Total Time
Prep: 10 min. + standing

By Kelsey Dimberg
Recipe by Carol Brandon, Uxbridge, Ontario
Tested by Taste of Home Test Kitchen
Taste of Home’s Editorial Process
Updated on Jan. 31, 2024

What’s better than chocolate oatmeal cookies? No-bake chocolate oatmeal cookies, of course!

Some of our best cookie recipes are chewy and aromatic, perfect when warm from the oven. Even still, no-bake cookies have some pretty major perks. You don’t need to turn on the oven, so they’re the ideal no-bake summer desserts. And since the cookies don’t need to bake, you don’t need to worry about underbaking or overbaking them. They’ll turn out just right no matter what.

These no-bake chocolate oatmeal cookies are endlessly adaptable to suit your tastes, with mix-ins and flavor swaps galore. Here’s how to make them at home.

Ingredients for No-Bake Chocolate Oatmeal Cookies

• Quick-cooking oats: Chewy oatmeal cookies rely on—of course!—oats to taste great. Make sure to buy quick-cooking oats, which will soften up nicely using the method below. Hardier oats, such as rolled, will not work in this recipe. (If you can find gluten-free quick-cooking oats, you may use them!)
• Milk: Milk adds both flavor and moisture to the cookies, helping to bind them together without heat. You can use any type of milk, from whole milk to nonfat to nondairy (our Test Kitchen ranked the best nondairy milks).
• Shredded coconut: Shredded coconut offsets the chewiness of the oats and makes for a more tender cookie. It also adds a gentle sweetness and subtle flavor.

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