This recipe for no bake cocoa oatmeal cookies is a favorite fast and delicious dessert idea. The combination of chocolate and coconut flavor with the coarse texture of oats makes these cookies uniquely appealing.
This recipe has been floating around our family archives forever, however, none of us remember where it came from! It is scribbled on a scratch piece of paper in my recipe binder like an afterthought. But these cookies are anything but that! If you are looking for something a little different but that’s super easy, this is a recipe for you.
The Cocoa Oatmeal Cookie Ingredients
You will need only a few simple ingredients for these cookies. Three cups of oatmeal, one cup of shredded coconut, two cups of white sugar, one stick of butter, half cup of milk, five tablespoons cocoa powder of choice, and one tablespoon vanilla extract or natural flavoring.
A note about oatmeal selection: You can use either quick oats or old-fashioned/ rolled oats. The differences in these two types of oats are primarily texture and cook time. These are no bake cookies, so go on which texture you prefer. The quick oats tend to be smaller, thinner oat pieces and the rolled oats are larger, thicker and more uniform in shape.
How to Make these Cookies
These cookies are quick to make, so I like to set up the area ahead of time. Line two large baking sheets with wax or parchment paper. Or you could also just lay an equivalent size of wax paper out onto a clean countertop.
Now you are ready to measure out the three cups of oats and mix with the one cup of shredded coconut in a large mixing bowl. I like to use a whisk to combine these two.
Then, in a medium saucepan, combine the remaining ingredients (butter, milk, cocoa powder, sugar, and vanilla). Stir to combine the melted ingredients and then bring the mixture to a low, rolling boil. Allow it to boil at this rate (low and rolling) for about one minute.
Next, pour the chocolate mixture on top of the oats and coconut. Use a spatula or wooden spoon to fold the chocolate mixture into the oats and coconut until it is thoroughly combined.
Using a spoon, scoop out a heaping spoonful of the cookie dough and place on the wax paper surface. Repeat this process, leaving space between each cookie. This recipe will yield about 30 medium sized (1 1/2-2″ diameter) cookies. Allow them to cool and set on the wax paper for about 30-45 minutes, until they harden. You can then enjoy these at that time or transfer them to a glass storage container for future.
No Bake Cocoa Oatmeal Cookie Notes and Suggestions
- Make sure to boil the chocolate sauce portion for at least one minute and take care to make sure it is not boiling on high and at a fast rate. This part of the process ensures the cookies will harden appropriately.
- Try these Potato Chip Cookies for another unique cookie to add into your dessert repertoire.Print
No Bake Cocoa Oatmeal Cookies
- Total Time: 15 minutes
- Yield: 30 cookies 1x
Ingredients
Scale- 3 cups of oatmeal
- 1 cup of shredded coconut,
- 2 cups of white sugar
- 1 stick of butter
- 1/2 cup of milk
- 5 tablespoons cocoa powder
- 1 tablespoon vanilla extract
Instructions
- Line two large baking sheets with wax or parchment paper. Or, you could also just lay an equivalent size of wax paper out onto a clean counter top.
- Measure out 3 cups of oats and mix with the 1 cup of shredded coconut in a large mixing bowl. I like to use a whisk to combine these two.
- In a medium saucepan, combine the remaining ingredients (butter, milk, cocoa powder, sugar, and vanilla).
- Stir to combine the melted ingredients and then bring the mixture to a low, rolling boil. Allow it to boil at this rate (low and rolling) for about one minute.
- Next, pour the chocolate mixture on top of the oats and coconut. Use a spatula or wooden spoon to fold the chocolate mixture into the oats and coconut until it is thoroughly combined.
- Using a spoon, scoop out a heaping spoonful of the cookie dough and place on the wax paper surface. Repeat this process, leaving space between each cookie. This recipe will yield about 30 medium sized (1 1/2-2″ diameter) cookies.
- Allow them to cool and set on the wax paper for about 30-45 minutes, until they harden. You can then enjoy these at that time or transfer them to a glass storage container for future.
- Prep Time: 15 min
- Cook Time: 0 min
