Healthy No-Bake Cookies
Updated Sep 27, 2026
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These healthy no-bake cookies are an easy, delicious treat made with only 8 nutritious ingredients! They’re loaded with rich chocolate peanut butter flavor, naturally sweetened with honey (or maple syrup) and made with oats and coconut. Plus, these healty chocolate peanut butter no bake cookies are gluten-free, dairy-free, refined sugar free and vegan-friendly!
I created these healthy chocolate peanut butter no-bake cookies because I loved classic no-bake cookies, but wanted to make a version with healthier ingredients that tasted just as delicious. I’ve been making this recipe for over a decade, and they’re still one of my favorite healthy treats!
They’re easy to make in 30 minutes with 8 ingredients you probably already have on hand! These healthy no bake cookies are perfect when you’re craving something sweet but want a healthier dessert.
Why You’ll Love These Healthy No-Bake Cookies
- Chocolate peanut butter perfection. They’re rich, fudgy and loaded with chocolate peanut butter flavor.
- Don’t taste healthy. They’re good for you but don’t taste like it.
- 8 ingredients. You probably already have on hand.
- Naturally sweetened. Honey or maple syrup sweetens these cookies instead of refined sugar.
- No oven required. Made on the stovetop!
- Quick and easy. It only takes about 10 minutes to make the cookies, then they just have to chill until firm.
- Allergy-friendly. These healthy no bake cookies are naturally gluten-free and dairy-free and can easily be made vegan.
Love this recipe! Turns out perfect every time. Everyone loves them! Easy, quick and no seed oils or refined sugar.
– Alyssa
Healthy No-Bake Cookies: Ingredients & Substitutions
Here are a few potential substitutions for this recipe!
- Peanut butter. Creamy is best, but you can also use crunchy. Any nut or seed butter works well in this recipe, including almond butter, cashew butter or sunflower seed butter if you have a nut allergy.
- Coconut oil. Butter (my favorite) or ghee can be used in place of coconut oil, although the cookies will no longer be dairy-free if you use butter.
- Honey. Honey is my favorite way to naturally sweeten these healthy no bake cookies. Use pure maple syrup to make them vegan.
- Shredded coconut. If you don’t care for coconut, simply replace it with an extra 1/4 cup quick-cooking oats.
- Cocoa powder. Use unsweetened cocoa powder. You can use regular or dark cocoa powder for a richer chocolate flavor.
- Quick cooking oats. I recommend quick-cooking oats because they give these cookies the best texture. If you need the recipe to be gluten-free, choose certified gluten-free oats. If you only have old-fashioned oats, pulse them in the blender or food processor 1 or 2 times before using them in this recipe.
How to Make Healthy No-Bake Cookies
These healthy no bake cookies are so easy to make! We’ll walk through the process together and don’t forget to watch the video.
Start by melting together the coconut oil, peanut butter and honey!
Then, stir or whisk the wet ingredients together over medium-low heat until the mixture is smooth.
Next, 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.
do not overcook
If you over-cook the cookies here they will be dry. Make sure to cook just until they’re thickened and don’t use too-high heat.
Then, use a 1 Tablespoon measuring spoon or cookie scoop to portion out the no bake cookies. I prefer a cookie scoop because it’s easier to release the dough.
Put the healthy no bake cookies onto a baking sheet lined with waxed paper or a silicone baing mat. Let them harden at room temperature or in the refrigerator or freezer.
How to Serve Healthy No Bake Cookies
These healthy no-bake cookies are best served cold, straight from the refrigerator or freezer. Since they’re made with coconut oil, they soften as they sit at room temperature.
I love keeping a batch in the freezer for an easy healthy dessert whenever a chocolate peanut butter craving strikes!
How to Store Healthy No Bake Cookies
Store these cookies in an airtight container in the refrigerator for up to one week.
Freeze
Or, put them in an airtight container and freeze for up to 2 months. Thaw slowly in the refrigerator or at room temperature – do not microwave!
Healthy No Bake Cookies FAQs
If you only have old-fashioned oats, pulse them in the blender or food processor 1 or 2 times before using them in this recipe.
If your cookies don’t harden, the mixture probably wasn’t cooked long enough. After adding the oats and coconut, cook the mixture for 1 to 3 minutes, until it thickens slightly. Also, be sure to chill the cookies completely in the refrigerator or freezer.
