Healthier Chocolate No-Bake Cookies
User Reviews
4.6
654 reviews
Excellent
Healthier Chocolate No-Bake Cookies
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 1 cup natural peanut or almond butter
- ½ ½ cup coconut oil
- ½ ½ cup honey
- 2 2 teaspoons vanilla extract
- 1 1 cup bittersweet chocolate chips
- 2 ½ 2 ½ cups quick cooking or old-fashioned oats (see note)
- 3 3 tablespoons cocoa powder
- 1 1 cup coarsely chopped almonds toasted is optional but awesome
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Instructions
- In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined.
- Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
- Add the oats, cocoa powder and almonds and stir until well-combined.
- Drop by heaping spoonfuls (the medium cookie scoop works great) onto parchment-lined baking sheets. Refrigerate until set.
- The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.
Notes
- Peanut Butter: I have not used everyday (think: Jif or Skippy) peanut butter for this recipe but I'm assuming it will work fine (I also have not tried crunchy peanut butter). If I had to choose, almond butter is my favorite of the two options listed in the recipe but peanut butter is delicious, too.
- Almonds: the chopped almonds are optional; normally I'm not a nuts-in-cookies fan but in my opinion, the almonds contribute to making these cookies phenomenal. That extra nutty crunchiness is super delicious.
- Chocolate Chips: I hate to admit this out loud, but I think you could also get away with 1/2 cup chocolate chips. Since I'm not one to shy away from bittersweet chocolate, I will probably always and forevermore add the full cup. Ghirardelli's bittersweet chocolate chips (no affiliation) are my favorites.
- Refrigerate: these cookies do best if they are refrigerated - they will soften up at room temperature (still fabulous just slightly messier). UPDATE: I've now made these with both quick oats and old-fashioned and they work great either way. Obviously the old-fashioned oats lend the cookies a bit more texture (and I add a bit more so the cookies hold their shape) but either will work wonderfully.
- Mini Muffin Tin: also, I popped mini muffin liners in my mini muffin tin and scooped this batter into them - it was like the best little treat ever (and because these cookies soften at room temperature, the little liners help keep them sturdier at room temp).
Nutrition Information
Show Details
Serving
1 Cookie
Calories
170kcal
(9%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
1mg
(0%)
Sodium
39mg
(2%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 39mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
654 reviews
Excellent
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