These are hands down, the BEST no bake cookies and couldn’t be easier to make! They’re sweet, salty and chewy, and take little time to whip up! This healthy snack recipe is gluten-free, nut-free, dairy free and refined sugar-free too. There’s no question that this no bake cookie recipe makes the perfect snack for school and work, and BONUS it can be easily meal prepped for your snacking convenience!
JUMP AHEAD
Nutrition facts
These healthy no bake cookies are gluten-free, dairy-free and nut free! The ingredient list is simple and nutritious, consisting of only 5 easy-to-find healthy-baking pantry staples – or 6 if you count the salt! Today, we’re talking about the health benefits of oats, sunflower seed butter and flax seeds. Feel free to skip ahead to the ones you’re most interested in:
ROLLED OR QUICK OATS
The main ingredient in these easy no bake cookies is good old fashion oats.
Oats are an easy-to-source whole grain that:
- Promote healthy digestion
- Help reduce LDL cholesterol (aka the low-quality, harmful cholesterol)
- Can help lower inflammation (just be sure to source organic oats which haven’t been sprayed with inflammatory pesticides like glyphosate)
- Supports relaxation
They’re an excellent source of fibre, b-vitamins and minerals like manganese, selenium, magnesium, iron and zinc. They contain plant-based protein, which when combined with seed or nut butter, becomes a complete protein.
If gluten intolerant or Celiac, look for a certified gluten-free label on the package. Oats are naturally gluten-free, but are sometimes processed in facilities with wheat products. The best price I’ve found for organic rolled oats is Costco.
SUNFLOWER SEED BUTTER
Sunflower seed butter (or sun butter) is the main binding agent for this healthy snack recipe. When combined with salt, sun butter is a tasty alternative to peanut butter, making it a favourite amongst those with nut and peanut allergies.
Nutrition-wise, it’s:
- High in protein
- High in vitamin E, manganese and magnesium
- A healthy source of omega-6 fats
It’s important to note that while omega-6 fats are good for the body, when over-consumed they can be inflammatory unless you balance them with anti-inflammatory omega-3 fats. Which happens to be the key nutrient in our next ingredient!
More often than not, I just grab sunflower seed butter from our local grocery store. Look for a product that doesn’t contain sugar, vegetable oils or preservatives. If sun butter is a staple in your household, the most cost-effective way is to make it yourself. Add toasted sunflower seeds (and salt!) to a high-speed food processor or blender and blend until smooth.
FLAX SEEDS
Flax seeds are a budget-friendly super-food powerhouse.
Nutrient-wise they’re rich in:
- Omega-3 fats
- Soluble and insoluble fibre
- Protein
- B-vitamins, manganese and magnesium
Health benefits-wise, they:
- Improve digestion
- Are anti-inflammatory
- Balance blood sugars
- Promote healthy hormones
- Improve the appearance of hair and skin… just to name a few.
You can buy ground-up flax seeds (aka flax meal) as is. However, if you’re wanting to maximize the anti-inflammatory effect of these super seeds, buy the seeds in their whole form and grind them up using a coffee grinder. Keeping a separate, inexpensive (or second-hand) coffee grinder on hand to grind seeds can be super handy. It makes sneaking other super-seeds like pumpkin and chia into recipes, super easy.
Ground-up flax seeds (aka flax meal) are a staple in healthy, gluten-free cooking and baking. The best price I’ve found for whole flax seeds is through Amazon.
meal prep Tips
This healthy no bake cookie recipe takes little time to prepare, and doubles (and triples) easily. Make them once and you’ll want to keep a stash on hand at all times! Store them in the freezer for school lunches, after-school snacks, or any other time you are craving a sweet and salty treat!
In the long run, it takes much less time to whip up a double or triple batch of this healthy snack recipe than making them one batch at a time. This way you can have a few weeks’ worth of healthy and convenient snacks on hand, for easy school lunch-making or whenever hunger strikes!
FREEZER STORAGE
After rolling and flattening the dough into cookie-shaped discs, flash-freeze your no bake cookies on a parchment-paper-lined baking sheet for a few hours. Once frozen, transfer them to a freezer bag and store them for up to 3 months.
They taste FANTASTIC straight from the freezer, but also thaw quickly if you prefer a soft and chewy treat!
FRIDGE STORAGE
Store your no bake cookies in a food storage container for up to a week, with parchment paper between each layer to prevent sticking. Straight from the fridge, they will have a softer and chewier texture compared to eating them straight from the freezer.
CHANGE IT UP
With little effort, you change up the flavour and appearance of this no bake cookie recipe. The easiest option is to simply roll dough into balls and opt to not flatten them into cookie-shaped discs. Rolled into a ball changes the mouth feel of the recipe and makes it seem different and new!
