Making a batch of these no-bake chocolate chip cookies using either oats or almond flour couldn't be easier. These egg-free, brown sugar, cookies have a delicately nutty flavor and are packed with chocolate chips.
If you want to enjoy delicious brown sugar cookies loaded with chocolate chips but you don't want to heat up your house by turning on your oven, this no-bake chocolate chip cookie recipe is for you.
You'll love how easy they are to make and how decadently rich they taste.
You can make a batch of these cookies on the stove or in the microwave with very little effort.
When I was experimenting with this recipe, I started by using the same technique I used to make our no-bake peanut butter cookies by bringing brown sugar, butter, and milk to a boil on the stove.
I skipped the peanut butter and tossed some vanilla and quick oats into the mix, then added chocolate chips to the cooled cookie dough. That batch of no-bake cookies tasted great but I found the texture to be too much like an oatmeal cookie.
So, I decided to grind the oats into oat flour.
How to make homemade oat flour?
- Pour oats into the bowl of a food processor.
- Pulse for about a minute until the oats are ground to a fine powder.
That's it! You can also buy oat flour, but it costs much more than making it yourself. I ground 1 ½ cups of quick oats to make my oat flour for this recipe.
For this recipe, I suggest using quick oats, also known as instant oats, for the best texture. If you only have old-fashioned oats on hand, you can use them just note that your cookies might be a bit chewier.
Let's make no bake chocolate chip cookies using oats.
- Bring butter, brown sugar, and milk to a boil in a saucepan set over medium-high heat.
- Let it boil for 1 full minute, then remove from the heat and stir in vanilla and oat flour (ground oats).
- Let the cookie dough cool until it no longer feels warm then fold in the chocolate chips.
- Easy, right?
Cooling the cookie dough.
You need to allow this cookie dough to cool before adding in the chocolate chips. You can let it cool for about an hour at room temperature or you can chill it in the refrigerator for 20-30 minutes. Just be sure to stir the cookie dough occasionally so it does not form a crust.
Once it feels cool to the touch but before it gets too thick and firm, add the chocolate chips.
If you add the chocolate to warm cookie dough, they will melt, turning your cookies into chocolate cookies, not chocolate chip cookies. I did this when making my first batch. They tasted great but did not look like classic chocolate chip cookies.
Scoop out the cookie dough onto a pan.
Once the cookie dough is loaded with chocolate chips, you scoop balls of dough onto a parchment paper or wax paper-lined baking sheet.
You can leave the cookies in mounds if you like or you can gently flatten them into more traditional-looking chocolate chip cookies.
Cookie Sizes:
You can make these cookies any size you like. You'll get eighteen cookies using a #50 (18/8) cookie scoop which is approximately 1.2 tablespoons in size.
Can I use something other than oats (oat flour)?
If you don't like oats, you can make these no bake chocolate chip cookies with almond flour instead.
These almond flour cookies will be softer in texture and will have a distinct almond flavor. When I made the cookies pictured above, I used almond flour made from whole almonds. You can see flecks of the darker brown almond skin throughout the cookies.
Use balanced almond flour if you don't want dark speckles in your cookies.
no bake chocolate chip cookies
Make soft and chewy no-bake chocolate chip cookies on the stove or in the microwave. It's easy! These brown sugar cookies can be made with oats, almond flour, or all-purpose flour.
Ingredients
- 56.7 grams butter (or 2 ounces or ¼ cup or ½ stick)
- 156 grams light brown sugar (or 5.5 ounces or ¾ cup packed)
- 61.3 grams milk (or 2 ⅛ ounces or ¼ cup)
- 4.34 grams vanilla extract (or 1 teaspoon)
- 140 grams oat flour OR almond flour (or 4.9 ounces or 1 ⅓ cups)
- 170 grams chocolate chips (or 6 ounces or 1 cup)
- *To make homemade oat flour, measure 140 grams (about 1 ½ cups) of quick oats and process in the food processer until it becomes a fine powder.
Instructions
STOVETOP DIRECTIONS
- Combine the butter, brown sugar, and milk in a medium saucepan and set it over medium-high heat on the stove.
- Stir occasionally until melted.
- Then, without stirring, bring the ingredients to a rolling boil.
- Boil for 1 full minute, then remove from the heat.
- Immediately, stir in the vanilla extract and the oat flour OR almond flour.
- Set aside to cool for about 60 minutes at room temperature or chill in the refrigerator for about 30 minutes, stirring occasionally until cool to the touch.
- Fold in about ¾ of the chocolate chips.
- Scoop out onto a parchment paper-lined baking sheet or non-stick baking sheet.
- Flatten the cookies into round discs then top with the remaining chocolate chips.
- Chill in the refrigerator for 30 minutes.
- Enjoy!
MICROWAVE DIRECTIONS
- Combine the butter, brown sugar, and milk in a microwave-safe mixing bowl.
- Heat on high power for 1 minute.
- Remove the bowl from the microwave and stir until the butter is melted.
- Heat for an additional 1 minute 45 seconds up to 2 minutes 15 seconds until the mixture rapidly boils for 1 full minute.
- Stir in the vanilla and oat or almond flour, then follow the remaining instructions above.
Notes
- If you use a #50 scoop (18/8 or 1.2 tablespoons), you'll get 18 cookies from this recipe.
- Store your non-bake chocolate chip cookies in an airtight container for up to 4 days.
- You can freeze these cookies for up to 3 months. Wrap them well and place them in an airtight container or zip-top bag and place them in the freezer.
- Make homemade oat flour, by grinding 1 ½ cups of quick oats in the food processor.
- If you use the microwave, be sure to watch as the ingredients come up to a boil. You want the liquid to boil for 1 full minute. Every microwave is different so you may need to adjust the time accordingly.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 27mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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