- Servings 18 cookies
- Prep time 30 minutes
These No-Bake Oatmeal cookie snacks are the ultimate solution for sweet cravings! If you’re searching for fast vegan dessert recipes or simple dried fruit oatmeal cookies, your quest ends here. Dive into the world of raw vegan oatmeal treats, known as oat-based energy and oatmeal bites with fruit. These dairy-free oatmeal snacks deliver a delightful chewy texture, making them perfect no-bake chewy oat snacks. Whether you need quick, healthy desserts, easy meal prep snacks, or nutritious grab-and-go snacks, these raw oatmeal energy cookies offer a guilt-free indulgence. Say goodbye to oven time and hello to delicious, quick, no-bake dessert that satisfy every time.
Nutrition Per Serving
- Calories: 200 kcal
- Fat: 11.5 gm
- Carbohydrates: 25 g
- Dietary Fiber: 5 g
- Sugars: 12 g
- Protein: 4.5 g
Nutritional values are approximate and may vary.
Ingredients in No-Bake Oatmeal Cookies
- Two cups of rolled oats
- Half a cup of dried prunes
- Half a cup of dried apricots
- Half a cup of dried coconut shreds
- One tsp. of lemon zest
- One and a half cups of 60-75% coconut milk
- Healthy sweetener to taste
- Half a cup of unsweetened cocoa powder (optional)
Kitchen Tools for No-Bake Oatmeal Cookies
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Food processor (optional, for chopping dried fruits)
- Zester or grater (for lemon zest)
- Parchment paper or wax paper
- Baking sheet or tray
- Refrigerator (for chilling)
How to Make No-Bake Oatmeal Cookies
- Soak the dried prunes and apricots in water for 30 minutes to soften them.
- After soaking, drain the fruit and place it into a food processor. Blend the apricots and prunes until they form a smooth, thick paste.
- In a large mixing bowl, combine the rolled oats, dried coconut shreds, lemon zest, sweetener and the fruit paste from the food processor. Now, add unsweetened cocoa powder for no-bake chocolate oatmeal cookies.
- Stir everything together until thoroughly combined. The cocoa powder will give your cookies a rich chocolate flavor.
- Take portions of the dough and shape them into small cookies. You can form them into balls, cylinders, or any shape you prefer. Wet your hands slightly if the dough is sticky to make shaping easier.
- Place the cookie shapes on a tray and freeze for 20 minutes for a firmer and chewier texture. For a softer texture, place them in the refrigerator instead.
- Remove the cookies from the freezer or fridge and let them sit at room temperature for a few minutes until they are no longer cold. They are now ready to be enjoyed.
These No-Bake Oats Cookies are a delightful treat. They combine the healthiness of oats and dried fruits with the option of adding chocolate flavor.
No-bake oatmeal Cookies are perfect for a guilt-free snack or a healthy dessert. Enjoy!
Tips
- Rolled Oats: For the best texture, stick with old-fashioned rolled oats. They provide a satisfying chewiness that holds up well in the cookie.
- Chocolate Powder: Use unsweetened cocoa powder for the best chocolate flavor and control over sweetness. Start with 2-4 tablespoons, adding it with the dry ingredients, and adjust based on how chocolatey you want them.
- Dried Fruits (Optional but recommended): If using prunes and apricots, ensure they are soft. If they feel hard, soak them in warm water for a few minutes before chopping to make them easier to incorporate. For extra decadence, consider using other dried fruits like cherries, cranberries, or chocolate chips.
- Coconut Milk: For optimal flavor and binding, use canned coconut milk (60-75% coconut content). Remember to shake the can thoroughly before opening it to combine the cream and liquid.
- Chop Dried Fruits: If using, cut the dried fruits into small, even pieces for good distribution throughout the chocolate oatmeal mixture.
- Flavor Enhancers (Optional): While the original recipe used lemon zest, this might clash with the chocolate. Omit it for a classic chocolate flavor. Consider adding a teaspoon of vanilla extract, coconut milk, and a pinch of salt with the dry ingredients to enhance the chocolate taste. Orange zest could be a nice alternative if you like a chocolate-orange combination.
- Toast the Oats and Coconut (Optional): For a more profound, nuttier flavor dimension that complements the chocolate, lightly toast the oats and dried coconut shreds in a dry skillet over medium heat until fragrant and lightly golden. Stir constantly to prevent burning.
- Combine Dry Ingredients: In a large bowl, thoroughly mix the rolled oats, cocoa powder, chopped dried fruits (if using), coconut shreds, and a pinch of salt. Ensure the cocoa powder is evenly distributed before adding liquids.
- Add Liquid Ingredients: Gradually pour in the coconut milk (and vanilla extract, if using), stirring continuously. Aim for a moist, cohesive mixture. Since cocoa powder can absorb liquid, you might need more coconut milk than in the original recipe. If it’s too dry, add more milk; if too wet, add a few more oats.
- Shape the Cookies: Use a spoon or cookie scoop to portion the mixture onto a baking sheet lined with parchment paper. Flatten them gently into cookie shapes. If the mixture is sticky, lightly wetting your hands with water or coconut oil can help.
- Chill to Set: Place the baking sheet in the refrigerator for at least 1 hour. Chilling is crucial; it allows the oats to absorb moisture and the fats from the coconut milk (and cocoa) to solidify, helping the cookies hold their shape.
- Storage: Transfer the chocolate oatmeal cookies to an airtight container once firm. Store them in the fridge for up to a week. For more extended storage, freeze them. If stacking, place parchment paper between layers to prevent sticking.
These chocolate oatmeal cookies are great for a satisfying snack or a healthier dessert. They pair wonderfully with a glass of milk, coffee, or tea.