Chocolate Oatmeal No Bake Cookies

Made by substituting half the sugar with Swerve sweetener and using powdered peanut butter, these oatmeal chocolate no bake cookies are a healthier version of the original recipe but tastes just as good!

no bake chocolate oatmeal cookies

After a recent test kitchen session that yielded a reduced-sugar icing that left me almost speechless, I immediately started thinking about other treats I’d been wanting to makeover. These classic no-bake chocolate oatmeal cookies from my childhood were the first ones I thought of.

I have fond memories of being at my Mawmaw Ween’s house as a kid and getting to try out all kinds of homemade goodies. Like me, she served up love in whatever could be baked in a pan.

But not *everything* she shared was a baked good. I remember as a small child her making these no-bake chocolate oatmeal cookies and me loving every bite. As I got older, I don’t recall her making them that much. Maybe it was the fat phobia of the ’90s that pushed them out of her kitchen. I’m not really sure. But I am sure that if she were alive today, my remake of this classic cookie would pass her taste test.

You’ve probably noticed by now that my standard go-to sweetener in my recipes is a combo of half sugar and half Swerve. As I explain on most every recipe I share with you, I do this because it both cuts the sugar in half AND passes my family’s own taste test. I’m a fan of reducing sugar in recipes as much as possible but NOT at the sacrifice of great taste. This combo seems to work every time. And in this particular recipe, I opted to use powdered peanut butter for these no-bake chocolate oatmeal cookies, which also trimmed the calories a smidge without sacrificing taste.

No Bake Chocolate Oatmeal Cookies
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No Bake Oatmeal Chocolate Cookies

chocolate oatmeal no bake cookies

Made by substituting half the sugar with Swerve sweetener and using powdered peanut butter, these oatmeal chocolate no bake cookies are a healthier version of the original recipe but tastes just as good!

  • Author: Regan Jones, RDN
  • Yield: 2 dozen cookies 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup butter
  • 3/4 cup fat-free milk
  • 1 1/2 cups granulated sweetener*
  • 3 tablespoons cocoa
  • 1/2 cup powdered peanut butter (such as PB2)
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned oats

Instructions

  1. Melt butter in a large saucepan over medium-low heat; add milk. Whisk together sweetener*, cocoa, powdered peanut butter and salt; add to butter mixture and stir until smooth.
  2. Turn heat to medium and cook, stirring occasionally, until mixture comes to a full boil. Boil for one minute, stirring occasionally. Remove from heat.
  3. Add in vanilla and oats; stir until combined.
  4. Drop by heaping tablespoons onto a parchment or Silpat lined baking sheet. Let cool and store in an airtight container.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 84
  • Sugar: 1 g
  • Fat: 4.8 g
  • Carbohydrates: 9.1 g
  • Fiber: 1.4 g
  • Protein: 2.5 g

*Sugar Note: When testing my recipes, I use a homemade sugar mixture composed of equal parts sugar and equal parts of the Swerve sugar substitute equivalent. I personally find this 1/2 and 1/2 mixture of Sugar and Swerve to be the only sugar substitute mix that does not compromise on taste or texture in baking. Using this ratio cuts the overall sugar in half in recipes and my family still loves the taste. Swerve is available as granulated sugar, brown sugar and confectioner’s (powdered) sugar.

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4 Comments

  1. Carin on May 14, 2019 at 12:34 pm

    I don’t want peanut butter in the cookies – every healthier recipe I find has peanut butter as a substitute for more sugar. Is there an alternative without peanut butter?



    • thisunmillenniallife on May 14, 2019 at 12:44 pm

      Hi – My recipe doesn’t use Peanut Butter… it uses Peanut Powder. But if what you’re looking for is no peanuts at all, then perhaps try almond butter. I’m not sure if it will work, but that’s my best suggestion. Hope that helps!



  2. Patty on April 11, 2019 at 10:54 pm

    Hi Regan,
    Wondering if this would taste ok with a plant based milk instead of regular milk – I have been drinking Milkademia and Good Karma Flax milk with Protein – for both, I get the unsweetened. What is your opinion?



    • thisunmillenniallife on April 12, 2019 at 5:19 am

      If they hold up well during cooking, I would think they would work. If you try it, let me know!