Healthy No Bake Cookies

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Peanut butter chocolate healthy no bake cookies made with half the amount of sugar in traditional no bake cookies and coconut oil instead of butter. Dairy-free, vegan and refined sugar free.

I’ve always loved traditional chocolate peanut butter no bake cookies. I grew up with them as a kid — my mom would make them for us every Christmas and once I was old enough she taught me how to make them myself.

Plate full of peanut butter chocolate healthy no bake cookies with a folded napkin below the plate.

No Bake Cookies Made Healthier

Traditional no bake cookies are made with butter, milk and refined sugar, but for this version we’re keeping things dairy-free by using coconut oil instead of butter and almond milk instead of the regular milk. To keep things refined sugar-free we’re using coconut sugar instead of white sugar. It also has half the amount of sugar and I have to say, I actually like this version with coconut sugar and less sugar way better!

I will warn you, these cookies might be healthier than traditional no bake cookies, but they’re just as addictive… I think I ate around four every day until they were gone. Oops. Breakfast dessert, lunch dessert, snack and/or dinner dessert – they work well for any and all of the above. 😉

How to Make These Cookies Sugar-Free

If you want to make this recipe sugar-free, feel free to try using stevia or monk fruit in place of the sugar. I haven’t experimented with either myself so I don’t know the appropriate measurement. For stevia, I’d recommend adding a little bit of stevia at a time until the cookies taste sweet enough to suit your liking. If using monk fruit, you can probably just sub it 1:1 with the coconut sugar. Let me know if you try a sugar-free version in the comments below!

Stack of peanut butter chocolate healthy no bake cookies.

Ingredients & Substitutions

Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.

  • coconut oil – I’ve also made this recipe with a mashed banana in place of the coconut oil. The cookies will turn out  a little bit more dry without the coconut oil, but still yummy.
  • creamy peanut butter – you can also use almond butter or any other nut/seed butter in place of the peanut butter.
  • coconut sugar – if you’re looking for a sugar-free option, you can use monk fruit or stevia.
  • cocoa power or cacao powder – either option will work.
  • unsweetened vanilla almond milk – any non-dairy milk option will work just fine.
  • sea salt
  • vanilla extract
  • instant oats or rolled oats – steel-cut oats won’t work for this recipe.
Hand holding a stack of three peanut butter chocolate healthy no bake cookies.

How to Make No Bake Cookies

Mix the dough – Add melted coconut oil and peanut butter to a large bowl and stir until combined. Then add coconut sugar, cocoa powder, almond milk, sea salt, vanilla and oats into the bowl and stir until combined.

Scoop the dough – Drop the dough by the spoonfuls on a baking sheet lined parchment paper.

Set – Place baking sheet in fridge until cookies are set, then serve.

How to Store These Cookies

After letting these cookies set completely in the fridge, store them in an airtight container in your refrigerator for up to 1 week. These also freeze well if you need to keep them longer. Store cookies in an airtight container in the freezer for up to 3 months.

Plate of peanut butter chocolate healthy no bake cookies.

More Holiday Cookies To Try

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4.40 from 220 votes

Healthy No Bake Cookies

Peanut butter chocolate healthy no bake cookies made with half the amount of sugar in traditional no bake cookies and coconut oil instead of butter. Dairy-free, vegan and refined sugar free.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 24

Ingredients  

  • ½ cup melted coconut oil
  • ½ cup natural creamy peanut butter, or almond butter
  • ½ cup coconut sugar
  • ¼ cup cocoa powder
  • ¼ cup unsweetened vanilla almond milk
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract
  • 2 cups quick oats (also called instant oats)

Instructions 

  • Add melted coconut oil and peanut butter in a medium mixing bowl and stir until combined. Add coconut sugar, cocoa powder, almond milk, sea salt, vanilla.
  • If desired you can heat the peanut butter cocoa mixture on the stovetop over medium low heat to fully dissolve the coconut sugar, about 5-6 minutes. Sometimes I do this and sometimes I don't. Depends on how much time I have.
  • Add oats to a large mixing bowl and top with peanut butter cocoa mixture. Stir until well combined.
  • Using a small/medium cookie scoop, scoop the dough on a baking sheet lined with parchment paper. Use your hands to press the dough down a bit and form the cookies into a cookie shape.
  • Place baking sheet in fridge until cookies are set, then serve. Store any leftover cookies in an airtight container in the fridge for 1-2 weeks.

Video

Notes

  • No oil version: I’ve also made this recipe with a mashed banana in place of the coconut oil. The cookies will turn out  a little bit more dry without the coconut oil, but still yummy.
  • Sugar: You can use granulated sugar instead of coconut sugar, but you will definitely want to heat the peanut butter cocoa mixture to dissolve the sugar.

Nutrition

Serving: 1cookie | Calories: 93kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Fiber: 2g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Cookies
Keyword: healthy no bake cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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