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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
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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.


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.


  • 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


  • 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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Cookie Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I am trying these today, but find the dough very dry and hard to mold together with my small cookie scoop. I added a bit more honey and will try adding more peanut butter or a little milk. I am using coconut flakes but wonder if you meant regular coconut pieces. Do you have a suggestion?

    1. Hi Joan,
      The dough is a bit dryer than the traditional no-bake chocolate cookies, but they dry quickly without being sticky. Let me know how the additional peanut butter and honey works for them!

  2. I added more honey and peanut butter. They were still a little crumbly but good and my husband liked them. I was using Ghriadelli chocolate chips that are bigger than Nestlé’s–maybe that made the mixture harder to combine. Thank you.

  3. I tried this recipe out immediately and found it to be very dry and hard to combine the ingredients. I decided to add two over ripe bananas to the ingredients and loved it!

  4. Hi,
    These sound really good, and fit with eating gluten free. I was just wondering before I make these, do natural nut butters work just as well as the more processed kinds? I didn’t want to waste the natural almond butter if I should be using something like Skippy. Thank you!

  5. 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! 🙂