Go Back
A plate of healthy no-bake cookies, a guilt-free treat for everyone.

Healthy No-Bake Cookies

Delicious and easy-to-make no-bake cookies that provide a healthy, satisfying treat without refined sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup creamy peanut butter Use almond or cashew butter for a nut-free alternative.
  • 1/4 cup coconut oil In a pinch, use unsalted butter or more peanut butter.
  • 1/4 cup coconut sugar Feel free to substitute brown sugar if you don't have coconut sugar.
  • 1/2 cup dark chocolate chips Opt for dairy-free chips to keep this treat vegan.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1/8 teaspoon salt Can be omitted if you're watching your sodium intake.
  • 2 tablespoons honey Maple syrup makes a delightful substitute.
  • 1/2 cup shredded coconut For a nut-free option, try adding more oats or chopped nuts.
  • 1-1/4 cups old-fashioned oats Avoid instant oats for the needed texture.

Method
 

Preparation
  1. Line 12 cavities in a miniature muffin pan with paper liners and set aside.
  2. In a small pot over medium heat, combine the creamy peanut butter and coconut oil. Stir continuously until smooth.
  3. Add coconut sugar and stir until the sugar completely dissolves, being careful not to let the mixture boil.
  4. Once removed from heat, add the dark chocolate chips and stir until all chocolate is melted and well incorporated.
  5. Add vanilla extract and salt, then stir in honey.
  6. Fold in shredded coconut and old-fashioned oats until well mixed.
  7. Use a cookie scoop to portion out the mixture into the muffin pan, pressing down tightly.
  8. Place the muffin pan in the fridge for one hour or the freezer for about 15 minutes until firm.
  9. Once firm, remove them from the paper liners and shape them as desired.

Notes

Serve these cookies cooled, either straight from the fridge or at room temperature. They freeze well in an airtight container for up to three months.