Healthier Chocolate No-Bake Cookies (2024)

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4.62 stars (218 ratings)

Jul 29, 2015111

This reinvented healthier no-bake cookies recipe is as delicious as the old-school original with coconut oil and no refined sugar.

Impossible to resist, these decadent little no-bake cookies are, unfortunately, completely banned from my home starting now. Um, actually, can I take that back? Starting tomorrow.

Despite being a bit healthier than the classic no-bake cookie that’s been around for decades, I’m pretty sure they still don’t justify eating the entire batch.

And I’m not kidding, I cannot stop snitching these things out of my refrigerator every time they somehow seem to appear again.

I brought a couple dozen of these delectable cookies when we spent several blissful days catching up with dear Minnesota friends last month. Devoured within hours.

I made some more when my dad came to visit a few weeks ago. Gone. Quickly.

My kids have also made them during long summer days when a quick, chocolatey cookie is in order.

Best decision ever (the cookies and delegating the making of to the kids).

Basically, we love, love, love these healthier no-bakecookies.

They are fast and easy, and they provide the perfect amount of sweetness when you just need a little something to finish off a meal or provide a mid-afternoon pick me up (or mid-morning for all I care; no judging here).

But be warned, if you take to them like I have, you might have to stop making them completely or else try to find your missing self-control ASAP.

I’ve included several notes in the recipe so be sure to read through those if you have lingering questions and as always, feel free to adapt and change as inspiration hits (at your own risk of course; don’t want anyone suing me over failed no-bake cookies).

After making the recipe millions of times, I’ve found I prefer to make the cookies and portion the dough into a mini muffin tin (lined with mini muffin cup papers).

It’s kind of like a miniature peanut butter cup with lots of other yummy goodness thrown in, and let me tell you, the bite-size formmakes these healthier no-bake cookies absolutely impossible to resist.

One Year Ago: Good Morning Power Muffins {Full of Whole Grains and Superfoods!}
Two Years Ago: Salted Peanut Butter Cup Chocolate Chip Cookies
Three Years Ago: Cheesy Zucchini Rice

Healthier Chocolate No-Bake Cookies

Yield: 36 Cookies (2 to 3 Dozen Depending on Size)

Prep Time: 15 minutes mins

Cook Time: 3 minutes mins

Total Time: 18 minutes mins

4.62 stars (218 ratings)

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Ingredients

1 cup (255 g) natural peanut or almond butter
½ cup coconut oil
½ cup (170 g) honey
2 teaspoons vanilla extract
1 cup (170 g) bittersweet chocolate chips
2 ½ cups (250 g) quick cooking or old-fashioned oats (see note)
3 tablespoons cocoa powder
1 cup coarsely chopped almonds, toasted is optional but awesome

Instructions

In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined.
Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).
Add the oats, cocoa powder and almonds and stir until well-combined.
Drop by heaping spoonfuls (the medium cookie scoop works great) onto parchment-lined baking sheets. Refrigerate until set.
The cookies will keep in a tupperware-type container (layered between sheets of wax paper or parchment) in the refrigerator for a week or more.

Notes

Peanut Butter: I have not used everyday (think: Jif or Skippy) peanut butter for this recipe but I’m assuming it will work fine (I also have not tried crunchy peanut butter). If I had to choose, almond butter is my favorite of the two options listed in the recipe but peanut butter is delicious, too.

Almonds: the chopped almonds are optional; normally I’m not a nuts-in-cookies fan but in my opinion, the almonds contribute to making these cookies phenomenal. That extra nutty crunchiness is super delicious.

Chocolate Chips: I hate to admit this out loud, but I think you could also get away with 1/2 cup chocolate chips. Since I’m not one to shy away from bittersweet chocolate, I will probably always and forevermore add the full cup. Ghirardelli’s bittersweet chocolate chips (no affiliation) are my favorites.

