Recipe courtesy of Giada De Laurentiis

No-Bake Chocolate Oatmeal Cookies

Getting reviews...
  • Level: Easy
  • Total: 1 hr 20 min (includes freezing time)
  • Active: 20 min
  • Yield: about 2 dozen cookies



  1. Line a baking sheet with parchment paper and set aside.
  2. Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.