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Rich, fudgy, deeply chocolatey brownies with a hidden vegetable inside – and nobody will ever know! These sweet potato brownies are made with just 5 wholesome ingredients, are completely gluten-free and dairy-free, naturally sweetened with maple syrup, and are genuinely one of the fudgiest, most satisfying brownies I have ever made. The sweet potato adds incredible moisture and a subtle natural sweetness that enhances the chocolate flavor, without any detectable sweet potato taste whatsoever. Your kids will eat them. Your picky husband will eat them. Your skeptical friends will eat them. And then they’ll all ask for the recipe!

What makes this recipe so special is how shockingly simple it is. No flour, no butter, no mixer, no complicated steps – just five healthy ingredients whisked together in one bowl and baked for 20 minutes. If you love my 4-Ingredient Mini Banana Muffins and Healthy Edible Brownie Batter, these sweet potato brownies are about to become your new favorite treat!

Why You’ll Love These Sweet Potato Brownies

  • Hidden veggie, nobody will ever know. Sweet potato blends seamlessly into the brownie batter – it adds moisture, natural sweetness, and a rich fudgy texture, but you genuinely cannot taste it. This is the easiest way to sneak a vegetable into dessert!
  • Just 5 ingredients – and they’re all pretty healthy. Mashed sweet potato, almond butter, maple syrup, egg, and cocoa powder. No flour, no refined sugar, no dairy, no complicated pantry staples. Just simple ingredients that comes together into something truly sooo delicious!
  • Gluten-free, dairy-free, and refined sugar-free. These brownies check every box without sacrificing any of the rich, chocolatey, fudgy goodness you expect from a truly great brownie. They’re the perfect treat for everyone at the table!
overhead image of sweet potato brownies cut into squares.

What Makes These Brownies Healthy?

Traditional brownies are made with refined flour, refined sugar, and butter – and while delicious, they’re not exactly nourishing. These sweet potato brownies make a few meaningful swaps:

Sweet potato replaces some of the fat and refined starch in traditional brownies. It’s an excellent source of beta-carotene (which converts to vitamin A), vitamin C, fiber, and potassium. It also adds incredible natural moisture that keeps these brownies fudgy for days.

Almond butter replaces butter and adds healthy monounsaturated fats, protein, fiber, vitamin E, and magnesium. It creates the rich, dense brownie texture you know and love – without any dairy.

Maple syrup replaces refined white and brown sugar. Pure maple syrup is a natural sweetener with a lower glycemic index than refined sugar and contains trace minerals including manganese and zinc.

Unsweetened cocoa powder is rich in antioxidants called flavanols, which support heart health and reduce inflammation. It delivers bold, deep chocolate flavor without any added sugar.

Adjust This Recipe to Your Dietary Needs

Make it vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). The texture may be very slightly different but the brownies will still be rich and delicious. Use dairy-free chocolate chips to complete the vegan version.

Make it nut-free: Swap the almond butter for sunflower seed butter (SunButter) for a completely nut-free brownie that’s still equally rich and fudgy. Perfect for school-safe baking!

Make it extra protein-rich: Replace ¼ cup of the cocoa powder with ¼ cup of chocolate protein powder. This adds a meaningful protein boost to every brownie while keeping the same rich chocolate flavor.

Reduce the sweetness: If you prefer a less sweet brownie, reduce the maple syrup to ⅓ cup. The natural sweetness of the sweet potato will carry the flavor beautifully.

Use pumpkin instead of sweet potato: Canned pumpkin puree works as a 1:1 swap for the mashed sweet potato and creates an equally fudgy brownie with a slightly more subtle flavor — perfect for fall!

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

close up image of sweet potato brownies stacked on top of each other.
No ratings yet

Healthy Sweet Potato Brownies (5 ingredients!)

