Skinny Chocolate Peanut Butter No Bake Cookies

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You’ll also love my chocolate peanut butter no-bake cookies!

These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter. 

These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter.

After one heck of an indulgent vacation at Sundance resort and Salt Lake City this past weekend, it’s time to get back to some healthy eating.  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 no-bake 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.

These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter.

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.

These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter.

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.

These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter.

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. 😉

Skinny Chocolate Peanut Butter No-Bake Cookies. These lightened-up cookies are only made with 7 wholesome ingredients!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Healthy snacks to make next!

Skinny Chocolate Peanut Butter No Bake Cookies

These lightened-up no bake cookies are a favorite! Made with only 7 simple ingredients like banana, chocolate, oats, and peanut butter.


  • 1/2 cup (125g) 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 (113g) honey (or maple syrup or agave)
  • 1/4 cup (22g) unsweetened cocoa powder
  • 1/4 cup (60ml) milk (coy, almond, soy)
  • 3 cups (240g) quick-cooking oats*
  • 1/8 teaspoon salt
  • 1/3 cup (60g) mini chocolate chips, optional


  1. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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.
  3. Makes 16 cookies. Cookies remain fresh up to 10 days stored (covered) in the refrigerator. Cookies freeze well up to 3 months.

Recipe Notes:

*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). 

 To make vegan, use maple syrup or agave instead of honey. Ensure oats are certified gluten free if gluten intolerant.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


Do you like peanut butter, banana, or chocolate in your healthy snacks?  I clearly do…

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  1. I just made these. I really just want to hug you!! Thank you for such a great recipe 🙂 Easy, yummy and healthy for the win!! (I did add some chopped almonds… I have a thing for almonds) I’m looking forward to sharing your recipe with my co-workers and then finding MORE recipes on here 🙂

  2. Thank you Sally for this delicious recipe! Easy to make and great for summer…all the family loved them! 🙂

  3. Hi Sally,

    These cookies are just what I was looking for. Just wondering if they’ll go bad after a few days because of the banana. Won’t the banana go black even if I store them in the refrigerator? If yes.. How do I prevent that or substitute the banana with something ? Thanks 🙂

  4. When I make normal no bake cookies I add my peanut butter with everything else and boil for 1min 30sec (rather then after boiling) to make them extra gooey. What can you do here to make them more gooey?

    1. Hi Erin, without any butter and granulated sugar, these lightened-up no bake cookies won’t really ever have that same gooey texture.

  5. Hey these are pretty tasty! I used a double boiler for the PB + banana, then after I took it off the heat I mixed in the honey. Used a separate bowl for the other ingredients, and then stirred in the PB/banana/honey – and it mixed pretty well. Added some chopped pecans. I had some leftover choc-chips so I used those. Bringing them to a potluck on Friday! We’ll see!

  6. I just tried this now, and to be honest I wasn’t expecting much because I’m one of them rare people who aren’t too fond of bananas… BUT OMG THESE ARE SO GOOD!!! I don’t even have the chocolate chips on top, I just sprinkled some cinnamon sugar. WOW. I LOVE THEM SO MUCH! <3

  7. Made these luscious babies tonight! Just the right level of sweetness to satisfy this healthy girl’s mega sweet tooth. Perhaps I didn’t do it correctly, but I like my no-bakes to be chewy and not gritty. I added a half a cup of additional soy milk and steeped the whole mixture over medium heat (covered) for a few minutes so the oatmeal go a chance to cook a bit and really absorb the provided moisture. Rolled them into balls, popped them in the freezer, and BOOM: my post-workout reward!

  8. How much are all these in grams please?
    I’m a bit confused especially with peanut butter and honey measurement..
    thank you so much.

  9. Hello, I’m from Poland and I found your website looking for some good cupcakes a few months ago, I have to say that the recipies are amazing. I have tried many of them already and all turned out;-) Today I made these but instead of cookies I made bars. They are delicous! Thank you

  10. So, weird question since these are already pretty healthy: have you ever tried sugar free maple syrup as an alternative? My guess is the sugar free syrup wouldn’t provide the extra hold to keep the cookies together, but I’m interested to see if you have tried it. Can these be slightly heated in the microwave, or oven without turning into a gloppy mess, for a little added punch?

    1. I do not like the taste of that kind of syrup, but I would assume it can work here. I don’t suggest heating these up- they will melt all over.

  11. Can you make these without peanut butter, the “full” ones that I am used to making don’t need it but I didn’t know if I meet to make an compensation for it on the light version. This sounds amazing, I am excited to try!

  12. I made these last night and they turned out great! I didn’t love the banana flavor as much so I think I will use applesauce next time. I might add some cinnamon to it also.

  13. I was wondering if I could use a thawed frozen banana? My bananas arent ripe yet and I’m dying to make this!!!

  14. Just a question. I was looking over the different recipes cause I was trying to figure out how to make cookies but without all the guilt and was wondering what makes them so guilt free cause they sound so fattining. Thanks

  15. I’ve made these a few times before following the recipe and have really enjoyed them. I had some cashew butter I really wanted to try out in something, so I decided to use this as a jumping off point for a flavor switch-a-roo.

    Used cashew butter instead of peanut butter, some homemade golden syrup instead of honey (maybe this ruins the health aspect, haha, oops), and coconut flour instead of cocoa powder (only used about a Tablespoon of coconut flour, because it sucks up so much moisture). Because my cashew butter was unsalted, I ended up adding about 1/4 teaspoon of salt… ..and I added a dribble of vanilla.

    Goodness gracious. The golden syrup lends a caramel tinge and the cashew butter adds a delicate, savory sweetness. Unmuted by the cocoa powder in the original, the banana comes to the forefront somewhat, though it’s tamed by the cashew butter. It’s nothing like the original, and I think I love them both.

    Anyway, thank you for this recipe, Sally! I know I’ll be using it over and over, even if I change things up from time to time. ^_~

  16. I made these yesterday and they turned out really well! I was super excited that my husband likes them as well (we’re still experimenting with healthier versions of sweets!) Definitely a great no-guilt treat 😀 

    1. According to my calculation of calories in each of the ingredients, divided by 16 cookies, each would have 90 calories w/o the chocolate chips and approx. 120 w/chocolate chips. 

  17. My peanut butter doesn’t melt!!! I’ve tried it with two different types of peanut butter (natural and regular) and it won’t melt, it just stays clumped up. My heat is low I don’t get what I’m doing wrong. I really want to try these cookies please HELP!!! 

  18. Omg these look amazing Sally. I love your recipes. Can you heat the peanut butter if it has hardened in the refrigerator? Thanks.

  19. I just followed this recipe exactly and it turned out perfect. It was also super easy and almost mess-free. I used crunchy peanut butter so I ended up with a nice texture too. Thanks Sally!

  20. I loved this recipe so much that I just had to comment. Sally, this is an amazing recipe! And so simple and quick, and healthy too!

  21. Have you ever figured out the Calorie and Protein amounts per cookie? I didn’t see it listed anywhere on this page and curious to see how these compare to other recipes. Thanks!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally