Keep a batch of these nutritious No-Bake Chocolate Cookies 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 5 ingredients, these are so easy and delicious.
No-Bake Chocolate Cookies
Everyone in my family has a serious sweet tooth. And while that may sound like it could be a health issue, I choose to view it as a plus because it’s a great reason to keep dark chocolate and dried fruit in the house. And since I find that love to end most days with chocolate, I’ve decided that there’s no way that I expect my kids to be any different. These No-Bake Chocolate Cookies are a family favorite.
Healthy No-Bake Cookies
These cookies are made without refined sugar but they have an intense cocoa flavor. They are the kind of cookie you can enjoy immensely, but won’t feel like you want to eat the whole batch, which is a winning combination in my book.
We love to serve these as a snack or as part of dinner—yes, dessert with dinner, which can take some of the power away from it being a “treat” food. I assume that this is partly because the dessert food is being neutralized and is simply another component of the meal. It’s not a treat or a special food in this context, so there’s no reason to want it more on an emotional level. It may taste delicious, but the kiddo might be just as hungry for the other parts of her meal!
Ingredients in No-Bake Chocolate Cookies
To make these healthy chocolate cookies you’ll need Medjool dates, raw cashews, cocoa powder, vanilla extract, and shredded unsweetened coconut. 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.
How to Make No-Bake Chocolate Cookies Step-by-Step
Here’s a look at how to make these easy no-bake cookies.
- 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 scrap 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!
No-Bake Cookies with Coconut
The ingredients in these cookies are healthy and flavorful, so you don’t need to add any other flavorings to them to make them taste great. And they are very soft (like a Larabar) for little ones to eat. Roll them into balls or flatten them slightly into cookies according to how your kids might like them best. Plus, rolling them into unsweetened coconut or cocoa powder for a little extra zing? Yes, please!
How long can I store these No-Bake Chocolate Cookies?
These cookies will stay fresh for up to 2 weeks in an airtight container in the fridge.
Tips for Making the Best No-Bake Chocolate Cookies
- 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 in fun shapes such as hearts or stars.
- Store in the fridge.
I’d love to hear your feedback on this recipe if you try it, so please comment below with your thoughts!
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 scrap 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 a 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 mouths!
- 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 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!