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.
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
- 1/2 cup peanut butter — creamy or crunchy (for best results, use shelf-stable peanut butter; if using natural peanut butter, ensure that it is well stirred and not oily)
- 1/2 cup milk — any kind—almond, dairy milk or soy milk. I used unsweetened vanilla almond
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut oil
- 1/4 teaspoon kosher salt
- 1/2 cup honey
- 1/3 cup well mashed very ripe banana — about 1 medium banana
- 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 baking sheet with parchment paper, wax paper, or a silpat mat. Set aside.
- In a small saucepan over medium heat, combine the peanut butter, milk, cocoa powder, coconut oil, and salt until smooth and well combined. Remove from the heat and whisk in the honey, banana, and vanilla extract until smooth and most of the banana lumps have disappeared. With a rubber spatula or wooden spoon, fold in the oats. The mixture will be very thick.
- With a small cookie scoop or spoon, drop heaping tablespoons of no bake cookie dough onto the prepared baking sheet. Gently flatten the mounds into a cookie shape, then press the chopped chocolate on the top. Place the cookies in the refrigerator for 30 minutes to allow the oats to soften and the flavors to meld.
Nutrition InformationAmount per serving (1 cookie) — Calories: 109, Fat: 6g, Saturated Fat: 3g, Cholesterol: 1mg, Potassium: 106mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 8g, Protein: 3g, Vitamin A: 128%, Vitamin C: 1%, Calcium: 45%, Iron: 2%
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