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.

A stack of three chocolate oat no-bake cookies.

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).

A white tray of no-bake chocolate oat cookies next to piles of chocolate chips, almonds, and oats.

Basically, we love, love, love these healthier no-bake cookies.

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 form makes 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

4.62 stars (218 ratings)


  • 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


  • 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.


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).
Serving: 1 Cookie, Calories: 170kcal, Carbohydrates: 14g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 39mg, Fiber: 2g, Sugar: 7g

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