No Bake Brown Butter Oatmeal Cookies

No Bake Cookies are literally a lifesaver in a full house! They're so easy to make. Just 7 simple staple ingredients boiled in a pot and scooped out onto a baking sheet. That's it! The best part is that they're Gluten-Free and Egg-Free.


No Bake Ingredients

  • Butter. I always stock up on butter for desserts such as this. You can also use ghee, or vegan butter for a dairy free recipe.
  • Milk. I always use Almond Milk because of my husbands' lactose intolerance. But you're welcome to use any type of milk, dairy or dairy-free.
  • Coconut Sugar. I love using coconut sugar in my desserts. You could use any granulated sugar, just don't use honey or maple syrup.
  • Almond Butter. Almond butter is a great choice for this recipe, but if you don't have any on hand, you can use any kind of nut butter you like, such as peanut butter.
  • Cocoa Powder. I use unsweetened cocoa powder, but if you have raw cocoa powder, then I recommend using that instead. It'll make the cookies taste more decadent.
  • Vanilla Extract. A splash of vanilla always adds that sweet depth of flavor!
  • Oats. You could use old fashioned oats, like I have, or quick cooking oats. If you're gluten-free, make sure you use gluten-free oats.


Why Use Coconut Sugar?

While a lot of no bake cookies do used granulated white sugar, I prefer using coconut sugar, or even monk fruit, like I do in many of my recipes.

First, coconut sugar is unprocessed, made naturally from coconut sap. They add no chemicals of bleach, and is left to dry, created the coconut sugar you see in the market.

And second, coconut sugar is a natural paleo sweetener and is also lower on the glycemic index than cane sugar. You can usually use coconut sugar 1:1 ratio in any recipe.


No Bake Variations

  • Nut Butter(s). Use any other nut butters, such as, peanut butter, cashew butter, macadamia butter, or even sunflower seed butter. They'll give you a different tasting cookie.
  • Shredded Coconut. If you'd like a little texture, reduce the almond butter to about a 1/4 cup and add 1/4 cup of the shredded coconut.
  • Chocolate Chips. I love my cookies extra chocolatey! You can do that by adding in 1/4 cup of chocolate chips. They'll melt a little when you stir them in, but will help the cookies harden when they cool.
  • Espresso Powder. I think espresso powder always amplifies any dessert you put it in, especially the no bake cookies. Just add about 1/4 teaspoon.
  • Sea Salt. Chocolate is always better with a sweet and salty combo. Just sprinkle a little bit of flaked sea salt on top of each cookie when they're drying/cooling.


How to Store

No bake cookies typically can last for quite some time - up to 2 weeks in an airtight container. If you store them in the freezer, they'll be good for up to 2 months, (perfect for "bake ahead" holiday dessert, or post-holiday stash!)


More Cookie Recipes

Cookies are a great idea, no matter what the season! Here's a few extra delicious cookie recipes you'll definitely want to make during these upcoming holidays!

Prep time:
10 minutes
Cook time:
10 minutes
Chill time:
Total time:
20 minutes
Yield:
24 Cookies
Cuisine:
Category:

Ingredients

  • 1/2 cup Milk, dairy or dairy-free
  • 1 1/2 cups Coconut Sugar
  • 1/2 cup Butter, unsalted
  • 1/4 cup Cocoa Powder
  • 1/2 cup Almond Butter
  • 1 tsp Vanilla Extract
  • 3 cups Quick Cooking Oats, or Rolled Oats

Directions

  1. Line two baking sheets with parchments paper, or silicone mat. Set aside.
  2. In a medium saucepan, melt your butter over medium heat. Continue to stir until you start seeing brown bits at the bottom of the saucepan, or until the butter starts smelling nutty. Add in the milk, sugar, and cocoa powder. Stir until it begins to boil. Set a timer and let it boil for two minutes. Then, turn off heat.
  3. Add in the vanilla, almond butter, and oats. Stir until everything is incorporated.
  4. Using a cookie scooper or spoon, scoop out the cookies onto the prepared baking sheets. Flatten the cookies to your desired thickness.
  5. Let the cookies cool at room temperature for about 30 minutes. I prefer to chill them in the fridge for about 20 minutes until they're firm, or even leave them in there overnight.

Recipe notes

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Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!