Recipe courtesy of Giada De Laurentiis
No-Bake Chocolate Oatmeal Cookies
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- Level: Easy
- Total: 1 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 137
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 67 mg
- Level: Easy
- Total: 1 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 137
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 67 mg
Ingredients
Directions
- Line a baking sheet with parchment paper and set aside.
- 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.
