No Bake Cookies Recipe

This post may contain affiliate links. Read my Privacy Policy.
As an Amazon Associate I earn from qualifying purchases.

These healthy no-bake cookies are a wonderful snack for kids and adults alike, and you don’t even have to turn on the oven!

So the other day, Mini Chef was being rather insistent about baking some cookies. He might eat clean, but he’s got his Mama’s sweet tooth. And while I try to temper that with plenty of veggies, whole grains, and lean meats, there’s just no denying he’s my kid when he gets his mindset on a treat. So I finally relented.

This No Bake Cookies Recipe is perfect for a quick holiday cookie!

Strangely enough, a Facebook fan had just asked me about making no-bake cookies. So I figured it was a perfect opportunity to give it a shot.

I would have to say that of all the desserts I’ve posted on this blog and in my dessert cookbook, these cookies would have to fall somewhere in the top 3.

Seriously, don’t make these if you don’t have people around to help you eat them.

I repeat, do NOT make these cookies without having extra mouths to put some in. I promise you WILL eat the entire batch if you don’t. It’s a good thing Mini Chef and my in-laws were around because I could have done some serious damage to that batch all by myself. Seriously people, proceed with caution!

We got our inspiration from this recipe at, but ended up with two recipes that are very different and very healthy! Yes, I’m actually going to give you TWO no-bake cookie recipes today!

Healthy No-Bake Cookies Recipe Card

Copyright Information For The Gracious Pantry
Mini Chef's No-Bake Cookies Recipe

No-Bake Cranberry Oatmeal Cookies

A delicious, no-bake cookie you can enjoy straight from the freezer!
No ratings yet
Print Pin Rate Add to Collection
Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Freeze Time: 45 minutes
Total Time: 10 minutes
Servings: 24 Cookies
Calories: 73kcal
Author: Tiffany McCauley



  • cup honey
  • 2 tsp. pure vanilla extract
  • cup creamy almond butter
  • ¼ cup psyllium husks (you can sub wheat germ or oat bran too)
  • 2 tbsp. chia seeds
  • 1 cup quick cook oats
  • ½ cup juice-sweetened cranberries
  • ¼ cup pecan pieces (chopped)


  • Combine all ingredients together in a large mixing bowl, using a wooden spoon.
  • Spoon 20-24 small balls of dough onto a parchment-lined cookie sheet and place the cookie sheet in the freezer for at least 45 minutes.
  • Remove sheet from freezer and transfer the cookies from the parchment to a Tupperware dish with a good fitting lid. The best way to remove them from the parchment is to get a good grip and twist slightly.
  • Store in the freezer (if you have any left over to store – don’t say I didn’t warn you!).


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1cookie | Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 43mg | Fiber: 3g | Sugar: 6g | Vitamin A: 42IU | Calcium: 34mg | Iron: 1mg
Mini Chef's No-Bake Cookies Recipe

No Bake Chocolate Peanut Butter Cookies

A delicious, peanut buttery cookie in minutes! Psst… try the dough!!!
5 from 2 votes
Print Pin Rate Add to Collection
Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Freeze Time: 45 minutes
Total Time: 55 minutes
Servings: 24 cookies
Calories: 65kcal


  • ½ cup honey
  • 2 tsp. pure vanilla extract
  • cup creamy peanut butter (no sugar added)
  • ¼ cup psyllium husks (you can sub wheat germ or oat bran too)
  • 2 tbsp. chia seeds
  • 1 cup quick cook oats
  • 1 tbsp. unsweetened cocoa powder


  • In a large mixing bowl, stir together all ingredients with a large spoon.
  • Spoon out 24 cookies onto a parchment lined cookie sheet and set in the freezer for 45 minutes.
  • Remove from freezer and transfer to a food-safe, freezer-safe container. If you stack these in layers, make sure you place parchment in between your layers so they don't stick together. To remove them, simply get a good grip and twist slightly off of the parchment.
  • Store in the freezer for up to 2 months.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1cookie | Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 40mg | Fiber: 3g | Sugar: 6g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Could I use flax seed meal instead of the psylium?

  2. I used the flax seed meal and it worked great. These are seriously dangerous!

  3. Suggestion on how to make them g-free?

    1. K Sue – I assume you mean gluten free? You can replace the wheat bran with flax meal if you like. Or just leave it out all together.

  4. We love these cookies. Make them often. We are having family coming to visit tomorrow and they do not eat healthy at all. Everything is processed and full of lots of sugar. They also think that I am crazy for the way I feed my family. So I made these cookies (and added some chocolate chips) to see if they will like a healthy alternative cookie. I’m not telling them that they are clean. Can’t wait to see how they go over! I know it sounds silly but I’m tired of the eye rolling and everyone saying the way I cook doesn’t taste good or is too much. Wish me luck!

  5. Tina@GottaRunNow says:

    I like all of the healthy ingredients. I made the chocolate peanut butter version with wheat germ and only a 1/4 the amount of honey. Tasted great!

  6. So the cookies were a hit and then I also made your mac and cheese. They gobbled it up. No one knew any difference as to everything being clean. I loved it!

  7. I don’t think they sell psyllium husk in my area. Can I just leave it out?

  8. Charmaine says:

    I haven’t seen any almond butter around my area. Is it ok to use normal butter instead? or almond powder?

    1. Charmaine – No, those subs won’t work. But you can always order almond butter from amazon.

  9. Would the peanut butter be natural or not.

    1. Jessica – I’m not sure what you mean. It should be clean peanut butter. So basically, just peanut and maybe salt listed in the ingredient list.

  10. Just wanted to say that I’ve made these several times now and they are a big hit! Usually I make the chocolate ones but today we tried the other ones and even the kids loved them. The flavor is wonderful, and I love the chewy texture after 45 minutes in the freezer. Thanks!!

  11. Oh, I also meant to say that I’ve been using ground flax seeds instead of psyllium husks (because it’s what I have around) and it works great.

  12. These are great I always have a batch in the freezer for a sweet attack , I alsohave used crunchy peanut butter too comes out great!

  13. Question on the cookie made with almond butter. Could you substitute peanut butter or sunflower seed butter instead? What other adjustments would I need to make if I did? I can’t have almonds.

    1. Leigh – Sure! Just about any nut or seed butter will work. The main thing is to keep the amount of oil in the nut butter about the same. Seed butter, in my experience, tend to be a little drier. So you may need to add some oil if you go that route. But play it by ear and add only as needed.

  14. I tried the peanut butter ones ๐Ÿ™‚ They are great!