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3.64 from 123 votes

Healthy No-Bake Cookies

Peanut Butter Chocolate No Bake Cookies are free of dairy and all refined sugars and flours. They make a delicious sweet snack and also work for breakfast when you're in a pinch! 
Prep Time15 mins
Cook Time5 mins
2 hrs
Total Time2 hrs 20 mins
Course: cookies, dairy free, DESSERT, oatmeal, vegan
Cuisine: American
Servings: 12 cookies
Calories: 168kcal
Author: Dani Spies


  • 1/2 cup all natural peanut butter
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 tbsp cacao powder
  • 1 cup organic rolled oats
  • 1/2 cup unsweetened shredded coconut


  • Line a rimmed baking sheet with parchment paper and set aside.
  • In a medium saucepan, combine peanut butter, coconut oil, cacoa powder and maple syrup. Heat over medium heat, stirring continuously until melted and well combined.
  • Stir in vanilla and salt before adding in rolled oats and shredded coconut, stir until everything is combined.
  • Scoop up a heaping tablespoon of dough and form into a disc-shaped cookie. Place onto the prepared baking sheet and repeat until you have worked through all the dough. You should end up with 12 cookies.
  • Chill in the fridge overnight or for a minimum of 8 hours (you are looking for the cookies to set up and harden).
  • Store in an airtight container in the fridge or freezer. Enjoy!



  • If you don't have cacao powder, you can swap in some cocoa powder.
  • Maple syrup can easily be subbed with honey if you prefer.  And if you want a lower sugar option, swap the maple syrup with monk fruit or stevia.
  • Store the cookies in the fridge for up to 5 days or in the freezer for up to 5 months.


Serving: 1cookie | Calories: 168kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Sodium: 109mg | Potassium: 135mg | Fiber: 2g | Sugar: 7g | Calcium: 17mg | Iron: 1mg