Recipe by Rachel
"These are so yummy, you'd never guess they were vegan!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
These cookies were awesome!! I was skeptical at first with the maple syrup, but because I don't like the strong overpowing taste and texture of white sugar in the traditional recipe, and because I do like dark chocolate, I thought I'd try them and I'm glad I did! These are definitly are the 'grown-up' or 'adult' version of this kids favorite; much darker chocolate, not over-sweet and have a great peanut butter flavor and consistancy! Honestly, I can't figure out why some on this site had a flop here, I used real maple syrup, Jiff creamy peanut butter, and Wesson Canola oil. I love the peanut butter texture and think maybe a natural low oil peanut butter would give perhaps a little thicker texture. I didn't change the recipe a bit- boiled the first ingredients for three minutes stirring with a wire whisk constantly and was careful not to skald with too hot heat. I then added the rest of the ingredients and they came out out great! I didn't find them sticky or melty.. wonder if the other users just had bad luck..I used utensils to drop them onto wax paper, not my fingers and refridgerated them for 40 minutes before eating. Hope this helped! To me they tasted better than a Reces Peanut-butter cup!!! Will definitly make these again to take to the office or a dinner party!! If you like dark chocolate and peanut-butter I think you'll LOVE these!
You definitely have to chill these cookies. They don't set up like the ones made with sugar. They were OK, taste good but, I will go back to my old recipe next time.
I just finished making these and they are DELICIOUS! I added an extra 1/2 cup of oatmeal and 3/4 cup of coconut to make it thicker. Very good and i will defiently be making these again.
I love these!! Although i did substitute 1/3 of the syrup with regular sugar b/c I didn't want to use all of my wonderful maple syrup. But they still turned out GREAT!!
AMAZING! I absolutely love these cookies. I substituted vegan margarine for the oil, and added some extra oats and some cocoanut. Yummy, these are so great! I suspect that the people who had trouble with this recipe didn't boil the mixture long enough.
These are my family's favorite new cookie. More like a bite of candy! I actually used applesauce, and heated it up with honey, peanut butter, maple syrup, and a touch of molasses. They are so chocolate-y delicious, we can't get enough.
i liked the fact that they aren't super sweet. they have almost a taste of bittersweet chocolate than a regular chocolate. i think they are good for a not so sweet snack when something sweet is wanted.
The are so rich and delicious! I put them in the freezer since they do "melt" pretty quickly. They are very "chocolatey" too!
* Percent Daily Values are based on a 2,000 calorie diet.
No Bake Chocolate Oatmeal Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 49
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make one of our most popular cookies.
Bake delicious oatmeal cookies with white chocolate chips and cranberries.
These tasty no-bake cookies are made with oatmeal, peanut butter, and cocoa.