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–+ servings
Three no-bake protein cookies stacked on a white plate, sprinkled with shredded coconut and surrounded by oats and chocolate chips, on a pink surface.
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5 from 2 votes

No-Bake Protein Cookies Without Protein Powder (8g!)

Easy no-bake protein cookies with 8g protein - no protein powder, no oven, just 6 ingredients! Ready in 10 minutes, these cookies are a family favorite.
Prep Time10 minutes
Chill Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Keyword: no bake energy cookies, no bake protein cookies, no bake protein cookies without protein powder, protein cookies without protein powder, protein no bake cookies
Servings: 24 cookies
Calories: 225kcal
Author: Mika Kinney

Ingredients

  • 1.5 cups quick rolled oats
  • ¾ cup sweetened shredded coconut use extra oats if you can’t have coconut
  • 1.5 cups peanut butter see notes for using pb powder
  • 2 cups milk chocolate chips
  • ½ teaspoon salt
  • ¾ cup hemp seeds can swap for extra oats

Instructions

  • Melt the chocolate and peanut butter: In a large microwave-safe bowl, combine the 2 cups milk chocolate chips and 1.5 cups peanut butter. Microwave for 30 seconds, stir, then repeat two more times (stirring each time) until fully melted and smooth.
  • Mix the ingredients: Add the 1.5 cups quick rolled oats, ¾ cup sweetened shredded coconut, ½ teaspoon salt, and ¾ cup hemp seeds to the bowl. Stir until everything is evenly combined.
    A close-up of hands mixing a thick, chunky chocolate oat batter in a glass bowl with a blue spatula, on a wooden surface. One hand has red nail polish with a flower design on the nail.
  • Scoop the cookies: Line a baking sheet with parchment paper. Use a cookie scoop to form 12 haystack-shaped cookies (or 24 smaller ones for kid-sized portions - nutrition is for 24 cookies).
  • Chill: Place the tray in the freezer for 15 minutes to set, then transfer cookies to an airtight container and store in the fridge for up to 2 weeks. Enjoy!

Video

Notes

What type of oats are best? You should only use quick cook oats or rolled oats for this recipe. I actually prefer quick cook for a smoother texture but rolled are great too and have a bit more fiber. Steel cut will not work.
Can I make these lower fat and with less calories? You sure can! This idea comes from one of readers! Swap out half the peanut butter for fat-free Greek yogurt mixed with PB powder. Play around with the amount of pb added based on your containers suggestions. Just be sure to keep them stored in the fridge (not freezer) since yogurt changes texture when frozen.
Using unsweetened coconut: You can use this, but just make sure it's finely shredded! And I would definitely recommend milk chocolate if you are using this.
Chocolate Options: If you're looking for chocolate with better ingredients, we recommend Hu chocolate bars. They make a milk chocolate bar that you can swap for the milk chocolate chips (about 4 bars for 2 cups).
Storage
  • Fridge: Store in an airtight container and enjoy within a week.
  • Freezer: Store in an airtight container in the freezer for up to 3 months. Just let them thaw/soften before eating from frozen.

Nutrition

Serving: 1cookie | Calories: 225kcal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 143mg | Potassium: 175mg | Fiber: 1.5g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 0.04mg | Calcium: 27mg | Iron: 1.5mg