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. 

chocolate peanut butter banana no bake cookies

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.

chocolate peanut butter banana no bake cookies on a colorful plate

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.

stack of chocolate peanut butter banana no bake cookies

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.

chocolate peanut butter banana no bake cookies

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. 😉

3 images of chocolate peanut butter no-bake cookies

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

Healthy snacks to make next!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
chocolate peanut butter banana no bake cookies

Skinny Chocolate Peanut Butter No Bake Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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 or crunchy peanut butter*
  • 1 small very ripe banana, mashed (about 1/3 cup)
  • 1/3 cup (113g) honey*
  • 1/4 cup (22g) unsweetened cocoa powder
  • 1/4 cup (60ml) milk*
  • 3 cups (240g) quick oats*
  • 1/8 teaspoon salt
  • optional: 1/3 cup (60g) mini chocolate chips


  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. Cookies remain fresh up to 10 days stored (covered) in the refrigerator. Cookies freeze well up to 3 months.


  1. Peanut Butter: If using natural style peanut butter make sure it is not oily.
  2. Sweetener: You can also use maple syrup or agave.
  3. Milk: Use any kind of milk you enjoy– regular, almond, soy, etc.
  4. Oats: 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).
  5. Gluten Free/Vegan: To make vegan, use maple syrup or agave instead of honey. Ensure oats are certified gluten free if gluten intolerant.

Keywords: chocolate peanut butter no bake cookies, healthy peanut butter chocolate no bake cookies


Comments are closed.

  1. Can I use steel cut oats?

  2. 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.

  3. 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!

  4. 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

  5. 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!

    1. Yum! Yours sound great.

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

    1. I’ve added the gram measurements just tonight– thanks Shereen and enjoy.

  7. 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

  8. Laura Teichmeier says:

    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!

  9. 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.

    1. I also used dark chocolate powder instead of regular. It tasted more like an Oreo that way.

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

  11. 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

  12. Super yummy and fudgy! I made these as granola bars in a pan so that they would be easier to cut.

  13. 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. ^_~

  14. 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 😀 

  15. Do you know how many calories are in each cookie?

    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. 

  16. I can’t stop making these! I have shared this recipe tons of times 🙂

  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. Kaesha Thomas says:

    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. Nikki Lewis says:

    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!

    1. Hi Nikki! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  22. Great recipe!!!! Just made them and they are delicious!

  23. Hi Sally, can I use natural cacao powder instead of cocoa powder?

    1. Hi Teesha! I haven’t tested it, but let me know if you do!

      1. I just made them with cacao powder and they definitely taste delicious. I, however, came back to your page to ask another question 🙂
        I’m having trouble hardening them up. They’ve been in the refrigerator for almost 3 hours now and they’re still a bit mushy. Do you know how I can get them to harden up quicker as I really want to dig into them!

1 2 3 4

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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