This No-Bake Cookie Cake is rich, fudgy, and unbelievably easy to make. Packed with oats, peanut butter, cocoa, and natural sweetness from honey or maple syrup, it’s the kind of dessert that feels indulgent without ever turning on the oven. Perfect for parties, holidays, or when a sweet craving hits fast.
Servings & Timing:
- Servings: 8–10 slices
- Prep Time: 10 minutes
- Chill Time: 1–2 hours
- Total Time: ~1 hour 10 minutes
Ingredients List:
- ¼ cup unsweetened cocoa powder
- ¼ cup milk (dairy or non-dairy)
- 2 cups old-fashioned oats
- 1 cup smooth peanut butter
- ½ cup honey or maple syrup
- 1 teaspoon pure vanilla extract
Optional Mix-Ins & Toppings:
- ½ cup chocolate chips
- ¼ cup chopped nuts
- Shredded coconut or colorful sprinkles
Instructions:
-
Mix the Base
In a large bowl, combine oats, peanut butter, honey or maple syrup, cocoa powder, milk, and vanilla extract. Stir until smooth and fully combined. -
Add Extras
If using, fold in chocolate chips and chopped nuts until evenly distributed. -
Press into Pan
Line a round cake pan or pie dish with parchment paper. Transfer the mixture into the pan, pressing it firmly and smoothing the top with a spatula. -
Chill
Refrigerate for 1–2 hours, or until the cookie cake is firm and set. -
Decorate & Serve
Lift the cake out using the parchment paper and transfer to a serving plate. Add coconut, sprinkles, or extra toppings if desired. Slice and enjoy.
Additional Notes:
- Sweetness Level: Adjust honey or maple syrup to taste
- Nut-Free Option: Use sunflower seed butter instead of peanut butter
- Texture Tip: Press firmly for clean slices
- Storage: Keep refrigerated up to 5 days
