Healthy No Bake Cookies
User Reviews
4.4
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Prep Time
15 mins
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Total Time
15 mins
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Servings
24
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Calories
93 kcal
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Course
Dessert, Baked Goods
Healthy No Bake Cookies
Description
The Healthy No Bake Cookies blend creamy peanut butter and melted coconut oil as the base, sweetened with coconut sugar and enriched with cocoa powder. Almond milk thins the mixture for easier mixing before instant oats are folded in to add texture and body. After mixing, scooping and shaping the dough on parchment paper, refrigeration sets the cookies firm without the need to bake.
This treats’ texture is soft yet holds together well once chilled, with the cocoa providing a rich chocolate flavor balanced by the sweetness of coconut sugar and vanilla extract. Salt enhances the overall taste. Optionally heating the peanut butter and cocoa mixture helps fully dissolve the sugar, resulting in a smoother dough.
These cookies offer a convenient no-bake dessert or snack option and store well in an airtight container in the refrigerator for up to two weeks. The coconut oil can be replaced with mashed banana for a variation with less fat but a drier finish. Sugar type can also be substituted to adjust sweetness and texture.
Ingredients
- ½ cup coconut oil melted
- ½ cup peanut butter or almond butter, natural creamy
- ½ cup coconut sugar
- ¼ cup cocoa powder
- ¼ cup almond milk unsweetened vanilla
- pinch of sea salt
- 1 teaspoon vanilla extract pure
- 2 cups instant oats also called quick 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.
Notes
- For a no oil version, replace coconut oil with mashed banana, though cookies will be slightly drier.
- Heating the peanut butter and cocoa mixture before combining helps dissolve coconut sugar for a smoother texture.
- Granulated sugar can substitute coconut sugar but requires heating to fully dissolve.
- Store cookies in an airtight container in the fridge for 1-2 weeks to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 93kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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