Coconut No-Bake Cookies

I made these today and the dough was too dry. I made it work and they are very tasty.

So easy with just the right amount of sweetness. They remained a little soft at room temperature so I stored mine on the fridge but they did not last long.

Delicious, so easy and likely items in your pantry that you already have. This recipe made 9 decently-sized drop cookies for me. I would recommend placing the tray in the refrigerator to set – When left out the cookies can be a bit flimsy.

Very tasty. I’m used to them without coconut. Maybe next time I’ll try it! Though I did make a batch right behind the first one as it only made 6 average drop cookies. So Next time I’ll double it from the start!

Excellent recipe. I read the reviews and took the advice of an extra tablespoon of non-dairy milk and I reduced the sugar to 1/4 cup. My personal adaptations include: simply jif peanut butter, miyokos butter, and quinoa flakes instead of oatmeal. They’re moist, chewy, and tasty. Thank you, minimalist baker, for all your hard work creating and adapting recipes.

Delicious! I didn’t have coconut sugar, so I used honey. Turned out great! Thanks for sharing this recipe!

WOW! These are great. I went with the 1/4c regular sugar and added in some chia seeds. the cookies were perfect.

These are a great healthier take on the traditional no bake cookie–especially for those of us who are dairy-free. I also cut the sugar a bit and found they were still nicely sweet. They come together very quickly, and I find they turn out best when chilled. I’ve experimented with different add-ins depending on what I have on hand. It works well with sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, and of course, coconut–even quinoa flakes. The adaptability of this recipe is one thing I really like! One thing, too, I’d suggest is doubling the recipe. I usually only get about 12 cookies out of this and never have leftovers when I serve it to friends :)

Turned out great!

These taste lovely. I used 1/4c sugar, 3tbsp oat milk, large coconut flakes, a very seedy almond butter, and added pumpkin seeds. I also froze them for 15 minutes because they were more granola than cookie, and it sort of helped, but I’m not against eating cookie pieces with a spoon. I imagine balancing the oats with almond flour (or even just blending half the oats?) would create more of a cake ball kind of deal, which would be fun too.

Delicious! As per other comments, reduced coconut sugar to 1/4 cup. I am breastfeeding, so also added some ground flax and brewers yeast to boost lactation (which is also a good trick to ensure hubby doesn’t eat them all 😉)

So delicious and easy!! I made it with oat milk and almond butter. The first time it was a little dry and crumbly. After reading through the comments I tried again, but added an extra T of oat milk and cut back to 1/4 cup of sugar. Wow! They turned out perfectly!

I make these cookies all the time! Takes no time and I always have the ingredients on hand. I actually only put 1/4 cup of coconut sugar in and find it to be perfectly sweet and salty.

Once again, you saved the day. I was craving peanut butter and chocolate and it was one of those days where time was of the essence. This hit the spot. Thank you!

I just made these and loved them!
Made a rookie mistake and didn’t make sure I had all the ingredients.. devastated I had no oats. So I subbed rice crispy cereal and it gave them such a lovely crunch!!

These were delicious, however like some others I found that as the mixture was cooling it got extremely crumbly and it was hard to form the cookies. My mixture didn’t look as wet/sticky as the photos either, and I followed the recipe exactly besides subbing chocolate oat milk for almond milk as that’s what I had open in the fridge. Maybe extra mylk next time? Or maybe I’ll just have to mix the ingredients and form the cookies more quickly. Also, I used cane sugar instead of coconut sugar, which I didn’t have, as per the suggestions, but maybe brown sugar would be a better substitute next time for added moisture.

These are seriously so yummy! And so easy to make. I already know I’ll be making these again and your other versions! <3

Hello, I used this recipe as a basis with which to experiment with some different ingredients. Instead of the peanut butter, I added 1/2 cup of a nut/seed blend. I also added chopped cherries. Instead of cocoa powder, I just did a chocolate drizzle on them. They turned out great!!! I couldn’t have done it without your help! Thanks!

I made these for my friend’s birthday, they were amazing! I only had non-natural peanut butter (similar to skippy) and the batter was a bit dry so I added a little more coconut oil and milk, maybe about about a tablespoon each, and the texture was perfect. Thanks for this recipe! Will definitely make them over and over :)

Made these almost every week a few years ago. I recently left NYC to quarantine with my mom and got this sudden urge to make them again. ALWAYS just right. Love this recipe. Even my non-vegan friends like them :) Thank you for these cookies!

