Healthy No-Bake Cookies

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Truly bliss in a bite, these healthy no bake cookies are made with chocolate and peanut butter. Easy and delicious, they are an all-time fan favorite!

Here’s our take on chocolate peanut butter no bake cookies, inspired by a sweet visit from our dear friend Ashlae of Oh Ladycakes. Our version features a soft peanut buttery drizzle topping, so they’re almost an inside-out peanut butter cup. Made with maple syrup, coconut oil, and oats, they’re all natural and a play on a healthy no bake cookie. Even better, make the mini version for a smaller serving size.

They’re also naturally sweet, vegan, gluten-free, and dairy-free, and while all those adjectives might sound alarming, the taste is just plain bliss. We just served them as a sweet treat at the end of a meal, and when asked how they tasted, our guest pronounced “heaven”. True story, and even without coercion!


  • 6 tablespoons coconut oil, divided
  • ¼ cup plus 2 tablespoons peanut butter, divided
  • ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
  • ¼ cup dutch process (or dark) cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1 cup rolled oats


  1. Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin).
  2. In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt. When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
  3. In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil. Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.

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