Name: Healthy No-Bake Chocolate Peanut Butter Oatmeal Cookies
Prep time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 2 cups oat flour; 1/3 cup old-fashioned oats (optional); Pinch of salt; 1 cup semi-sweet chocolate chips; 1/3 cup peanut butter; 1/4 cup coconut oil; 1/4 cup maple syrup; 1 tsp vanilla extract

Jump to Recipe

Satisfy your sweet tooth with these healthy no-bake chocolate peanut butter oatmeal cookies, made with wholesome ingredients and without refined sugar!

One of my childhood favorites were the no-bake chocolate peanut butter oatmeal cookie, you know the ones where you boil them on the stove? Well, my mom used to make these once in a while when I was a little girl and they were just so yummy. The mixture of the chocolate and peanut butter really is a winner and they’re just so nostalgic for me. A while back, I had a hankering for them out of the blue and just had to make them. However, the original recipe calls for a couple cups of sugar and to be honest, that was a no-go for me.

Instead, I came up with a recipe that only calls for 6 ingredients, most of which you probably already have in your pantry, and that are made without refined sugar, can be made dairy free and are gluten free as well, and let me tell you, they are spot on! The results yield thick cookies that are full of chocolate, peanut butter goodness and feel like you’re eating the full-octane version. They’re a super easy treat to make and only take about 10 minutes to whip up. Let me show you a healthy way to enjoy a classic cookie!

PIN FOR LATER!

FAQs

Does this recipe use cocoa powder?

This recipe only uses chocolate chips, as opposed to cocoa powder.

Do you have to boil the ingredients to make these no bake chocolate cookies?

You do not need to boil any ingredients to make this recipe. Instead, you simply have to melt a couple ingredients together!

How do you store healthy no-bake chocolate peanut butter cookies?

Store the cookies in an airtight container for up to two weeks in the refrigerator or up to 3 months in the freezer. If freezing, I’d suggest adding a layer of parchment paper between the layers so they don’t stick. Storing these cookies at room temperature could cause the chocolate and coconut oil to melt, resulting in a messy experience.

What kind of oats work best in this recipe?

You can use any type of oat in this recipe. I typically have old fashioned oats in my pantry, so that’s what I like to use, but you can use any type you have.

What if I don’t have a blender or food processor?

You can make these cookies without blending the oats, however the texture is really chewy since the oats are uncooked, but they will still taste great!

Ingredients

Oat flour: Oat flour is super easy to make. Simply blend old-fashioned oats or quick cooking oats until they turn into a fine flour-like texture. These are gluten-free cookies, but be sure you’re using certified gluten-free oats if you’re sensitive or allergic to gluten.

Peanut butter: You can use natural peanut butter, crunchy peanut butter, cashew butter, sunflower seed butter or even almond butter in this recipe. Just note that the more natural butters may be more runny, so you may need to add a bit more oat flour to accommodate.

Chocolate chips: To reduce the amount of sugar even further, I prefer to use sugar free chocolate chips that are sweetened with stevia or another natural sweetener, but you can use regular chocolate chips. I also like to use semi-sweet chocolate chips in this recipe, but milk chocolate or dark chocolate work too.

Maple syrup: I use pure maple syrup and it gives the cookies a nice subtle maple flavor that pairs really well with the chocolate and peanut butter.

Coconut oil: Use room temperature coconut oil that is solid and not liquid.

Vanilla extract: Vanilla extract brings any sweet treat together.

This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see our full disclosure here for further information.

HOW TO MAKE HEALTHY NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES

Tools You May Need

Blender or food processor
Measuring cups and spoons
Mixing spoon
Ice cream or cookie scoop
Parchment paper
Baking sheet

Ingredients

2 cups oat flour
1/3 cup old-fashioned oats (optional)
Pinch of salt
1 cup semi-sweet chocolate chips
1/3 cup peanut butter
1/4 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract

Directions for Making Healthy No-Bake Chocolate Peanut Butter Cookies

Add 3 cups of old-fashioned oats to a high-powered blender or food processor and blend until you reach a flour consistency, then set it aside.

In a medium saucepan, add semi-sweet chocolate chips, peanut butter, coconut oil and maple syrup.

Turn the burner to medium-low heat and allow the ingredients to melt, stirring occasionally, until you have a homogenous mixture. Then remove the chocolate mixture from the burner and stir in the vanilla extract.

Allow the mixture to cool for 5 minutes, then add the dry ingredients, oat flour and salt to the saucepan and mix until combined.

Using a small cookie scoop or an ice cream scoop, scoop the mixture onto a lined cookie sheet.

Flatten the cookies if desired, then refrigerate for 1-3 hours or longer before enjoying.

Store these cookies in an airtight container in the refrigerator for up to two weeks or in the freezer for up to 3 months.

Notes:

You can use quick oats in this recipe in place of oat flour.
To make this easy recipe dairy free, simply use dairy free chocolate or chocolate chips.
To help these cookies set faster, place them in the freezer instead of the refrigerator and check them after about 30 minutes.
This recipe makes 6-8 larger cookies using an ice cream scoop and 12-14 small cookies using a small cookie scoop.