Truly bliss in a bite, these healthy no bake cookies are made with chocolate and peanut butter. Easy and delicious, they are an all-time fan favorite!
This post developed in partnership with Roxbury Mountain Maple. All opinions expressed are our own.
You know that feeling when you’re in a season of waiting and you’re literally squirming in the uncertainty? Maybe you’re waiting for news of a promotion, a new job, entry into university, or how you did on a big test. Alex and I are in that season, waiting to be matched with a baby who will be our forever child. And we could get the call at literally any time. It’s the weirdest thing, waiting for a baby to fall out of the sky. We wait with a boxed crib in an empty room, trying to keep ourselves from wondering, who will this little one be? And we distract ourselves with work and margarita nights and weekend trips to Santa Fe, and making chocolate peanut butter no bake cookies. Because well, what else do you do when you’re waiting for a baby to fall out of the sky? Keep reading for our healthy no bake cookies recipe.
Related: 10 Vegan Desserts Everyone Will Love
How to make no bake cookies
Here’s our take on chocolate peanut butter no bake cookies, inspired by a sweet visit from our dear friend Ashlae of Oh Ladycakes. Our version features a soft peanut buttery drizzle topping, so they’re almost an inside-out peanut butter cup. Made with maple syrup, coconut oil, and oats, they’re all natural and a play on a healthy no bake cookie. Even better, make the mini version for a smaller serving size.
They’re also naturally sweet, vegan, gluten-free, and dairy-free, and while all those adjectives might sound alarming, the taste is just plain bliss. We just served them as a sweet treat at the end of a meal, and when asked how they tasted, our guest pronounced “heaven”. True story, and even without coercion!
Related: 10 Easy Recipes for Kids
Maple syrup grades
We created this chocolate peanut butter no bake cookies recipe for our favorite family-owned maple syrup company, Roxbury Mountain Maple. Maple syrup is our current natural sweetener of choice, so to work with a family business who’ve devoted their lives to high quality maple products is a dream. Roxbury has just received their organic certification (hooray!), which is a big deal for a small business.
Roxbury also let us know about a recent change in the terminology for maple syrup grades! Here goes: what used to be called Grade B syrup is now called Grade A Dark, and the term Grade B is no longer used. Now, there are three types of Grade A: Golden (the lightest, most delicate flavor), Amber (richer taste), and Dark (full-bodied flavor, which used to be Grade B). We taste tested them back to back, and appreciated them each for their distinct flavors. This recipe calls for Grade A Dark, but you could easily substitute Golden or Amber as a variation.
We hope you enjoy this recipe as much as we do. Let us know what you think in the comments below.
The maple syrup we used in this recipe is made by Roxbury Mountain Maple, a family business run by the Holscher family out of the Catskill Mountains of upstate New York. We cook with a lot of maple syrup and this is one of our favorites.
Looking for healthy dessert recipes?
These healthy no bake cookies are one of our favorite sweets to end a meal. If you’re looking for healthy dessert recipes, here are some others:
- Vegan Chocolate Chip Cookies
- Chocolate Tahini Vegan No Bake Cookies
- Fudgy Vegan Brownies
- Chocolate Sweet Cherry Vegan Tarts
- Easy Bananas Foster (use vegan variation)
- Perfect Homemade Peanut Butter Cups
- Healthy Peanut Butter Buckeye Balls
- Simple Apple Crisp in a Jar
This recipe is…
This healthy no bake cookies recipe is vegetarian, gluten free, vegan, plant based, dairy free and naturally sweet.Print
Truly bliss in a bite, these healthy no bake cookies are made with coconut oil and naturally sweetened with maple syrup. A fan favorite!
- 6 tablespoons coconut oil, divided
- ¼ cup plus 2 tablespoons peanut butter, divided
- ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
- ¼ cup dutch process (or dark) cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup rolled oats
- Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin).
- In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt. When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
- In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil. Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.
- Category: Dessert
- Method: No Bake
- Cuisine: American
Keywords: no bake cookies, healthy no bake cookies
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.