Coconut No-Bake Cookies

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Parchment-lined baking sheet with our Amazing No-Bake Cookies with Shredded Coconut

Hello friends! How are you doing on this fine day?

I’m doing well. It’s practically summer, it’s nearly the weekend, and as I type I have one of these fudgy cookies at my side. In other words, life is good.

Photos showing the addition of ingredients to a saucepan for our No-Bake Cookies recipe

Origins of No-Bake Cookies

No-bake cookies go by several names, depending on who you ask! Some call them poodgies, while others call them peanut butter delights, cow patties, or chocolate oaties.

But the name that best seems to fit the origin story is “preacher cookies.” It’s believed that these cookies were prepared for traveling preachers. They could be made so quickly that from the time a preacher was seen in the distance to when they arrived at someone’s home, the cookies were ready!

Our plant-based version is equally quick and easy to make!

Gluten-free Vegan Coconut No-Bake Cookies on a parchment-lined pan

I was inspired to make these cookies after having such great success with my 5-Ingredient Dark Chocolate Macaroons. With all the fun I’ve been having with coconut lately, I figured I’d keep playing around with chocolate-coconut creations.

This recipe is simple, requiring just 9 ingredients and 30 minutes (give or take) from start to finish. And, there’s no baking involved, hence the name. These cookies really are a 1-pot wonder.

Parchment-lined pan filled with our Coconut No-Bake Cookies recipe

Another perk? These beauties are naturally sweetened with coconut sugar, and instead of butter I relied on coconut oil and peanut butter. They’re also infused with coconut flakes for an extra coconutty vibe.

I guess you could say this is a no bake cookie with a healthy twist.

Stack of our delicious gluten-free vegan No-Bake Cookies made with shredded coconut

One bite in and it was magic. These cookies are:

Simple
Chocolaty
Naturally sweetened + perfectly sweet
Coconut infused
Peanut buttery
Quick
Delicious

These would make a great dessert for road trips, picnics or when you need something quick to whip up for entertaining. Or, if you’re like me, they make a great Tuesday cookie – just because.

We hope you love this recipe! If you try it be sure to take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing what you come up with. Cheers, friends!

Close up shot of a partially eaten Coconut No-Bake Cookie

Coconut No Bake Cookies

Amazing no-bake cookies with coconut flakes, coconut sugar, and coconut oil! Naturally sweetened, simple, and so delicious. A delicious twist on a classic.
Author Minimalist Baker
Print
Parchment-lined baking sheet of No Bake Cookies topped with shredded coconut
4.85 from 100 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 15 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 1/2 cup coconut sugar (or sub cane sugar)
  • 2 Tbsp unsweetened almond milk (or other non-dairy milk)
  • 3 Tbsp coconut oil (use refined for a less intense coconut flavor // or sub vegan butter)
  • 2 Tbsp unsweetened cocoa powder or cacao powder
  • 1/2 cup unsweetened shredded coconut
  • 1 cup rolled oats (gluten-free for GF eaters)
  • 1/3 cup salted natural peanut butter, crunchy or creamy (or sub almond butter)
  • 1/2 tsp pure vanilla extract
  • 1 pinch sea salt
  • 2 Tbsp crushed salted roasted peanuts or shredded coconut (optional // for topping)

Instructions

  • Line a baking sheet with parchment or wax paper.
  • Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
  • Once bubbling, let boil for 1 minute. Then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
  • Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
  • Let sit at room temperature until cooled and hardened – about 25-30 minutes.
  • Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.

Notes

*Heavily adapted from Food Network.
*Nutrition information is a rough estimate.

Nutrition (1 of 15 servings)

Serving: 1 cookie Calories: 118 Carbohydrates: 12 g Protein: 2.4 g Fat: 7.4 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 24 mg Fiber: 1.6 g Sugar: 6.9 g
Gluten-free vegan Coconut No-Bake Cookies on parchment paper

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  1. Chris says

    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.

  2. Aimee says

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

  3. NancyB says

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

  4. Michelle says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Natasha. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Mebh says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience! We have an updated version here that might be more the texture you’re hoping for?

  6. Laura says

    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 😉)

  7. Shannon says

    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!

  8. Josee says

    These were one of my favorite cookies growing up and am so happy I found a vegan version. They are truly amazing. Will definitely need to double the recipe next time. The peanut butter adds a nice taste but is it essential to the recipe or can something else be subbed in? I would love to bring some to work but cannot bring anything peanut related.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Josee, we’re so glad you enjoy them! You can sub another nut butter such as almond or cashew. Hope that helps!

  9. Maggie says

    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.

  10. Mary says

    Hi there.
    I’m excited about trying these. Thank you for sharing this recipe.
    I lost my recipe during our move. I grew up eating and later making these cookies but without peanut butter. So I was thinking about making a version with coconut milk and another batch with almond paste. Ever try either?
    Mary

  11. Jean says

    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!

  12. Catarina says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Creative! Glad you were able to figure out a solution. Let us know if you give them a try with oats!

  13. Nicole says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Nicole! Is it possible your nut butter was more dry? We’d suggest using a smooth, creamy one and adding more, if needed!

  14. Annie says

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

    • Maria R says

      This recipe is amazing!!!!! I love coconut so I used coconut milk instead of almond milk and added a little bourbon and oh wow! You do need to be careful not to add too much bourbon or they won’t hold their form well out of the refrigerator, but they were absolutely delicious and addictive. Thank you, thank you, thank you!