Refrigerate: these cookies do best if they are refrigerated – they will soften up at room temperature (still fabulous just slightly messier). UPDATE: I’ve now made these with both quick oats and old-fashioned and they work great either way. Obviously the old-fashioned oats lend the cookies a bit more texture (and I add a bit more so the cookies hold their shape) but either will work wonderfully.

Mini Muffin Tin: also, I popped mini muffin liners in my mini muffin tin and scooped this batter into them – it was like the best little treat ever (and because these cookies soften at room temperature, the little liners help keep them sturdier at room temp).

Author: Mel

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Recipe Source: adapted from a recipe my Aunt Jeanette sent to me by way of my cousin, Mel Y,who is famous for these cookies among our family

Other Recipes Like This:

Chocolate Peanut Butter Buckeye Cookies

Big Fat Double Dark Chocolate Cookies {Almost Levain Bakery Knockoff}

Chocolate Truffle Cookies

Classic Oatmeal Chocolate Chip Cookies

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Chocolate Cookies Egg-Free Gluten Free Adaptable The Best Cookies

posted on July 29, 2015 (last updated May 7, 2024)

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111 comments on “Healthier Chocolate No-Bake Cookies”

Melissa — May 20, 2024 @ 7:26 pm Reply
I have never liked no bake cookies because they lack texture, but these have changed my mind!! So amazingly good with old fashioned oats and the chopped lightly salted almonds took these to a whole new level with some crunch . I threw whole almonds in a ziploc bag and pounded them with a meat tenderizer until they were the size i wanted .Thanks for sharing this recipe !
Marianne Gowers — February 21, 2024 @ 8:18 am Reply
I love these cookies! I only make half a batch, but I do it in a glass measuring cup in the microwave. I put them in my silicone muffin liners on a tray and freeze them for 15 minutes. Then I pop them out and put them in the zipper baggie in the fridge. Thank you for a great recipe.
Melanie J Graffius — August 6, 2022 @ 8:07 am Reply
I know honey is stickier, but could maple syrup or agave be substituted, in this recipe?
Thanks…
- Mel — August 6, 2022 @ 3:27 pm Reply
  I think it probably could – maybe use slightly less?
Amy Horton — January 24, 2022 @ 2:18 pm Reply
Thank you so much for this recipe, my granny made these and I wanted a more natural version for my kids. A great way to get fiber in them
Alyssa Beam — October 25, 2021 @ 1:45 pm Reply
The best Chocolate no bake cookies! Love using the coconut oil, gives it the best chocolate coconut taste!! I keep mine in fridge the whole time in zip lock bag and I love it!
See Also
No Bake Birds Nest Cookies
st — July 20, 2021 @ 12:20 pm Reply
Wow! Fantastic cookie. This is my first time making no-bake cookies, and I will probably not ever try another recipe for it! What a masterpiece. In the words of a family member, it is a “wonderful, scrumptious treat that will make your taste buds smile, laugh, and jump for joy!”
Melanie F. (aka Mel ) — July 15, 2021 @ 7:38 am Reply
I have a similar recipe I’ve been making for years with added goodies like unsweetened shredded coconut , chopped walnuts, and sunflower seeds. (I found the ‘chewy granola bars’ recipe from Laura Coppinger @Heavenly Homemakers and have tweaked it a little)
>> An essential snack or breakfast item for our family. They would definitely enjoy the full measure of chocolate chips!
Jennifer Graham — May 28, 2021 @ 7:03 pm Reply
Getting ready to make these a second time, super yummy. You are my most favorite food blog, thanks for sharing your talents.
Jemma — March 3, 2021 @ 6:26 pm Reply
Wow! This is the best no bake recipe! I can’t stop eating them lol. Thanks for making my life a little sweeter ❤
Sbakes — November 2, 2020 @ 12:21 pm Reply
Yummy! These are even tastier than the originals. Did anyone ever notice that that original recipe hardly has any cocoa/chocolate in it???? If you have a chocolate craving that needs satisfied, make these.