Another option is to change the flavour profile from an oatmeal chocolate chip cookie to a cinnamon raisin one. Add 1/2 to one full teaspoon of cinnamon to the dry ingredients, and swap the same amount of chocolate chips with raisins. Roughly chop up your raisins and add them to the dough.
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tips for optimal results
HELPFUL TOOLS
Using a small cookie scoop makes forming the cookies so much easier, and keeps them more uniform in size. I keep various sizes on hand in my kitchen for scooping out cookie dough, muffin batter, cupcake batter, meatballs and energy bites. They can be sourced inexpensively at discount home stores like HomeSense or HomeGoods, and on Amazon.
QUICK OATS VS ROLLED OATS
For this no bake cookie recipe, you’ll find it best to stick with quick oats or rolled oats that have been broken down slightly in the food processor or blender. The smaller flakes come together more easily, and have a better mouth feel. They’re also easier to digest.
I don’t keep quick oats on hand because organic ones are hard to find within my budget. Instead, I quickly pulse a few cups at a time in the food processor and store them in a glass jar on my pantry shelf. This trick also works for making healthy instant oatmeal from scratch.
NUT + SEED BUTTER SUBSTITUTIONS
If you prefer to use a nut-based butter, go for it! When my daughter Sia and I initially developed this recipe for her Girl Guide group, we were asked to keep it nut-free. However, peanut butter, almond butter, cashew butter or hazelnut butter work beautifully too!
If using tahini instead of sunflower butter, you may need to add a bit more oats to help make it a workable consistency.
MINI CHOCOLATE CHIPS VS REGULAR
It’s much easier to mix in mini chocolate chips into the dough, versus the regular-sized chips. However, no one’s saying it can’t be done. If regular chocolate chips are all you have on hand, try this:
- Roughly chop up the chocolate chips and mix them into the dough. This also works if all you have on hand are baking chocolate or chocolate chunks.
- Mix the chocolate chips into the dough, and any that fall out during the cookie-forming process, just press into the finished cookies.
- Instead of mixing the chocolate chips into the dough, form the cookies as-is and press the chocolate chips into the top of the finished cookies.
If you try this delicious and easy no bake cookie recipe, I’d love to hear what you think! Tag me @nourashnutrition in your Instagram stories or comment below!
Ingredients
- 1 1/4 cup quick oats
- 1/2 cup ground flax seeds (aka flax meal)
- 1/3 cup sunflower seed butter
- 1/3 cup maple syrup
- 1/4 cup mini chocolate chips
- 3/4 tsp salt (plus 1/4 tsp more if wanting it a bit saltier)
Instructions
- Line a metal baking sheet or tray with parchment paper and set aside.
- In a medium bowl, combine the oats, flax meal and salt.
- Add the maple syrup and sun butter (or nut/seed butter of choice) to your dry mixture and combine using a spatula, pressing the ingredients together until a cohesive dough is formed. Add more quick oats, one tablespoon at a time, if the dough is too sticky.
- Sprinkle in the mini-chocolate chips and mix again until combined.
- Using a mini ice-cream scoop (or a tablespoon), scoop out the dough and roll it into a ball with your hands.
- Place the rolled dough on the lined baking sheet or tray and press it into a cookie shape using your fingers.
- You can serve your cookies immediately. However, they state best when they’ve been given time to firm up in the fridge or freezer, which helps to soften the oats. They will stay fresh in the fridge for up to 7 days.
- To flash freeze for optimal storage, place your baking sheet in the freezer, uncovered for one hour. Once frozen, transfer the cookies to a reseable freezer bag or airtight container, and store for up to 3 months.
Ash’s Notes
- You can easily make quick oats at home by pulsing traditional rolled oats in a blender or food processor.
- This recipe can be easily doubled or tripled. Store leftovers in the freezer for up to 3 months.
Nutrition Facts
I can’t wait to hear all about your healthy eating journey and what you’ve been cooking! Please comment below or share your successes with me on Instagram @nourashnutrition so that I can celebrate you and your healthy eating milestones!
Also, if you have any questions about the topic and information you’ve learned today, please don’t hesitate to leave a comment or send me an Instagram direct message! ✨
Sending you strength and confidence today to fuel your healthiest tomorrow!
These cookies totally hit the spot – easy to make and full of flavour! Kids love them as well — its made the snack rotation for school lunches.
I’m so happy you and the kids love the recipe! 🙌
These cookies are the best! They are great for school snacks too! I have to admit, they are better than normal chocolate chip cookies!🍪
Best cookies!!! ❤
Yay! I’m so happy you love them! I’m definitely on team no bake cookies too! 🍪🤎
These were so easy to make and my kids loved them!
I’m so happy they loved them Sarah! Thank you for commenting!