These sweet potato brownies are rich, fudgy, and deeply chocolatey – made with just 5 healthier ingredients! They're gluten-free, dairy-free, naturally sweetened with maple syrup, and come together in one bowl in just 30 minutes. If you're looking for an easy, healthy sweet potato brownie recipe that actually tastes delicious, this is the one to make this week!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 brownies

Equipment

  • 1 9×9-inch baking pan
  • 1 large bowl

Ingredients

  • 1 cup mashed sweet potato
  • 1 cup almond butter or any nut/seed butter
  • ½ cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract optional but recommended
  • ½ cup unsweetened cocoa powder
  • ½ cup chocolate chips optional but recommended

Instructions

  • Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper.
  • Whisk together the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract until smooth.
  • Add the cocoa powder and stir until fully combined. Fold in chocolate chips if using.
  • Transfer to the prepared pan and spread evenly.
  • Bake 20–25 minutes until the edges are set and a toothpick comes out with just a few moist crumbs.
  • Cool completely before slicing – this is essential for clean, fudgy brownies!

Notes

  • Cool completely before slicing — warm brownies will be crumbly and fall apart.
  • For the fudgiest result, pull the brownies when the center still looks slightly underdone.
  • Use canned sweet potato puree (sweet potato only, no added ingredients) for a quick shortcut.
  • For vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
  • For nut-free, use sunflower seed butter instead of almond butter.
  • Store in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 150kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Fiber: 2g | Sugar: 8g

I’m not sure what took me so long to try the viral date bark, but I’m so glad I finally did! And if you haven’t tried it yet either, consider this your sign to hop on the bandwagon – because this caramel apple version is next level delicious. It’s sweet, salty, chewy, crunchy, and tastes like a caramel apple dipped in chocolate – all in a 5-ingredient, no-bake bark that lives in your freezer and is ready to grab whenever you’re craving a little something sweet!

This is the kind of recipe that tastes like a treat, but is actually pretty healthy. Medjool dates are naturally high in fiber and naturally sweet – no refined sugar needed! The peanut butter adds healthy fats and protein. The apple adds freshness and crunch. And the pretzels? That’s just the salty-sweet touch that makes this completely irresistible. If you love no-bake treats, this belongs right alongside my 4-ingredient date caramels and healthy peanut butter cup bars in your freezer at all times.

Why You’ll Love This Caramel Apple Date Bark

  • Just 5 ingredients! Medjool dates, peanut butter, apple, chocolate chips, and pretzels. No refined sugar, no complicated steps, no oven. Just layer, freeze, and enjoy.
  • Higher in fiber than your average sweet treat. Medjool dates are one of the best natural sources of fiber, each serving delivers a meaningful amount that helps keep you full and supports gut health. It’s a genuinely nourishing treat that actually tasted good.
  • Totally delicious and completely addictive. Chewy caramel-like dates, creamy peanut butter, crisp apple, rich chocolate, and salty pretzels – the combination of flavors and textures in every single bite is absolutely incredible. You will not be able to stop at one piece. Consider this your warning!
caramel apple date bark cut into pieces and stacked on top of each other.

Sam’s Recipe Tips

  • Roll the dates as thin and evenly as possible. This is the most important step for a bark that holds together cleanly. The thinner the date layer, the more even the layers above it will be, and the cleaner your pieces will cut. Use firm, even pressure with the rolling pin and take your time.
  • Slice the apple paper-thin. Thicker apple slices will make the bark harder to cut and can cause the layers to separate when frozen. Use a mandoline or a very sharp knife to get the thinnest slices possible.
  • Don’t skip the freeze time. The bark needs at least a full hour in the freezer to set completely. If you cut into it too early, the chocolate will crack and the layers will separate. Overnight is even better!
  • Add flaky sea salt on top. Before freezing, sprinkle a pinch of flaky sea salt over the chocolate and pretzels. The sweet-salty combination is absolutely next-level and takes this bark from delicious to completely unforgettable.

Flavor Variations & Topping Options

🥜 Make it Nut-Free: Swap the peanut butter for sunflower seed butter (SunButter) for a completely nut-free version that’s just as delicious. Make sure to use gluten-free pretzels as well for a fully allergen-friendly bark!

🍫 Dark Chocolate Almond: Use almond butter instead of peanut butter and top with slivered or chopped toasted almonds instead of pretzels. Rich, nutty, and deeply satisfying.

🥥 Tropical Twist: Swap the apple for thinly sliced mango or pineapple, use cashew butter instead of peanut butter, and top with toasted shredded coconut instead of pretzels. Drizzle with white chocolate for an extra tropical touch.

