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!
These no bake cookies without peanut butter are chewy, fudgy and delicious! They are the perfect dessert option for someone who has allergies to peanuts.
If you're looking for a quick and easy treat that doesn't require an oven, no bake cookies are the perfect solution. Many no bake cookie recipes call for peanut butter, which can be a problem for those with peanut allergies. I've created the perfect version of no bake cookies without peanut butter to accommodate those with allergy needs!
In this recipe, the peanut butter is replaced with almond butter. The cookies still have the same chocolatey, fudgy flavor as the normal version.
If you're looking for more cookies, be sure to check out these almond flour oatmeal cookies or these 3 ingredient banana cookies.
Reasons To 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.
Ingredients Needed
- 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.
See recipe card for full information on ingredients and quantities
Variations & Substitutions
- Add in coconut flakes (¼ cup)
- Add in extra chocolate chip at the end
- Melt some white chocolate chips and drizzle over the top
- Add in ½ cup of raisins or dried cranberries for a fruity twist.
- If you don't have coconut oil on hand, you can use vegetable oil or butter instead.
- Instead of using old fashioned oats in this recipe, you can use quick cooking oats or a combination of the two.
- Replace the sunflower butter in place of almond butter.
Step by Step Instructions
Step 1: Combine the coconut oil, almond butter, honey, vanilla and chocolate chips in a microwave safe bowl. (Image 1)
Step 2: Microwave on high until melted, stirring every 30 seconds to prevent the chocolate from burning. (Image 2)
Step 3: Stir in the cocoa with a spoon and mix well until combined. (Image 3)
Step 4: Combine the salt and oatmeal in a separate bowl and then add to the almond butter mixture. Mix well. Add the remaining chocolate chips. (Image 4)
Step 5: 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!
Expert Tips
- 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.
- Storage: Store the cookies in an air tight container for up to 5 days. Stick them in the refrigerator and they will last a couple extra days. These taste best when served at room temp, so set them out for about 30 minutes before cooking them.
- Freezer Storage: The cookies can be frozen for up to 3 months. Place them in an air tight container or a freezer safe zip lock bag to prevent freezer burn.
Allergen Information
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.
Nutrition Information
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.
Recipe FAQs
No-bake cookies may not harden due to incorrect ingredient proportions or substitutions, which can affect the binding properties necessary for firmness.
No-bake cookies can become dry if they are cooked or heated for too long or at high temperatures, causing the ingredients to lose moisture. Also, using to much oatmeal or not enough almond butter can result in dry and crumbly cookies.
Some recipes take as little as 15 minutes in the refrigerator to set. I tend to pop them in the fridge for a couple hours to make sure the are fully set
No-bake cookies can turn out sticky if they are not chilled for a sufficient amount of time.
More Mouthwatering Desserts
I love these no bake cookies (without peanut butter) 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
Ingredients
- ½ cup almond butter
- ½ cup honey
- ¼ cup coconut oil
- ½ teaspoon vanilla
- ¼ cup chocolate chips divided
- ¼ cup cocoa powder
- 2 cups oatmeal old fashioned (gluten free if needed)
- ½ tsp salt
Instructions
- In a microwave safe bowl, combine the almond butter, honey, coconut oil, vanilla and 2 tablespoon 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 tablespoon of chocolate chips.
- Scoop the cookie mixture onto waxed paper using a cookie dough scoop or tablespoon.
- Refrigerate for 2 hours to harden.
Notes
- 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 the 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.
Alyssa
These turned out grate!
Annie
I made these for my son's preschool class and they were a huge hit!