Chewy, fudgy, and over-the-top delicious, your family will adore these Healthy No Bake Oatmeal Cookies. Made healthier without refined sugar or butter, these lightly sweetened cookies are simple to make! These have a special ingredient (?!) that helps them set every time, so you don’t have to worry about batches that come out sticky.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
A Healthier Back-to-School Cookie Recipe
If you’re looking to make healthier treats for your family, these Healthy No Bake Oatmeal Cookies are a great place to start!
I’ve removed the large quantity of white sugar typically used in these cookies, and replaced it with sweet cashew butter and a little bit of maple syrup.
These are an upgrade from your classic cookies, made with white flour, butter, and sugar. You’ll love the healthier ingredients, your kids will love the chocolatey flavor!
The result is a chewy, fudgy cookie, that is loaded with healthy fats and fiber from whole-food ingredients!
Perfectly Set, Every Time!
I remember my mom making no-bake cookies when I was a kid. Sometimes they would harden, and sometimes they would remain sticky and we’d eat them in a bowl with a spoon. That was a result of the sugar sometimes properly melting and hardening, and other times not.
These cookies come out perfect every time!
Instead of relying on melted sugar, they harden because of coconut oil. They have to be cooled (refrigerated or frozen) to set, but there’s no guess work involved!
These don’t need a candy thermometer and are no fail. 😍
If you’re stocking your freezer with snacks and desserts for back-to-school season, add these to your list. They take minutes to make, drop in mounds, and then chill in about 30 minutes.
What You’ll Need
- Cashew Butter (make your own, or sub sunflower seed butter or almond butter! Cashew butter has the mildest and sweetest taste.)
- Maple Syrup (or use honey)
- Extra Virgin Coconut Oil (no substitutes – must solidify at cooler temperatures)
- Raw Cacao Powder or Unsweetened Cocoa Powder
- Sea Salt
- Vanilla Extract
- Gluten Free Rolled Oatmeal (we prefer the chewy texture of old-fashioned oats, but quick oats will also work if you have them on hand. I recommend using this brand of gluten-free oats that is glyphosate free.)
- Optional: Coconut, cacao nibs, hemp seeds, pecans, almonds, sunflower seeds, pumpkin seeds, raisins or other dried fruit.
- Add Protein: If you’d like a more balanced snack cookie, add 2-4 tablespoons of hemp seeds or 2 scoops (about 20 grams) of collagen protein or plain whey protein (whey is dry so add an additional 1 tablespoon of coconut oil).
*Our favorite combo is using 2 tablespoons of coconut and 1 tablespoon of cacao nibs, for the perfect chew and crunch!
A Quick Stovetop Cookie Recipe
We’ve been perfecting this recipe over the summer, and it’s AMAZING to have a delicious cookie recipe that doesn’t require turning on the oven.
I use a small saucepan on my Sharp Induction Cooktop, to gently melt the coconut oil, maple syrup, and cashew butter. Warming the maple syrup along with the nut butter and oil allows the cookies to take on a delicious chewy texture!
Because the Sharp Induction Cooktop has a great low-temperature setting, I don’t have to worry about burning or scorching these ingredients!
Once the wet ingredients are melted and a delicious chocolate sauce is formed, add in your oats and optional mix-ins (like coconut or pecans!), and then the cookie dough is ready to school onto a pan to set!
Hop on over to Sharp Home USA’s website to see if an induction cooktop is the right fit for your dream kitchen!
How to Make Healthy No Bake Cookies
Step 1: Line a large cookie sheet with parchment paper, and set aside.
Step 2: In a medium sized saucepan, add cashew butter, maple syrup, coconut oil, and salt. Heat over medium heat, stirring constantly, until reaching a low boil, about 3-4 minutes.
Step 3: Remove from heat, and add in cacao powder and vanilla extract to the mixture, whisking until a smooth chocolate sauce is formed.
Step 4: Stir in oatmeal and coconut (or other mix-in, if desired), and stir until evenly coated.
Step 5: Using a tablespoon cookie scoop, scoop cookies onto the prepared baking sheet. Be sure to press the dough tightly into the cookie scoop for the best cookie balls.
Step 6: Refrigerate or freeze the cookies on the baking sheets until they are set (about 1 hour in the fridge or 30 minutes in the freezer). Store cookies refrigerated or frozen, and serve them cold. Coconut oil melts at a warm room temperature so the cookies will soften if left out too long.
FAQ & How to Store Healthy No Bake Cookies
How to Store Leftover No Bake Cookies
Once the cookies have set, pack them in an airtight container, and store in the refrigerator for up to 2 weeks or the freezer up to 3 months (or longer!). These cookies need to stay chilled because the coconut oil will soften at room temperature.
No Bake Cookies without Peanut Butter
This recipe for healthy no bake cookies without peanut butter uses a cashew butter base. Cashew butter is mildly sweet on its own, making it perfect for a lower sugar cookie.
I prefer to make cashew butter at home. If you’re looking for a nut-free no-bake cookie recipe, use SunButter sunflower seed butter as a swap!
No Bake Chocolate Peanut Butter Cookies
If you love the flavor combo of chocolate and peanut butter, by all means swap the cashew butter in this recipe for creamy peanut butter. I recommend choosing a variety that is made with only peanuts and salt (no oils or sugar added).
Vegan No Bake Cookies
If you love plant based desserts, these cookies are for you! They don’t contain eggs, so there are no swaps to keep them vegan.
Other No Bake Treats
Healthy No Bake Cookies
- 2/3 cup cashew butter
- 1/3 cup maple syrup
- 1/3 cup extra virgin coconut oil no substitution
- 1/4 teaspoon sea salt
- 1/4 cup cacao powder or natural cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free rolled oats *quick cooking also work, I prefer rolled oats
- 2 tablespoons unsweetened coconut optional (sub hemp seeds, pumpkin seeds, pecans, walnuts or raisins)
- 1 tablespoon cacao nibs optional, but give the cookies an extra dose of cacao goodness and a slight crunch!
- Line a large cookie sheet with parchment paper, and set aside.
- In a medium sized saucepan, add cashew butter, maple syrup, coconut oil, and salt. Heat over medium heat, stirring constantly, until hot, about 3-4 minutes.
- Remove from heat, and add in cacao powder and vanilla, whisking until a smooth chocolate sauce is formed.
- Stir in oatmeal and coconut (or other chosen mix-in, if desired), and stir until evenly coated.
- Using a tablespoon cookie scoop, scoop cookies onto the lined cookie sheet. Be sure to press the dough tightly in to the cookie scoop for the best cookie balls.
- Refrigerate or freeze the cookies until they are set (about 1 hour in the fridge or 30 minutes in the freezer). Store cookies refrigerated or frozen, and serve them cold. Coconut oil melts at a warm room temperature so the cookies will melt if left out too long.