These chocolate no-bake cookies have the best soft and fudgy texture, and they are so quick to make. Bonus: they have no refined sugar!

These little morsels of chocolate-y goodness are the perfect fix for any chocolate or cookie craving. They keep really well for days in the fridge and even longer in the freezer.

Stack of chocolate no-bake cookies on white plate with one cookie broken in half.

Why I Love These No-Bake Cookies

And boy, do I ever love them. Here are all the reasons why:

  • The texture is so soft and fudgy. Most classic recipes for no-bake cookies have a gritty, super sugary texture, but these chocolate no-bake cookies are pure decadence.
  • They are so easy and fast to make. I pop the saucepan on my kitchen scale, which makes it even easier and WAY less messier to measure out the peanut butter, coconut oil, and honey.
  • The cookies keep really well in the fridge for up to a week (possibly longer), and they can also be stored in the freezer to thaw when needed (or nibbled on frozen, OH MY GOSH YUM DON’T ASK ME HOW I KNOW).
  • The recipe includes zero refined sugar. I’m not calling these cookies health food (don’t come at me in the comments, pretty please), but if you’re looking for ways to reduce refined sugar in sweet, homemade treats, these cookies are an excellent option. As an added bonus, using honey/maple syrup rather than granulated sugar produces a far superior texture.
Three chocolate no-bake cookies stacked on parchment.

Ingredients Notes

  • Peanut Butter: I prefer using natural peanut butter in this recipe, but regular peanut butter (like Skippy or Jif, for example) works great, too. If using a natural peanut butter, use a brand that is runny, not thick and stodgy.
  • Coconut Oil: I use unrefined coconut oil (the coconut flavor is barely noticeable in the cookies). Refined coconut oil or butter can be subbed for the unrefined coconut oil.
  • Honey + Pure Maple Syrup: I like the texture and flavor of these cookies using both honey and maple syrup; however, all of one or the other can be used. Note: I don’t recommend using pancake syrup in place of the pure maple syrup.
  • Cocoa Powder: I tested this recipe with both unsweetened, natural cocoa powder and Dutch-process cocoa powder, and either option works great in this recipe.
  • Old-Fashioned Rolled Oats: Using both old-fashioned oats and quick oats is what contributes to the delightful texture of these cookies.
  • Quick Oats: If you don’t have quick oats on hand, pulse old-fashioned oats in a blender or food processor for the equivalent of the quick oats called for in the recipe.

Add-In Ingredients: Other ingredients, like shredded coconut or chopped nuts can be added. For shredded coconut, decrease the old-fashioned rolled oats by the same amount of coconut added. For every 1/2 cup of chopped nuts or dried fruit, decrease the old-fashioned oats by 1/4 cup.

Saucepan with peanut butter, coconut oil, maple syrup and honey.
Saucepan with peanut butter, cocoa powder, and salt.
Quick oats and old-fashioned rolled oats in saucepan with chocolate no-bake cookie batter.
Saucepan with chocolate no-bake cookie batter and white rubber spatula.

How to Make Them

  1. Heat the peanut butter, coconut oil, honey and maple syrup together until melted and bubbles simmer on the bottom of the pan.
  2. Off the heat, stir in the cocoa powder, vanilla and salt.
  3. Stir in the oats.
  4. Scoop the dough into mounds on a greased and parchment-lined baking sheet. I use a #40 medium cookie scoop, but you can make them smaller or bigger as you like.
  5. Chill in the fridge until set up and no longer melty.

Additional Note: I prefer eating these cookies chilled, because they are just really delicious that way. Additionally, they tend to soften a bit at room temperature. However, because they don’t include melted chocolate chips, they can still be enjoyed at room temperature without leaving your fingers coated in melted chocolate.

Cookie scoop scooping no-bake cookie batter.
Flattened mound of no-bake cookie dough on parchment lined baking sheet.

I have another no-bake cookie recipe on my website, and it is delicious in its own right for sure. The key difference is that the older recipe includes melted chocolate chips in the cookie batter creating a more candy-like and less fudgy texture.

The recipe below uses just cocoa powder for the chocolate flavor. Not only does this help create the delicious texture, but it also makes these no-bake cookies a bit more economical to make.

I find these chocolate no-bake cookies make the perfect chocolate-y, sweet treat to keep in the fridge or freezer anytime a chocolate or cookie craving hits. If you’re me, that’s often. 😜

While they may a bit rustic and not as pretty as other “classic” baked cookies, they still end up being one of my favorite cookies of all time. I hope you love them!

Stack of chocolate no-bake cookies on white plate.
Stack of chocolate no-bake cookies on white plate with one cookie broken in half.

My Favorite Chocolate No-Bake Cookies

Yield: 16 cookies
Prep Time: 15 minutes
Cooling Time:: 1 hour
Total Time: 1 hour 15 minutes
4.70 stars (10 ratings)
Print Pin Rate

Ingredients

  • ¾ cup (163 g) creamy natural or regular peanut butter (see note)
  • ¼ cup (57 g) coconut oil
  • ¼ cup (80 g) honey
  • ¼ cup (80 g) pure maple syrup
  • ¼ cup (21 g) Dutch-process or natural, unsweetened cocoa powder (sift before adding if the cocoa powder is lumpy)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ¼ cups (125 g) old-fashioned rolled oats
  • ½ cup (50 g) quick oats

Instructions 

  • Line a half sheet pan with parchment paper and lightly grease with nonstick cooking spray.
  • In a medium saucepan, add the peanut butter, coconut oil, honey and maple syrup. Heat over medium heat, stirring constantly, until bubbles just start to simmer on the bottom of the pan (don't let the mixture come to a boil).
  • Remove from the heat and stir in the cocoa powder, vanilla and salt until well-combined.
  • Add the oats and stir until evenly combined. Spoon or scoop the no-bake cookie batter into mounds on the prepared baking sheet. (I use a #40 cookie scoop – about 2 tablespoons.) Optional: lightly flatten the mounds with the back of the cookie scoop or spoon, if desired.
  • Place the pan in the fridge and let the cookies set up and cool, about an hour. The cookies can be enjoyed chilled or at room temperature keeping in mind that the cookies will soften quite a bit the longer they are at room temperature.

Notes

Peanut Butter: I’ve made these no-bake cookies with Trader Joe’s creamy natural peanut butter (fairly runny in consistency) and also with Skippy creamy peanut butter (separate batches). Both work well in these cookies. Other varieties of peanut butter may produce slightly different results, especially if the natural peanut butter you are using is thick and stodgy. 
Coconut Oil: Butter can be substituted for the coconut oil.
Honey/Maple Syrup: I prefer the flavor and texture of the cookies using both honey and maple syrup; however, all of one or the other can be used. 
Oats: I highly recommend the combination of quick oats and whole oats for the best texture. If you only have old-fashioned rolled oats, coarsely blend 1/2 cup. 
Add-Ins: Other ingredients, like shredded coconut or chopped nuts can be added. For shredded coconut, decrease the old-fashioned rolled oats by the same amount of coconut added. For every 1/2 cup of chopped nuts or dried fruit, decrease the old-fashioned oats by 1/4 cup.
Author: Mel Gunnell
Course: Dessert
Cuisine: American
Method: Stovetop
Serving: 1 cookie, Calories: 167kcal, Carbohydrates: 17g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Sodium: 90mg, Fiber: 2g, Sugar: 9g

Recommended Products

Cookware
Silicone Spatula
Cookie Sheet {Half Sheet Pan}

Recipe Source: from Mel’s Kitchen Cafe