No-Bake Chocolate Chip Oatmeal Cookies

These No-Bake Chocolate Chip Oatmeal Cookies are SO EASY! Deliciously chewy and packed with wholesome ingredients, they're perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 12 servings

Course: Dessert

Cuisine: American

1/2 cup unsweetened vanilla almond milk Adds creaminess and a hint of vanilla flavor.
1/2 cup coconut sugar or brown sugar Provides natural sweetness with a hint of caramel flavor.
2 tablespoons tahini Creamy and nutty, tahini replaces traditional fats for a unique twist.
1 tablespoon coconut oil Adds richness and helps bind the ingredients together.
1 1/2 cups quick oats The star of the show, offering a chewy texture and whole grain goodness.
1 teaspoon ground cardamom A fragrant spice that elevates the flavor of the cookies.
1/4 teaspoon sea salt Balances the sweetness and enhances all the flavors.
1/3 cup golden raisins, roughly chopped and packed A chewy, sweet addition that pairs wonderfully with the oats.
3 1/2 tablespoons dark chocolate chips, roughly chopped For that essential chocolatey goodness.

Start by gathering all your ingredients and tools. Line a cookie sheet or plate with parchment paper to make transferring the cookies easier later on.
In a mixing bowl, combine the unsweetened vanilla almond milk, coconut sugar, tahini, and coconut oil. Stir until the mixture is smooth and well combined.
Add the quick oats, ground cardamom, and sea salt to the wet mixture. Stir until everything is evenly coated and the oats are well integrated.
Gently fold in the chopped golden raisins and dark chocolate chips. Make sure they are evenly distributed throughout the mixture.
Using a spoon or your hands, scoop out portions of the mixture and form them into small balls or patties. Place them on your prepared cookie sheet or plate.
Cover the cookies with plastic wrap or parchment paper and refrigerate for at least 30 minutes. This will help them firm up and hold their shape.