HEALTHY NO-BAKE CHOCOLATE COOKIES, a healthier version than the original, this recipe is the perfect healthy, no sugar, pantry staple recipe when you want a sweet treat. Plus, no one will ever guess that these cookies are healthy and not the original version.
Just because it’s the holidays doesn’t mean you have to completely forego your healthy lifestyle. After all, you don’t want to have to start all over January 1. I like to splurge as much as the next person and there are some really good healthier recipe choices that allow you to indulge but not totally abandon your healthy lifestyle. This is just just a recipe!
HEALTHY NO-BAKE CHOCOLATE COOKIES
There are just a few ingredients in the recipe. You probably already have them in your pantry.
- Cacao Powder – I used Organic Cacao Powder. Raw Cacao Powder and Cocoa Powder are not the same things. Raw cacao powder is prepared by cold-pressing unroasted cacao beans. However, cocoa powder is made by roasting cacao powder at high temperatures which destroy vital minerals of cacao. I used LIVfit Organic Cacao Powder found here. As well, you can find it at most Walmart stores.
- Rolled Oats – I always use Bob’s Red Mill old-fashioned rolled oats. They’re gluten-free and I get the organic ones.
- Coconut Oil – Coconut oil replaces the butter that’s used in the traditional recipe. I use this Organic Coconut Oil from Amazon, but you can find it in my grocery stores now.
CAN I FREEZE THESE HEALTHY NO-BAKE CHOCOLATE COOKIES?
Yes! These no-bake cookies freeze beautifully!
To freeze, I recommend lining a cookie sheet with parchment paper or waxed paper. (The cookie sheet needs to be able to fit in your freezer.) Place cookies on the parchment paper on the cookie sheet in a single layer. Freeze. Once frozen, you can remove the cookies from the cookie sheet and place in an airtight, freezer-safe container. They’ll be good for two months.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
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- Homemade Larabar Bites
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Healthy No-bake Chocolate Peanut Butter Oatmeal Cookies
- In a medium-size saucepan (1 or 2 quart) on low heat, add peanut butter, coconut oil, and cacao powder. Whisk until peanut butter and coconut oil melt and mixture is smooth.
- Remove saucepan from the heat and whisk in honey and vanilla. Whisk until completely incorporated.
- Stir in the oats and refrigerate for 30 minutes. I put the lid on the saucepan and sit put the pan on a hot pad in the refrigerator. You can transfer the mixture to a plastic bowl with a lid if you prefer.
- After 30 minutes, form balls out of the mixture using a spring-release scoop. Gently press the top to flatten them into a cookie shape. You can make them as large or small as you want. My spring release scoop was held approximately 1.5 tablespoons of mixture.
- Refrigerate another hour for the cookies to set.
- I store these cookies in the refrigerator in an airtight container. If your house is hot, I recommend storing them in the refrigerator so that the coconut oil stays firm and the cookies don't spread.