Healthier Chocolate No-Bake Cookies
User Reviews
4.6
Healthier Chocolate No-Bake Cookies
Description
This recipe for Healthier Chocolate No-Bake Cookies starts by melting natural peanut or almond butter together with coconut oil over medium heat, then mixing in honey and vanilla extract off the heat. Bittersweet chocolate chips are stirred in immediately to melt smoothly, blending into the mixture.
Quick cooking oats, cocoa powder, and coarsely chopped almonds (optional) are folded in to provide texture and nutty crunch. The mixture is portioned onto parchment-lined baking sheets and refrigerated to set, forming chewy, chocolate-rich cookies without baking.
The combination of peanut or almond butter and chocolate yields a dense, satisfying cookie with natural sweetness from honey. Toasted almonds add an optional extra crunch that contrasts well with the soft oats and creamy chocolate. The cookies are best stored refrigerated and can soften somewhat at room temperature but hold shape well when chilled.
Using natural nut butters helps keep the flavor clean and the texture smooth. Variations in oats type (quick or old-fashioned) affect the bite but both work. These no-bake cookies are convenient for quick treats without oven use.
Ingredients
- 1 cup peanut butter natural; or almond butter
- ½ cup coconut oil
- ½ cup honey
- 2 teaspoons vanilla extract
- 1 cup bittersweet chocolate chips
- 2 ½ cups quick cooking oats or old-fashioned oats
- 3 tablespoons cocoa powder
- 1 cup almonds toasted is optional but awesome, coarsely chopped
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
- Natural peanut or almond butter works best for smooth flavor and texture; everyday peanut butter likely works but is untested.
- Chopped almonds add a nutty crunch that complements the chewy texture, though they're optional.
- Bittersweet chocolate chips provide richness; half the amount can be used if preferred.
- Refrigerate cookies to keep them firm; they soften at room temperature but remain tasty.
- Both quick and old-fashioned oats work well, though old-fashioned oats lend more texture and help hold shape.
- Mini muffin liners can be used to portion cookies for easier handling and serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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