Healthy No-Bake Chocolate Cookies
Classic no bake cookies just got a healthy makeover! These Healthy No-Bake Chocolate Cookies will satisfy your sweet tooth in a healthy way.
I’ve spent my entire mom life revamping recipes. I can’t justify making my kids cookies with 2 cups of sugar when I know I can do better. When I recently got a craving for a chocolate no bake cookie, I knew it was time to create a recipe for healthy no-bake chocolate cookies.
I kept the essence of classic no bake cookies the same, but drastically reduced the sugar. Instead of a full 2 cups of refined sugar, I used 1/3 cup maple syrup to sweeten these, along with just 1/4 cup chocolate chips. The result is a cookie that is certainly less sweet than the original, but still sweet enough to satisfy your chocolate cravings in a healthy way.
I also made these dairy-free by using coconut oil instead of butter and reduced the oil by replacing half of it with apple sauce. The apple sauce cuts the fat and calories and adds more sweetness without more sugar. Classic no bakes are made with peanut butter. I’ve tried these with almond butter, peanut butter, and sunflower seed butter, and they all work great. If you use certified gluten-free oats, these are vegan and gluten-free cookies. A very allergy-friendly treat!
I’ve been known to make cookies healthy enough to eat for breakfast, and these are right in line with that thinking. I love making treats that I feel good about serving my kids anytime. These are made with whole grains, are low sugar, and not void of nutrients like so many cookies/desserts out there. I hope you love this updated classic!
Maryea is the mama behind the healthy lifestyle blog Happy Healthy Mama, where she shares simple, real food recipes and inspiration for raising healthy kids in a natural home.
No Bake Chocolate Oatmeal Cookies
- 1/4 cup coconut oil
- 1/3 cup pure maple syrup
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup natural peanut butter
- 3 cups quick oats not old fashioned
- In a medium saucepan, add coconut oil, maple syrup, cocoa powder and milk. Bring the mixture to a gentle boil, stirring frequently. Continue the low boil for 1 minute stirring almost constantly.
- Remove the pan from the heat and stir in the vanilla extract and peanut butter. Whisk together and then stir in the oats.
- Drop by rounded tablespoon onto a tray lined with wax or parchment paper. (You may choose to form them into a cookie shape or leave them as-is.)
- Place the tray in the freezer to allow the cookies to firm, at least 15 minutes. Remove from the freezer and enjoy!
- You can store these at room temperature in an airtight container for up to 5 days, or in the freezer for up to 3 months.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Love the traditional cookie, and would love to try these, but one concern – the coconut was a huge part of what I loved in the traditional cookie. Do you think it could be added here? What alterations might be required? Thanks!
made these today and O.M.G. so delicious!! there MIGHT actually be some leftover for my daughter to eat after her nap lol i gave her one before nap time and after a tiny bite, she shoved the rest in her mouth without realizing it was too big to chew. like mother like daughter! the only things i did different were i used coconut milk because had have a carton we need to use up and i added the chocolate chips too early (thank you, pregnancy brain) but they still turned out fan-tab-u-lous! thank you for this recipe!
Sounds amazing! Glad you liked them 🙂
I probably should have read up on using steel cut oats versus rolled because my cookies came out lousy with steel cut oats as a substitute. Word of caution to anyone who thinks subbing out the oats — be aware that the consistency and texture drastically changes the cookie. They were “crunchy” as the steel cut oats were not cooked. I realize now that its too late I should have pre-cooked the oats or just go to the market and buy the other kind. They do not work the same way as rolled oats in baking. My kids wouldn’t eat them at all. A big lesson learned for me as I dumped the whole batch in the garbage.
Could you nake them with regular rolled oats? I don’t like buying quick cooking ones ?
All you have to do is pulse the regular oats in the blender for a moment and then they are quick cooking oats!
Could you use regular (whole) milk instead of almond milk? Thanks!
Any input as to if these taste like maple syrup at all? I hate maple syrup, and use organic 100% maple syrup- not the fake syrupy stuff- but- if these taste like it at all- I’m done!
Just a heads up, I found this recipe while searching for nut free recipes – it isn’t. Also – 933 calories? For how many cookies?
Thanks for the heads up! We’ll fix it. That’s if you divided the entire recipe into 4, which obviously, it can make more. So, we’ll take the nut-free off and increase the serving size!
Found this recipe very easy to follow and they are a great healthy snack when I am feeling like I need a little energy boost. I love maple syrup but I am not a fan of it in baking so I substituted honey and it worked really well. Thanks for sharing
What can i sub for coconut oil?
You can use butter 🙂