Healthy No Bake Cookies

"I played around with my family's No Bake Cookie recipe and produced a single portion of this cookie that I feel is healthy enough to eat as a meal. They’re still very good but are much healthier. I keep getting asked for the recipe, so I finally decided to measure out the exact portions and post the recipe. THIS RECIPE IS VERY FLEXIBLE! When I make them I NEVER measure out anything and I often add more or less of ingredients and they still taste great. I sometimes leave out the wheat germ and flax seeds and just add more oatmeal. I have made these replacing the sugar with about 3 tablespoons of honey. I have changed the recipe from 1 tsp. to 1 Tbsp. of cocoa powder."
 
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photo by Sugar Doll photo by Sugar Doll
photo by Sugar Doll
photo by Chris from Kansas photo by Chris from Kansas
photo by GaylaJ photo by GaylaJ
Ready In:
8mins
Ingredients:
8
Yields:
12 cookies
Serves:
12
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ingredients

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directions

  • Heat milk, sugar and cocoa powder over high heat until boiling, stirring constantly.
  • Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.
  • Stir in wheat germ and oatmeal.
  • Drop by large spoonfuls onto wax paper or eat immediately.
  • *As I noted above, this recipe is VERY flexible. If you don't have wheat germ or flax seed, just use more oatmeal. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, use less oatmeal next time. If they never set, use more oatmeal next time.

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Reviews

  1. These were great! so quick and easy and flexible. And for those of you with kids with nut allergies I made this with sunflower seed butter and they are yummy! Also - I didn't have quick cooking oats so I used "old fashioned" and they still were good! (didn't use wheat germ b/c we didn't have any but did use flaxseed meal). Easier and probably more nutritious than homemade granola bars!
     
  2. I just whipped these out in five minutes, and I can tell they are going to become one of my favorites to make and eat. I used creamy all-natural peanut butter, and skipped the flax. I didn't measure anything and they've come out perfect. Thanks for the recipe!
     
  3. These are very good. I'm one of those people who likes a little something sweet after a meal and these healthy, flavorful little gems are perfect. The whole family likes them, though some aren't huge fans of the texture. Thanks for posting. I plan on making these regularly.
     
  4. So, I've been making these cookies about 3x a week since I came across it a few months ago. I have tinkered with the recipe to ease up the calorie count and have made some decisions regarding this recipe...<br/><br/>First, I know other reviewers have subbed old-fashioned oats for quick-cooking but I've done it several times and it always leads to a gross, cardboard texture so I make a point to stick with quick-cooking or instant. Secondly, I've tried using Splenda for the cookies but it makes for a salty & unedible cookie so I use regular sugar. I have subbed reduced fat pb for regular pb with no problems, and also have used Nutella in place of the peanut butter (or by using half pb, half Nutella.) I prefer dutched-cocoa powder (better chocolate-y taste) to natural cocoa (almost no chocolate flavor.) And I almost always put them in the freezer for 10 minutes to set up quickly because I am in a hurry to eat them :) I've shared this with friends who are also trying to watch their weight so thanks for a great recipe!
     
  5. Made as written and was extremely disappointed. You can really taste the bitterness of the cocoa powder and I probably would have liked the original that only had a teaspoon of it. Will not bother trying again.
     
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Tweaks

  1. The original poster was right - this recipe is EXTREMELY easy and VERY easy to customize based on what you have or what you want. First time I measured everything out, I no longer have to do that. I've replaced the wheat germ with shredded coconut and have made a batch that substituted 1/2 the oats for crumbled graham crackers and threw in mini marshmallows once it was cooled to make a smores version. You could add anything you want, pretty much! I've got more ideas I want to try, but the two I've listed are definitely winners! Try it!!
     
  2. So, I've been making these cookies about 3x a week since I came across it a few months ago. I have tinkered with the recipe to ease up the calorie count and have made some decisions regarding this recipe...<br/><br/>First, I know other reviewers have subbed old-fashioned oats for quick-cooking but I've done it several times and it always leads to a gross, cardboard texture so I make a point to stick with quick-cooking or instant. Secondly, I've tried using Splenda for the cookies but it makes for a salty & unedible cookie so I use regular sugar. I have subbed reduced fat pb for regular pb with no problems, and also have used Nutella in place of the peanut butter (or by using half pb, half Nutella.) I prefer dutched-cocoa powder (better chocolate-y taste) to natural cocoa (almost no chocolate flavor.) And I almost always put them in the freezer for 10 minutes to set up quickly because I am in a hurry to eat them :) I've shared this with friends who are also trying to watch their weight so thanks for a great recipe!
     
  3. I made it without the wheat germ, and added a bit more flax seeds. I also substituted the skim milk with soy milk. They are good, but I'm not a no-bake cookie convert!<br/><br/>Update 5/2011: Made these again with all specific ingredients and I had to downgrade my rating. I do not like these. I put in more cocoa and upped the peanut butter. I'm not sure what is missing, but I don't want to make another batch to find out.
     
  4. These cookies are Amazing!! It took me about five minutes to make. My entire family luvs them. I have tried a few variations...I used honey instead of suger and I have tried it with dried cranberries and once with raisins... Excellent If u dont have the wheat germ, its okay it still comes out perfect! : ) This one goes in my personal favorites.. Thanks for posting!
     
  5. This is so easy and delicious. Took care of my sweet tooth without having to feel guilty about it. I did substitute agave nectar for the sugar, and it turned out perfect!! Next time I am going to mix the first 3 ingredients in my blender, so they are not heated, and then this will be a RAW cookie. :) Thanks for the recipe.
     

RECIPE SUBMITTED BY

I'm a stay-at-home mother who loves to cook. I try to stay pretty active -- especially since I have 2 young boys and a baby girl. I love using my church's monthly pot-luck lunch as a testing ground for new recipes. I love American Test Kitchen's, Weight Watchers, Cooking Light, & Prevention cookbooks. I have an enormous pile of recipes from magazines I want to try someday.
 
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