Excellent! I followed everything to a T – except for the crushed peanuts and coconut at the end. I used old fashioned rolled oats, crunchy peanut butter and large wide flakes of coconut. I did put them into the fridge after rolling into balls. I’d give this recipe 10 out of 10! Thanks!!!

I love coconut with chocolate! My problem the batter was too runny. Are you supposed to melt the coconut oil before using- if so, it would that possibly change the amt used? A solution is this: I put the batter in the fridge so coconut oil would solidify before dropping them into cookie shape. They’re delicious!

Well I just made these quarantined and realized I have no almond milk, so I replaced it with rum because #quarantinecooking

Soooooo good !!!!!

Otherwise the original recipe is also delicious but a little rum never hurt anyone, especially in isolation ;)

obsessed with this recipe. so easy and so yummy. i like to sub maple syrup for the coconut sugar!

Really great and easy recipe. Also feels pretty healthy next to other more traditional recipes for no bake cookies, as well as having a much better flavor with the inclusion of coconut. Made exact recipe and cookies were mildly under set at room temp so just stuck them in frig. Tastes decadent! Thanks! Next time I may sub coconut extract to really kick the coconut up a bit.

SO easy and delicious! I subbed vegan butter for coconut oil, and added a little bit more coconut flakes. Make these every year for the holidays. Thank you for another great recipe!

I didn’t leave a rating with my previous comment so I thought I would add a 5-star now.

I really like this recipe and because I’m grain free I altered it a bit using loosely ground up pumpkin seeds and peanuts to replace the oats. Wow!!

This recipe is great! My mom would make these when I was a kids and she swore by margarine for them, but she always added shredded coconut. These taste just like her cookies! And I don’t have to use any yucky margarine to get the right taste or texture! Thank you for sharing this recipe!

I forgot to leave a rating!

Just like I remember from my childhood! Quick and simple recipe too. Will absolutely make again … soon.

This recipe is HEAVEN! I have no idea when and how I subscribed to you but when this recipe popped up in my email I had to do it and fell in love with the things you do! I generally tend to do everything very slowly so when I saw this fairly quick recipe I was delighted. Let me tell you, I was much more delighted when I made it and tried the gorgeous result! I made them for Christmas time first (the coconut sprinkled on top looks a lot like snow) and again ten minutes ago and I must say my family and I can’t get enough. We aren’t vegan (I’m trying to be at least flexitarian) but I love introducing plant based meals into our diet, especially simple ones like this where one can say “wait, this is really vegan?”. I’m bringing them into work tomorrow- they won’t believe me!

Since my plant milk (I used oat milk) might have been sweetened and I want to cut down on sugar if heaps aren’t necessary, I took away a bit. For 40 cookies the suggestion was 250g and I used about 200. Next time I will make them I will put in a little less again. I used peanut butter with chunks- it adds an extra crispness to the cookies and was a great idea. One just needs to be mindful as the nut chunks may be left over at the bottom of the saucepan at the end so it’s good to mix the whole thing a bit while rolling the cookies. Thank you Minimalist Baker!

I just made these and they are soooooo good! I subbed the peanut butter for almond butter (I’m allergic) and they turned out they same as in the picture. I had to hide them on myself so I wouldn’t eat the whole batch…

These are amazing and so easy to make! I doubled the recipe. I used cane sugar. I started by softening both my coconut oil and peanut butter in the microwave. I added those to the sugar, almond milk, and cocoa powder after I had taken them off the heat. Then I stirred in the remaining ingredients. They were ooey gooey delicious goodness! I am mailing 15 cookies to my daughter who is away at college. We’ll see how they hold up being shipped!

I’m living in China right now, and miss all things USA. I found your recipe and felt like it could solve all my current homesickness pangs without using dairy! Ingredients were a challenge to find, but I got them (though certainly not organic). These nobakes are super yummy. Thank you, Minimalist Baker – you are a star!

I make these regularly and they are SO DELICIOUS and satisfying. Licking the bowl and spatula clean is such a treat, especially when the mixture is still a little warm. Everyone loves these and can’t believe how easy they are to make! I have successfully cut down on the sugar in this recipe (by half) without much of a difference in texture, and found they were still sweet enough for my taste.

I found that it helps a lot to melt the peanut butter in the sugar/oil mixture until smooth before adding dry ingredients

I’m looking forward to making another batch of these. I put them in the freezer making them harder to eat too many! I made them with almond butter but the next batch will be peanut butter.

So good.

