I reworked the classic chocolate peanut butter no bake into Healthy No Bake Cookies by swapping butter and refined sugar for oats, natural peanut butter, and a clever chocolate binder that sets without baking.

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I never thought a shortcut cookie could actually pass for the real thing, but these Healthy No Bake Cookies proved me wrong. I use old fashioned rolled oats and natural creamy peanut butter and somehow they still taste like that chocolate peanut butter thing you remember, only cleaner.

I kept the steps stupidly simple on purpose, and they come out rich, a little chewy, and kinda addictive, you wont believe it. I call them Vegan No Bake Cookies in my head when friends ask, though theyre just plain good, not fancy.

Try one and you’ll wanna know whats in the rest of the batch.

Ingredients

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Rolled oats: Whole grain oats, high in fiber and slow carbs, keep you full longer.
Peanut butter: Natural peanut butter adds protein and healthy fats, it’s creamy not overly sweet.
Cocoa powder: Rich chocolate flavor, low sugar, adds antioxidants and deep bitter-sweetness.
Maple syrup or honey: Natural sweeteners, give quick energy and balanced sweetness, less processed than sugar.
Coconut oil: Adds smooth texture and healthy fats, helps set the cookies as they cool.
Ground flaxseed: Boosts fiber and omega-3s, nutty taste, makes the texture a bit heartier.
Chopped nuts or shredded coconut: Crunchy mix-ins add protein and texture, coconut gives subtle tropical flavor.

Ingredient Quantities

3 cups old fashioned rolled oats

1 cup natural creamy peanut butter (no sugar added)

1/2 cup unsweetened cocoa powder

1/2 cup pure maple syrup or honey

1/4 cup coconut oil (melted)

1/4 cup unsweetened almond milk or other milk

1 tablespoon vanilla extract

1/4 teaspoon fine sea salt

1/4 cup ground flaxseed (optional)

1/4 cup unsweetened shredded coconut (optional)

1/3 cup chopped peanuts or walnuts (optional)

How to Make this

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1. Line a baking sheet with parchment paper and set aside so the cookies have a place to chill.

2. In a medium saucepan over low heat combine the maple syrup or honey, unsweetened cocoa powder, melted coconut oil, and the natural creamy peanut butter. Stir constantly until the mixture is smooth and glossy, dont let it boil. (Microwave option: combine in a microwave safe bowl and heat in 20 to 30 second bursts stirring between each until smooth.)

3. Remove from heat and stir in the almond milk, vanilla extract and the fine sea salt. Taste it quick and add a tiny pinch more salt if it needs it.

4. Pour the wet mixture over the rolled oats in a large bowl. Add the ground flaxseed, shredded coconut and chopped nuts if using.

5. Stir everything together until the oats are fully coated and the mix holds together. If it seems too loose add a couple more tablespoons of oats or flax, if too dry add a splash more milk or a little extra maple syrup.

6. Use a spoon or a cookie scoop to drop rounded spoonfuls onto the prepared parchment. Press each mound down slightly with the back of the spoon so they look like cookies.

7. For quickest setting put the tray in the freezer for 10 to 15 minutes, or chill in the refrigerator for 30 to 60 minutes until firm.

8. Once set transfer the cookies to an airtight container. Store in the fridge for up to one week or in the freezer for up to three months.

9. Tip: warm the peanut butter a tad if it was very stiff so it blends easier, and if you want shinier cookies brush a tiny bit of melted coconut oil on top before chilling.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Medium saucepan or microwave safe bowl for melting the syrup, cocoa and peanut butter
3. Large mixing bowl
4. Measuring cups and spoons
5. Wooden spoon or heatproof silicone spatula for stirring
6. Cookie scoop or tablespoon to drop rounded mounds onto the sheet
7. Small knife and cutting board for chopping nuts (optional)
8. Airtight container and space in the fridge or freezer to chill and store the cookies

FAQ

Q: Can I use quick oats instead of old fashioned rolled oats?

A: Yes, but quick oats make a softer, denser cookie that can get a bit mushy. If you must, reduce the almond milk by a tablespoon or two and chill longer so they firm up. Dont overmix or they'll turn pasty.

Q: How do I make these vegan or nut free?

A: For vegan use maple syrup not honey. For nut free swap peanut butter for sunflower seed butter or tahini. You may need a smidge more maple syrup or coconut oil to keep the mix sticky, but otherwise same method works.

Q: My cookies are crumbly and wont hold together, what went wrong?

A: Usually not enough binder. Use a creamy, no-sugar peanut butter and measure liquids right. Add a tablespoon more peanut butter or maple syrup, press cookies firmly when scooping, then chill until set. Ground flaxseed helps bind too.

Q: How long do they keep and can I freeze them?

