QUICK NO-BAKE COOKIES
Today’s recipe is QUICK NO-BAKE COOKIES, simple and very quick treats ideal for the hot months when you don’t want to turn on the oven but still want something sweet.
They are made with a few simple ingredients: oats, chocolate, shredded coconut, and are suitable for everyone as they are egg-free, butter-free (if you have intolerances or allergies, still pay close attention to the labels of what you purchase to ensure there are no traces). There is also a gluten-free version in the notes at the end of the recipe.
Oats are one of the most loved breakfast ingredients, often used to prepare snack bars, enjoyed with milk or yogurt, or to make porridge. Today we will use them to create these OAT AND CHOCOLATE NO-BAKE COOKIES, super delicious and perfect for breakfast, as a snack, or anytime during the day.
Besides being delicious, the undeniable advantage of these oat and chocolate no-bake cookies is certainly their quick and simple preparation as they do not require baking.
In no time, you will create crunchy, chocolaty cookies, and if you want to make the recipe even more delicious, you can personalize it by adding chopped hazelnuts or pistachios and chocolate chips.
The oat base makes these cookies truly unique, enriched by the good taste of coconut and a cascade of chocolate.
Once these delicious cookies are ready, I recommend storing them in the fridge, at least in the summer, as high temperatures could soften the chocolate used as a ‘glue’ in the dough and as a coating, making the cookies less compact. 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 more no-bake desserts, check out the recipes below.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 10/12 cookies
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 532.66 (Kcal)
- Carbohydrates 46.75 (g) of which sugars 20.93 (g)
- Proteins 10.96 (g)
- Fat 34.05 (g) of which saturated 16.38 (g)of which unsaturated 13.14 (g)
- Fibers 8.06 (g)
- Sodium 54.54 (mg)
Indicative values for a portion of 70 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 oats
- 1 cup milk chocolate (or dark)
- 1/3 cup shredded coconut
- 1/2 cup dark chocolate
- 1/3 cup chopped pistachios (hazelnuts)
Tools
- Parchment Paper
- Bowl
Steps
Combine oats, melted milk (or dark for lactose intolerance) chocolate, and shredded coconut in a bowl. Mix with a spoon until the mixture is well combined. You should get a compact dough.
You can work with the dough immediately, but if you find it hard to handle and sticky because it has warmed up too much, leave it in the fridge for 10 minutes. Shape pieces from the dough using an ice cream scoop or a spoon and place them on a baking sheet lined with parchment paper or a silicone mat. Create discs about 1 1/4 inches in diameter and 1/4 inch in height, flattening the dough with the back of a spoon to form cookie-like shapes. Refrigerate the no-bake cookies for about 30 minutes (10 minutes in the freezer).
Your OAT AND CHOCOLATE no-bake cookies are ready to eat, but I preferred to make them even more delicious by dipping the edges in melted dark chocolate and sprinkling chopped pistachios on top. The choice is yours!
NOTES AND VARIATIONS
OATS I used sugar-free oats, which 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, and chocolaty cookies.
CHOCOLATE In this recipe, I used milk chocolate as the binder for the no-bake cookies and dark chocolate for the coating. If you have lactose intolerance, use only dark chocolate and pay attention to the packaging to avoid any traces of this protein.
COCONUT It is not essential for the dough to hold, but in my opinion, it adds a special touch to these no-bake cookies. You can easily omit this ingredient or replace it with chopped hazelnuts or other nuts.
NOTE As you have seen, these oat and chocolate cookies are sugar-free. I find that the chocolate in the dough, combined with the chocolate coating, provides just the right level of sweetness without being cloying. Of course, if you prefer, you can add sugar, but I recommend starting with small amounts and tasting, as you can adjust the sweetness to your liking in a no-bake mixture.
VARIATIONS You can further enrich your no-bake cookies with chopped nuts, being careful not to overdo the quantity. The overall total of the dough ingredients must be respected, or the cookies won’t hold together. You can get creative with the coating, which can be any type of chocolate (dark, milk, white) and then covered with pistachio, hazelnut, almond, walnut, or any topping you desire.
STORAGE
Once these delicious cookies are ready, I recommend storing them in the fridge, at least in the summer, as high temperatures could soften the chocolate used as a ‘glue’ in the dough and as a coating, making the cookies less compact.
FAQ (Questions and Answers)
What are the benefits of eating Oats?
Oats contain a high volume of fiber, which ensures improved intestinal transit, aids the digestive process, and helps the body maintain control of cholesterol levels in the blood and increases the feeling of fullness.
How much Oats can you eat on a diet?
To lose weight, you should eat about 250 grams of oats per day. A serving of oatmeal contains 40-50 grams, so if you are following an oat-based diet, you should eat about 5 servings a day.
Who should not eat Oats?
Aside from those with celiac disease or gluten intolerance, as oats are a cereal, people with enterocolitis, Crohn’s disease, or diverticulitis should avoid consuming, particularly, oat bran, a food likely to aggravate their clinical condition.
