After one heck of an indulgent vacation at Sundance resort and Salt Lake City this past weekend, it’s time to get back to my healthy roots. I had never been to Utah before and we had a wonderful time! We went there for a friend’s wedding.
Now if only I could learn how to bake at high altitude…
And I’m sure there was lots of indulging for all of you lately as well with the Easter holiday and spring break. I make these cookies often and had a certain craving for them today. I wanted a little something healthy to recover from the wedding cake, cocktails, and airplane food.
No bake cookies are considerably easy to make – they are typically made with sugar and butter. I wanted to maintain the ease of the standard cookie recipe, but lighten them up with healthier alternatives. We could NOT stop eating these; in fact, you may ask yourself if “addicting” is an ingredient in the list.
Bananas are my usual go-to if I’m looking to lighten up a recipe. My Skinny Chocolate Peanut Butter Swirl Cupcakes use bananas in lieu of butter or oil and they do a wonderful job keeping the cupcakes moist and soft. Ripe bananas are also a wonderful natural sweetener. They act as the sweetener, binder, and moistening agent in today’s cookies. You’ll need a 1 small ripe banana today.
Banana + peanut butter + chocolate = what a combination! A trio of tastiness.
I use honey to sweeten the cookies instead of white sugar, brown sugar, or artificial sweeteners. You’ll need 1/3 cup of honey, which isn’t much at all for the 16 cookies this recipe makes.
The last of the 7 ingredients (yes, only 7!) are peanut butter, unsweetened cocoa powder, quick cooking oats, milk, and a pinch of salt. For the peanut butter, you may use crunchy or creamy. If you use natural style peanut butter, make sure it is not super oily. For the oats, you’ll need quick oats. Not whole oats. I never buy quick oats – I make my own. Simply process whole rolled oats for a few pulses (or about 5 seconds) in a food processor or blender. This will chop up your oats into a finer texture, which you need for these cookies.
Those extra little chocolate chips on top? Those are not necessary, but I wanted a little something extra on top.
They taste like little fudgy bites of heaven. Sort of like a dense chocolate bar with oats, peanut butter, and hints of banana. The oats make them chewy and the bananas keep them soft and moist. There is nothing dry about these chocolate no bake cookies.
Like all of my recipes on my website, there are no strange or questionable ingredients in the recipe list. Nothing requiring you to visit a specialty health food store and nothing requiring a google search. Convenience is key when it comes to my baking adventures. (And no-baking adventures!)
The best part? They’re made in the refrigerator, not the oven. How’s that for easy?
The cookies freeze well too – perfect to grab & go before work, working out, or heading out the door.
You may add ingredients, too. Try adding dried cranberries, peanut butter chips, or any nuts of your choice. You may also use maple syrup or agave in place of the honey. Almond butter or sunflower seed butter in place of the peanut butter. The sky is the limit.
We love this easy, go-to recipe for no bake cookies. They don’t even taste healthy. Magic little cookies.
Makes 16 cookies. Cookies remain fresh up to 10 days stored (covered) in the refrigerator. Cookies freeze well up to 3 months. To make vegan, use maple syrup or agave instead of honey. Ensure oats are certified gluten free if gluten intolerant.
- 1/2 cup creamy peanut butter (or crunchy; if using natural style peanut butter make sure it is not oily)
- 1 small very ripe banana, mashed (about 1/3 cup)
- 1/3 cup honey (or maple syrup or agave)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk (almond, cow, soy, etc)
- 3 cups quick-cooking oats* (not whole rolled oats)
- 1/8 teaspoon salt
- 1/3 cup mini chocolate chips, optional
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt peanut butter and mashed banana together in a large skillet over low heat until fully melted and combined. Remove from heat and mix in the honey, cocoa powder, milk, oats, and salt. The mixture will be thick and fudgy. Drop cookie dough (about 2 Tablespoons per cookie) on the baking sheet, molding the cookie into desired shape. Press a few mini chocolate chips onto tops, if desired. Place in the refrigerator for at least 2 hours before enjoying.
Quick oats are required for this no bake cookie recipe, not whole rolled oats. You may make your own quick oats at home by pulsing 3 cups of whole rolled oats in the blender or food processor about 4 times (or for 5 seconds).
Recipe source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Do you like peanut butter, banana, or chocolate in your healthy snacks? I clearly do…