Looking for a quick and easy treat that’s bursting with flavor?
These easy no bake sourdough chocolate oatmeal cookies are an absolute game-changer!

With no need for baking, they’re a breeze to whip up, making them perfect for anyone who loves delicious treats but doesn’t have hours to spend in the kitchen making them a easy and quick recipe.
The secret ingredient?
Sourdough discard or starter gives these cookies a wonderfully unique flavor and texture that you won’t find in your average sweet treat.
Made with old-fashioned oats and the rich, indulgent taste of cocoa powder and creamy peanut butter( you can use crunchy peanut butter or almond butter).
And the best part?
You can customize them however you like – add nuts, throw in some dried fruits, or experiment with different flavors to create your own signature cookie.
These cookies are guaranteed to satisfy any sweet tooth craving in the most delightful way possible!

Why You Will Love This Recipe
Quick and Easy Recipe: These cookies are a breeze to make, and there is no need to bake. They are a great recipe for those with a busy schedule.
Unique Flavor: The sourdough discard or starter gives these cookies a distinct and delicious flavor that sets them apart from regular sweet treats.
Customizable: You can personalize these cookies by adding nuts, dried fruits, or experimenting with different flavors to create your own signature treat.
Grab and Go Snack Size: These sourdough drop cookies are great for picnics, school lunches, afternoon tea and gift giving. The perfect size for grab and go snack treats.
TIPS
- Use a good quality Dutch cocoa or unsweetened cocoa for the best flavor.
- Make sure to mix the ingredients thoroughly to ensure the cookies hold together well.
- When dropping the cookie mixture onto the parchment paper or wax paper, consider using an ice cream scoop for consistent cookie sizes.
- Allow the cookies to cool and harden at room temperature for the best texture.
- Store the cookies in an airtight container to maintain freshness.
FAQ for No Bake Sourdough Chocolate Oatmeal Cookies
Can I use quick-cooking oats instead of old-fashioned oats?
Yes, you can use quick-cooking oats instead of old-fashioned oats in this recipe. However, the texture of the cookies may be slightly different.
How long do these cookies need to set before they are ready to eat?
The cookies typically need to set for about 30 minutes to an hour at room temperature, or you can speed up the process by placing them in the refrigerator for about 15-20 minutes.
Can I substitute the cocoa powder with chocolate chips?
While you can use chocolate chips, it will alter the texture and consistency of the cookies. Cocoa powder is preferred for this recipe.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to one week. If you prefer them to be firmer, you can store them in the refrigerator.

Can I freeze these cookies?
Yes, you can freeze these cookies in an airtight container or freezer bag for up to 3 months. Just be sure to let them thaw at room temperature before serving.
Can I use Sourdough Starter instead of Discard?
Yes, you can use either in this recipe. Make sure to use a scale to weight 50 grams out for best results.
Can I make these without sourdough starter or discard?
Most certainly. Omit the sourdough discard (or starter) and minus 1/2 cup of the additional oats making the amount of oats 3 cups of oatmeal instead of 3 1/2 cups of oatmeal. Easy Peasy non sourdough conversion:)!!
Tools you may need
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Ingredients you will need
Granulated Sugar: This sweetener adds sweetness and helps with the texture of the recipe. It also aids in browning and caramelization.
Butter (Salted or unsalted): Butter adds richness and flavor to the recipe. Salted butter will add a subtle salty flavor, while unsalted butter allows for better control of the salt content in the recipe.
Peanut Butter: Peanut butter contributes a rich, nutty flavor and adds moisture to the recipe. It also helps bind the ingredients together. You can substitute this with almond butter or cashew butter if you prefer, or even use crunchy peanut butter for more texture.
Dutch Cocoa or Unsweetened Cocoa Powder: Cocoa provides a rich chocolate flavor to the recipe. Dutch cocoa has been treated with an alkali to neutralize its natural acidity, resulting in a milder flavor than unsweetened cocoa powder.
Salt: Salt enhances the flavors in the recipe and balances out the sweetness. It also helps to strengthen the flavors of the other ingredients.
Old Fashion Rolled Oats: Rolled oats add texture and a nutty flavor to the recipe and contribute to the chewiness of the final product. You can also use quick oats if you prefer.
Vanilla Extract: Vanilla extract adds a warm, floral flavor to the recipe. It enhances the overall taste and aroma of the dish.
Sourdough (starter or discard): Sourdough starter or discard adds a tangy flavor and helps with leavening in the recipe. It also contributes to the unique texture and structure of the final product.

