Healthy No Bake Cookies
These Healthy No Bake Cookies taste like the ones I made at sleepovers as a little girl, but are made of wholesome ingredients like oatmeal, peanut butter, and of course, chocolate! The next time you are craving a healthy dessert without the guilt, turn to this easy recipe.
Made without sugar, I sweetened these beautiful cookies naturally instead. This no bake recipe is as ideal both for grownups looking for a healthy way to satisfy their sweet tooth and for after school snacks and lunchbox treats.
About No Bake Cookies with Chocolate Chips
Growing up, no bake cookies were a staple at every childhood sleepover. They were one of the first desserts I ever learned to make, a lesson imparted by a neighbor friend’s mother, no doubt to keep us from using the oven unsupervised after she’d gone to bed.
Her original no bake cookie recipe involved two cups of sugar and a full stick of butter, a lofty undertaking for two small girls to devour in a single evening, but we persevered.
For today’s recipe, I kept the classic no bake cookie ingredients—peanut butter, chocolate, and oatmeal—but made a few key changes to create a healthy no bake cookie recipe that would still score full marks at any sleepover.
Healthy No Bake Cookies—How These Differ from the Childhood Classic
While you’ll find chocolate and peanut butter aplenty, these healthy no bakes are made without sugar.
Instead, they are naturally sweetened with honey and mashed banana, which keeps the no bake cookies soft and chewy, and also allowed me to significantly reduce the amount of fat in the recipe too. You’ll find just 2 tablespoons of coconut oil in the whole batch!
These healthy no bake cookies are soft, chewy, and most importantly, still boast that enigmatic midnight-snack quality that makes classic no bakes so addictive.
How to Make Healthy No Bake Cookies
These healthy no bake cookies with honey are a breeze to make! All you need is a pot, a spatula, and a fork for mashing the banana.
- In a medium saucepan, combine the peanut butter, cocoa powder, milk, and salt.
- Heat and stir until the ingredients are well combined. The mixture may look a little gritty at this point, which is OK.
- Remove from heat. Add the mashed banana and honey.
- Fold in the oats.
- Scoop the cookies onto a parchment lined baking sheet. Press the chocolate pieces onto the top. Place in the refrigerator for about 30 minutes to firm up. ENJOY!
For another addictively delicious cookie recipe, check out these Healthy Peanut Butter Oatmeal Cookies.
More Healthy No Bake Recipes
- Trail Mix Peanut Butter Granola Bars
- No Bake Pumpkin Energy Balls
- No Bake Cookie Dough Protein Balls
- Chocolate Peanut Butter No Bake Quinoa Cookies
Healthy No Bake Cookies
- 1 medium very ripe banana
- 1/2 cup creamy peanut butter - for best results, use shelf-stable peanut butter that does not separate
- 1/2 cup milk of choice - almond, dairy milk or soy milk. I used unsweetened vanilla almond
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut oil - or unsalted butter
- 1/4 teaspoon kosher salt
- 1/2 cup honey - or pure maple syrup to make vegan
- 1 teaspoon pure vanilla extract
- 3 cups quick-cooking oats - see recipe notes to make your own
- 1/2 cup chopped dark chocolate or dark chocolate chips
- Line a large baking sheet with parchment paper or wax paper. Keep it handy.
- In a small bowl, mash your banana until as smooth as possible. You should have about 1/3 cup, but don't stress if it isn't exact.
- In a medium saucepan place the peanut butter, milk, cocoa powder, coconut oil, and salt. Heat over medium, until the peanut butter and coconut oil melt and are easy to whisk. The mixture may look a little gritty at this point, which is fine.
- Remove the pot from the heat. Whisk in the honey, banana, and vanilla extract until smooth and most of the banana lumps have disappeared.
- Using a rubber spatula or wooden spoon, fold in the oats.
- With a cookie scoop or spoon, drop the dough by heaping tablespoons onto the prepared baking sheet. With your fingers, gently flatten tops and press around the sides to form the mounds into a cookie shape. Press the chopped chocolate decoratively on top.
- Place the no bake cookies in the refrigerator for 30 minutes to chill. This time is important to allow the oats to soften up and the flavors to meld.
- To make your own quick cooking oats: pulse rolled oats in the food processor 3 or 4 times to lightly break them up (do not pulse all the way into a flour). You can also used rolled oats, but I find the cookies do not have as nice of a texture or flavor as they do with quick cooking oats.
- Store leftover no bake cookies in the refrigerator for up to 1 week. The banana flavor will become more pronounced as the days go on, but the cookies will still be delicious.
- To Make Vegan: Use maple syrup in place of the honey and non-dairy milk.
- To Make Gluten Free: Make sure your oats are certified GF.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.