Connie Garrett — October 31, 2020 @ 11:40 pm Reply
This is the best tasting cookie I have ever tasted. The chocolate chips give it such a better flavor and it’s not too sweet like the others. Thanks this is a keeper
Lize Ven — October 14, 2020 @ 7:20 pm Reply
These are the best! I found this recipe years ago and it is still a favourite – thank you!
Rebecca — August 24, 2020 @ 8:20 pm Reply
Made these and they taste great , BUT they are not healthy. With all that oil and nuts your looking at 400 calories a cookie!!!!!!
Elena — August 3, 2020 @ 2:25 pm Reply
Wonderfully chocolatey and creamy. I used semisweet chips as they were what I had, and no almonds. Also, I did soak the oats in a bit of milk as someone in the comments recommended. Very, very good.
Rachael — May 28, 2020 @ 11:03 pm Reply
I made these but I used Schmuckers peanut butter instead of Jif. I think the flavor would of been better if I had. Next time I’ll use Jif.
Candace — March 10, 2020 @ 2:19 pm Reply
Wish this came with nutrition facts since it is listed under low calorie no bake cookies
- Ricky — May 21, 2020 @ 9:54 am Reply
  I added it up to be 6,400 calories for the batch. I made 16 cookies and ended up with 400 per cookie.
Rebecca Swain — February 9, 2020 @ 12:09 pm Reply
Please consider switching to Guittard baking chips. Guittard is the only readily available chocolate brand committed to sourcing slave-free chocolate.
Chocolate is more palatable when we know it’s production is slavery-free. ❤️
mary charni — August 19, 2019 @ 4:02 pm Reply
These were very delicious. I did add about a cup extra oatmeal and no nuts.
Fran Marty — May 24, 2019 @ 3:52 pm Reply
I just made these and they are delish. I used pecans rather than almonds. A really great recipe. Thank you!
Vickie Fisher — May 7, 2019 @ 12:00 am Reply
Haven’t made this recipe just yet, but felt the need to comment that I can’t believe that the pastry-chef|nutritionist lady is complaining about your half-cup of honey, Mel. Traditional no-bake cookie recipes call for two cups of sugar (and milk, at least a half cup). Your recipe tips the balance towards fat a little more, but if I replace the honey with maple syrup, I can have a vegan recipe. Will make soon! Thank you!
Mary — May 1, 2019 @ 8:15 am Reply
I made these almost as written, as I did not have bittersweet choco. chips. They were amazing actually a little sweet with the semi-sweet chips.
Jen D — April 13, 2019 @ 4:18 pm Reply
I just made these for the first time and would make again.
I used jif natural crunchy peanut butter, old fashioned oats, almost a full cup of Ghirardelli bittersweet chips, and high quality cocoa powder. I omitted the almonds to cut down on calories—and they seemed unnecessary—but they’d work really well with the texture.
They smell delicious while preparing, and the warm batter is heavenly.
Once cool, the peanut butter flavor is present, but not as robust as expected. I might adjust the coconut oil to peanut butter ratio next time.
They’re very chocolatey, and very filling.
Kristin — April 5, 2019 @ 12:46 pm Reply
A new family favorite! When I took some to my parents, my dad loved them so much he started making them weekly!
olivia — April 1, 2019 @ 1:53 pm Reply
Made this just now, and they’re very yummy. I screwed up on the sweetener front, however, and used Truvia in place of the honey…which was a biiig mistake since it didn’t dissolve in the fat (duh), so now every bite has that annoying crystalized crunch.
Apart from that, they’re really tasty, and I plan to make another batch this week, only using honey. Will also add a pinch of salt, since I felt that was needed, and would help the flavours pop a little more.
Becca — February 24, 2019 @ 3:10 pm Reply
These cookies are UNREAL amazing! I would not have tried them if they weren’t in your favorite section and if it wasn’t for my MIL who doesn’t eat refined sugar, but BAM! These are good. I ran out of oats so I did 1.5 cups rolled oats and 1 cup flax meal and I loved the texture! I feel like they could sell these cookies at Magnolia Farms. That’s how good and classy they are.
