These Healthier No-Bake Chocolate Cookies are made with only 9 wholesome ingredients (with one secret ingredient), plus they’re gluten-free, dairy-free, vegan, and refined sugar free.
Whip up a batch or two of these delicious cookies to have on hand for healthy snacks anytime.
No bake chocolate cookies are such a treat, but the traditional no bake cookies have so much sugar, they’re not a great option for people who are wanting to eat healthier.
With this recipe, you can have your cookies and eat them too — without guilt.
And I’ve even added a “secret ingredient” (gelatin) to the recipe to give them added nutrition over most healthier chocolate no bakes out there.
These cookies are chocolate-y, and hearty, with a hint of coconut.
They are less sweet than most homemade chocolate no bake cookies out there, but personally I prefer it that way.
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Secret Ingredient — Gelatin
Yes, there’s gelatin in these cookies.
(If you’re vegan — don’t worry. There’s a substitute ingredient you can use.)
Also, don’t worry if you think gelatin makes these cookies weird. They don’t have gummy candy texture and you’ll have a little extra gut loving gelatin in your diet just by eating cookies.
These macaroons hold together very well (thanks to the gelatin and coconut oil) even though they’re pretty crumbly during the molding/spooning stage,
I love that these are a one-pot, no-bake cookies and that they work very well shaped into cookie molds. If you choose to spoon them into clusters make sure to press them together a bit, or squish in a ball in your hands before placing on the paper.
- coconut oil you can use butter instead if you’d like
- almond milk (or other non-dairy milk)
- grass-fed gelatin
- cocoa powder
- cashew butter (or other nut or seed butter. Sunflower seed butter or almond butter are great choices. Peanut butter is great for those who tolerate it. In that case, I recommend natural peanut butter.
- liquid stevia (60-80 drops; or to taste)
- gluten-free rolled oats
- Sweetener Options: If you aren’t needing to eat lower carb or don’t like how stevia tastes, you can use maple syrup or honey, or another sweetener. The amount of liquid stevia used should be equivalent to about 1/4 – 1/3 cup of sugar so you can use whatever sweetener you like keeping that in mind. For honey and maple syrup, since they are sweetener than sugar, try starting with 1/8 cup and go from there.
- Almond Butter Alternatives: Some candida diets prescribe not using cashews due to mold issues. I haven’t had an issue with them, as I have with peanuts, but use whatever nut or seed works well for you.
- Vegan Option: For a vegan option, use organic agar agar powder instead of gelatin.
- Low-carb / Keto Option: Use more unsweetened coconut instead of the oats for a low-carb / keto option.
- Note that the cookies will need to firm up after making them. Chilling will help this to happen faster.
- Soaking Grains: For a boost in nutrition and digestibility, you can soak the oats before using them in this recipe. The cookies might not look as nice, but your body will thank you!
- Molds: These molds would work great for these cookies, and for any other heart treats you’d like to make.
More Easy Healthy No Bake Treats
No Bake Almond Joy Bars – so easy and amazingly delicious
Sugar-free Mounds Bars – a great wholesome coconut chocolate treat like the popular Unreal Bars.
Chocolate Avocado Truffles – so yummy and full of great nutrition from avocados!
Healthy No Bake Coconut Cookies – so simple and simply delicious
Healthy No-Bake Chocolate Coconut Macaroons (gluten, dairy, and sugar free)
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1/4 cup almond milk (or other non-dairy milk)
- 1 1/2 teaspoons grass-fed gelatin
- 3 tablespoons cocoa powder
- 1/4 cup cashew butter (or other nut or seed butter as needed)
- 5-7 teaspoons liquid stevia (60-80 drops; or to taste)
- 1 cup gluten-free oats
- 1/4 cup coconut (fine dried)
- 1/8 teaspoon salt
- Combine the oats, dried coconut and salt in a bowl and set aside.
- Melt the coconut oil in a saucepan over low heat.
- While the coconut oil is melting, place the almond milk in a small bowl and sprinkle the gelatin overtop. Let it sit for a few minutes to let it “bloom”. This will prevent hard gelatin “globs” in the final product. After a few minutes whisk the gelatin into the milk.
- Add the milk and gelatin mixture, cashew butter, and cocoa to the saucepan and whisk to combine.
- Remove from heat and whisk in the vanilla and stevia (remember to adjust the stevia to taste).
- Add in the oats, coconut and salt mixture and stir to coat.
- Drop by spoonfuls (may have to use your hands to squish them) onto parchment paper. OR press them into cookie cutters or molds (I greased mine with coconut oil). Once you have pressed them in you can push the macaroon out of the cookie cutter gently and place them on parchment paper.
- Allow them to cool in the fridge or freezer. They will set and hold together after they have cooled.
- Eat ‘em up!
- Sweetener Options: The amount of liquid stevia used should be equivalent to about 1/4 – 1/3 cup of sugar so you can use whatever sweetener you like keeping that in mind. For honey and maple syrup, since they are sweetener than sugar, try starting with 1/8 cup and go from there.
- For a vegan option, use organic agar agar powder instead of gelatin.
- Use more unsweetened coconut instead of the oats for a low-carb option.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.