Keep a batch of these nutritious No-Bake Chocolate Cookies (with just five simple ingredients!) on hand for when the next chocolate craving strikes—or simply when you want to share a healthy, yummy, and sweet treat with the kids. With just a few basic pantry staples, these are so easy and delicious.
No-Bake Chocolate Cookies
I love an easy recipe that doesn’t require turning on the oven and is seriously satisfying. These little cookie balls are so easy to make and are a family favorite. They have a not-too-sweet cocoa flavor and store so well in the fridge, so you can pull out one (or a few!) whenever the mood strikes.
These are yummy with milk, hot cocoa, or with a simple side of berries. Or just on their own, of course!
These cookies are made without refined sugar and they have an intense cocoa flavor. They’re made with dates and cashews, so they also have healthy fats and protein.
Mostly though, they’re just super delicious.
Ingredients You Need
To make these healthy chocolate cookies you’ll need:
- Medjool dates: Choose pitted ones to save a step. These are often sold in the produce section.
- Raw cashews
- Cocoa powder: Opt for unsweetened cocoa powder.
- Vanilla extract
- Shredded unsweetened coconut
TIP: Dates are something I don’t always have in my pantry, but you don’t need many for this recipe and they store well in the fridge—so you can get a few batches of these no-bake cookies from one package.
Step-by-Step Instructions
Here’s a look at how to make these easy no-bake cookies. Scroll down to the bottom of this post for the full recipe.
- Place the cashews and dates in a medium bowl and cover with water. Let sit for 1-2 hours to soften. Drain and pat dry with a paper towel.
- Add cashews, dates, and vanilla to the bowl of a food processor. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.
- Add the vanilla and coconut. Add a few drops of water if needed to help the dough come together, but add the water sparingly.
- Chill in the fridge for 30 minutes.
- Use a teaspoon to portion out dough, rolling each in the palm of your hand. Leave as balls or flatten into cookie shapes. Serve, or store in the fridge and enjoy cold!
How to Store
These cookies will stay fresh for up to 2 weeks in an airtight container in the fridge.
Best Tips for Success
- Soak the nuts and dried fruit so they’re soft and easy to blend.
- Chill the mixture if you find it too sticky to roll into balls, or wet your hands a little.
- Roll in cocoa powder or shredded unsweetened coconut if desired.
- Press into silicone mini molds to make fun shapes such as hearts or stars.
- Roll them into balls or flatten them slightly into cookies depending on how your kids might like them best. Plus, rolling them into unsweetened coconut or cocoa powder for a little extra zing? Yes, please!
- You may also like Peanut Butter Oatmeal Energy Balls, Graham Cracker Bites, No-Bake Peanut Butter Cookies, Granola Bites, and Chocolate Chip Oatmeal Cookies.
I’d love to hear your feedback on this recipe if you try it, so please comment below with your thoughts!
This recipe was first posted January 2018.
No-Bake Chocolate Cookies
Ingredients
- 1 1/2 cups cashews
- 1 cup pitted Medjool dates
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder
- 2 tablespoons shredded and unsweetened coconut
Instructions
- Place the cashews and dates in a medium bowl and cover with water. Let sit for 1-2 hours to soften. Drain and pat dry with a paper towel.
- Add cashews, dates, and vanilla to the bowl of a food processor. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough. (If you have a Vitamix or other strong blender, use it here. If not, be patient with your food processor since it might take a few times of stopping and scraping to get things ground down enough.)
- Transfer dough to a medium bowl. Use a wooden spoon or spatula to stir in the cocoa powder and coconut. Chill in the fridge for 30 minutes.
- Use a teaspoon to portion out dough, rolling each in the palm of your hand. Leave as balls or flatten into cookie shapes. Let firm up in the fridge for an hour or two before serving (if you can wait that long!).
Notes
- Store in an airtight container in the fridge for up to 2 weeks. Soften at room temp for a few minutes if needed for younger eaters.
- You may also want to cut them up into smaller pieces if your little one tends to stuff big bites of food into their mouth!
- You can use almonds instead of cashews.
- Add a dried cherry or cranberry to the center of each ball for a fun surprise.
- Roll each in shredded coconut or cocoa powder to make them look like truffles.
Nutrition
My son is allergic to cashews, are there any substitutions?
You can use almonds instead
My son loved these. He isn’t the most adventurous at trying new things, but if it looks chocolatey–he is pretty much all for it. They are a little more wet than I would expect .I was thinking of adding a few oats next time. What do you think?
You could add a little instant oats (maybe start with 2 tbsp) or finely shredded unsweetened coconut. I’m glad he liked them!