🎃 Pumpkin Spice (perfect for fall!) Add ½ teaspoon of pumpkin pie spice to the melted chocolate before drizzling. Top with pepitas instead of pretzels and a sprinkle of cinnamon. The ultimate fall bark!

🍓 Strawberry Chocolate: Swap the apple for thinly sliced fresh strawberries and skip the pretzels. Top with freeze-dried strawberry pieces and a drizzle of white chocolate for a beautiful berry bark.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

overhead image of caramel apple date bark cut into pieces
5 from 1 vote

Healthy Caramel Apple Date Bark

This caramel apple date bark is a 5-ingredient, no-bake treat made and it tastes exactly like a chocolate-dipped caramel apple! It's naturally higher in fiber, free of refined sugar, and comes together in just 15 minutes of prep before the freezer does the rest. If you're looking for an easy, healthy date bark recipe that's as impressive as it is delicious, this is it!
Print Pin Rate
Prep Time: 10 minutes
Freeze Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 servings

Equipment

  • 1 9×13-inch baking sheet

Ingredients

  • 16 medjool dates
  • 1/4 cup peanut butter (natural, drippy)
  • 1 apple thinly sliced
  • 1 cup chocolate chips melted
  • 1/4 cup pretzels

Instructions

  • Line a baking sheet with parchment paper. Arrange pitted dates in a close, even layer on the parchment.
  • Place a second sheet of parchment on top of the dates and use a rolling pin to roll and flatten them into a thin, even layer.
  • Remove the top parchment. Spread peanut butter evenly over the date layer.
  • Arrange thinly sliced apple evenly over the peanut butter.
  • Pour melted chocolate over the apple layer and spread evenly with a spatula.
  • Sprinkle pretzels over the chocolate and press down gently to adhere.
  • Freeze for at least 1 hour until completely firm. Cut or break into pieces and enjoy!

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Fiber: 4g | Sugar: 30g

Back to school season is here, and finding healthy snacks that kids actually want to eat (without a fight) is basically a full-time job. That’s why I’ve rounded up my all-time favorite healthy kid-friendly snacks right here in one place, just in time for school to start! Every single recipe on this list is gluten-free, made with wholesome ingredients, and most importantly, totally delicious. From bite-sized muffins and protein-packed bites to chewy no-bake cookies and crunchy cornflake bars, these are the recipes my toddler asks for on repeat, and the ones I feel genuinely good about saying yes to! Whether it’s an after-school snack or a lunchbox addition.

