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:
    15 minutes
  • Total Time:
    15 minutes
  • Makes:
    15 cookies 1x
  • Prep Time:
    15 minutes
  • Total Time:
    15 minutes
  • Makes:
    15 cookies 1x
  • Ingredients

    • 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)


    1. Soak the dates. Soak the dates in warm water for 10 minutes while you get the rest of your ingredients ready.
    2. 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.
    3. Roll into balls. Measure 1 ½ tablespoons of dough and roll between your palms into a ball.
    4. 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.


    Favorite Equipment

    Ingredient Notes

    • 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.  

    Little Helpers

    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 

    Freezing Tips

    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 Notes

    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

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