Healthy No-Bake Chocolate Oatmeal Cookies

No-bake, vegan, sugar-free chocolate oatmeal cookies.

Healthy No-Bake Oatmeal CookiesI’m sure you’ve all heard of the popular no-bake oatmeal cookies. Now I love no-bake cookies as much as the next person, but it seems the two main ingredients are butter and sugar, so naturally I’ve embarked on a quest to find a ‘healthier’ version. As suspected, the internet is flooded with healthy recipes that include no refined sugar and nut butter alternatives, but what if I don’t want another maple/agave/corn syrup recipe?

These healthy no-bake chocolate oatmeal cookies are completely vegan and sweetened with only dates. They can also be made gluten-free, but make sure you use certified gluten-free oats.Healthy No-Bake Oatmeal Cookies

A word on gluten in oats. All pure oats naturally don’t contain gluten, but they often get cross-contaminated with tiny amount of wheat, barley or rye during the production. If you are suffering from celiac or gluten sensitivity, always make sure that the oats you are buying are specifically labelled as gluten-free.

As with all no-bake oatmeal cookies, these can be done in just ten minutes and require no special skills whatsoever. With only 154 calories per cookie, all vegan ingredients and no added sugar, these chocolate no-bake oatmeal cookies are a healthier alternative to so many similar no-bake oatmeal cookies out there, and that’s just what I was going for.

Healthy No-Bake Chocolate Oatmeal Cookies

Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 cookies


  • 120g dates, soaked*
  • 40g unsweetened cocoa powder
  • 60g peanut butter
  • 50g coconut oil, melted
  • 100g rolled oats**
  • 40g desiccated coconut
  • 2 teaspoons vanilla


  1. Line a baking sheet with parchment paper.

  2. Add dates and cocoa powder into a food processor and puree until perfectly smooth.

  3. Melt peanut butter and coconut oil in the microwave. In a large bowl, stir rolled oats and coconut, then add vanilla, peanut butter and oil, and finally the cocoa date paste.

  4. Scoop the batter with a big spoon or cookie scoop, and drop onto the baking sheet. Place in the fridge for about 2 hours to set, or in the freezer for about 20 minutes.

  5. Store the cookies in an airtight container in the refrigerator for up to a week.

Recipe Notes

*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.

**If you are making gluten-free cookies, make sure you use oats that are specifically labelled as gluten-free.

Nutrition Facts per cookie

  • Calories: 154
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Monounsaturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 38mg
  • Potassium: 69mg
  • Carbs: 16g
  • Dietary Fiber: 4g
  • Sugars: 7g
  • Protein: 3g

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