Healthy, Fudgey No Bake Cookies

No-Bake cookies are a no-fail crowd pleaser. They are simple to make, full of satisfying protein and fiber, and with a couple of small tweaks, a healthy dessert option!

Healthy Fudgey No-Bake Cookies

No-bake cookies can be dry, overly sweet, and a bit grainy when it comes to texture. They can be like the B-team of cookies. The reserves. The backups. The understudies.

The cookies you make when you’re really not that great with an oven. Psst. It’s okay. We all have our strengths!

In other words, they might make my teeth hurt and usually can’t stand up to a really good chocolate chip cookie.

But no-bakes don’t always deserve such a bad reputation. These simple cookies can actually be fudgey and incredibly delicious with none of the hard, tasteless sugar overdose.

My family loves no-bake cookies, and in fact, I do, too! With just a few simple changes to the typical no-bake recipe, these cookies can be a healthier treat for everyone to enjoy. Best of all, this healthy no-bake cookie recipe is just as easy as the original.

No-Bake Cookies

Many healthy no-bake cookie recipes rely on honey or agave syrup to sweeten the cookie. I don’t.

Here’s why. For the most part, sugar is sugar is sugar. I enjoy sweetening some desserts with honey (like this cake, and this one, and this one), but substituting honey for sugar doesn’t necessarily make one dessert healthier than another. It’s still a sugar that should be enjoyed in moderation.

To make these cookies a more reasonable treat, I simply use about half the sugar called for in a typical recipe. I promise you won’t miss it!

A generous amount of cocoa powder adds a rich flavor. Natural peanut butter and whole grain rolled oats make them very filling, too. For an extra boost, some of the rolled oats can be substituted for shredded coconut and ground flaxseed. They’re so good (and pretty good for you), I won’t even fault you for eating them at breakfast like I did this morning!

no bake cookies

Healthy, Fudgey No-Bake Cookies

Ingredients

Disclosure: Affiliate links are used here for cookie ingredients. Purchasing through these links doesn’t cost you extra but supports this site with a commission. Thanks!

*The coconut and flax can be replaced by an additional 1/2 cup old-fashioned oats for a simplified version

Instructions

  1. In a medium saucepan, combine the milk, butter or coconut oil, cocoa, and sugar. Bring to a gentle boil and cook for about a couple of minutes.
  2. Stir in peanut butter and vanilla until smooth. Add oats, coconut, and flax (or just oats if using the simpler version) and stir until well combined.
  3. Drop by heaping tablespoon on a cookie sheet and refrigerate for 1-2 hours until firm. Store any leftovers in a cool place.

Yum, yum, yum!

You can easily double this recipe, too. If I’m making these to share with friends, I always double it. Our big family can eat a single batch pretty quickly!

Healthy Fudgey No-Bake cookies 1

Do you have a no-bake cookie recipe that you love?

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    8 Comments

    1. Kristen, I have to tell you, in the past 9 months I’ve made these cookies, oh basically once a week (sometimes not, but other times 3x is one week!)! They are amazing, and an absolute family favorite over here! 💕💖👏
      My family made a similar recipe fairly often when I was young, so it was nice to find one that was adapted to less sweets on your blog several years ago. And it tastes just as amazing as what I grew up with…maybe more so!
      I did have to adapt it a bit to our families dietary needs (dairy-free)…, so we do a combo of my moms recipe, your recipe, and dairy-free tweaking; if I was still blogging, I’d have definitely posted it by now! 😆
      My mom must love it too…after trying them last week (and seeing how quickly I threw them together), I found her copying your recipe down out of my print-off binder!) 😄💖🤗

      1. I’m so glad you enjoy these as much as we do! I agree… they are a bit addicting with none of that tooth-hurting sugar overload. I’m glad your mom added the recipe to her stash, too!

    2. Do you have any idea what would happen if you used regular (JIF/Skippy/etc.) peanut butter? It’s what I have on hand. I’ve tried making a less-sweet adaptation of these and messing with the original recipe always ends up with cookies that won’t stay together – too goopy or too dry. If I use the “not-natural” peanut butter will it mess it up? Thanks!

      1. I use only use Jif in my Chocolate no bakes! They turn out great. I also use the 1 minute quick cooking oatmeal. The old fashioned doesn’t cook fast enough for these and they are dry!

      2. Beth, I just realized I never replied to you! My sincerest apologies. Using regular peanut butter will likely change the recipe texture since there is extra oil and sugar added to the peanut butter. You can definitely try, though! Maybe keep some extra oats nearby so you can add as needed in case the mixture seems a bit goopy?

      3. I’ve found with her recipe, she’s already reduced the sugar by half, and any less sugar…they just don’t hold together. 🤷‍♀️ That’s the fudge part…and it’s the best!

    3. A no cook recipe! The basic peanut butter balls.

      1 cup instant powdered milk
      1/2 cup peanut butter
      1/4 cup honey

      Mix together and roll into balls. It seems like it won’t work, but after working the mixture, it will melt together and make a smooth dough.

      Additions are possible. Rolling the balls in fun ingredients for variety.

      This recipe can be increased, just keep the ratio and it will turn out fine.