Healthy No Bake Cookies
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These healthy no bake cookies are soft, chocolatey and full of peanut butter flavor. They mix up fast and set into the perfect chewy cookie.
No bake cookies have always had a special place in my heart. I grew up making them with my mom every Christmas and I still remember standing on a chair in the kitchen so I could reach the stove and help her stir the pot. They were one of the first treats she taught me how to make on my own and I loved that I did not have to wait for anything to bake.
This healthier version has the same rich chocolate peanut butter flavor I loved as a kid but is made with simple ingredients and comes together so quickly. They are the kind of cookie you can mix up on a busy afternoon or make for a quick treat when the craving hits.
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“these are the best healthy no bakes i’ve ever had, and that’s after multiple different tries ! they taste so much like the traditional ones i remember making growing up, and i’m definitely going to write down the recipe in my cookbook to keep.”
Why I Love These No Bake Cookies
- Healthier take – This version skips the butter and refined sugar and uses coconut oil almond milk and coconut sugar instead. It still tastes rich and chocolatey but feels lighter and more balanced.
- Perfect sweetness – These cookies use half the sugar of the classic kind and honestly I think they taste even better this way. The coconut sugar adds such a nice warm flavor.
- Quick to make – Everything comes together on the stove in just a few minutes. No baking and no fuss which makes them great for last minute cravings.
- So addictive – I make a batch and somehow they disappear fast. They are the kind of cookie you can enjoy any time of day and still want one more.
Ingredients Needed
You only need a few simple ingredients to make these cookies and they all bring something special to the mix.
- coconut oil – this is what gives the cookies that rich melt in your mouth texture. It firms up as the cookies cool so they set perfectly.
- natural creamy peanut butter – the star of the show. It adds that classic peanut butter taste and makes the cookies feel thick and satisfying. I always reach for a drippy natural peanut butter here so it stirs in easily.
- coconut sugar – my favorite part. It sweetens the cookies with a warm caramel flavor that makes these taste even better than the traditional version.
- cocoa powder – brings all the chocolate goodness. It makes the cookies rich and fudgy without being overpowering.
- unsweetened vanilla almond milk – just a splash helps everything come together. The vanilla adds a little sweetness and keeps the mixture smooth.
- sea salt – a small pinch balances the chocolate and peanut butter and makes each bite taste even better.
- vanilla extract – adds warmth and rounds out the flavor.
- quick oats – the base of the cookie. Quick oats soak up the chocolate mixture so the cookies hold their shape and set with that classic chewy texture.
How to Make No Bake Cookies
Step 1: Stir the melted coconut oil and peanut butter together in a bowl until smooth and glossy.
Step 2: Add the coconut sugar, cocoa powder, almond milk, sea salt and vanilla. If you want the coconut sugar to fully dissolve, warm the mixture on the stovetop for about 5 minutes over medium low heat.
Step 3: Pour the chocolate peanut butter mixture over the oats in a large bowl and stir until everything is evenly coated.
Step 4: Scoop the dough onto a parchment lined baking sheet, gently press into cookie shapes and refrigerate until firm.
Tips for Success
- Mix while warm: Everything blends together so much easier while the chocolate mixture is still warm and silky. Once it cools, it thickens and becomes harder to stir.
- Shape before chilling: These firm up fast in the fridge, so take a moment to press them into cute little cookies before they chill. They hold whatever shape you give them.
- Give them time to set: I know it’s tempting to grab one early, but they’re so much better once they’ve chilled completely. The texture becomes fudgy, soft and perfect.
How to Store
Store in the fridge: Keep your no bake cookies in an airtight container in the fridge for up to 1–2 weeks. They stay soft, fudgy and hold their shape best when chilled.
Freeze for later: These freeze beautifully. Place the cookies in a single layer on a baking sheet to firm up, then transfer to a freezer safe container or bag. They’ll keep for about 2–3 months. When you’re ready to enjoy, let them thaw in the fridge for a few minutes or enjoy them straight from the freezer if you like a firmer bite.
More Holiday Cookies to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy No Bake Cookies
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 vanilla
- 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.
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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.
- Storage: Keep these cookies in an airtight container in the fridge for 1–2 weeks or freeze them for up to 3 months. They hold their shape best when chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I use honey instead of sugar and bananas in place of oil. They have to be kept in the freezer but I’m okay with that.
Sounds amazing, Nancy! Thank you for sharing your review & star rating, so glad you’re loving this recipe!
how much honey did you use?
I can’t stand coconut taste and get sick from bananas. What other oil. Could I use. Also was thinking of adding some protein powder.
Hi Rachel – You could try melted butter, but I haven’t tested this recipe with it so I am not sure how it will work out. If you choose to use protein power, you’ll need to adjust your liquid because it’ll make the batter much more dry. Let me know how these turn out, hope you enjoy!
This recipe has a lot of delicious and healthy ingredients. But there is way too much oatmeal for the amount of wet ingredients. I did melt the wet ingredients together. After I added the oatmeal, I had to add more peanut butter and coconut oil to get the oats somewhat covered. you have good ingredients as I said, but it definitely needs some tweaking. I checked numerous other similar recipes (in case it was just me) They all have a ratio with less oatmeal.
Hi Sharon – I am sorry to hear this recipe did not turn out as you had hoped. Did you change anything about the recipe before having to add in more pb? I have not had this problem before and am wondering if maybe something was changed.
i made these cookies tonight, and they are wonderful. i only had old fashioned oats, and i added a little coconut flakes. i found that they solidify nicely and had a fantastic flavor. i may cut back the sweetener next time because im trying to train my pallet to enjoy sweetness, though these are perfectly sweetened but not too sweet.
WOO! I am so glad that you are loving this recipe, Tara. The coconut flakes sound like a delicious addition. Thank you so much for coming back and sharing your review + star rating, I so appreciate it!
This was one of my favorite treats as a kid and I was looking for a healthier version for my kids. These were delicious and they loved them, thanks!
WOO! I am so excited to hear that this recipe is a hit for you and your family, Hannah! Thank you so much for coming back and sharing your review & star rating, it means so much to me.
This is a great recipe, but I think the title is a little misleading. Coconut oil is not healthier than butter. It’s debatable as to whether or not coconut sugar is healthier than cane sugar. I can see why this would be a good vegan recipe though.
I’m not clear on what’s healthy about this? It has saturated fat (coconut oil) and added sugars (coconut sugar)?
Hi Matilda – this recipe is a refined sugar-free, dairy-free, vegan alternative to traditional no-bake cookies. Hope this helps!
These are my absolute fave treats to make for my kids. They love that they can make it themselves too.
That’s great to hear! Thank you so much for your comment.
I made these! I try all kinds of healthy recipes with no sugar and no flour. I used Chocolate sunbutter, monkfruit instead of the coconut sugar, and Oat milk instead of the almond.(that’s what I had on hand:) I also used half homemade granola and the other half of the instant oats. Added 2 tbls. of unsweetened coconut too. I just like to play with my food. Excellente!! Thank you for your wonderful delicious healthy recipes!
Hi Liz, those sound like great swaps! Thank you for coming back to share and leave a review, I appreciate it!
Can I use refined canola oil instead?
Hey Joyce – That should work just fine. I will note that the coconut oil hardens in the fridge/freezer so it helps these cookies stay together, but I have made these cookies with mashed banana instead of oil and it worked well, so I think subbing the coconut oil for another oil will work just fine. Let me know how these cookies turn out if you end up trying them!
Just made these and they are better than the original recipe and much healthier. Yum!!
Hi Janis, so glad you liked this recipe! Thank you for leaving me a comment and review, it’s very appreciated!