USANA Test Kitchen: Say Yes to Healthy No-Bake Cookies

Who doesn’t love cookies? Seriously, they’re tasty and delicious and one of the ultimate comfort foods.

I’ve been making cookies with my mom for as long as I can remember. I even have her amazing chocolate chip cookie recipe memorized.

Unfortunately, most cookies aren’t very healthy — thanks a lot, butter and sugar. And finding a healthy version of your favorite cookie is rather difficult.

Luckily, I’ve come up with a no-bake cookie that contains no flour, butter, sugar, or eggs. And they still taste good!

Mix water with PB2 Powdered Peanut Butter and you'll get a delicious peanut butter.

Mix water with PB2 Powdered Peanut Butter and you’ll get a delicious peanut butter.

This Avocado-Banana No-Bake Cookie recipe is adapted from one I made a long time ago in my junior high home ec. class.

By substituting avocado for butter, and banana, honey, and agave nectar for sugar, you can cut back on the unhealthy stuff without sacrificing taste.

Instead of using regular peanut butter, I used PB2 Powdered Peanut Butter, and you can’t even tell the difference. All you do is mix the powder with water to create the desired consistency in the amount you want.

Of course this healthier version of no-bake cookies is a little different from the kind you’re probably used to making. They’re not quite as sweet, but still a very satisfying treat.

Avocado-Banana No-Bake Cookies


Avocado-Banana No-Bake Cookie ingredients

Avocado-Banana No-Bake Cookie ingredients

  • 1 ripe banana
  • 1 ripe avocado
  • 3 Tbsp Chocolate Whey Nutrimeal™ (or cocoa powder)
  • 1/4 cup honey
  • 3 Tbsp agave nectar
  • 1/2 cup unsweetened almond milk
  • 1/2 cup prepared PB2 Powdered Peanut Butter (or regular peanut butter)
  • 1 tsp vanilla
  • 3 cups quick oats
  • 2 Tbsp chia seeds

Directions: Mash or blend the banana and avocado together — without peels, of course. Put the mixture into a large saucepan over medium heat. Add Nutrimeal, honey, agave nectar, and almond milk. Stir occasionally to keep from burning. Bring to a boil and continue boiling for 1 1/2 minutes. Remove from heat. Stir in peanut butter, vanilla, quick oats, and chia seeds until well combined. Using two spoons, scoop up a spoonful at a time and place on waxed paper. Allow to cool and enjoy!

Makes about two dozen.

Note: After the cookies have cooled, try putting them in a container and storing them in the refrigerator. I found that they were even tastier when cold!

We’re proud to bring you the freshest content on the web! Follow USANA on Twitter, like our USANA Facebook page and enjoy the latest videos on the official USANA YouTube channel.

USANA True Health FoundationLearn what USANA is doing to make the world a better place.

The future of personalized health and nutrition is now available with USANA’s True Health Assessment.

3 replies
    • Missy Bird
      Missy Bird says:

      Hi Audie! You can absolutely use old-fashioned oats (slow cook oats) instead of quick oats. However, I would suggest allowing the mixture to cool for about 5 minutes after removing it from heat and mixing in the oats and rest of the ingredients. This allows the oats to cook a little longer. I didn’t have any old-fashioned oats on hand, which is why I went with quick oats.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.