No matter what you call these no-bake cookies — haystacks, preacher cookies, fudgies, or simply no-bakes — they’re guaranteed to be rich, chocolatey crowd-pleasers. Our no-bake oatmeal cookies recipe strays from the classic in a couple of ways: We toast the oats and the nuts for extra flavor and crunch, and we opt for almond butter instead of peanut butter. They’re fast to make (and eat)!
Line a baking sheet with parchment. Set aside.
In a medium skillet, combine the oats and chopped almonds. Over medium-low heat, toast until fragrant, 3 to 4 minutes, stirring frequently. Set aside in a medium bowl to cool slightly.
In the same skillet, combine the butter, maple syrup, cocoa powder, and salt. Set over medium heat and stir frequently with a flexible spatula. When the mixture starts to boil around the edges, set a timer and boil for 1 minute. It's ready when a digital thermometer reaches 215°F to 220°F and the mixture is thick enough to coat the back of a spoon.
Remove from the heat and stir in the almond butter until completely smooth.
To the bowl with the oats and almonds, add the chocolate chips, then stir in the hot butter mixture.
Scoop the dough onto the prepared baking sheet; a generous tablespoon cookie scoop will yield 12 cookies, but you can make them any size you want.
Place the no-bake oatmeal cookies in the refrigerator for 15 to 20 minutes or until firm. Cookies can also set at room temperature; this will take anywhere from 45 to 90 minutes, depending on the temperature of the kitchen.
Store no-bake oatmeal cookies airtight at room temperature for 3 days. Freeze for longer storage.
Prefer the flavor of peanuts over almonds? Swap 1/4 cup (36g) chopped peanuts and 1/4 cup (68g) peanut butter in place of the almonds and almond butter in this recipe.
For a hazelnut version, swap in 1/4 cup (36g) chopped hazelnuts and 1/4 cup (80g) chocolate hazelnut spread in place of the almonds and almond butter in this recipe.
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