chocolate and still pay attention to the packaging to avoid any traces of this protein. Those without any intolerance issues can substitute any chocolate in the mixture or for coating with their preferred type (milk, dark, or white).
NOTES As you have seen, these no-bake oatmeal and chocolate cookies are sugar-free. I find that the chocolate in the mixture, combined with the coating, gives them the right level of sweetness without being cloying. Of course, if you prefer, you can add sugar, but I recommend starting with small quantities and tasting, as this is a no-bake mixture so you can taste and decide the sweetness you prefer.
VARIATIONS You can further enrich your no-bake cookies by adding about 1 oz of shredded coconut to the mixture for a slightly exotic taste, or with an equal amount of chopped nuts, but be careful not to exceed the total quantity. The total amount of ingredients in the mixture must be respected; otherwise, the cookies won’t hold together. You can unleash your creativity with the coating, using any type of chocolate (dark, milk, white), and then covering with chopped pistachios, hazelnuts, almonds, walnuts, or whatever you desire.
STORAGE
Once prepared, I recommend storing these delicious cookies in the fridge, at least in summer, as high temperatures could soften the chocolate used as a “binder” in the dough and as a coating, making the cookies less compact.
FAQ (Frequently Asked Questions)
What are the benefits of eating oats?
Oats contain a high volume of fiber, which improves intestinal transit, aids the digestive process, and helps the body control blood cholesterol levels while increasing the feeling of fullness.
How much oats can you eat on a diet?
To lose weight, you should consume about 250 grams of oats per day. A serving of oatmeal contains 40-50 grams, so if you’re following an oat-based diet, you should eat about 5 servings a day.
Who should not eat rolled oats?
Besides Celiac or Gluten-intolerant individuals, as oats are a cereal, people with enterocolitis, Crohn’s disease, or diverticulitis should avoid consuming oat bran, a food that may aggravate their condition.
