Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

No-Bake Cookies Without Peanut Butter

This post may contain affiliate links. Please read my disclosure.
Share This:

These healthy no-bake cookies without peanut butter is one of my very favorite cookie recipes! Rich cocoa powder, desiccated coconut, vanilla, cashew butter, and oats come together for a classic cookie recipe that is absolutely delightful! Healthy, vegan, and gluten free too!

no bake cookies without peanut butter on brown parchment paper with rolled oats sprinkled on top

Did you know that it’s totally possible to make cookies without an oven?

You can! All you need is a large pot, a mixing bowl, and a baking sheet lined with wax paper (or parchment paper!)

These no bake cookies without peanut butter are an easy way to make cookies that are fast, no mess, and are a one-pot dessert!

Latest Recipe Video!

Most no-bake recipes call for peanut butter, because they’re a great way to bind the cookie ingredient without needing an oven.

You might want to make peanut butter chocolate cookies, but want to skip out on the peanut butter because of peanut allergies or you don’t have any peanut products on hand. Luckily there are two great alternatives that work just as well as peanut butter in these no-bake oatmeal cookies!

This gluten-free vegan cookie is one of my favorite recipes because it is made with simple ingredients, contains less sugar than most store-bought cookies, and is the perfect meal prep solution for school lunches. These cookies can be enjoyed as breakfast, dessert, or a snack as they are healthy and satisfying.

The next time you want to make a good family recipe, consider making this alternative to peanut butter no bake cookies! They are incredibly tender and delicious, and you won’t be able to eat just one!

no bake cookies without peanut butter on brown parchment paper with rolled oats sprinkled on top

👩🏽‍🍳 Why This Recipe Works

  • No Baking Needed: No oven needed, this no-bake cookie recipe is perfect for whenever you’re not wanting to cook with a hot oven. All you need is a refrigerator!
  • Simple to Make: You will have satisfying cookies prepared in hardly any time with this easy recipe. This recipe does not have a lot of steps at all and is one of my favorite easy recipes!
  • Vegan: Dairy-free and vegan, these cookies are suitable for anyone!
  • A Healthy Way to enjoy cookies! Each cookie has under 200 calories and 8 grams of sugar, so these are a healthier recipe than the original version of no bake cookies!

🥘 Ingredients

The ingredient list for this family recipe calls for basic ingredients that you may already have in the pantry. If you do not have these items, then you can easily find these products in your local market!

recipe ingredients - oats almond milk cocoa powder sugar coconut oil cashew butter
  • Coconut Oil: For a more nutty flavor, use virgin coconut oil which is also known as unrefined coconut oil.
  • Sugar: You will need white granulated sugar for these cookies. You can also use date sugar or coconut sugar for a lower glycemic option.
  • Natural Cocoa Powder: Natural, unsweetened cocoa powder is one of the key ingredients to this recipe. This can be found at most grocery stores.
  • Cashew Butter: Smooth cashew butter replicates the creamy peanut butter flavor in this no-bake cookie batter.
  • Milk: Almond milk is needed for these cookies, but you can use any plant-based milk.
  • Vanilla Extract: Pure vanilla extract is used for these vanilla no-bake cookies without peanut butter for a well-rounded and delicious flavor.
  • Desiccated Coconut: Also known as shredded coconut, desiccated coconut is used to give these cookies additional moisture and texture. Feel free to omit and replace with more quick oats.
  • Oats: For best results, use quick or instant oats for this recipe. You can also try old-fashioned rolled oats. If you want to make these cookies gluten free, then make sure you use gluten free oats!
  • Salt: Just a pinch of salt is needed to bring out the natural sweetness in these cookies.

📖 Variations

  • Add More Chocolate: Replace cocoa or cacao powder with ½ cup of chocolate chips to get a different no-bake version. The chocolate chips will melt into the batter, so they won’t hold their shape. You can also drizzle melted chocolate (dark, milk or white chocolate) over the cookies for an extra level of flavor!
  • Coconut Alternatives: Instead of using shredded coconut, replace it with dates or more quick oats.
  • Sugar Alternatives: Instead of white sugar, feel free to substitute with brown sugar, date puree, maple syrup, coconut sugar, or your preferred choice of sweetener. For a no added sugar option, use MonkFruit Sweetener.
  • Flavor Twist: For additional flavors, try adding almond extract or mint extract into the cookie batter.
  • Instead of Cashew Butter: You can use almond butter, sunflower butter, or tahini.
  • Add Nuts: Feel free to add 1/8 cup of your favorite nuts into the batter before rolling your cookies.

🍽️ Equipment

🔪 Instructions

Nutty flavors and textures are paired with sweet and smooth chocolate in this classic recipe – and you will love these rich chocolate peanut butter flavors!

