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.
- 1 cup almond butter
- 3 tablespoon cocoa powder, unsweetened
- 1/4 cup coconut oil
- 1/4 cup applesauce, unsweetened
- 1/3 cup maple syrup, pure
- 2/3 cup almond milk, unsweetened
- 1/4 cup chocolate chips, dark
- 3 cup oats, dry
- In a medium sauce pan, mix together the first six ingredients (through almond milk).
- Bring the mixture to a gentle boil, stirring frequently.
- Continue the low boil for two minutes, stirring almost constantly.
- Reduce the heat and add the chocolate chips, stirring until they are melted.
- Remove the pan from the heat and 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.
- These are best kept stored in the refrigerator.