No Bake Sugar Free Chocolate Cookies Everyone Will Love
If you’re craving chocolate but want to skip the oven and the sugar crash, these no bake sugar free chocolate cookies are your new best friend. Packed with peanut butter, oats, and rich cocoa, they deliver all the chewy, fudgy goodness you love—without refined sugar. In this article, I’ll share my go-to version of this healthy indulgence, explore the best sugar substitutes, answer common baking questions, and offer easy tips to make sure your cookies set perfectly every time. Whether you’re watching carbs or just want a quicker treat, these cookies hit the sweet spot effortlessly.
A nostalgic craving made healthy
Growing up, summer afternoons meant two things: chasing fireflies and making chocolate no bake cookies with my grandma. She’d set the pot on the stove, let the sweet aroma of cocoa and oats fill the kitchen, and let me stir until my arms got tired. Fast forward to now, I still get that craving—but I’ve reworked the recipe to better suit the way I like to eat today. These no bake sugar free chocolate cookies are my modern twist on that memory: simple, delicious, and better-for-you.
What makes them so irresistible? It’s the creamy peanut butter that melts into the cocoa, the chewy oats that give them texture, and the sweet touch of a natural sugar substitute that keeps them guilt-free. Plus, no oven means I can whip them up in 10 minutes—even in the middle of a heatwave. Honestly, I’ve made them after dinner, during nap time, and even once while hosting a book club (they disappeared fast).
This recipe really reflects the Taste to Rate spirit: comforting, cozy, and just adventurous enough to be exciting. If you’ve been missing no bake cookies because of sugar concerns, you’ll love this version. And yes—kids, grandmas, and health-conscious snackers all love them too.
I’ve also used this base recipe to build other treats like these sugar free chocolate chip oatmeal bars or these keto no bake chocolate cookies—so feel free to explore more options if you’re into low-carb or gluten-free baking.
Ingredients & Smart Swaps for Guilt-Free Goodness
Sugar substitutes for guilt-free chocolate indulgence
When it comes to no bake sugar free chocolate cookies, the biggest challenge—and opportunity—is choosing the right sugar substitute. The goal is sweetness without the spike, and thankfully, there are several great options that work beautifully in this no-bake format.
My go-to? A granular erythritol or monk fruit blend. Both offer clean, sweet flavor and perform well when heated. Stevia-based blends are another choice, though they can sometimes add a slightly bitter aftertaste if overused. I recommend using a sweetener that measures cup-for-cup like sugar for the best results. Lakanto and Swerve are two solid brands that many bakers (myself included) rely on.
If you’re unsure what to pick, just make sure the label says it’s safe for baking or cooking—this ensures it won’t crystallize oddly when melted with butter or peanut butter. That smooth consistency is key to the right cookie texture.
You’ll also need unsweetened cocoa powder (Dutch-process gives a richer flavor), butter or coconut oil, sugar-free creamy peanut butter (natural is best), and either quick oats or old-fashioned rolled oats, depending on the texture you like. Quick oats give you that classic fudgy-cookie chew, while rolled oats hold a bit more bite.
For a similar but slightly crunchier treat, check out my 3-ingredient sugar free peanut butter cookies too.
Ingredient swaps for allergies and preferences
One of the best things about this recipe is how adaptable it is. Can’t do peanut butter? Try almond or sunflower seed butter—just make sure it’s sugar-free. Want to go dairy-free? Swap butter with refined coconut oil and use a plant-based milk like almond or oat milk. For a nut-free version, seed butters or tahini work surprisingly well.
For gluten-free diets, certified gluten-free oats are essential. Most oats are processed in facilities that also handle wheat, so be sure to double-check that label.
Want to boost nutrition? Stir in a tablespoon of ground flax, chia seeds, or even a scoop of protein powder. These cookies hold up well with add-ins, and they’re easy to tweak for different dietary goals.
You can also take inspiration from my sugar free dark chocolate fudge recipe for other ways to incorporate healthy ingredients into rich, chocolatey desserts.
Method, Texture, and Tips for Cookie Perfection
The no-bake process for perfect consistency
Making no bake sugar free chocolate cookies is wonderfully straightforward—but there’s a bit of technique involved to get them just right. The goal is that magical middle ground: chewy, fudgy, and not too soft. Here’s how I do it.
Start by melting butter in a nonstick saucepan over medium heat. Once melted, stir in your granular sugar substitute, sugar-free peanut butter, and milk. Whisk gently but continuously—this helps the sweetener dissolve evenly and prevents clumping.
Once everything is smooth and glossy, take the pot off the heat and immediately whisk in your unsweetened cocoa powder. The residual heat activates the cocoa’s richness without overcooking it. Then, fold in your oats with a spatula. If you’re using quick oats, the mixture will start to thicken almost instantly.
You’ve got two options now: shape into balls by hand after the mixture cools slightly, or drop by spoonfuls directly onto a parchment-lined tray if you prefer the classic flattened cookie style. Either way, refrigerate for at least 45 minutes to help them set.
These cookies are very forgiving, but working quickly helps—especially if your kitchen is warm. If you need more structured no bake treats, try these sugar free no bake cheesecake jars for a similar vibe with a creamy twist.
Texture issues with no bake cookies usually come down to two culprits: the cooking time or the sweetener. Overheating can cause the mix to seize and dry out. On the flip side, if you don’t heat the mixture long enough to dissolve the sweetener, it might not set.
Make sure your sugar alternative is heat-safe and dissolves fully in the butter-milk mixture. If you notice the mixture thickening too soon or turning grainy, add a splash more milk and stir until smooth again.
Another trick? Let the mixture rest for a few minutes before shaping. This helps the oats absorb moisture and hold their form better.