Combine Ingredients: In a medium saucepan on the stovetop, combine sugar, coconut oil, cocoa powder, cashew butter, and almond milk.

almond milk poured into batter

Melt Ingredients, Add Vanilla: Next, bring the saucepan over medium heat and stir to melt the coconut oil. Remove from heat and add vanilla extract to the sugar mixture.

wet ingredients and cocoa powder mixed in a bowl

Add Coconut & Oats: Add the desiccated coconut and the quick oats. Stir to combine.

sugar added to batter in mixing bowl

Roll Cookies: Next, scoop the dough with a cookie scoop, then roll the cookie dough into 20-22 cookies. Drop cookies on a large tray or cookie sheet with parchment paper. Spread into a cookie shape with the back of a spoon.

batter in a mixing bowl

Chill: Let the cookies cool for 30 minutes or until they harden.

cookies on a baking sheet

❓Recipe FAQs

What are no bake cookies?

This no bake cookies recipe means exactly that! You don’t have to bake this dessert in the oven at all! That doesn’t mean these cookies are raw; instead of an oven we cook the ingredients in a pot on the stove top to make the cookie dough, and then you just drop the cookies onto a baking sheet and let them cool before eating!

Why won’t my no bake cookies harden?

If your cookies are not setting well, then that may mean you did not cook the sugar and coconut mixture long enough. You can also place them in the refrigerator or freezer for longer than 30 minutes until they harden. Cooking the cookie dough mixture + cooling your cookies is the best way to ensure that your no bake cookies will set.

What chocolate is dairy and gluten-free?

For a chocolate that is both dairy and gluten-free, be sure to use cocoa or cacao powder. You can also use dairy-free dark chocolate chips for a different version.

Are no bake cookies good for you?

It depends on the ingredients in the cookies! Our version of no bake peanut butter cookies is a healthier version of a traditional cookie because it is low in sugar and calories. But with every dessert, eating in moderation is key!

no bake cookies without peanut butter on brown parchment paper with rolled oats sprinkled on top

🧊 How to Store

  • Store at Room Temperature: Keep the cookies in an airtight container for up to two days. Make sure you separate the cookies with parchment paper when you store them.
  • Store in the Refrigerator: Place the cookies in a sealed container, separate the cookies with parchment, and refrigerator for up to 1 week.
  • Freeze: If freezing these cookies, then wrap them individually in wax paper and place them in a freezer-safe storage container or bag. Freeze for up to four months. Defrost in the fridge overnight before serving.

💭 Expert Tips

  • I wouldn’t recommend using steel-cut oats. Old fashioned oats or quick oats work best in this recipe.
  • For best results, make sure to melt the coconut oil all the way before mixing in the other ingredients.
  • Remember to separate the cookies with parchment paper before storing them, otherwise all of your cookies will stick together!
no bake cookies without peanut butter in a bowl

If you have tried these no-bake cookies without peanut butter, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below the recipe card! You can also FOLLOW ME on FACEBOOKTWITTER,  INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

📋 Recipe Card

no bake cookies without peanut butter on brown parchment paper with rolled oats sprinkled on top
Print Recipe
5 from 5 votes

No-Bake Cookies without Peanut Butter

These healthy no-bake cookies without peanut butter are some of my very favorite cookie recipes! Rich cocoa powder, desiccated coconut, vanilla, cashew butter, and oats come together for a classic cookie recipe that is delightful!
Prep Time25 mins
Waiting Time30 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Servings: 20 cookies
Calories: 158kcal
Author: Anjali Shah

Ingredients

  • ¼ cup coconut oil
  • ¾ cup white sugar
  • ¼ cup cocoa powder
  • ½ cup almond milk
  • 1 teaspoon vanilla extract
  • cup cashew butter or almond butter
  • cups quick oats
  • ½ cup desiccated coconut
  • 1 pinch salt

Instructions

  • Place the coconut oil, white sugar, cocoa powder, cashew butter, and almond milk in a medium saucepan. Stir to combine.
  • Bring it over the stove at medium heat and stir to melt the coconut oil and sugar. Stir with a spatula to combine the ingredients. Remove from heat. Add vanilla extract and combine.
  • Add the desiccated coconut and quick oats. Stir to combine, make sure every oat is covered in the cookie batter.
  • Next, prepare a large tray with parchment paper.
  • With a cookie scoop, scoop out the cookies, roll the dough into a ball shape, and drop on the parchment paper. Spread into a cookie shape with the back of a spoon. Let the cookies cool for 30 minutes or until hardened. (Makes 20-22 cookies)
  • Keep the cookies in the fridge in an airtight container for up to 1 week.

Notes

  • I wouldn’t recommend using steel cut oats. Old fashioned oats or quick oats work best in this recipe.
  • For best results, make sure to melt the coconut oil all the way before mixing in the other ingredients.
  • To Store: Transfer the cookies to an airtight container, and remember to separate the cookies with parchment paper before storing them, otherwise all of your cookies will stick together! Store in the fridge for up to 1 week, in the freezer for up to 4 months.

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 111mg | Fiber: 2g | Sugar: 8g

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone.

Be sure to check out holiday favorites like my healthy pumpkin pie!

Subscribe to newsletter

Copyright 2021 The Picky Eater. All rights reserved.