Healthy No Bake Cookies
Published Dec 03, 2018, Updated Jul 22, 2023
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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.
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!
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.
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.
More Holiday Cookies To Try
- Gluten-Free Sugar Cookies (Cut-Out Cookies)
- Quinoa Gingersnap Cookies
- Healthier Snowball Cookies
- Almond Butter Espresso Cookies
- Gluten-Free Peanut Butter Blossoms
- Gluten-Free Snickerdoodle Cookies
- Oatmeal Date Cookies
- Healthy Sugar Cookies
- Chocolate Peppermint Cookies
More No Bake Recipes To Try
- Vegan Blueberry Cheesecake Bars
- No Bake Almond Cookies
- Peanut Butter Balls
- Cottage Cheese Cookie Dough
- 4-Ingredient Samoas
- No Bake Protein Cookies
- No Bake Protein Balls
- Coconut Quinoa Cookies
- No Bake Brownies
Healthy No Bake Cookies
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.