The most likely reason is that you over-cooked them. Cook for less time next time.
If you over-cook these healthy no bake cookies, simply add a Tablespoon 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.
Yes. Substitute your favorite nut or seed butter for the peanut butter. Almond butter, cashew butter and sunflower seed butter are all good options.
They can be if you use gluten-free oats. All of the other ingredients are naturally gluten-free, so simply use certified gluten-free quick-cooking oats.
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. Creamy is best, but you can also use crunchy. Any nut or seed butter works well in this recipe, including almond butter, cashew butter or sunflower seed butter if you have a nut allergy.
- Coconut oil. Butter (my favorite) or ghee can be used in place of coconut oil, although the cookies will no longer be dairy-free if you use butter.
- Honey. Honey is my favorite way to naturally sweeten these healthy no bake cookies. Use pure maple syrup to make them vegan.
- Shredded coconut. If you don’t care for coconut, simply replace it with an extra 1/4 cup quick-cooking oats.
- Cocoa powder. Use unsweetened cocoa powder. You can use regular or dark cocoa powder for a richer chocolate flavor.
- Quick cooking oats. I recommend quick-cooking oats because they give these cookies the best texture. If you need the recipe to be gluten-free, choose certified gluten-free oats. If you only have old-fashioned oats, pulse them in the blender or food processor 1 or 2 times before using them in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These no bake cookies are great. Although they don’t seem to make about 2 dozen cookies as the recipe suggests. I only ever seem to get 13-15 cookies and that is if they are made small. I’ve also substituted the cocoa for carob and they are equally as great!
What is the nutritional value on these?
I made slightly larger cookies, with 16 cookies. I also reduced the coconut oil to 3 Tbsp. That said they had 122 cal., 8.1g fat, 3.8g sat fat, 38.1mg sodium, 10.1g carbs, 1.6g fiber, 4.8g sugar, and 2.9g protein.
The most amazing thing I’ve made in a long time. My kids love helping as it’s such a simple recipe. I’ve made them a few times, want to try adding dried fruit next time, tried adding crushed WF cereal, chia and flax and they were wonderful. Thank you so much 🙂
YAY! Sarah I’m so glad you liked them! Thank you for stopping by to let me know! It is a super fun recipe to let the kids help with you’re so right!
Made this yesterday delicious
Thank you Amy! I’m so glad you enjoyed them!!
Oh these are amazing! I eat a really strict diet and really have to limit sugar, no gluten and no dairy. Honestly i’ve made a lot of desserts but most taste ‘healthy’, but these are one of the dew that taste decadent and gorgeous like textured buttery truffles. So delicious. Ive made them three times and i always make half the recipe because otherwise i wouldn’t stop eating them till their finished. I also have subbed the cocoa powder for organic 75% chocolate, and less honey and a handful of raisins. So good! Thank you so much!
Jess I am SO glad to know that you love these!!! They are one of my favorites too! I love the idea of subbing chocolate for a nice variation (I bet they hold up a little better at room temperature too)! And the addition of raisins sounds delicious! Thank you so much for stopping by to let me know you enjoy this recipe! It means so much to me! <3
I know the main ingredient is peanut butter, but can you substitute it with almond butter instead?
Hey Jessica! You absolutely can substitute peanut butter for almond butter!
Can coconut flakes be omitted?
You can substitute coconut flakes with extra oats….of course I always recommend making a recipe as written (because coconut is so delicious)! 🙂
Thank you. I can’t wait to try these. I never make the original version because I would eat them all, but I think I can handle this.
And if you eat them all at least it’s packed full of good-for-you ingredients! 😉
Your cookies look awesome! Thanks so much for sharing with us at Full Plate Thursday, your recipe is great! Hope you have a wonderful week and come back to see us real soon.
Miz Helen
These look like they would taste just as delicious as the regular ones; they’re almost like a chocolate peanut butter granola bar in cookie form. And it’s still pretty warm here; it usually stays warm until about mid September? Do you ski in Utah? 🙂
In my opinion they are better because of the coconut flavor! 🙂 I haven’t skied since we moved here because every winter I’ve either been pregnant or nursing! LOL! But my husband skis! I don’t have much of a desire to go downhill skiing, but I absolutely want to go cross-country skiing as soon as I’m able! 🙂