I perfected No Bake Oat Cookies that are gluten-free, vegan, and healthier than the classic, with a surprising ingredient swap you’ll have to read about.

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I never thought a healthier take could beat the classic but these No Bake Oat Cookies made me eat my words. I lean on gluten free rolled oats and natural peanut butter for a chewy, slightly fudgy bite that somehow feels naughty and not.

It sneaks into lunchboxes, late night snack runs, and even gets a shrug from dessert snobs. Call it a No Bake Cookies Recipe Healthy or just your new go-to when you dont want to turn on the oven, either way you wont guess the secret that makes it addictive.

I messed up once and accidentally found the best texture, true story.

Ingredients

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Rolled oats: high in fiber and slow carbs, keeps you full heart friendly.
Peanut butter: adds protein and healthy fats, creamy richness slightly sweet.
Maple syrup: natural sweetener, less processed than sugar, adds caramel notes.
Cocoa powder: intense chocolate flavor, low sugar, provides antioxidants, slightly bitter.
Coconut oil: binds ingredients, adds healthy saturated fats and coconut scent.
Plant milk: keeps texture smooth, adds moisture without dairy, mild flavor.
Vanilla extract: small bit goes a long way, lifts sweetness and aroma.
Sea salt: tiny pinch balances sweetness, enhances chocolate and peanut flavors.
Ground flaxseed optional: adds fiber and plant omega three, nutty texture.

Ingredient Quantities

1 1/2 cups gluten free rolled oats (old fashioned)

1/2 cup natural peanut butter creamy

1/3 cup pure maple syrup

1/4 cup unsweetened cocoa powder

2 tablespoons coconut oil

1/4 cup unsweetened plant milk (almond or oat)

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

2 tablespoons ground flaxseed optional

How to Make this

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1. Line a baking sheet with parchment and measure 1 1/2 cups gluten free rolled oats into a bowl; stir in 2 tablespoons ground flaxseed if using and set aside.

2. In a small saucepan over low heat or in a microwave safe bowl combine 1/2 cup creamy natural peanut butter, 1/3 cup pure maple syrup, 1/4 cup unsweetened cocoa powder, 2 tablespoons coconut oil, 1/4 cup unsweetened plant milk, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt.

3. Warm gently, stirring often, until everything is smooth and glossy. If using a microwave heat 20 to 30 seconds, stir, then repeat in short bursts until smooth.

4. Taste the mixture and adjust consistency: add 1 teaspoon plant milk at a time if too thick, or a tablespoon more oats if it feels too runny. Dont overdo it.

5. Pour the chocolate mixture over the oats and flax and stir until all the oats are evenly coated; let sit 1 to 2 minutes so it thickens a bit.

6. Drop rounded tablespoons onto the lined sheet (or use a small cookie scoop) and press each one slightly with the back of a spoon or fork to form cookies; wet the spoon or your fingers if it sticks.

7. Chill in the fridge 20 to 30 minutes or pop in the freezer for 10 to 15 minutes until firm. If you are impatient, the freezer works great.

8. Store airtight in the fridge up to 2 weeks or freeze up to 3 months; bring to room temp for 10 to 15 minutes before eating.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Measuring cups and spoons (for oats, peanut butter, maple syrup, cocoa etc)
3. Large mixing bowl
4. Small saucepan or microwave safe bowl
5. Silicone spatula or wooden spoon for stirring and scraping
6. Small whisk or fork for smoothing the chocolate mix
7. Cookie scoop or tablespoon plus a spoon or fork to press cookies (wet it if it sticks)
8. Airtight container and fridge or freezer space for chilling and storing

FAQ

1 1/2 cups gluten free rolled oats (old fashioned)

1/2 cup natural peanut butter creamy

1/3 cup pure maple syrup

1/4 cup unsweetened cocoa powder

2 tablespoons coconut oil

1/4 cup unsweetened plant milk (almond or oat)

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

2 tablespoons ground flaxseed optional

Q: Can I use quick oats instead of old fashioned oats? A: Yes but the texture will be softer and a bit less chewy, quick oats absorb more liquid fast so you might need less milk.

Q: My mixture is crumbly and won't stick, what do I do? A: Warm the mixture slightly and add a teaspoon or two of plant milk or a splash more maple syrup, then stir again until it holds together.

Q: Can I make these without coconut oil? A: You can skip the coconut oil but the cookies may be a bit denser and less glossy, add a tiny bit more peanut butter to help bind them.