How To Make Easy No Bake Sourdough Chocolate Oatmeal Cookies


To get started, you’ll need a medium to large saucepan or stockpot on the stove.

In the pot, mix together sugar, milk, butter, salt, and cocoa.
Cook this sugar mixture on medium heat until it’s fully dissolved.
Next, bring the chocolate mixture to a rolling boil for one minute while stirring constantly to prevent ingredients from over cooking.
Remove the pot from the heat and set it aside.
Quickly and carefully mix in the peanut butter, and sourdough discard (or starter) until everything is fully incorporated.

Then, fold in the old-fashioned rolled oats and drop the cookie dough mixture onto a parchment-paper-covered surface.
You can use baking sheets and place wax paper or parchment paper on top to protect your countertops.

You can make the cookies any size you like, but we suggest using a medium cookie scoop to make medium-sized cookies.

Once you’ve placed your cookies on parchment paper, you can place 3 Cadbury chocolate Robin eggs in the centers and let them sit at room temperature to harden.
This should take about 30 minutes to 2 hours, depending on environmental factors.
Once your cookies have hardened up, it’s time to place them in an airtight container.
We hope that you enjoy your delicious cookies!
If you have any questions or need further assistance, please don’t hesitate to let us know.
Storage Ideas
- You can store the No Bake Drop Oatmeal Chocolate Peanut Butter cookies in an airtight container at room temperature for up to 5-7 days.
- If you want to extend their shelf life, you can refrigerate them for up to 2 weeks.
- Additionally, you can freeze the cookies for up to 3 months in a freezer bag or freezer-safe container.
- Please remember to let them thaw at room temperature for a few minutes before enjoying.
Enjoy these Easy No Bake Sourdough Chocolate Oatmeal Cookies!!
Remember to print off the recipe card for this quick, no-bake sourdough peanut butter chocolate cookie recipe!
They are our favorite cookies, and we hope they become yours as well.
For more sourdough dessert recipes found on our blog, check out these recipes: Easy Homemade Tiramisu Recipe (without eggs), Sourdough Lemon Poppy Pound Cake (discard or starter, Sourdough Banana Nut Muffins (starter or discard), Sourdough Cinnamon Rolls, Sourdough Carrot Cake with Cream Cheese Frosting
If you try this recipe, please come back and give us a FIVE-STAR rating!! We appreciate it:)!!
Don’t forget to tag us on IG @themoderndaycottage when you share your creation. We can’t wait to see it!

Easy No Bake Sourdough Chocolate Oatmeal Cookies
Make these eas,y no-bake sourdough chocolate oatmeal cookies in just a few minutes! Perfect for a quick, delicious, and satisfying treat.
Ingredients
- 2 cups of Sugar
- 1/4 cup of Butter (Salted or unsalted)
- 1/2 cup of Peanut Butter
- 3 tbs Dutch Cocoa or Reguler Cocoa
- 2 Pinches of Salt
- 3 1/2 cups Rolled Oats
- 2 tsp Vanilla Extract
- 1/2 cup Sourdough
- 1/2 cup Milk
Instructions
- In a large saucepan, combine sugar, milk, salt, and cocoa powder. Stir the mixture on medium-high heat until all the ingredients are dissolved.
- Bring the mixture to a rolling boil for 1 minute, stirring constantly to prevent burning.
- Remove the saucepan from the heat. Quickly stir in the peanut butter, butter, and sourdough starter until fully incorporated.
- Fold in the rolled oats until everything is well mixed.
- Drop the cookie mixture onto a prepared baking sheet lined with parchment paper. Use a medium cookie scoop for uniform cookies.
- Let the cookies set at room temperature until they harden, about 30 minutes to 2 hours.
- Once hardened, store the cookies in an airtight container to keep them fresh.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 58mgCarbohydrates: 27gFiber: 2gSugar: 17gProtein: 3g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The instructions says to add milk but I don’t see milk listed in the ingredients. How much milk is needed?
Hi Sharon,
I’m so sorry for not getting back to you sooner! You’re absolutely right—the milk was missing from the ingredients list. You will need 1/2 cup of whole milk for the recipe.
Thank you for pointing that out, and please let me know if you have any other questions!
Warmest Regards,
Emily and Ruby Ann