No Bake Sourdough Oatmeal Chocolate Cookies

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. 

Tools You May Need

• Medium Saucepan
• Whisk
• Spatula
• Measuring Cups and Spoons
• Kitchen Scale

Ingredients

• Granulated Sugar: This sweetener adds sweetness and helps with the texture of the recipe.
• Butter (Salted or unsalted): Butter adds richness and flavor to the recipe.
• Peanut Butter: Peanut butter contributes a rich, nutty flavor and adds moisture to the recipe.
• Dutch Cocoa or Unsweetened Cocoa Powder: Cocoa provides a rich chocolate flavor to the recipe.
• Salt: Salt enhances the flavors in the recipe and balances out the sweetness.
• Old Fashion Rolled Oats: Rolled oats add texture and a nutty flavor to the recipe and contribute to the chewiness of the final product.
• Vanilla Extract: Vanilla extract adds a warm, floral flavor to the recipe.
• Sourdough (starter or discard): Sourdough starter or discard adds a tangy flavor and helps with leavening in the recipe.

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, 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.

Enjoy these Easy No-Bake Sourdough Chocolate Oatmeal Cookies!!

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’s

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:)!!

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.

More Recipes From The Cottage:

• 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