Easy homemade no bake chocolate oatmeal cookies that will boost your energy sky high, and contribute toward your daily nutritional requirements. They are also no bake, vegan, dairy-free, gluten-free, and refined-sugar-free.
No Bake Chocolate Oatmeal Cookies
These no bake chocolate oatmeal cookies are the perfect healthy breakfast cookie! They energize, provide protein and fiber and all sorts of nutrients you need to jump start your energy and metabolism at the beginning of the day.
And it’s very fun, isn’t it, that these cookies are almost like candy bars. Actually quite similar to the candy bar, KitKat. Although, much healthier.
In fact, they are also the perfect both workout food and energizer.
I have made a few easy workout food recipes using both black and white beans, here and here, but this time I decided to create a healthy no bake chocolate oatmeal cookie that incorporates uncooked rolled oats.
I think all healthy breakfast cookies should involve rolled oats. Do you want to know why?
How Healthy Are Rolled Oats?
Let me tell you about the beauty of oatmeal in the form of rolled oats.
This grain, and I use a gluten-free brand, is a huge source of vitamins, minerals, fiber and antioxidants that support weight control, lower blood sugar levels, reduced risk of heart disease and even boost the immune system.
And oats are actually higher in protein and healthy fats, and lower in carbohydrates, and contain more fiber than most other whole grains.
Why Chocolate Adds Nutrition to this Recipe
And combining these no bake chocolate oatmeal cookies with quality dark chocolate is genius. That’s because dark chocolate is high in fiber, iron, magnesium, which boosts cognitive function.
Chocolate – and we are always talking about cacao levels 70% and higher, and of course no added processed ingredients – even protects against disease, especially heart disease and high blood pressure. And can even boost protection from the sun!
Whether your workout consists of pedaling or running hard, studying for over-demanding professors or chasing a toddler or even puppy around the house, you can benefit from these cookies-turned-pro-workout-snack!
How To Make Chocolate Oatmeal Cookies
All breakfast cookies need a glue. Some people use dates or maple syrup. I didn’t want to add sugar to such a nutritious chocolate oatmeal cookie. So the glue I used for this no bake cookie is cashew cream.
Cashew cream is also a nutrition booster, full of fiber, and essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium, and zinc – all minerals necessary for a good post-workout recovery.
So the only time challenge in this recipe, is you do have to soak the cashews overnight to get the creamiest cashew cream the next day. These chocolate oatmeal cookies are worth the effort. I promise.
If you like making breakfast cookies like these or protein bars, you might also like this recipe for quinoa chocolate cherry bars.
This quinoa chocolate cherry bar recipe also provides you with a basic protein bar recipe that you can customize to make your own protein bars, and spells out the incredible nutritional power of quinoa!
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No Bake Chocolate Oatmeal Cookies (no-bake, vegan, gluten-free, refined-sugar-free)
Easy homemade no bake chocolate oatmeal cookies that will boost your energy sky high, and make a good start on your daily nutritional requirements.
Make Chocolate Cashew Cream (about 1 cup)
- 1 cup raw cashews (soaked at least 1 hour in just-boiled water or overnight for a creamier mixture; rinse and drain the cashews after soaking and before blending)
- 2 tbsp maple syrup
- 2 tbsp cacao powder
- 1 tsp vanilla
- pinch of himalayan salt Why himalayan salt? Because it helps replenish all 84 elements found in your body, slowing aging, increasing hydration, improves circulation, expels toxins, absorb nutrients
- 1 cup dark chocolate chips
Make the chocolate cashew cream ahead of time for this recipe.
To make chocolate cashew cream, blend up ingredients until smooth, keep refrigerated until ready to make the cookies. You will only need half a cup for this recipe; keep the remaining half for smoothies and other recipes.
When you are ready to make the cookies, line an 8x4 inch loaf pan with parchment paper.
Make the cookies
Make the crust first: Put ONLY 1/2 cup of the chocolate cashew cream mixture you just made into a large mixing bowl.
Then add the oats like this: First put in 1 cup and stir up the oats and cashew cream. Then add another 1/2 cup of oats and stir up the oats and cashew cream. Then decide if you have the texture you want before adding the last 1/2 cup of oats.
Originally I blended the oats and cashew cream and that created a creamy texture. I prefer it chunky like the picture, but if you want a dense creamy bar, by all means blend away.
Pour the oat mixture into a parchment-lined pan. Freeze 15 minutes to set.
Make chocolate topping
Melt 1 cup dark chocolate chips in a pyrex measuring cup in the microwave at 60 seconds. Remove from the microwave, and stir the hot chocolate until all lumps are melted. Then pour it onto frozen oat mixture. Cut into squares.
Like any treat, store refrigerated in an airtight container.. But also feel free to wrap 2-4 bars up in a pretty package and give them as a gift - they do not need constant refrigeration to remain sturdy; just refrigerate if you want to keep them fresh long term. We eat them too fast to know how long they keep, haha.
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.