I made these exactly as written last night (unusual – I’m perpetually changing recipes and doing things differently than the writer says) in about 6 minutes. They. Are. Perfect. Honestly, I love almond and coconut and chocolate together and so this was a no-brainer for me – I had no issues with them holding together as some others did, and because it is about one million degrees, they’re being stored in my fridge where they stay delightfully firm and chewy. YUM. Thank you Dana!

Just made these and they are quick, simple and LOVELY! My three-year-old and I are battling over them. Popped em in the freezer to set and it’s such a nice cool down treat for summer time. So glad to have this recipe on hand!

I’ve been making these for awhile now- they’re so easy (seriously 5-10 minutes of prep time) and delicious. I sub almond butter sometimes, or use toasted almonds on top instead of peanuts. Sometimes I use less sugar, too, and they still taste great. Sometimes I haven’t had enough coconut, so I’ve used more oats and they still turn out great. I often stick them right in the fridge after making them and they firm up nicely within about 15 minutes. My favorite addition is Trader Joe’s Bourbon Vanilla extract… gives it a complex flavor and tastes a little like a rum ball!

Just ate one, YUM!!
Few changes: I used kamut flakes, a cap of peppermint extract, almond butter, and only a 1/4 cup biodynamic whole foods sugar. I put the tray in the freezer to cool and they are perfect.

I just made these using coconut milk. I think my peanut butter was runny as it was natural with nothing added. I formed them into a nest and hoping they will harden some! So I can put some Easter eggs I got from a vegan shop.

I’ve been a pescatarian for over a year now and have been gradually cutting out refined sugar, dairy, and other animal products. The first one has been the hardest due to my sweet tooth, especially chocolate! Since I found this recipe I’ve made them at least five times and they never last longer than a few days.

To those who are getting crumbly cookies: Make sure you do not overcook the chocolate mixture over the stove. You want it to reach around 235-240 F (113-115 C) in order to set up properly. Too much atmospheric moisture can also prevent proper setup, so making these during rainy or humid days probably won’t yield the best results either!

Delicious!! Easy to throw together. Loved the dark chocolate flavor. The coconut texture gave these a
great pop.

I just made these. The flavor is on point. So delicious. But mine were kind of dry. I followed the recipe exactly. What do you think I should add more of next time to make them less dry in the end? They didn’t stick very well together.

SO SO good! I am doing a no flour no white sugar January, and these have been perfect. I ended up putting one in a small bowl of Green yogurt and kind of mashing it up and it was incredible (and my breakfast…)

Thank you again!

I’ve made these cookies several times and they are SO easy and delicious! Thank you!

Thank you for being there and providing this recipe in a time of need (craving/comfort/ease) <3 :)

Recently transitioned to a whole food plant based diet and I absolutely LoVe this recipe (as do my kiddos)! It’s fast, easy, and such family fun to make. I am a Minimalist Baker FAN and can’t wait to try more of your recipes, especially as we near the festival holidays.

I made these according to your recipe except I used organic cane sugar instead of coconut sugar. The cookies came out foul tasting! My daughter said they burned her throat! I checked all my ingredients to see if something had spoiled but they were all ok. The cookies had somewhat of a metallic taste. I can’t figure it out. I’ve made these before non vegan and vegan but different recipes and they came out fine. I’ve used many of your recipes for other things with success so this one is a mystery!

I follow the recipe to a T and I’ve only received compliments. I think in case this website ever goes down or something, I’ll be making a recipe book and writing this one down for sure. It’s so delicious. It’s so easy. There is almost nothing to wash up after. Thank you for sharing!

Omg, these are so, so good!! I used cane sugar and soy milk. I was frantically searching the internet for a vegan dessert recipe for the one vegan in the group. I’m generally pretty skeptical of no bake cookies, so I only made a handful. But, I had one this morning, and am seriously wishing I made more of them because they are pretty incredible. So many regrets! But, thank goodness more can be made later!! :)

Love LOVE this recipe. I made it twice in 3 days. Not ashamed at all.

Made with with maple syrup. Amazing!

Dairy-free, gluten-free, no refined sugar – and totally awesome! Everybody loves these and they’re so easy to make.

No joke, I’ve been making these at least monthly since this post came out. Always a hit!! I’ve also used reg milk in a (desperate) pinch and it turns out the same, if anyone’s wondering!

I subbed maple syrup with sugar since I was out of coconut sugar and these were still so unbelievable good! I look forward to keeping these in the freezer and sneaking them in a closet when my kids are being hard so I can go to my happy place without having to share my food.