No-Bake Chocolate Cookies
Equipment
- kitchen scale for best accuracy
- Parchment paper or wax paper
- #40 cookie scoop or two spoons to scoop
Ingredients
- 2 cups granulated sugar 400g
- ½ cup salted butter 113g
- 3 tbsp cocoa powder 15g
- ⅔ cup milk, whole or 2% 160g
- 3 cups quick-cooking oats 240g
- ½ cup coconut flakes, unsweetened 40g
Instructions
- Prep Your Workspace: Line two baking sheets with parchment paper or wax paper. This makes cleanup a breeze and ensures your cookies set properly. Have a small cookie scoop or tablespoon ready for portioning.
- Combine the Base Ingredients: In a medium saucepan, combine the granulated sugar, butter, cocoa powder, and milk. Stir over medium heat until the butter melts and the mixture is smooth. Keep stirring occasionally to prevent scorching.
- Cook to the Right Stage: Bring the mixture to a gentle boil. Use a candy thermometer to monitor the temperature, aiming for just below the soft-ball stage (around 230°F/110°C). This takes about 1–2 minutes of boiling. No thermometer? Try the old-fashioned candy test: Drop a small spoonful of the mixture into a bowl of very cold water. If it forms a ball that flattens slightly when picked up, it’s ready. Don’t overcook, or the cookies will be dry!
- Add Oats and Coconut: Remove the saucepan from heat immediately. Stir in the quick-cooking oats and flaked coconut until fully combined. Work quickly, as the mixture starts to set as it cools.
- Scoop the Cookies: Using a small cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheets. Aim for about 1 ½ tablespoons per cookie.
- Let Them Set: Allow the cookies to cool and set at room temperature for about 20–30 minutes, or pop them in the fridge for 10–15 minutes to speed things up. The cookies should be firm but still fudgy.
- Store: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week for a firmer texture. They also freeze beautifully for up to 2 months—just thaw at room temperature before enjoying.
Notes
Not a Coconut Fan? If omitting coconut, increase oats to 3.5 cups (280g) to maintain texture.
Nutrition
Serving: 1cookie | Calories: 216kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 77mg | Potassium: 68mg | Fiber: 2g | Sugar: 17g
Servings: 20 cookies
Calories: 216kcal
