Healthy No Bake Cookies
Between these Healthy No Bake Cookies and watching the Final Five US Women’s Gymnastics team dominate in Rio on Tuesday night, my inner little girl is doing a triple back flip tumbling pass of her own! Made with peanut butter, chocolate, oatmeal, and naturally sweetened with honey and banana, these easy treats are gold-medal worthy.
Ben and I along, with one of our best couple friends here in Milwaukee, have taken to creating themed dinner parties, and last night, we rocked it Olympic-style. If you follow me on Snapchat (wellplated) or Instagram (wellplated, or my more personal Instagram, erindeeclarke), you may have caught some of the festivities and fair via video, and I posted this picture too. Honestly, I was pretty impressed with our spread!
As I was sinking my fork into a second serving of peach pie, I couldn’t help but giggle at the thought that our activity of choice while watching athletes at the pinnacle of fitness was eating.
I didn’t regret a bite, but I did wake up today feeling inspired to share this healthy no bake cookie recipe. Made without sugar and filled with wholesome ingredients like peanut butter and oatmeal, this no bake recipe is as ideal both for grownups looking for a healthy way to satisfy their sweet tooth and for back to school lunchbox treats.
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.
Healthy No Bake Cookies
Healthy no bake cookies made with peanut butter, chocolate, and oatmeal. Soft and chewy cookies, without any of the guilt!
Yield: 24 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 1 hour
- 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.
- Do not use rolled oats, as they are much firmer than quick and will make the cookies hard to chew. To make your own quick oats, place the same amount of regular rolled oats in the food processor and briefly pulse 3 to 4 times.
- Store leftover no bake cookies in an airtight container in the refrigerator for up to 10 days or tightly wrap and freeze for up to 3 months.
Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 120 Calories
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 40mg
- Carbohydrates: 17g
- Fiber: 2g
- Sugar: 7g
- Protein: 3g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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