Healthy (or at least healthier) No-Bake Cookies

Course Dessert, Snack
Prep Time 10 minutes
Chill Time 10 minutes
Servings 14 to 16
Author Janssen Bradshaw


  • 1/2 cup peanut butter I used natural
  • 1/3 cup honey
  • 1/4 cup butter
  • 1 cup old-fashioned oats
  • 2 tablespoons ground flaxseed
  • 1/2 cup unsweetened coconut
  • 1/2 cup chocolate chips I used milk chocolate because that's the bag that was open
  • 1/2 cup dried cranberries or cherries


  1. Melt the butter, peanut butter and honey in a pot over medium heat, until smooth.
  2. Remove from heat and add all remaining ingredients, stirring to combine.
  3. Lay a piece of wax or parchment paper on the counter or on a cookie sheet and scoop golf ball sized rounds of mixture on to the paper.
  4. Spray the bottom of a drinking glass or measuring cup with cooking spray and press each ball flat until it's about 1/4-1/2 an inch thick.
  5. Let cool on the counter or, my preferred method, stick them in the fridge. Once they are set, eat them all in one sitting.
  6. Or don't. They'll be good the next day too. And probably the day after that, but I can't vouch for that particular detail because I've never had them last that long.

Recipe Notes

(adapted from The Marathon Mom)