I have a weakness for no-bake cookies, problem is, I’ve really been trying to eat more healthy cookies and stay away from excessive amounts of sugar. Gooey chocolate is my bane though -and if it can be incorporated into a gluten-free recipe, then it’s gonna happen.
So a few days ago, during one of my all too predictable no bake cookie cravings, I decided that, instead of hitting up the sugar jar, I’d experiment with some more healthy ingredients based around other healthy dessert recipes I’d seen (namely these no-bake chocolate bars from Momy’s Kitchen).
After they were finished, Gabriel and I tasted them, declared them quite good (so did Garret, but he’s not really a trustworthy judge).
I have to say, these were definitely different than your average no-bake cookie. The main difference is the lack of sugar crystals. These have a much more creamy texture. But never fear! if you love no-bake cookies these will not disappoint!
I mean, for real, who’s going to complain about rich, creamy, chocolate cookie?!
You may have noticed that most of my healthy dessert recipes contain peanut butter (like these three ingredient toddler cookies). Peanut butter is such a great binder, and source of protein! …But, it’s also a major allergen. Bummer, huh? The good news is, you can substitute another nut butter (almond is a favorite!) where this recipe calls for peanut butter, or head over and try our (Oh so delicious!) healthy no-bake almond joy cookies instead.
So here it is, a healthy version of a really bad dessert!
Healthy No-Bake Cookies
- Note: You can use regular peanut butter - but of course, that will make your cookies reduced sugar rather than sugar free.
- Combine first three ingredients in a sauce pan and warm gently on stove top. If you’re using raw honey, you’ll want to be careful to warm it only until the coconut oil melts and the peanut butter softens. No reason to heat the life out of your honey!
- Next, add in the vanilla, oatmeal, and cocoa, and stir well.
- Drop by the spoonful onto a saran lined plate and let cool. Store in an airtight container in the refrigerator - if they last that long.
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