No-Bake Chocolate Chip Cookies

I love to share with you healthy no-bake cookie recipes. They are easy to make, no need for a blender of food processor.

Even more, right now as these require only a few simple pantry ingredients that most conscious eaters have at home.

Plus, no-bake cookies are always made in just 15 minutes, and everyone loves them!

So don’t wait and read more to learn how to make these simple no-bake cookies with chocolate chips.

Why Are No-Bake Chocolate Chip Cookies Healthy?

These 100% gluten-free cookies are perfect as a sweet, nourishing snack. In fact, they contain slow carbs from oats to keep your energy level high for longer.

Plus, healthy plant-based protein from peanut butter makes it really good for a post-workout recovery food.

How To Make No-Bake Chocolate Chip Cookies

You can make these delicious no-bake chocolate chip cookies with only 4 ingredients and no fancy kitchen tools.

Ingredients

All you need is 5 pantry staples:

• Peanut butter – use pure peanut butter made of 100% peanuts, without added sugar or added oil. Find out how to pick vegan peanut butter.
• Homemade Oat flour – this is basically oatmeal that I pulsed into a fine flour in my blender. You can replace oat flour with almond flour for a paleo, grain-free cookie recipe. If you are concerned about eating raw flour, read my article about the raw flours that are safe to eat.
• Maple syrup – or any unrefined liquid sweetener like agave syrup or brown rice syrup.
• Vanilla Extract
• Dark chocolate chips – most chocolate chips with more than 60% cocoa are vegan. But always check the ingredient list if you aren’t sure. Otherwise, you can finely chop the 70% dark chocolate tab into pieces.

Preparation

Combine fresh runny peanut butter with maple syrup in a large bowl.

Stir in the oat flour, coconut flour, and vanilla.

Combine with a spoon or silicone spatula at first, then use your hands to knead the dough and form a cookie dough batter that sticks together.

It should take about 1 minute, enough time for the coconut flour fibers to absorb the liquid.

Scoop 12 balls from the dough using a cookie scoop. Place each ball on a plate or baking sheet covered with parchment paper and flatten each ball into a cookie shape.

Refrigerate the edible cookie dough for 30 minutes to set or freeze it for 10 minutes to set faster.

Variations

You can supercharge this recipe by adding or changing some of the ingredients.

• Salt: Adding a touch of salt to the batter enhances the chocolate taste of the mini chocolate chips.
• Brown Sugar: Incorporate just a tablespoon of brown sugar to add a slight crisp to the texture.

Storage Instructions

You can store the no-bake chocolate chip cookies in an airtight container in the fridge for up to 3 weeks or freeze them in silicone ziplock bags for a couple of months.

Allergy Swaps

You can add a little twist to this no-bake peanut butter chocolate chip cookie recipe or make them more allergy-friendly by swapping some of its ingredients.

• Peanut Butter: You can replace the peanut butter with Almond Butter or Cashew Butter to boost healthy fat and decrease the carbs. Make sure it’s a fresh jar with oil on top of the cookie will be dry. You can also use Tahini or Sunflower seed butter for a nut-free option.
• Maple Syrup: Can be replaced with coconut nectar, rice malt syrup, or vegan honey.
• Oat Flour: Oat flour can be swapped for almond flour.