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

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.

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

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
4.86 from 87 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 cookies 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. 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!

    • Support @ Minimalist Baker says

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

  2. 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 :)

  3. 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!

    • Support @ Minimalist Baker says

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

  4. 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!!!

  5. 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!

    • Support @ 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!

  6. 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?

    • Support @ 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.

        • Dana @ 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)

  7. 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 ;)

  8. 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!

    • Support @ Minimalist Baker says

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

  9. 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.

  10. 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.

  11. 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!

    • Support @ 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

  12. 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.

    • Dana @ 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

  13. 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!!

    • Support @ 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

  14. 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!

  15. Mindy says

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

  16. 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!

  17. 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…

  18. 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!

  19. 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!

      • Support @ 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?

  20. 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!

  21. 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?

  22. 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.

  23. 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

  24. 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.

  25. 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!

  26. 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!

  27. 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!

  28. 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.

  29. 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.

  30. 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!

  31. Molly Beuth says

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

  32. 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.

  33. 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!

    • Support @ Minimalist Baker says

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

  34. 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.

  35. 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.

  36. 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!

  37. 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!

  38. 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!! :)

  39. Kathy says

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

  40. 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

  41. 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.

  42. Maria says

    I want to make these, but I only have sweetened coconut on hand. Can I leave the sugar out completely without affecting the consistency of the cookie or should I add more PB, or… ?
    Thanks :)

  43. heather says

    i live in hawaii, so everything melts quickly at room temp…so i store/eat them straight from the freezer! i have made the recipe as is many times! so yummy! thank you!!

  44. Heather says

    My 10 year old daughter and I made these for Superbowl Sunday, and they were delicious!! We made them exactly the way the recipe is stated (with gluten free oats) and they were perfect! We gobbled them up fast! So good! These will become a definite go-to dessert for us when we’re craving something sweet and yummy! Thank you!

  45. Amy says

    These cookies are my go-to, favourite sweet treat!! My partner and I have started making them weekly. Thank you for this lovely, simple, and decadent recipe!

  46. Chrissy says

    Hello, I used this recipe with Nutella since I can not have peanuts and it is awesome! I’ve used the common boiled cookies recipe in the past it’s nice with the coconut twist.

  47. Tara says

    Unfortunately I bought quick oats ?
    Do you think those would work? Maybe add a little less??
    Thanks for all your wonderful recipes…my kiddos are fans ?

    • Support @ Minimalist Baker says

      Hi Tara! Quick oats should work! They may just have a slightly different texture but let me know how it goes! Good luck! :D

  48. Sandy says

    My mom used to make a similar no bake cookie when I was a kid, full of refined sugar, it was a nice memory for me to make these, reminded me of her, best cookies I ever had and believe me I’ve had a lot of cookies, used GF oats and almond butter, so delicious. Thank you for the recipe so nice to eat cookies again, hard to find a good GF dairy free cookie my entire family can enjoy?

  49. Dave says

    I’ve made a lot of no baked cookies in my 40 years of existence and those were by far the best! Thank you for sharing that!

  50. Leigh says

    I’ve been craving a snack for days, I have no money for groceries (yet) and am almost completely out of baking items. And even if I wanted to spend extra $ on junk food, it’s really, really cold outside. Like, you’ll die if you’re out there too long, cold.

    I was feeling pretty terrible about it, actually.

    So I am so, so happy you posted this amazing recipe that uses what I had left! They also remind me of a cookie my mom used to make. They’re delicious and easy and I’m in love! :)

    Thank you!

  51. Stephanie says

    These were really similar to ones that I used to make with my grandmother when I was growing up. I only used ⅓ c coconut sugar in mine and subbed coconut milk to build on the coconut flavor more. I brought these to work today and they were gone in a flash :)

  52. Brittney says

    These are my favorite! I often fight myself about making more (about 1 a week is what I usually aim for), because it’s a struggle to not eat them all. Luckily, everyone else loves them as much as I do! Making some as I write this. Thank you for this gem.

  53. Lauren says

    I just made these. I am so happy! I wanted a lower sugar version that would incorporate my favorite flavor, coconut! These are unbelievably tasty.
    The next time I make this I am going to add more almond milk.

  54. Lacee says

    I made this – only issue was they were sort of crumbly when I took off heat and tried to form together for cookies. Did I miss something/do something wrong? Because they were dry (like granola) I thought maybe add some almond milk to add liquid but instead just followed the recipe. Now they look like granola drying – I am sure they will be delicious just not as sticky/binding as I thought.

    • Dana @ Minimalist Baker says

      Hmm, perhaps it was affected by your nut butter? Mine was pretty creamy. Try and add more almond milk next time!

    • Alyssa says

      I had the same problem. It was so dry it didn’t stick together whatsoever. I even made a whole extra batch of the chocolate sauce and added it, didn’t really help much. I pressed it together as hard as I could and nothing.

  55. Edi | SunCakeMom says

    I like the idea of coconut sugar. Somehow I haven’t tried it before but this looks like quite an occasion to give it a whirl!

