A stack of no bake chocolate chip cookies sit in front of more cookies in the background and a bowl of oats.

Chocolate No Bake Cookies

Every time you bite into these tender Chocolate No Bake Cookies you'll experience a slight crunch as the chocolate melts away from the rest of the cookie. It will keep you coming back for more!
Course Dessert
Cuisine American
Keyword Chocolate No Bake Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 26
Calories 118kcal
Author Marly


  • ½ cup coconut sugar
  • ½ cup Swerve
  • ½ cup plant-based milk , vanilla or plain
  • cup coconut oil
  • ¼ cup cocoa powder , unsweetened
  • ¾ cup smooth peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups quick cooking oats
  • 1 tablespoon ground flax seeds
  • ¼ cup coconut flakes , unsweetened


  • Line 2 cookie sheets with waxed paper.
  • In a saucepan over medium heat, combine the sugar, Swerve, milk, coconut oil, and cocoa powder. Stir over heat until everything has melted.
  • Bring the mixture to a boil and keep it there for about a minute. Then remove pan from heat.
  • Stir in the peanut butter and vanilla. Continue stirring until the peanut butter is melted and combined with the rest of the ingredients.
  • Pour in the oats, flax seeds, and coconut flakes. Stir to combine.
  • Use a cookie scoop to drop rounded cookie balls onto prepared baking sheets. Use the bottom of a glass to press the cookie balls and to flatten them slightly.
  • Set cookies aside to allow them to set. This can take about an hour at room temperature, but can be sped up by placing them in the fridge for about 30 minutes.


I recommend using a creamy, homogenized peanut butter rather than natural style. The natural style is a little runny and may not allow the cookies to set properly.
Swerve is a sugar replacement made up mostly of Erythritol.
I recommend using quick oats, but if you use old-fashioned oats, stir them into your saucepan and then allow it to sit with the lid on for a few minutes. The heat from the pan will help soften the oats.
Store these cookies in an airtight container in the fridge for up to four or five days. They can be frozen for up to two months.


Calories: 118kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.8mg