Hemp Seed & Oatmeal No-Bake Cookies

These delicious hemp seed and oatmeal no-bake cookies are so soft, so chocolate-y, and vegan! Plus, they are packed with nutritious goodness and are super simple to make. You can whip these up in no time to satisfy that sweet craving.

A stack of healthy no bake cookies next to a glass of dairy-free milk.

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I really love experimenting with hemp seeds in my dishes and they are the perfect addition to these healthy no bake cookies.

Hemp seeds may be tiny, but they are packed with serious health benefits and beneficial properties, such as high-quality protein and a near-perfect balance of omega-6 and omega-3 fatty acids. They are a great “super food” to incorporate into a vegan diet.

You know what else hemp seeds are? Really, really tasty! They have a nice nutty-flavor and pair well with chocolate.

A bowl of hemp seeds.

These cookies are also made with other healthy ingredients like rolled oats, cacao powder, coconut oil, and cashew butter (though you can substitute any nut or seed butter if you need to for taste preference or allergy needs.)

A pot with the ingredients for hemp seed no bake cookies.
Cookie dough in a pot ready to scoop.

And let me tell you, these are insanely easy to make. One pot. A bunch of yummy ingredients. Dropped onto a cookie sheet. And put in the fridge to set.

If you have bad luck with baking cookies like I do, these no-bake cookies are totally for you.

No-fuss satisfaction for that chocolate craving.

Hemp Seed & Oatmeal No-Bake Cookies

Karissa Besaw
These hemp seed and oatmeal no-bakes are decadent and have a rich chocolate flavor, but are made with healthy ingredients. This recipe is made with cashew butter instead of peanut butter.
4.76 from 25 votes
Cook Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine Vegan



  • In a pot over medium heat, whisk together the almond milk, coconut sugar, coconut oil, and cacao powder. Stir occasionally and let the mixture warm up until it just comes to a simmer. The coconut sugar should be fully dissolved.
  • Remove from the heat. Stir in the vanilla, cashew butter, rolled oats, and hemp seeds until fully incorporated.
  • Using a spoon or a cookie scoop, dollop the mixture into your perfect cookie size onto a parchment-lined baking sheet.
  • Place into the refrigerator for 2 hours or until the cookies are set.
  • Store in a container in the fridge.


Did you try this recipe?Let us know how it was!

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  1. 4 stars
    Very easy to make! I used stevia instead of coconut sugar and it worked fine. I also feel they are a little less healthy due to the high coconut oil content, but I guess that’s why they are a treat. I may try next time to use a little bit less coconut oil since mine had no trouble setting up. Thanks for the recipe!

  2. 4 stars
    I found these to be runny also, but I did use Swerve sugar substitute, so maybe that is why. I decided to put the pot back on the stove on low heat for about ten minutes, stirring, and that did the trick! Looking forward to tasting them once they set up.

  3. 5 stars
    love this recipe… could I substitute stevia for the coconut sugar? Would it change how it holds together?

  4. 5 stars
    I made them today. I found them very runny…and when they set they are too buttery…greasy so I was wondering if you have a video to see the consistency of the batter when you shake the cookies…it was very runny for me. I would reduce sugar and coconut oil. Totally love the taste but I feel like they are too guilty for me…I might have made a mistake somewhere. Once again I love them!!! They have a fantastic flavor

  5. 5 stars
    This recipe is one of the easiest I have ever made. I substituted brown sugar for coconut the first time, just reducing the amount by 2/3. I was making them for a fussy eater, and reduced my coconut oil by 1 tblsp and added lemon flavored cod liver oil at the end to add to how healthy they already were, and used porridge oats for 1/2 of the rolled oats. I doubled the recipe and because it takes the coconut oil a while to harden, there was no rush putting them on the pan, like there used to be with the traditional favourite made with coconut and rolled oats…everyone I have made them for loves, loves, loves them! Thank you for the recipe!

  6. 5 stars
    Super smooth chocolatey goodness! Easy to make EASY TO Eat and best eaten frozen! VERY HEALTHY snack.
    My only problem is the cost of the ingredients.

    1. 5 stars
      *Note: I am on the Keto diet and my hubby cancer so I used Erythratol as a sugar alternative. That made my recipe a little pricey. But it gave a nice little treat that will last several weeks because we like them frozen.

  7. This is pretty funny. I misread the recipe and thought the amount of coconut sugar was 1/5 th of a cup. So I was wondering why I had difficulty making them stick together and why they weren’t very sweet!
    Now I know. In any case I like them anyway and think that 3/4 cup of coconut sugar would be perfect for my taste.

  8. 5 stars
    Great! I started making these for my wife (hempseed is good for the lymphatic system) and she is addicted & has me making them every week! I used Pnut Butter instead (Cuz she is a PB freak!) and I just used a little under a cup of regular sugar, I also did a batch with sunbutter. Never had a preblem with them “setting up”

  9. 4 stars
    I’ve made a lot of no bake cookies and love the idea of a more healthy version. These taste great but did not set up. Any idea what I did wrong?

    1. Hi! The coconut oil is pretty essential for this recipe to help the cookies set. Maybe I’ll make a healthier version of these in the future! I’ll do some testing in the kitchen 🙂

  10. Thanks for recipe. The cookies are delicious. I have cut the sugar in half and used brown sugar instead of coconut sugar cause that’s what i had.

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