1
mini banana muffins piled on a plate.
4-Ingredient Mini Banana Muffins
The healthy, gluten-free alternative to Little Bites that my toddler absolutely cannot get enough of — and the perfect lunchbox addition for back to school season! Made with just ripe bananas, eggs, almond butter, and maple syrup — no flour, no refined sugar, and ready in under 25 minutes. Make a big batch on Sunday and you've got a grab-and-go snack sorted for the whole week.
Check out this recipe
2
close up image of cottage cheese pizza bagels on a baking sheet.
Cottage Cheese Pizza Bagels
All the nostalgia of the pizza bagels we grew up on — but made with a simple 2-ingredient cottage cheese dough that's higher in protein and easily gluten-free. Topped with pizza sauce, melty mozzarella, and pepperoni, then broiled until perfectly bubbly. Kids go absolutely crazy for these after school, and they make the most fun lunchbox addition too.
Check out this recipe
3
cottage cheese birthday cake bites on a baking sheet with rainbow sprinkles on top.
Cottage Cheese Birthday Cake Bites
These taste like funfetti cake batter in the most adorable little no-bake bite — made with cottage cheese, almond flour, vanilla protein powder, maple syrup, and rainbow sprinkles. They're gluten-free, refined sugar-free, and pack 10 grams of protein each — making them the perfect after-school snack that actually keeps kids fueled. My toddler thinks he's eating candy, and I love that I can say yes every single time.
Check out this recipe
4
overhead image of peanut butter cornflake bars with a bite taken out.
4-Ingredient Cornflake Bars
Crunchy, chocolatey, and completely addictive — these no-bake cornflake bars are made with just peanut butter, maple syrup, cornflakes, and chocolate chips. They come together in under 30 minutes with zero baking required and keep in the fridge all week for an easy back to school snack. Every single person who tries them asks for the recipe!
Check out this recipe
5
3-Ingredient Gluten-Free Cheez-Its
The homemade, gluten-free version of the lunchbox staple your kids already love — made with just real cheddar cheese, gluten-free flour, and butter with no preservatives, no artificial anything, and WAY more cheesy flavor than anything out of a box. They're crispy, salty, and completely addictive — and kids have absolutely no idea they're a healthier option. Bake a big batch on Sunday and pack them in lunchboxes all week long!
Check out this recipe
6
close up image of a bite taken out of a healthy peanut butter cup bars.
Healthy Peanut Butter Cup Bars
A thick, fudgy peanut butter base topped with a smooth chocolate layer — these no-bake bars taste just like a giant Reese's cup but are made with just 5 wholesome ingredients and zero refined sugar. Gluten-free, dairy-free, and endlessly kid-approved — keep a batch in the freezer and you'll always have a healthy after-school treat ready to grab. They're one of my most-made recipes for a reason!
Check out this recipe
7
no bake cookies piled on top of each other on a table.
5-Ingredient No-Bake Cookies
Chewy, fudgy, chocolate peanut butter oat cookies made with zero refined sugar, zero dairy, and zero oven time. Just 5 simple ingredients cooked on the stovetop and chilled until perfectly set — ready in under 40 minutes and perfect for back to school meal prep. These are the cookies I keep in the fridge all week, and they disappear faster than any baked cookie ever has.
Check out this recipe
8
close up image a piece of frozen yogurt bark with fresh strawberries on top.
Healthy Frozen Yogurt Bark
Greek yogurt swirled with fruit jam, topped with fresh berries and chopped nuts, frozen solid and broken into beautiful pieces — this frozen yogurt bark tastes like ice cream but is packed with protein, antioxidants, and healthy fats. It takes 10 minutes of prep and the freezer does the rest, making it one of the easiest back to school snack preps you'll ever do. Kids love breaking it into pieces almost as much as they love eating it!
Check out this recipe
9
overhead image of double chocolate protein muffins lined up on a table.
One-Bowl Double Chocolate Protein Muffins
Rich, fudgy, and deeply chocolatey — these protein muffins taste like a real bakery chocolate muffin but are made with Aloha chocolate protein powder and oat flour for a gluten-free, dairy-free, high-protein snack that actually keeps kids full after school. Made in just one bowl and ready in under 35 minutes, they're the perfect make-ahead back to school snack for lunchboxes and after-school hunger. Nobody will ever guess they're a healthier option!
Check out this recipe
10
overhead image of sliced collagen cookie dough protein bars.
Collagen Cookie Dough Protein Bars
These no-bake cookie dough protein bars taste like eating raw cookie dough straight from the bowl — but are made with clean, wholesome ingredients and loaded with collagen and protein. Gluten-free, dairy-free, and ready in under 30 minutes, they're one of the most satisfying back to school snacks you can keep stocked in the fridge or freezer. With 15 grams of protein per bar, they keep kids full and fueled long after the school bell rings!
Check out this recipe

If you liked my 3-Ingredient Healthy Watermelon Gummies, then you’re going to LOVE these strawberry lemonade electrolyte gummies! Fresh strawberries and lemon, sweetened with honey, set with gelatin, and finished with a pinch of high-mineral sea salt (or an electrolyte packet!) for an actual hydrating, nourishing gummy. They’re sweet, tart, chewy, and genuinely will leave you feeling amazing from the inside out! ✨

These aren’t just a fun snack, they’re a functional one too. The grass-fed gelatin provides collagen to support glowing skin, healthy hair, and gut health. The fresh strawberries are packed with vitamin C and antioxidants. The lemon juice is bright and alkalizing. And the mineral sea salt or electrolyte packet? That’s what sets these apart from every other healthy gummy out there. Real electrolytes to keep you hydrated and energized all day long! These are the gummies I grab after a workout, before a long day in the sun, or honestly… whenever my toddler asks for “candy” (he doesn’t know the difference, ha!). & if you’re looking for healthier ways to hydrate, pair these gummies with my homemade lemon-lime gatorade!