  15. Tommie Phipps says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Tommie! Love the modifications- thanks for sharing!

  16. Marie says

    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 :)

  17. Schann Rae says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Schann! Thanks so much for the lovely review!

  18. Annie Vaughn says

    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!!!

  19. Frannie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t quite sure what would cause that! No need to melt the coconut oil. You could try adding more oats to see if that helps!

  20. Sandra says

    Mine did not bind at all! I have a pan full of granola looking stuff. It tastes great, but it will not make “cookies.” I used almond butter instead of peanut butter, but the rest was exactly like the recipe. What do I need to do differently?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we wouldn’t expect almond butter to be an issue. Did you add the coconut oil? That should help it solidify.

      • Sandra says

        I did. I also used pure cane sugar as I couldn’t find coconut sugar right now. Very strange. I’ll not cook it as long next time to see if that makes a difference. I just bagged it up and sprinkled some in to my oatmeal this morning. It tasted great – it just wouldn’t stick together at all to form cookies.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          It’s possible that your almond butter wasn’t drippy and fresh? It sounds like the texture or quantity of the wet ingredients wasn’t enough to fully coat the dry ingredients. Did you modify any of the amounts suggested?

          • Sandra says

            No, the amounts weren’t modified. The almond butter was a new jar and I was actually afraid it was going to be too runny. I don’t think it was the problem.

          • Sandra Coulson says

            I’ve made them several times since, and they’ve held together much better. I added an extra T of almond milk and cooked a little less. The texture is a little different each time, but they taste great. I’m totally addicted and don’t like for my container to become empty!

    • Nicolas says

      Did you use the US customary or the metric?
      The conversion seems wrong to metric (e.g 1 cup of oat is roughly 100g of oats not 80g. Cup is a volume metric, it’s equivalent to 24cl, for weight conversion it depends of the ingredients)

  21. Shannon says

    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 ;)

  22. Cindy says

    I do not regularly drink almond or soy or coconut milk…nor cow milk…is there a substitute I could use? What if i eliminated it? I hate to open a whole carton of almond milk for 2 tbsp …(but sounds like it may be worth it!) Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, you might be able to get away with omitting it! Let us know if you try it!

  23. Erin says

    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.

  24. Susan Andrews says

    Hello, I love your recipes ! I look forward to trying this one but was wondering if the oats you use are the old fashioned rolled oats ? I have quick oats but want to use the right type of oats for best results.

  25. Jacquelyn Potvin says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jacquelyn. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. jean says

    Another winner. Yesterday I came across your site and make the yummy one bowl carrot and apple muffins. So today, when I had a craving for these, I knew to go straight to your site. Thank you again. As a side note, I have always felt uncomfortable with the low reciprocity factor/ business model of food bloggers. I know there is much expense and talent that goes into sharing these (free) recipes with us and it just doesn’t compute. I have now used two of your amazing recipes in two days and I don’t think a 5 star rating is what brings home the bacon for you. Is there a way you can add a pay button, so when people like your recipes they can click on something and pay you 50 cents a go? I think if it’s a small number like that, people will be more willing to participate. I would certainly do it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Jean! We don’t currently have a donate button. But we’ll be coming out with some ways to support us next year! xoxo

  27. Amaya says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Amaya! We’re so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Megan says

    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!

  29. Mindy says

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

  30. Julia says

    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!

  31. Rea says

    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…

  32. Ginger Streett says

    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!

  33. aileen says

    Hi, I made these, but they were not very moist at all and I found that I needed to add more milk, butter, and I added some melted chocolate chips. I am hoping they will turn out as this brings back fond memories of when my mother made similar ones when we were young

    • Terry says

      Aileen, I had doubled the batch and carefully measured and remeasured the ingredients, but the mixture was so dry that the macaroons would barely hold together, I ended up making more of the liquid mix to moisten the two cups of rolled oats. Was somewhat disappointed in their dry texture, though flavor was good!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Terry, so sorry to hear that was your experience. So odd as these should not end up dry at all! Would you mind sharing whether you used the metric or US measurements?

  34. Rita says

    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!

  35. Neerali Parag says

    Hi thank you for the quick recipe! I just made them and I used dried dedicated coconut flakes and the batter seems dry. Did you use fresh?

  36. Tara says

    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.

  37. Theresa says

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

  38. Naomi says

    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.

  39. Amy Engel says

    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!

  40. Bri says

    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!

  41. Alli says

    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!

  42. Rashida says

    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.

  43. Yvonne says

    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.

  44. Gray says

    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!

  45. Molly Beuth says

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

  46. Katie E says

    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.

  47. Lucy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren! Others have used almonds/walnuts in place of coconut and had success with it!

  48. Judi Hershel says

    Hi, Dana:

    I want to make these for a mass cookie shipment to Afghanistan.

    While they look delicious, I am concerned that they won’t ship well.

    Thoughts, please.

  49. Josephine says

    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.

  50. Lucia says

    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!

  51. Adina Dobre says

    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!

  52. Lotus says

    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!! :)

  53. Kathy says

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

  54. Patricia says

    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!

      • Farah says

        Sorry maybe I termed it wrong. From what I’ve read it’s got the same calories as granulated per Tbspn.

        Also, it has less fructose than regular sugar but it’s still not better for you overall than regular sugar. I prefer to use honey which has lots of health benefits where I can hence the q :) x

  55. Adrienne Henderson says

    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.