A: Store in an airtight container in the fridge up to 10 to 14 days. To freeze, flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temp 15 to 30 minutes before eating.

Q: Can I reduce the sweetness or calories without wrecking texture?

A: Yes, cut maple syrup by 1/4 cup but add a tablespoon more peanut butter or a bit more flax to keep them together. Using a liquid sweetener alternative can change texture so adjust carefully.

Q: What fun add ins or swaps work well?

A: Fold in chopped peanuts, walnuts, chocolate chips, dried cherries, chia seeds, or toasted shredded coconut. If adding chocolate chips, let the mixture cool a bit so they dont melt completely. Toasted nuts boost flavor and crunch.

Healthy No Bake Cookies Recipe Substitutions and Variations

Peanut butter: swap 1:1 with almond or cashew butter, or use sunflower seed butter if you need nut-free. If the substitute is firmer warm it slightly so it mixes easy.
Rolled oats: use quick oats for a softer, less chewy cookie, or pulse oats into oat flour for a denser, more cookie-like bite; use the same volume but cut back a little on the milk if it feels too loose.
Maple syrup or honey: replace 1:1 with agave nectar or date syrup, or use about 3/4 cup mashed dates blended with hot water for a whole-food sweetener. Thicker swaps might need an extra splash of milk to get the right scoopable texture.
Coconut oil: swap 1:1 with melted avocado oil or light olive oil for a neutral flavor, or reduce oil and add 2 to 4 tbsp extra peanut butter for a firmer, chewier result. If you use oil, chill the cookies so they set up better.

Pro Tips

– Warm the peanut butter just enough so it stirs smooth, like 5 to 10 seconds in the microwave, then stir. Not hot, just softer so it blends without breaking the texture, otherwise the mixture can get greasy.

– Fix texture by small adjustments: if it feels too loose add a tablespoon of oats or flax at a time, if it seems too dry add a splash of milk or a teaspoon more maple syrup. You want it to clump when you press it with your fingers, thats the sweet spot.

– Boost the flavor with tiny things — a pinch more salt makes the chocolate sing, and a pinch of instant espresso powder deepens the cocoa without tasting like coffee. Sprinkle a few flaky sea salt crystals on top before chilling for a nice contrast.

– For even cookies use a cookie scoop and press them down with the back of a wet spoon so they hold their shape, and chill in the freezer for quicker setting. Store airtight in the fridge for the week or in the freezer longer, and let them sit a couple minutes at room temp before eating so they soften a bit.

Healthy No Bake Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. Baking sheet lined with parchment paper
2. Medium saucepan or microwave safe bowl for melting the syrup, cocoa and peanut butter
3. Large mixing bowl
4. Measuring cups and spoons
5. Wooden spoon or heatproof silicone spatula for stirring
6. Cookie scoop or tablespoon to drop rounded mounds onto the sheet
7. Small knife and cutting board for chopping nuts (optional)
8. Airtight container and space in the fridge or freezer to chill and store the cookies

Ingredients

3 cups old fashioned rolled oats
1 cup natural creamy peanut butter (no sugar added)
1/2 cup unsweetened cocoa powder
1/2 cup pure maple syrup or honey
1/4 cup coconut oil (melted)
1/4 cup unsweetened almond milk or other milk
1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup ground flaxseed (optional)
1/4 cup unsweetened shredded coconut (optional)
1/3 cup chopped peanuts or walnuts (optional)

Directions

Line a baking sheet with parchment paper and set aside so the cookies have a place to chill.
In a medium saucepan over low heat combine the maple syrup or honey, unsweetened cocoa powder, melted coconut oil, and the natural creamy peanut butter. Stir constantly until the mixture is smooth and glossy, dont let it boil. (Microwave option: combine in a microwave safe bowl and heat in 20 to 30 second bursts stirring between each until smooth.)
Remove from heat and stir in the almond milk, vanilla extract and the fine sea salt. Taste it quick and add a tiny pinch more salt if it needs it.
Pour the wet mixture over the rolled oats in a large bowl. Add the ground flaxseed, shredded coconut and chopped nuts if using.
Stir everything together until the oats are fully coated and the mix holds together. If it seems too loose add a couple more tablespoons of oats or flax, if too dry add a splash more milk or a little extra maple syrup.
Use a spoon or a cookie scoop to drop rounded spoonfuls onto the prepared parchment. Press each mound down slightly with the back of the spoon so they look like cookies.
For quickest setting put the tray in the freezer for 10 to 15 minutes, or chill in the refrigerator for 30 to 60 minutes until firm.
Once set transfer the cookies to an airtight container. Store in the fridge for up to one week or in the freezer for up to three months.
Tip: warm the peanut butter a tad if it was very stiff so it blends easier, and if you want shinier cookies brush a tiny bit of melted coconut oil on top before chilling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.