Why You’ll Love These Strawberry Lemonade Electrolyte Gummies

  • They taste like actual strawberry lemonade. Sweet, bright, perfectly tart – these gummies capture every bit of the classic summer drink flavor in chewy, poppable form. Kids go absolutely crazy for them, and honestly so do I!
  • Packed with real health benefits. Collagen from the gelatin, vitamin C from the strawberries and lemon, antioxidants, and real electrolytes from the mineral salt or electrolyte packet. These aren’t just a treat, they’re genuinely good for you.
  • Easy to make and great for the whole family. Blend, strain, heat, pour, chill. That’s it. They take about 15 minutes of active work (NO baking, obviously) and keep in the fridge all week for a healthy snack that’s ready whenever you need one.
hand holding strawberry lemonade electrolyte gummies.

What Are the Health Benefits?

Grass-Fed Gelatin: Gelatin is the star ingredient in these gummies and where most of the nutritional magic happens. I use and love the Further Foods Grass-Fed Gelatin on Amazon. It’s naturally rich in collagen-supporting amino acids (particularly glycine, proline, and hydroxyproline) that support healthy skin elasticity, gut lining integrity, joint health, and hair and nail strength. Gelatin also supports digestion by helping to heal and seal the gut lining — which is why these gummies are one of my favorite gut-healthy snacks.

Fresh Strawberries: Strawberries are one of the best sources of vitamin C, which is essential for collagen synthesis, meaning they make the gelatin’s collagen benefits even more effective! They’re also rich in antioxidants, fiber (strained out in this recipe), and polyphenols that support heart health and reduce inflammation.

Fresh Lemon: Lemon is alkalizing, liver-supportive, and packed with vitamin C. The bright acidity also naturally preserves the gummies and gives them that irresistible strawberry lemonade flavor.

High-Mineral Sea Salt or Electrolyte Packet: This is the secret ingredient that takes these from a healthy snack to a truly functional, hydrating treat. High-mineral sea salt (I love Baja Gold Mineral Sea Salt) contains over 90 trace minerals including sodium, magnesium, and potassium – the electrolyte trifecta that supports cellular hydration, energy levels, and overall wellbeing. Alternatively, use your favorite electrolyte packet for a convenient, flavor-customizable option!

Ingredients

  • 2 cups fresh strawberries, stems removed – Fresh, ripe, in-season strawberries give the best flavor and the most vibrant pink color. The juicier the berry, the better!
  • 2 whole lemons, peeled – Remove as much of the white pith as possible, it’s very bitter and will affect the flavor of the gummies. You want mainly the fruit and juice.
  • ¼ cup – ½ cup honey – Start with ¼ cup and taste before adding more. The sweetness level depends on how tart your lemons are and how sweet you like your gummies. Raw honey adds the most nutritional benefit, but any honey works.
  • ¼ cup unflavored gelatin powder – Use a good quality grass-fed gelatin powder for the most nutritional benefit. I love Great Lakes or Vital Proteins. Don’t substitute with agar agar, it will change the texture significantly.
  • 1 teaspoon high-mineral sea salt, or 1 electrolyte packet – This is what makes these gummies genuinely hydrating and sets them apart from a regular fruit gummy. Redmond’s Real Salt is my go-to for the mineral content. Alternatively, add your favorite unflavored or lemon/strawberry electrolyte packet!

Instructions

  1. Add the fresh strawberries and peeled lemons to a high-speed blender and blend until completely smooth.
  2. Pour the blended mixture through a fine mesh strainer and into a medium saucepan, pressing with a spoon to extract as much juice as possible. Discard the solids.
  3. Add the honey and unflavored gelatin powder to the strained juice in the saucepan. Stir well to begin incorporating the gelatin into the liquid.
  4. Place the saucepan over low heat and warm for just about 2 minutes, stirring continuously, until the mixture is warm and the gelatin has fully dissolved. Do NOT bring to a simmer or a boil – too much heat will break down the gelatin and prevent the gummies from setting properly.
  5. Remove from heat. Stir in the high-mineral sea salt or electrolyte packet until fully dissolved.
  6. Carefully pour or ladle the mixture into gummy molds. A squeeze bottle makes this step much easier and less messy! Transfer the molds to the refrigerator and chill for at least 30 minutes, or until the gummies are completely firm and set.
  7. Pop the gummies out of the molds and enjoy! Store in an airtight container in the fridge for up to 1 week.
three strawberry lemonade electrolyte gummies stacked on a table.

