These low sugar no bake cookies aren’t your average no bake cookies. We added a couple extra ingredients that take them to the next level of goodness.
We have been making no bake cookies for years, but most recipes are extremely sweet. Since we prefer our desserts less sweet, like our low sugar chocolate cake and low sugar ice cream, we made a low sugar no bake cookie recipe.
These are fudgy, chocolaty, and chewy. You can have cookies without even turning on the oven.
What's Cool About This Recipe
- Low sugar: These low sugar no bake cookies have half the amount of sugar that regular no bake cookies have.
- Super fudgy: They are fudgy, chewy and decadent.
- No oven needed: There is no need to turn on the oven to make these cookies. They are the perfect sweet treat to make on a hot day.
- Not boring: We added nuts and coconut to our cookies, to elevate them a little, and take them to the next level of deliciousness.
Ingredients and Substitutions
- Butter: You can use salted or unsalted butter.
- Sugar: This recipes works well with coconut sugar, sucanat, or organic cane sugar
- Unsweetened cocoa powder: You can use dutched or regular cocoa powder, just make sure it is not sweetened.
- Milk: We use whole milk but any milk should work.
- Vanilla extract: This adds another layer of flavor.
- Salt: You can omit if you’re using salted butter.
- Quick oats: Quick oats work best in this recipe. If you want to use old fashioned oats we recommend blending them so they are smaller.
- Nuts: We like to use walnuts or pecans.
- Shredded coconut: We use unsweetened shredded coconut.
See recipe card for quantities.
- Add a little ground cinnamon
- If you don’t want to add nuts and coconut you can omit them and use 1⅓ cups quick oats.
Step 1: Line a medium size baking sheet with parchment or wax paper.
Step 2: Place the butter, sugar, cocoa powder, milk, vanilla and salt in a small saucepan over medium heat. Whisk until the butter is melted and everything is well combined.
Step 3: Bring to a full boil and cook for 1 minute, stirring constantly, the mixture should be shiny and thickened.
Step 4: Remove from the heat and stir in the oats, nuts, and coconut.
Step 5: Using a 1½ - 2 tablespoon cookie scoop or a spoon, drop the mixture onto the parchment paper. Flatten slightly with damp fingers if desired. Refrigerate for 20-30 minutes or until set. Store in the refrigerator.
These no-bake cookies are great served as a dessert. They are quite rich, and decadent so just one small cookie can satisfy your sweet tooth.
How to Store No Bake Cookies
Store in an airtight container in the refrigerator for up to 1 week.
How to Freeze
Place the cookies in a resealable bag or airtight container and freeze for up to 3 months. If you need to stack them on top of each other place a piece of parchment paper between them. Thaw in the refrigerator or at room temperature.
Tips From Our Kitchen
Use quick oats or blended old fashioned rolled oats. Whole rolled oats don’t absorb enough moisture and are very chewy.
Crumbly no-bake cookies are usually from overcooking the sugar mixture. Make sure you don’t boil it too long, you only need about 1 minute.
No bake cookies will harden in the refrigerator in 20-30 minutes. They will take longer to harden if left at room temperature.
No bake cookies that won’t harden are usually because the sugar mixture wasn’t cooked long enough. Cook the mixture at a full boil for 1 minute. If you’ve had problems with it in the past try boiling the mixture for 15-20 seconds longer.
No Bake Cookies (low sugar)
- ½ cup (90 grams) Coconut sugar or Sucanat
- 3 tablespoons (18 grams) Unsweetened cocoa powder
- 4 tablespoons (52 grams) Butter unsalted or salted
- 4 tablespoons (60 grams) Milk
- ½ teaspoon Vanilla extract
- 1 pinch Salt skip if using salted butter
- 1 cup (105 grams) Quick oats
- ⅓ cup (40 grams) Chopped nuts walnuts or pecans
- ⅓ cup (28 grams) Shredded coconut unsweetened
- Line a baking sheet with parchment paper.
- Place the sugar, butter, cocoa powder, milk, vanilla and salt in a small saucepan over medium heat. Whisk until the butter is melted and everything is well combined. Bring to a boil and cook for 1 minute, stirring constantly, the mixture should be shiny and thickened.½ cup (90 grams) Coconut sugar or Sucanat, 3 tablespoons (18 grams) Unsweetened cocoa powder, 4 tablespoons (52 grams) Butter, 4 tablespoons (60 grams) Milk, ½ teaspoon Vanilla extract, 1 pinch Salt
- Remove from the heat and stir in the oats, nuts and coconut.1 cup (105 grams) Quick oats, ⅓ cup (40 grams) Chopped nuts, ⅓ cup (28 grams) Shredded coconut
- Drop onto the prepared sheet, using a 1½ - 2 tablespoon cookie scoop or spoon. Flatten with damp fingers if desired. Refrigerate for 20-30 or until set. Store in the refrigerator.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.