No-Bake Oatmeal Chocolate Chip Cookies
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 137, total fat 8 G., saturated fats 2 G., proteins 3 G., carbohydrates 14 G., fiber 2 G., cholesterol 5 mg, sodium 67 mg, sugar 8 G.
Calories 137, total fat 8 G., saturated fats 2 G., proteins 3 G., carbohydrates 14 G., fiber 2 G., cholesterol 5 mg, sodium 67 mg, sugar 8 G.
These no-bake chocolate oatmeal cookies are easy to make and delicious. The combination of almond butter, butter, and hearty oats creates a chewy, soft, and sweet cookie that no one will be able to resist.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup light brown sugar
- 3 tablespoons cocoa powder
- 1/4 cup (4 tbsp) butter
- 0.5 cup unsweetened almond milk
- 0.5 cup almond paste with nut pieces
- 3/4 teaspoon coarse salt
- 2 cups of oatmeal
- 3/4 cup toasted almonds, chopped
- 1/4 tbsp. chocolate in mini granules
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Recipes with similar ingredients: brown sugar, almond paste, rolled oats, chocolate chips (granules), cocoa, almond milk, almond
Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper and set aside.
- Combine the brown sugar, cocoa powder, butter, and almond milk in a large saucepan. Bring to a boil over medium heat, stirring frequently with a spatula, then cook for 1 minute. Remove from heat and stir in the almond paste and salt until smooth. Add the oats and almonds and stir until the mixture thickens, about 2 minutes.
- Spoon the mixture into 1-tbsp mounds onto a lined baking sheet. Press a few chocolate chips onto the top of each cookie, flattening them slightly. Freeze the baking sheet for 1 hour to set. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month..
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