Frequently Asked Questions

Can I use frozen strawberries?

Yes! Frozen strawberries work well in this recipe, just thaw them completely before blending. Keep in mind that frozen strawberries can be slightly less sweet than fresh, so you may want to add a bit more honey to compensate. The color and flavor will be very similar to fresh!

Can I use lemon juice instead of whole lemons?

You can use ½ cup of fresh lemon juice as a substitute for the 2 whole peeled lemons. If using bottled lemon juice, I recommend using 100% pure lemon juice with no additives. Keep in mind that whole peeled lemons add a slightly thicker, more full-bodied texture to the gummies that you won’t get from juice alone.

What gummy molds do you recommend?

Any silicone gummy mold works! I love small bear-shaped molds for a fun, candy-store feel, but heart shapes, star shapes, or even a simple ice cube tray all work perfectly. Silicone molds make it much easier to pop the gummies out once set. A squeeze bottle or small measuring cup with a pour spout makes filling the molds neat and easy!

Why are my gummies not setting?

This is almost always caused by overheating the gelatin mixture. If the liquid comes to a simmer or boil, the gelatin proteins break down and lose their ability to set. Keep the heat on low and remove from heat as soon as the gelatin is fully dissolved, the mixture should feel warm, not hot. If your gummies aren’t setting, try again with a lower heat setting and shorter warming time.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest — I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating below. It means the world and helps other readers find this recipe!

strawberry lemonade electrolyte gummies in a small bowl.
No ratings yet

Strawberry Lemonade Electrolyte Gummies

These strawberry lemonade electrolyte gummies are a fun, functional snack made with just 5 simple ingredients! Packed with collagen-boosting gelatin, vitamin C from fresh fruit, and real electrolytes for hydration. These gummies are as nourishing as they are delicious!
Print Pin Rate
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 60 gummies (approx.)

Equipment

  • 1 blender
  • 1 medium saucepan
  • 2 gummy molds

Ingredients

  • 2 cups fresh or frozen strawberries stems removed
  • 2 whole lemons peeled, remove as much white pith as possible (or 1/4 cup lemon juice)
  • 1/4 – 1/2 cup honey
  • 1/4 cup unflavored gelatin powder
  • 1 teaspoon high-mineral sea salt or 1 electrolyte packet

Instructions

  • Blend strawberries and peeled lemons until smooth.
  • Strain through a fine mesh strainer into a medium saucepan. Discard solids.
  • Add honey and gelatin powder to the strained juice. Stir to combine.
  • Warm over low heat for about 2 minutes, stirring, until gelatin fully dissolves. Do NOT boil!
  • Remove from heat and stir in sea salt or electrolyte packet.
  • Pour into gummy molds and refrigerate for 30 minutes or until set.
  • Pop out of molds and enjoy! Store in an airtight container in the fridge for up to 1 week.

Notes

  • Do NOT bring the gelatin mixture to a simmer or boil, this will prevent the gummies from setting.
  • A squeeze bottle makes filling the molds much easier and less messy.
  • Use a grass-fed gelatin powder for the most collagen and nutritional benefit.
  • Taste the mixture before pouring into molds and adjust honey to your preferred sweetness level.
  • Store in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 1gummy | Calories: 35kcal | Carbohydrates: 7g | Protein: 2g | Sugar: 6g

I’ve been making a version of no-bake cookies my whole life, but this healthier twist is my new fave! They’re super easy to make, beginner-friendly, and come together in basically no time at all. Keep a batch in the fridge all week for an easy healthy snack, or in the freezer for whenever that chocolate-peanut butter craving hits. If you love easy no-bake treats, you’ll also love my Healthy Peanut Butter Cup Bars and Healthy Almond Joy Bars!

