These healthy no-bake chocolate oatmeal cookies are soft, chewy, and oh so chocolaty. No one would ever guess that they’re made with six good-for-you ingredients, vegan, gluten free, and sweetened with nothing but dates. A truly guiltless pleasure that actually tastes good!
![Healthy No-Bake Chocolate Oatmeal Cookies [V+GF]](https://www.spoonfulofkindness.com/wp-content/uploads/2024/03/no-bake-cookies-6-edited.jpg)
Traditional no-bake chocolate cookies are a lot of things, but healthy is usually not the word that would describe them best. These healthy no-bake chocolate oatmeal cookies are a game-changer. They are:
- Vegan
- Gluten free
- Naturally sweetened with dates
- Made with only 6 ingredients
- Thick and chewy
- Chocolaty, but not too rich
What Makes These No-Bake Chocolate Cookies with Coconut Good for You?
The usual suspects to make thick and chewy no-bake chocolate cookies are butter and sugar, and these no-bake chocolate oatmeal cookies are made with none of that.
Instead you will use a healthy amount of peanut butter, coconut oil and juicy dates as the only natural sweetener, for cookies that are lower in fat, calories and sugar. The cookies you get are thick, soft and chewy, and still easily satisfy all your chocolate cravings.
Ingredients You’ll Need to Make Healthy No-Bake Chocolate Cookies
Dates - I love using Medjool dates for their caramel tones and creamy texture, but other types will work as well. It’s best to soak them for about 30 minutes for a creamier date paste.
Cocoa powder - use high-quality unsweetened cocoa powder.
Peanut butter - unsalted creamy peanut butter works best in this recipe.
Coconut oil - use refined coconut oil that has a very neutral flavour.
Rolled oats - use old-fashioned rolled oats. Quick oats don't work and make the cookies too mushy.
Desiccated coconut - for that coconutty taste and texture.
![Healthy No-Bake Chocolate Oatmeal Cookies [V+GF]](https://www.spoonfulofkindness.com/wp-content/uploads/2024/03/no-bake-cookies-2-edited.jpg)
How To Make Healthy No-Bake Chocolate Cookies
- In a food processor or blender, process soaked dates until creamy date paste forms.
- In a large bowl mix date paste, cocoa powder, peanut butter, coconut oil, rolled oats, and desiccated coconut. Continue to knead by hand until dough forms.
- Shape 12 balls, place them on a baking sheet covered with parchment paper, and flatten them slightly with your hand or the back of a spoon.
- Let the cookies chill for 20 minutes in the freezer or for 2 hours in the fridge.
Possible Variations of These No-Bake Cookies
- Instead of making 12 rather larger cookies, you can easily roll the dough into bite-sized balls.
- Roll the balls (or cookies ) in shredded coconut, cocoa or chocolate sprinkles for added texture.
How Long Do They Keep?
These no-bake chocolate cookies will stay fresh when stored in an airtight container in the fridge for up to a week.
Do They Freeze?
Yes. They will stay fresh when stored in an airtight container in the freezer for up to 3 months.
Looking for a Different No-Bake Vegan Treat?
If you’re looking for a different vegan treat that doesn’t require any baking or cooking, make sure to check out these No Bake Chocolate Almond Balls and Chocolate Coconut Energy Balls.
More Vegan Cookies
Are you a cookie lover? Make sure to check out these dark chocolate cranberry cookies, chocolate oatmeal cookies, vegan coconut cookies and vegan lemon cookies.
Healthy No-Bake Chocolate Oatmeal Cookies
These healthy no-bake chocolate oatmeal cookies are soft, chewy, and oh so chocolaty. No one would ever guess that they’re made with six good-for-you ingredients, vegan, gluten free, and sweetened with nothing but dates.
- ¾ cup dates, soaked*
- ⅓ cup unsweetened cocoa powder
- ¼ cup peanut butter
- ¼ cup coconut oil, melted
- 1 cup rolled oats
- ½ cup desiccated coconut
Line a baking sheet with parchment paper.
Add dates and cocoa powder into a food processor and puree until perfectly smooth.
Melt peanut butter and coconut oil in the microwave. In a large bowl, stir in rolled oats and coconut, then add peanut butter and oil, and finally the cocoa date paste.
Mix the dough first with a spoon, until it starts to shape into a large ball, then continue kneading by hand.
Shape 12 balls (about the size of a golf ball), place them on the baking sheet, and slightly flatten them with your palm or the back of a spoon.
Chill the cookies in the fridge for approximately 2 hours, or 20 minutes in the freezer until set. Serve cool or at room temperature.
Store the cookies in an airtight container in the refrigerator for up to a week.
- Soak the dates: Place the dates in a bowl and cover with water by an inch, then let them soak for at least 30 minutes. Drain before using.
- Storing Instructions: Store in an airtight container in the fridge for up to a week.
- Freezing Instructions: Store in an airtight container in the freezer for up to 3 months.
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