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These Skinny No-Bake Chocolate Cookies come together in minutes and then chill for a delicious, chocolate cookie recipe that we love. Made with cocoa, peanut butter, coconut, and oats, these cookies are a definite treat.

Skinny No Bake Chocolate Peanut Butter Cookie Recipe from addapinch.com

I grew up loving the chocolate no-bake cookies that my Mama would make for us for the first day of school and other special occasions. Rich, fudgy, and oh so decadent. I still make them for my family, especially to mark those special events just like Mama did when I was a little girl. For an everyday cookie though, I love this lighter, skinny version.

It begins with many of the same ingredients, although the granulated sugar is replaced with honey and coconut is added for additional texture and flavor. Rather than boiling the ingredients, they are simply stirred together in a large bowl, scooped and placed on a parchment paper lined baking sheet and chilled for about 30 minutes. Then, I store them in a zip top bag or other airtight container in the refrigerator for snacking or when we need something a little sweet. They seem to disappear rather quickly, but they are one cookie that I don’t feel so guilty about indulging in with my family.

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Here’s my Skinny No-Bake Chocolate Cookie Recipe. I hope you love them as much as we do!

5 from 3 votes

Skinny No-Bake Chocolate Cookie Recipe

Dessert 10 mins

Prep Time 10 mins
Servings 24 cookies
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
These Skinny No-Bake Chocolate Cookies come together in minutes and then chill for a delicious, chocolate cookie recipe that we love. Made with cocoa, peanut butter, coconut, and oats, these cookies are a definite treat.

Ingredients  

  • 1 cup old fashioned oats
  • 1 cup coconut flakes
  • 1/2 cup creamy peanut butter or almond butter
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips or peanut butter chips
  • 1 tablespoon honey

Instructions 

  • Add all ingredients to a large mixing bowl and stir together until well-combined. Scoop tablespoonful scoops and place onto a parchment or silpat lined baking sheet pan. Place in the freezer for 15 minutes to harden. Remove and store in airtight containers in the refrigerator.

Nutritional Information

Calories: 92kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 94mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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Enjoy!
Robyn xo

Cookie Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. 5 stars
    Love, love, love these! We were on a no bake cookie kick, lately, but with Lent coming up and just after the Christmas season, trying to stop with so much sugar. Oofta. HUGE question, now that I’ve made this recipe twice. (And yes, fellow readers, add more honey or peanut butter. I often find that Robyn’s lovely recipes need more moisture when being made in drier climates than the South). Question: Is it REALLY 1/2 cup of cocoa?! I did that the first time, and it was about too much. I added less this morning, and my boys said it was still a bit much. Or are you using hot chocolate mix? My cookies look nothing like yours. I used baking cocoa.

    Ideas? I’m just going to keep adjusting it down until we find the sweet spot. Again, GREAT recipe. Just help this gravy and biscuit loving Northern Plains girl, out, please! 🙂

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