Why You’ll Love These No-Bake Cookies

  • Just 5 ingredients! Peanut butter, coconut oil, honey or maple syrup, cocoa powder, and rolled oats. No refined sugar, no butter, no dairy, no flour. Just healthier ingredients that come together into something genuinely delicious.
  • No oven required. These cookies are made entirely on the stovetop and set in the fridge — perfect for hot summer days when you want something sweet but absolutely cannot bring yourself to turn on the oven.
  • Healthy, gluten-free, dairy-free, and refined sugar-free. Naturally sweetened with honey or maple syrup, made with gluten-free rolled oats, and completely free of dairy!
no bake cookies with a bite taken out.

Frequently Asked Questions

What can I use instead of peanut butter?

Any creamy nut or seed butter works as a 1:1 swap! Almond butter gives a slightly milder, nuttier flavor. Cashew butter is lovely and subtly sweet. Sunflower seed butter keeps these completely nut-free and is a great option for school-safe snacks. Just make sure whichever butter you use is natural and unsweetened for the best results and flavor.

How can I make these gluten-free?

They’re very easy to make completely gluten-free! Simply use certified gluten-free rolled oats in place of regular oats. I buy these gluten-free rolled oats in bulk on Amazon! All other ingredients in this recipe are naturally gluten-free, so that one swap is all you need. Look for oats labeled “certified gluten-free” to ensure there’s no cross-contamination during processing.

What can I use instead of coconut oil?

If you don’t have coconut oil or prefer not to use it, vegan butter (like Miyoko’s or Earth Balance) works as a great dairy-free substitute and will give the cookies a richer, more buttery flavor. Regular unsalted butter also works if you’re not keeping this dairy-free. The texture may vary very slightly depending on which fat you use, but all three options will produce a delicious cookie.

overhead image of no bake cookies on a table with mini chocolate chips and sea salt on top.

Sam’s Recipe Tips

  • Work quickly when scooping. Once the mixture comes off the heat, it starts to firm up fast. Have your parchment-lined plate or sheet ready to go before you start cooking, and scoop the cookies as soon as the mixture is ready. If it starts to harden in the pan before you’ve finished scooping, pop it back over very low heat and stir until it loosens up again.
  • Don’t skip the fridge time. These cookies need the chill time to set up firm and hold their shape. 30 minutes is the minimum – if you’re in a warmer kitchen, give them a full hour. They’re also delicious eaten straight from the freezer if you love a firmer, fudgier cookie!
  • Use a cookie scoop for uniform cookies. A 2-tablespoon cookie scoop makes it easy to portion the cookies quickly and evenly so they all set at the same rate. Slightly flatten each cookie with the back of the spoon right after scooping for a more traditional cookie shape.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

no bake cookies piled on top of each other on a table.
5 from 1 vote

5-Ingredient No-Bake Cookies

These no-bake cookies are a healthier twist on the classic cookie! Made with just 5 wholesome ingredients, naturally sweetened with honey or maple syrup, and completely gluten-free and dairy-free. They're the easiest, most satisfying treat and there's NO baking required!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 16 cookies

Equipment

  • 1 medium saucepan
  • 1 cookie sheet

Ingredients

  • 1/2 cup creamy peanut butter unsweetened
  • 1/4 cup coconut oil
  • 1/4 cup honey or maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups rolled oats

Instructions

  • Add the peanut butter, coconut oil, and honey or maple syrup to a medium saucepan over medium-low heat. Stir continuously until melted and completely smooth.
  • Stir in the cocoa powder and rolled oats until fully combined. Cook and stir for another 2–3 minutes.
  • Remove from heat and quickly scoop 2-tablespoon portions onto a parchment-lined plate or baking sheet.
  • Refrigerate for 30 minutes or until firm. Enjoy or store in an airtight container!

Notes

  • Work quickly when scooping – the mixture firms up fast once off the heat!
  • Use certified gluten-free oats to keep this recipe completely gluten-free.
  • Any nut or seed butter works as a peanut butter substitute.
  • Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
  • These are also delicious eaten straight from the freezer!

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Fiber: 1g | Sugar: 5g