Healthy No-Bake Cookies
Updated Jan 11, 2026
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Healthy no-bake chocolate peanut butter cookies! Made with 8 nutritious 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 cookies…I was in heaven. I hunted down the maker of those cookies and begged for the recipe. They were 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 1/4 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 ingredients are combined, and continue cooking for 1-3 minutes, or until the mixture thickens slightly.
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.
Healthy No Bake Cookies FAQs
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.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Healthy No-Bake Chocolate Peanut Butter Cookies
Video
Ingredients
- ½ cup creamy peanut butter
- ¼ cup honey (or maple syrup)
- ¼ cup coconut oil (or butter)
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 cup quick cooking oats
- ¼ cup unsweetened coconut (shredded)
Instructions
- Line a cookie sheet with waxed paper, set aside.
- Combine peanut butter, honey salt and coconut oil in a saucepan and cook on medium heat, stirring continuously, until the ingredients are melted and the mixture is smooth.
- Stir in vanilla and cocoa powder.
- Add quick-cooking oats and coconut and stir until combined.
- Continue cooking over medium heat until the mixture is slightly thickened, 1-3 minutes.
- Drop 1 Tablespoon portions of the mixture onto the prepared baking sheet. Continue until you’ve used all the cookie mixture.
- Let cool in the refrigerator or freezer until hardened.
- Serve cold or at room temperature.
- Store in an airtight container in the refrigerator.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Very delicious. I used the microwave for all the heating up. May God bless you
“For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures; and that he was buried, and that he rose again the third day according to the scriptures:”
1 Corinthians 15:3-4 KJV
“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. For God sent not his Son into the world to condemn the world; but that the world through him might be saved. He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God. And this is the condemnation, that light is come into the world, and men loved darkness rather than light, because their deeds were evil. For every one that doeth evil hateth the light, neither cometh to the light, lest his deeds should be reproved. But he that doeth truth cometh to the light, that his deeds may be made manifest, that they are wrought in God.”
John 3:16-21 KJV
Jesus loves you! You won’t regret taking Him as your personal Lord and Savior!
Amen Amelia!
I have old fashion oats. What would I do different when using them?
Just pulse them in a blender or food processor 2-3 times before using them.
Great texture and flavor, I will be making this one again, thanks for the recipe!
Thank you Samantha!
Can I use natural peanut butter, or do I need to use something more standard like Jiff?
You can use natural.
These taste amazing, the only thing I would change next time is to make a double batch! Trying to eat healthy and these are perfect for satisfying my sweet tooth. Thank you!
I’m so glad you love them Inna!
Everything I’ve ever made of yours comes out great and so delicious. Thank you kindly for sharing your recipes with us.
Thank you, Christy!
Can’t wait to make these. My husband will love them! Thank you so much! 🥰🤗🙏🏻
I made these cookies and I honestly think it’s one of the best cookies I ever ate.i can’t get enough.
I’m so happy you love them Gayle!
I just made a double batch of these. I used butter (a bit less than called for) instead of coconut oil. (Some family doesn’t like the coconut oil taste) The first time I made them they were too greasy. I also added a generous 1/2 cup more oatmeal. They turned out great! They are nice & chewy and they don’t fall apart like my old version with white sugar. This recipe is a keeper!
Can I use parchment paper instead of wax paper?
Yes!