Tanya Vigneau — January 14, 2019 @ 10:30 am Reply
These are fabulous with the dark chocolate cocoa powder!!
Creek Forest Jackson — November 15, 2018 @ 2:39 am Reply
Oops! I forgot to ask, how many calories per cookie? Thank you
- jen d — April 13, 2019 @ 3:36 pm Reply
  I’m also curious about calorie/nutrition info.
  Thank you!
Creek Forest Jackson — November 15, 2018 @ 2:37 am Reply
My husband who has to have his refined sugar and white flour loved them! He thought the almonds were different but he liked the change (omg!) My grandson who loves my cooking loved them! He loves almond butter over peanut any day! I haven’t made no bake cookies for close to 14 years. Thank you for sharing your recipes. I am disabled and don’t get to bake/cook often. Your recipe was easy to read, understand and use. I make my own oat “meal” so it was a lot like old fashioned oats so they were very chewy. I think next time I will add a little coconut milk to the honey warm the honey to just warm. Add water and quickly add the oats gently, cover let sit while I finish the recipe from start and then add the liquid mixture to the oats. The oats were dry and you either chewed forever or you swallow. You have to drink a lot of liquids with your cookie
Lydia — September 6, 2018 @ 3:52 pm Reply
What can I substitute for the coconut oil in this recipe that is non-dairy?
- Mel — September 6, 2018 @ 7:11 pm Reply
  You could experiment with another type of oil or margarine maybe?
- Tanya Donahue — July 19, 2019 @ 6:18 pm Reply
  I’ve made these cookies several times and we’ve tried many different substitutes. Butter, semi-sweet instead of dark chocolate, corn syrup (no honey that day but NEEDED my chocolate pb fix) we’ve even used coconut or oats instead of almonds. One time I discovered in the middle of making them I had no cocoa so in went about a half cup more chocolate chips and those turned out well too. I can honestly say we prefer this recipe to the standard no bake cookies.
- Valerie Hennigh — August 14, 2019 @ 10:04 am Reply
  Edible cocoa butter, available on Amazon. It upped the chocolate taste/aroma and kept them firmer at room temperature.
- Kim — August 2, 2020 @ 10:45 pm Reply
  This is my go-to no bake recipe. It is perfect as is but it’s also incredibly easy to change up (just slightly, like exchanging a portion of the almonds or oats with stuff like flax or chia seeds, or other nuts/seeds). This last time I made it without the chocolate chips (husband’s trying to stick to only natural sweeteners) and it was still so good! Obviously the chocolate was a little less intense but still a total winner of a recipe
Laura Culbertson — August 19, 2018 @ 4:16 pm Reply
These are so good! To be honest, I don’t follow the directions exactly; I put the oil, cocoa powder, chocolate, almonds peanut butter and honey in a pot and melt then add the oats and vanilla off the heat. I then spray a 9 x 13 pan/cookie sheet and put the mixture in there. This recipe is also delicious if you put some sea salt on the cookies/bars before you refrigerate.
I like doing them in bars because then I can cut into smaller or bigger chunks. I keep a container of them at work. I work retail so on those rough days I can run to the back and eat one and get back to work in a better mood!
Lacy Elet — June 19, 2018 @ 11:45 am Reply
Yummo!!
Nicole Jump — June 7, 2018 @ 2:18 pm Reply
Was looking for a sweet treat I wouldn’t feel guilty about and came across your site and this recipe. These are delish! Thanks so much for sharing. 🙂
Shana — April 12, 2018 @ 11:34 pm Reply
These are so great! I made them using crunchy almond butter and flakes coconut instead of almonds. Loved it!
Tammy — April 7, 2018 @ 9:54 am Reply
I made this recipe this morning and it was so good. I used half honey and half coconut sugar, because I’ve had a bag of coconut sugar in my pantry for a while, but was afraid to use it, but the cookies turned out fantastic. My husband even liked them.
Thank you for the healthier version idea.