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.
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.