These Healthy No-Bake Peanut Butter Kiss Cookies are made with naturally sweet dates, whole grain oats, natural peanut butter, salt, and vanilla extract, and are topped with a chocolate kiss. They make a nourishing snack that can double as dessert and are naturally gluten-free, refined grain-free, and egg-free.
Growing up, we lived in a tight-knit little neighborhood. You know, the kind where everyone looked out for everyone else’s kids and traded plates of still-warm homemade cookies the week leading up to Christmas.
I still remember Mrs. Tilley’s Peanut Butter Blossom Cookies and, try as I might, I’ve never been able to make them quite as good as hers.
Until I master the Peanut Butter Blossom, I’m getting my chocolate-peanut butter fix with these Healthy No-Bake Peanut Butter Kiss Cookies. Now, I’m not going to say they’re a true substitute for Peanut Butter Blossoms, but they sure as heck taste like them and are a lot more wholesome. They’re essentially energy bites made with just dates, oats, peanut butter, and salt, pressed into cookie form with a Hershey’s Kiss. The dough contains no refined grains, added sugar, or butter, which most traditional cookies do.
A snack that doubles as dessert — I mean it doesn’t get much better than that, except when your kids love them and really truly believe they’re dessert. To make the snack experience feel extra special, I serve each “cookie” with a mini mason jar of milk on the side.
How do I make No-Bake Peanut Butter Kiss Cookies?
First, gather your ingredients:
- Old-fashioned or rolled oats
- Medjool dates, pitted
- Drippy peanut butter (or nut/seed butter of choice)
- Vanilla extract
- Kosher salt
- Hershey’s Kisses
Fill a medium bowl with water and soak the pitted dates for about 10 minutes.
Meanwhile, pull out your food processor and pulse the oats until they have the consistency of a coarse meal. If you forget this step, it’s ok. You’ll just need to process the rest of the ingredients together, longer. Add the soaked dates, peanut butter, vanilla extract and salt.
Process on high until dough is formed, scraping the sides once or twice as you go. Measure 1 ½ tablespoons of dough and roll into a ball. Repeat until the remainder of the dough is gone.
Gently press one unwrapped Hershey’s Kiss into the center of each ball. Refrigerate for 15-20 minutes for firmer cookies. Enjoy as a snack or dessert with a glass of milk.
Can I substitute another nut or seed butter for the peanut butter?
Yes! You can use whatever natural nut or seed butter you like. For those with nut allergies, sunflower seed butter is probably the closest substitute to peanut butter in terms of taste and texture. Whatever nut or seed butter you use, just make sure it is room temperature and plenty drippy. I’ve made these with regular, natural peanut butter and Mixed Nut Butter from Trader Joe’s. Both are delicious, but the Mixed Nut Butter might be my favorite. If you use a peanut butter substitute, please let me know what you use and how it turned out below!
What makes these cookies healthier than traditional Peanut Butter Blossoms?
Traditional Peanut Butter Blossoms call for refined all-purpose flour and granulated sugar, and butter. The dough for these cookies contains no refined flour or sugar and no butter. Instead, the dough contains whole grain oats, natural peanut butter, and naturally sweet dates. Since they don’t contain butter, they are also dairy-free and contain significantly less saturated fat.
While they’re delicious and more wholesome, I don’t consider them to be a true substitute. So if you’re craving a good ol’ Peanut Butter Blossom cookie, go ahead and make the real deal!
Looking for more healthy treats?
Try this No Added Sugar Pumpkin Banana Bread. It’s one of our most popular recipes for a reason!Print
Healthy No-Bake Peanut Butter Kiss Cookies
These Healthy No-Bake Peanut Butter Kiss Cookies are made with naturally sweet dates, whole grain oats, natural peanut butter, and are topped with a chocolate kiss. They make a nourishing snack that can double as dessert.
- Prep Time:
- Total Time:
15 cookies 1x
15 cookies 1x
- 8 pitted Medjool dates (about 1 cup)
- 1 cup old-fashioned rolled oats
- 1/2 cup + 2 tablespoons drippy nut butter + more as needed to adjust consistency (see notes)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 15 Hershey’s Kisses, unwrapped (optional)
- Soak the dates. Soak the dates in warm water for 10 minutes while you get the rest of your ingredients ready.
- Pulse the oats. Add your oats to a food processor and pulse several times until coarsely ground.
Make the dough. Add the dates, nut butter, vanilla and salt to the food processor and process until your dough is formed, about 2 minutes on high.
- Roll into balls. Measure 1 ½ tablespoons of dough and roll between your palms into a ball.
- Top with a kiss. Gently press a Hershey’s Kiss into the top of each ball, pressing the edges of the dough to minimize cracks and splitting. Place in the refrigerator for 15-20 minutes for less crumbly bites. Store in an airtight container for up to one week, or frozen for up to 3 months.
- Nut butter: You can use whatever natural nut or seed butter you like. For those with nut allergies, sunflower seed butter (affiliate link) would probably be the closest substitute to peanut butter in terms of taste and texture. Whatever nut or seed butter you use, just make sure it is well mixed, room temperature, and plenty drippy. I’ve made these with regular, natural peanut butter and Mixed Nut Butter from Trader Joe’s. Both are delicious, but the Mixed Nut Butter might be my favorite. If you use a peanut butter substitute, please let me know what works and what doesn’t and I will update the recipe for others.
- For a nut-free version: See substitution suggestions above
- For a vegan or dairy-free version: Substitute small vegan chocolates, like these (affiliate link), for the Hershey’s Kisses.
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Measure and add the oats
- Count and pit the dates
- Soak the dates
- Turn on/off the food processor (closely supervised of course)
- Unwrap the Hershey’s Kisses
- Measure and roll the dough into balls
- Press Kisses into the dough
Place cookies in an airtight food storage container (such as a plastic freezer bag, reusable silicone bag, or glass container). Defrost overnight in the fridge or leave out on the counter for a few hours.
Nutrition calculated using natural, salted peanut butter and one Hershey’s Kiss per cookie.
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 12 g
- Sodium: 34 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 1 mg
If you make these Healthy No-Bake Peanut Butter Kiss Cookies be sure to leave a comment or give it a rating below! Ratings and comments help other busy parents and families discover this recipe. Also, I love to hear about any adaptations you made and always do my best to respond to each and every comment.
Oh and if you do make this recipe, don’t forget to snap a photo and tag me on Instagram so I can share!