Healthy No-Bake Chocolate Peanut Butter Cookies! Made with only 8 good-for-you ingredients, these healthy no bake cookies are gluten-free, dairy-free, vegan & refined sugar free!
I remember the first time I ever tried No-Bake Chocolate Peanut Butter Cookies...I about died. I hunted down the maker of those cookies and begged for the recipe. They were super easy to make, but I wasn't a fan of the nutritional profile.
Since my first encounter with these little bits of chocolate/peanut butter heaven, it became my mission to create a healthier version! I've made this recipe more times than I can count, which means I'm very glad that these Healthy No Bake Chocolate Peanut Butter Cookies are gluten-free, dairy-free, refined-sugar free AND vegan-friendly!
These Healthy No-Bake Chocolate Peanut Butter Cookies are made with only 8 good-for-you ingredients, all of which you probably have on hand right now - yay!
Healthy No-Bake Cookies: Ingredients & Substitutions
Here are a few potential substitutions for this recipe!
- Peanut butter. Any nut or seed butter works well in this recipe.
- Coconut oil. Butter or ghee are great substitutes for coconut oil.
- Honey. Use maple syrup for a vegan version of this recipe.
- Shredded coconut. If you don’t care for coconut, simply replace it with an extra ¼ cup quick-cooking oats.
How to make Healthy No-Bake Cookies
These healthy no bake cookies are so easy to make! Start by melting together the coconut oil, peanut butter and honey!
Stir or whisk the wet ingredients together over medium-low heat until the mixture is smooth.
Add the dry ingredients - cocoa powder, quick-cooking oats and coconut.
Stir until the mixture is homogenous (uniform throughout).
Then, use a 1 TBS measuring spoon or cookie scoop to portion out the no bake cookies, and place them onto a baking sheet lined with waxed paper. Let them harden at room temperature or in the refrigerator or freezer.
Serve
These healthy no bake cookies are best served cold because the coconut oil is soft at room temperature.
Store
Store these cookies in an airtight container in the refrigerator for up to one week, or in the freezer for up to 2 months.
FAQs about Healthy No Bake Cookies
If you over-cook these healthy no bake cookies, simply add a TBS of each: honey, peanut butter and coconut oil by melting them together and then mixing them into the dry cookie batter. This should help. If you burnt them, you will have to start over.
If your no bake cookies don't harden it means you didn't cook the mixture long enough.
More easy, healthy dessert recipes
- If you're looking for a way to make these healthy no bake cookies even more fun...you can turn them into nests at easter time! 🙂
- These Chocolate Peanut Butter Coconut Bars are so so good!
- Chocolate date energy bites are a healthy snack or dessert!
- Either of these delicious ice cream recipes: chocolate, vanilla! (dairy-free)
- Black bean brownies are one of my favorites!
- Also these healthy peanut butter blondies!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Healthy No-Bake Chocolate Peanut Butter Cookies
Ingredients
- ½ cup creamy peanut butter
- ¼ cup honey (or maple syrup for vegan)!
- ¼ cup coconut oil measured in solid state.
- 2 TBS unsweetened cocoa powder
- ¼ tsp sea salt
- 1 tsp vanilla
- 1 cup quick cooking oats
- ¼ cup shredded unsweetened coconut
Instructions
- Line a cookie sheet with waxed paper, set aside.
- Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
- Stir in vanilla and cocoa powder.
- Add quick-cooking oats and mix well.
- Add coconut and stir until completely combined.
- Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.
- Let cool in the refrigerator or freezer until hardened.
- Serve cold or frozen!
- Store in an airtight container in the refrigerator!
Video
Notes
Store
Store these cookies in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.Ingredient substitutions:
- Peanut butter. Any nut or seed butter works well in this recipe.
- Coconut oil. Butter or ghee are great substitutes for coconut oil.
- Honey. Use maple syrup for a vegan version of this recipe.
- Shredded coconut. If you don’t care for coconut, simply replace it with an extra ¼ cup quick-cooking oats.
Nutrition
For some, summer is coming to a close...but I live in Utah where it stays hot well through September. I still try to avoid using my oven as much as possible, which is why this recipe is perfect! Delicious no-bake treats help us fall-lovers survive the extended hot weather!
These cookies are a fantastic after school snack to make for your kids too! They're fast, easy, and taste like a treat {but are really healthy}! Your kids will think they are having dessert before dinner, when in fact they are fueling their bodies with protein, fiber, and healthy fats! #bossmom
If you don't have kids, they are the perfect treat to refuel and reenergize your body after a great workout! Quick note: these cookies are best served cold. Coconut oil becomes soft at warm temperatures!
This post contains affiliate links, which means that if you purchase a product through link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Brooke
I didn’t used to like no-bake cookies, but that changed when I made these for my husband. Even though coconut oil isn’t exactly healthy, the combination of oats and peanut butter gives a powerful punch of protein and are easier and cheaper than nutrition bars, without the preservatives and other weird ingredients. I eyeballed all the measurements so I can’t say I followed the recipe exactly… OH, I also chopped up trail mix with nuts and dried fruit and added it! Love the added chewiness and crunch. A definite winner. And I official LOVE no-bake cookies now!
Shelbie
Omg. Just made these today. Used half peanut butter/half vanilla almond butter. Butter instead of coconut oil and no coconut. These are f*ing delicious! And so easy! Definitely a new staple. Thank you for this recipe!!
Laura
I'm so glad you like them, Shelbie! Using vanilla almond butter is an amazing choice!
Michelle
These are EXECELLENT in every way! Easy to make and you will NEVER miss the two cups of sugar and the stick of butter that original recipe No-Bakes call for! And there ZERO GUILT attached to these! These are definitely going to be my go-to cookie!
Laura
Thank you, Michelle!
Kenzie
So yummy! We’ve made several times!
Susan
Made these with a little crunch; added a handful of sliced almonds, but instead of cookies I pressed it down in a pan. My friends and I simply loved them..was a real treat...thank you..😁👍
Shannon
Made these with my 2.5 year old. Super easy and delicious!
Vicki Shell
Yummy…and so quick and easy to make!
Vickie
Delicious! I made the recipe above but I only had old-fashioned oats. Knowing the different oats would change the texture, I added about half a cup of golden raisins. Half a pecan on the top of each cookie finished them off. (Because of the golden raisins I probably will use less honey next time.)