Q: How long do they keep at room temp? A: They stay okay at room temp for a few hours, but for best texture and safety store them in the fridge up to 1 week.

Q: Are these suitable for vegans? A: Yes if your peanut butter and maple syrup are vegan, and you use plant milk they're vegan friendly.

Healthier No Bake Cookies Recipe Substitutions and Variations

Gluten free rolled oats (1 1/2 cups): gluten free quick oats (same amount, cookies turn softer), oat flour (use 1:1 by volume for a fudgier texture), puffed quinoa or puffed rice (1 1/2 cups for a lighter, crunchy bite)
Natural peanut butter creamy (1/2 cup): almond or cashew butter (same amount, milder flavor), sunflower seed butter (nut free, slightly bitter so taste and adjust), tahini (use same qty but it’s runnier and earthier)
Pure maple syrup (1/3 cup): honey (not vegan, very similar texture), agave nectar (sweeter so use a little less), date syrup or brown rice syrup (thicker, less sweet, makes cookies chewier)
Coconut oil (2 tbsp): refined coconut oil or coconut butter (similar setting if solid), chilled unsalted butter (not vegan, richer and sets well), solid vegetable shortening (neutral flavor, keeps shape)

Pro Tips

– Warm the peanut butter and coconut oil a little before mixing, dont blast it in the microwave or it can get grainy, heat in 15 to 20 second bursts and stir between each one.
– Toast the oats in a dry skillet for 3 to 4 minutes for more flavor and better chew, let them cool first or theyll make the chocolate mix too runny.
– If the mix is too loose chill the tray in the freezer for 10 to 15 minutes, its the fastest way to set them, but if they get too hard just let them sit at room temp for 10 minutes before eating.
– Sprinkle a tiny pinch of flaky sea salt on top right before chilling, it makes the chocolate and peanut butter pop, and adjust maple syrup by a tablespoon or two if you prefer sweeter or firmer cookies.

Healthier No Bake Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected No Bake Oat Cookies that are gluten-free, vegan, and healthier than the classic, with a surprising ingredient swap you'll have to read about.

Servings

servings

Calories

156

kcal

Equipment: 1. Baking sheet lined with parchment paper
2. Measuring cups and spoons (for oats, peanut butter, maple syrup, cocoa etc)
3. Large mixing bowl
4. Small saucepan or microwave safe bowl
5. Silicone spatula or wooden spoon for stirring and scraping
6. Small whisk or fork for smoothing the chocolate mix
7. Cookie scoop or tablespoon plus a spoon or fork to press cookies (wet it if it sticks)
8. Airtight container and fridge or freezer space for chilling and storing

Ingredients

1 1/2 cups gluten free rolled oats (old fashioned)
1/2 cup natural peanut butter creamy
1/3 cup pure maple syrup
1/4 cup unsweetened cocoa powder
2 tablespoons coconut oil
1/4 cup unsweetened plant milk (almond or oat)
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
2 tablespoons ground flaxseed optional

Directions

Line a baking sheet with parchment and measure 1 1/2 cups gluten free rolled oats into a bowl; stir in 2 tablespoons ground flaxseed if using and set aside.
In a small saucepan over low heat or in a microwave safe bowl combine 1/2 cup creamy natural peanut butter, 1/3 cup pure maple syrup, 1/4 cup unsweetened cocoa powder, 2 tablespoons coconut oil, 1/4 cup unsweetened plant milk, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt.
Warm gently, stirring often, until everything is smooth and glossy. If using a microwave heat 20 to 30 seconds, stir, then repeat in short bursts until smooth.
Taste the mixture and adjust consistency: add 1 teaspoon plant milk at a time if too thick, or a tablespoon more oats if it feels too runny. Dont overdo it.
Pour the chocolate mixture over the oats and flax and stir until all the oats are evenly coated; let sit 1 to 2 minutes so it thickens a bit.
Drop rounded tablespoons onto the lined sheet (or use a small cookie scoop) and press each one slightly with the back of a spoon or fork to form cookies; wet the spoon or your fingers if it sticks.
Chill in the fridge 20 to 30 minutes or pop in the freezer for 10 to 15 minutes until firm. If you are impatient, the freezer works great.
Store airtight in the fridge up to 2 weeks or freeze up to 3 months; bring to room temp for 10 to 15 minutes before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.