These no bake cookies without peanut butter are so easy to make! Packed with chocolate and oatmeal, these cookies are a favorite that can be made in less than 15 minutes- no oven required!
I was first introduced to no bake cookies in elementary school. Every time someone had a birthday, they would bring in a special treat. I can remember other students always bringing in no-bake cookies. The chocolately treats were a popular option amongst all.
We would eat them and wash them down with a carton of chocolate milk. And then, the sugar high would hit; I'm sure our teachers absolutely loved those days :).
I decided to recreate the normal no bake cookie recipe into something a little different. My goal was to make a healthier no bake cookie. I wanted to cut the sugar and butter content, but still make them taste good. I also wanted to switch it up and make a no bake cookie without peanut butter. This provides both variety from your standard cookie and is also perfect for people that may have special allergy preferences.
Reasons I Love These No Bake Cookies
- They taste like a cross between a cookie, fudge and a chocolate candy, which gives you the best of all worlds.
- The ingredients have been modified to make them healthier than your normal no bake cookie.
- These cookies take less than 15 minutes to make and no oven is needed!
- These no bake cookies don’t have any peanut butter-a great way to add variety or meet special dietary requirements!
- The cookie has melted chocolate chips and cocoa powder to add a rich chocolate flavor. On top of that, extra chocolate chips have been stirred in to make these an extra chocolate cookie.
- Coconut Oil: measure this out in the solid form by simply scooping out the coconut oil and packing it into a measuring cup. Pack it tightly so that the measuring cup is completely full and level off the top with a knife. The coconut oil adds a fat source and also helps hold the cookies together.
- Almond Butter: stir well before measuring, especially if the fat has separated to the top. Another substitute is to use sunflower butter. If concerned about peanut allergies, always double check the label on the almond butter to make sure it wasn’t produced around peanuts.
- Honey: the honey adds sweetness to the cookies.
- Chocolate Chips: these add sweetness and chocolate. Half of the chocolate chips will be melted into the cookie mixture. The other half will be mixed in last and retain their shape, making these a double chocolate no bake cookie.
- Vanilla and Salt: adds flavor.
- Cocoa Powder: adds a rich chocolate texture. I recommend using 100% cocoa powder.
- Oatmeal: this recipe can be made with quick cooking oats or old fashioned oatmeal. I have used both types and the cookies turn out great either way. The old fashioned oatmeal will create a chewier texture to the cookie. Use gluten free oatmeal if making these cookies gluten free.
Let’s Make Some Cookies!
Combine the coconut oil, almond butter, honey, vanilla and chocolate chips in a microwave safe bowl. Microwave on high until melted, stirring every 30 seconds to prevent the chocolate from burning.
Stir in the cocoa with a spoon and mix well until combined.
Combine the salt and oatmeal in a separate bowl and then add to the almond butter mixture. Mix well. Add the remaining chocolate chips. Scoop out the cookies by rounded tablespoons and place on waxed paper. This also works well with a cookie dough scoop. Let harden for 2 hours in the refrigerator. Enjoy!
Tips For The Perfect Cookie
- These cookies need several hours to set (even though they are really good warm). Stick them in the freezer for a little bit to speed up this process. They taste great cold, so you may store the leftovers in the fridge.
- Scoop the cookies onto waxed paper after mixing them- they are a little bit sticky, but will come right off the waxed paper.
- This makes 18 cookies, double or triple the recipe for an extra large batch.
No Peanut Butter Required
Unlike the “normal” no bake cookie, these no bake cookies do not have any peanut butter. This is perfect to add variety to your standard cookie recipe and try something new. It’s also great for those who do not eat peanuts (always double check the ingredient labels, though!)
These cookies use almond butter in place of peanut butter. Stir the almond butter well before using it, especially if the fat has separated to the top. Another type of butter that can be used is sunflower butter or pumpkin butter.
For those that avoid peanut butter due to allergies, the almond butter brand “Barney Butter” has a statement on their website that they do not process the almond butter with peanuts. This could change at any time, so I would recommend you read the full statement here.
Make these cookies gluten free by using oats that are specifically labeled gluten free. I love the brand "Bob's Red Mill". All other ingredients should be gluten free, but it doesn't hurt to double check the labels.
These healthier no bake cookies have several modifications to make them slightly more healthy than the normal no bake cookie:
- The amount of sugar has been decreased and replaced with honey. Some of the standard no bake cookie recipes call for up to 2 cups of sugar. This recipe has decreased the amount of sugar by almost half. It uses honey and a small amount of chocolate chips as sweeteners.
- The cookies are lower in fat than other recipes. Most normal recipes have ½ cup of butter. This recipe only contains ¼ cup of fat.
One no bake cookie contains 150 calories, 8 grams fat, 18 grams of carb and 3 grams of protein. Nutrition information may vary based on the ingredients used.
- Add in coconut flakes (¼ cup)
- Add in extra chocolate chip at the end
- Melt some white chocolate chips and drizzle over the top
- Use sunflower butter in place of almond butter
More Mouthwatering Desserts
I love these no bake cookies and hope you do too! Please leave a comment or tag me on Instagram if you make these! I'd love to hear from you!
No Bake Cookies Without Peanut Butter
- ½ cup almond butter
- ½ cup honey
- ¼ cup coconut oil
- ½ tsp vanilla
- ¼ cup chocolate chips divided
- ¼ cup cocoa powder
- 2 cups oatmeal old fashioned (gluten free if needed)
- ½ tsp salt
- In a microwave safe bowl, combine the almond butter, honey, coconut oil, vanilla and 2 tbsp of chocolate chips.
- Heat in the microwave for about 1 minute or until melted, stirring every 30 seconds. Mix well with a spoon once melted.
- Add the cocoa powder and stir until combined.
- In a separate bowl, mix together the oatmeal and salt. Add to the chocolate mixture and mix until combined.
- Add the remaining 2 tbsp of chocolate chips.
- Scoop the cookie mixture onto waxed paper using a cookie dough scoop or tablespoon.
- Refrigerate for 2 hours to harden.