No-Bake Chocolate Oatmeal Cookies

By: Chantal Urbina (bio)

This is my family’s ultimate favourite treat and for several reasons. First of all, they are so simple to make and take no time at all. It is a great recipe to get interactive with the kids. Get them involved in the kitchen work because it’s such a quick process and they won’t have time to get bored or distracted. Allow them to get their hands dirty and they will hopefully appreciate the cookies that much more in the end since they helped create them. There are minimal ingredients but there’s always room for more so creativity is always welcome.

No-Bake Cookie BallsAside from the minimal list of ingredients and the fact that they are ready in just minutes, these no bake cookies are to die for. Cross my heart that whenever I am craving chocolate or something sweet-these are my go-to. The rule in this house is that if you want a treat, you gotta make it yourself. I don’t care what homemade dessert ends up on the counter-if it is made from scratch it has my blessing. And because we all know cravings can hit us like a ton of bricks out of nowhere, I always choose to whip these up because they are the quickest. It is just a major bonus that they are also incredibly delicious and satisfying. I always make a double batch and keep them all in the freezer for when the sweet tooth starts raging.

No-Bake Chocolate Oatmeal Cookies

Makes 12 cookies


  • ¾ cup coconut palm sugar
  • ¼ cup ghee (or full fat butter or coconut oil)
  • ¼ cup milk/milk alternative)
  • ¼ cup all natural almond butter (or peanut butter)
  • 2½ tbsp. cocoa powder
  • 1½-2 cups raw oats
  • ¼ cup hemp hearts (optional but recommended)
  • 2 tsp. vanilla extract
  • pinch of sea salt


  1. In a medium pot, stir together the coconut palm sugar, ghee, milk of choice, almond butter, and cocoa powder and bring to a boil.
  2. Reduce the heat and stir for another 2 minutes.
  3. Remove from heat and add 1½ cups of oats first, hemp hearts, vanilla and sea salt.
  4. Stir until thoroughly combined and add the remaining ½ cup oats if mixture looks very sparse and needs some bulk (I also like to use unsweetened shredded coconut sometimes too). Drop the mixture onto parchment paper in tablespoon sized dollops.
  5. Transfer the cookies to the fridge or freezer (I personally prefer the freezer) to solidify before serving.
  6. Store any remaining cookies in the fridge or freezer as well. (Again, I prefer the freezer).

Meet Chantal Urbina

Chantal UrbinaI am currently a retired Registered Massage Therapist on maternity leave with my first child. I am a certified Culinary Nutrition Expert and aim to create delicious but powerful meals that serve our bodies with the love and respect they deserve. Introducing solids to my daughter, Eliana, has further inspired me to create recipes with holistic foods. Motherhood has blessed me with the highest motivation to live the healthiest and happiest life that I can. Summers are when I shine my brightest as I live for adventures out in the sun. I live in Winnipeg with my daughter, husband and two cats.