Store your cookies in an airtight container in the fridge for up to 6 days. If you want to freeze them, place the cookies between parchment sheets in a zip-top bag—they’ll last up to 2 months.
Want more no-fuss chocolate ideas? You’ll also love my keto sugar free chocolate chip pumpkin cookies for a fall twist on the classic chocolate combo.
Health & Nutrition Insights You Should Know
You’ve probably seen “sugar-free” on cookie labels and wondered—what does that really mean? In the case of these no bake sugar free chocolate cookies, we’re using natural sugar alternatives like erythritol or monk fruit that contain zero refined sugars and minimal net carbs. But “sugar-free” doesn’t always mean free from sweetness or calories.
According to FDA guidelines, a product labeled sugar-free must contain less than 0.5 grams of sugar per serving. That includes naturally occurring sugars too. So while your cookies won’t contain cane sugar, honey, or syrup, you’ll still want to check nutrition labels if you’re managing blood sugar closely.
The key is in your sweetener. Some brands label their products as “zero sugar” but include sugar alcohols or dextrose—so it’s important to read the ingredients. I like to pair this recipe with my sugar free slow cooker peach butter for a naturally sweet finish without hidden sugars.
Yes, absolutely—if you choose the right ingredients. These cookies are a great option for those with diabetes, since they skip refined sugar and offer some fiber and healthy fats from peanut butter and oats. However, keep portions in check and monitor how your body responds to sugar substitutes.
Erythritol and monk fruit generally have a very low glycemic index and don’t spike blood sugar, but some people may still experience digestive sensitivity depending on the amount consumed. Start small and see how your body handles it.
The fiber in oats and the fats from nut butters can help slow down carbohydrate absorption, making these a balanced snack option. For even better blood sugar support, try pairing them with a high-protein drink or snack like Greek yogurt or a handful of nuts.
If you’re experimenting with more diabetic-friendly recipes, don’t miss my sugar free chocolate filled brownie bites for another indulgent, low-sugar win.
You can replace sugar with a variety of natural alternatives. Granular erythritol, monk fruit blends, or stevia-based sweeteners work well in no bake sugar free chocolate cookies. Choose a sugar substitute that’s labeled “heat-safe” to ensure it dissolves smoothly when mixed with butter and peanut butter. Always look for options that measure 1:1 with sugar for the best texture.
The secret lies in how you heat and mix the ingredients. For perfect no bake cookies, make sure your sugar substitute fully dissolves in the butter-milk mixture before adding cocoa and oats. Also, don’t skip the cooling time—chilling the cookies helps them set properly and hold their shape.
For baked versions like chocolate chip cookies, monk fruit and erythritol blends are excellent choices. They retain structure and sweetness without the glycemic impact. If you’re curious, my best sugar free chocolate chip cookies use this exact technique to mimic the taste of classic bakery cookies.
Yes and no. “Sugar-free” means the product has less than 0.5g of sugar per serving, but it can still contain sugar alcohols or naturally occurring carbs. Always read labels carefully. In this recipe, you’re truly skipping added sugars by using certified sugar-free sweeteners and cocoa powder.
Is zero sugar really zero sugar?
Zero sugar often refers to added sugars, not total carbs. Products may still contain small amounts of naturally occurring sugars or sugar alcohols. If you’re managing diabetes or counting carbs, check the net carbs and ingredients rather than relying on the label alone.
Yes, many diabetics can safely enjoy no bake sugar free chocolate cookies if they’re made with approved sweeteners and balanced ingredients. These cookies are lower in carbs and contain healthy fats and fiber, which can support better blood sugar control. Still, portion control is key—and if you’re unsure, check with your dietitian.
Conclusion
No bake sugar free chocolate cookies prove that healthy desserts don’t have to compromise on flavor or fun. With the right sugar substitutes, a bit of technique, and pantry staples like oats, cocoa, and nut butter, you can whip up a batch in under 15 minutes. These cookies are chewy, rich, and satisfying—and best of all, they don’t require turning on the oven.
Whether you’re baking for yourself, someone managing their blood sugar, or just want a quick treat to share, this recipe is flexible and full of possibility. You can roll them into balls, flatten them like traditional cookies, or even turn them into bars. If you’re feeling adventurous, add shredded coconut, chopped nuts, or swirl in a bit of sugar free slow cooker peach butter for a fruity twist.
However you make them, I hope they become a go-to favorite in your kitchen too.
And hey—if you’re into easy, sugar-conscious treats, don’t forget to check out my full cookie archive for more cozy, comforting recipes!
Print
No Bake Sugar Free Chocolate Cookies Everyone Will Love
- Total Time: 22 mins
- Yield: 18 cookies 1x
Description
These sugar free chocolate chip pudding cookies are soft, chewy, and irresistibly delicious — all without refined sugar. The pudding mix adds structure and moisture, while sugar-free sweeteners keep them sweet without the crash.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated monk fruit sweetener
1 large egg
1 tsp vanilla extract
1 (3.4 oz) box sugar-free vanilla instant pudding mix
1 1/4 cups all-purpose flour (or 2 cups almond flour for keto)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar-free chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a large bowl, cream butter and sweetener until light and fluffy.
3. Add egg and vanilla; beat until smooth.
4. Stir in sugar-free pudding mix and mix until combined.
5. Add flour, baking soda, and salt. Mix until just combined.
6. Fold in sugar-free chocolate chips.
7. Scoop dough onto prepared baking sheet.
8. Bake for 10–12 minutes until edges are set and center is soft.
9. Let cool on sheet for 5 minutes before transferring to rack.
Notes
For thicker cookies, chill dough for 30–60 minutes.
Swap vanilla pudding for sugar-free chocolate or banana cream.
Store in an airtight container for 3–5 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 0g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 18mg
