top of page
  • Writer's pictureRobin Ankerich

Dark Chocolate No-Bake Cookies

Over the past 7 year, No-Bake Cookie have been my go-to thing for a quick chocolate treat on Valentine’s Day. Working in theatre and education, I have always been about to open another show when the holiday came around. No-Bake Cookies took me minutes to whip up and satisfied my husband’s sweet tooth for chocolate. While warm, they can be shaped into designs, so I used a butter knife to help shape them onto elongated hearts.

Three of the past Valentine's heart shaped cookies

Until this summer, we only made these cookies in February as sort of a tradition. In our current apartment we have a gas oven and deal with afternoon heating from our large ceiling height west-facing windows. Not wanting to turn on the oven, I decided No-Bake Cookies could also be a good summertime treat because they only need minutes on the stovetop which will heat up your kitchen drastically less than turning on your oven for half an hour or more.

For large cookies, I use a cookie scoop to dollop two full scoops into one spot before shaping them into whatever shape I want.

We enjoy getting outside and going hiking on the weekends, and No-Bake Cookies make a perfect mid- or post hike snack. They have carbs, protein, and a little sugar to replenish and keep you going. But let’s be honest, they also make a great treat sitting on the back porch or by the pool.


Dark Chocolate No-Bake Cookies

Yields: 8 Large or 16 small cookies


142g / 3/4 c Raw, Granulated, or Coconut Sugar

1 tsp Instant Espresso or Coffee Granules

¼ c Dark Cocoa Powder (or regular if that is what you have)

28g / 2 T Butter or Coconut Oil

57g / 1/4 c Milk of Choice

1 tsp Vanilla Extract

134g / 1.5 c Quick Cook Oats

90g / 1/3 c Peanut Butter


  1. Prepare a cookie sheet with a silicone liner or parchment paper.

  2. Measure out the ingredients because this recipe is fast once it gets going and having them ready will make it all that much easier.

  3. Add the sugar, espresso granules, and cocoa powder into a medium heavy-bottomed saucepan. Stir together with the back side of a rubber spatula or wooden spoon. Then add in the butter and milk.

  4. Heat over medium-high heat, bring the mixture to a boil while stirring contently. Once boiling over the entire pan and not just around the edge, boil for 2 minutes.

  5. Quickly remove from heat and stir in the vanilla and peanut butter. Then add in the oats and stir to combine.

  6. Using a cookie or ice cream scoop, dollop the hot mixture onto your prepared pan. If you want to shape or form them into shapes, this needs to be done while warm, or otherwise leave as cookie drops.

  7. Allow to cool for at least 1 hour to set. Enjoy!

18 views0 comments

Recent Posts

See All
bottom of page