  56. Katrina says

    These cookies are delicious!! I make them regularly now and I substitute coconut milk for almond milk -only because that’s what I have on hand. One time when I made it I took too long adding and mixing the peanut butter, vanilla, coconut and oats after the other ingredients had been cooked. By the time all ingredient were combined it had start to set and it was just a dry crumbly cookie granola. It still tasted great and you can bet I ate it but it wasn’t possible to serve anyone. Now I always have those ingredients measured out and ready to go and I’ve never had the problem again.

  57. Jessika says

    FANTASTIC!!!! Love, love, love!! Sadly I ate the warm goopy mounds before they were officially “cookies”! I added in pumpkin seeds and that is a splendid addition! Thank you!

  58. Emily says

    These are amazing! As a newly gluten free/dairy free/peanut free lady, I am always desperately searching for stuff that tastes good and that reminds me of food from the “before” days. SO GOOD. I subbed coconut milk for the almond milk, and sun butter for the peanut butter (can’t do almonds either) and they turned out so so so fantastic! THANK YOU!!!

  59. crunchycompassionista says

    These were so good! Everyone enjoyed them (vegan and omnivore alike) and only crumbs remained. They’ve made my no-fail dessert recipe list. I saved two cookies for myself and liked them even better the next day!

  60. Jess Alexander says

    Hi Dana,

    These cookies are the best thing ever!! Why anyone still eats refined sugar and dairy when they can make deliciousness like this is beyond me. Are they suitable for freezing? Thank you! x

  61. Allison says

    Can I leave out the sugar or just add more peanut butter instead? I’m trying to ditch as much sugar as possible. What would you do? I can’t wait to try this, it looks delish!

  62. Katie says

    Yummy! Next time I’ll add more peanut butter and possibly more cocoa, and I’ll lessen the sugar. All personal preference of course! Still yummy regardless!
    Thanks Dana!

  63. Katie says

    I love all things PB & chocolate, mostly because of the sweet & salty factor. I’m going to try making these with just a little bit of course sea salt on top. Do you think that would take the saltiness too far?

  64. Dayna @ The Kitchen Library says

    I just whipped up these cookies and the batter tastes delicious so I’m sure they’ll be just as delicious in 25 minutes (when I plan to eat all of them…not really…but possibly). Is there a way to sub honey/agave/maple syrup instead of the coconut sugar?

  65. Julie says

    Just what I needed! Almost healthy :)
    I think next time I will use just a tad bit less peanut butter, would rather have a little more chocolate/coconut taste. But these are yummy, eating them all…

  66. Jennifer says

    These cookies have been a go-to for me for almost a year :) They’re quick, I almost always have all of the ingredients on hand, and (unfortunately for my waist) they’re addicting!

  67. Shawna says

    Just made these and turned out great. I subbed water for the almond milk without any problems…. (I usually do this for most recipes calling for milk). Hard to stop just eating one.

  68. Shannon says

    My husband and I love these! I’ve made them 3 times in the past two weeks. My husband is often requesting “stove top” cookies like his mom would make. This is a MUCH healthier version and one that’ll I’ll happily make again and again. We like it with special dark cocoa powder and I also add in dried fruit like raisins or cherries.

  69. Christin says

    I was looking for an easy, amazing cookie recipe for a family party and this is definitely it!!! I put them in the fridge to set them, and they turned out perfectly! So chewy and coconut-y- and the best part- no baking involved!! I ended up making 2 batches and I’ll definitely be making these again. And they are so easy, I have a feeling I’ll be making them on weekends for my husband and I. Dangerous. =) Thanks so much- LOOOOVE your blog.

  70. Peanut butter cookies says

    Wow! These cookies looks really amazing YUM! I love it! It’s tasty and it’s no bake! They are just so mouthwatering!

  71. Alexandra says

    I am in LOVE with these. I have been using quinoa flakes as I ran out of oats, and they are great! A new staple for sure. Thanks!

  72. Karen Thom says

    Made these…delicious! So grateful for your website…it has become my favourite source for recipes! #grateful Thank you!

  73. Cherie says

    How long does it last for? As I am planning to make these for the charity in christmas time. Do I need to keep them in the fridge?

  74. jennifer says

    I just made these and they didn’t turn out :( the mixture is so crumbly, they won’t even stick together. I can’t figure out what I did wrong. I doubled the batch but I double checked all my measurements… any thoughts?

    • Dana @ Minimalist Baker says

      Hmm, not sure! Sometimes it just depends on your ingredients. For instance, the peanut butter is runnier if it’s natural, but if it’s more processed, it’s thick and spreadable. Did you use natural peanut butter or change any other ingredients?

  75. Jessica says

    YUM! Followed directions as written. My not-quite-4-year-old had so much fun helping! Thanks for all of the delicious, healthy, and EASY recipes!!!!

  76. Jill says

    Wow! This recipe is awesome! Just made it for the second time in 2 days. The coconut is perfect, not overwhelming. My kids and husband loved them too, thus the second batch. Thank you!

  77. Maggie says

    Just wanted to share that this is my SIXTH time making these cookies this summer! They are delicious, crowd pleasing, a perfect treat to nibble on during the week, and SO fast and easy! I even made some for a friend for her birthday and put sprinkles on top before chilling them. Thanks for this awesome recipe! xo

  78. Angelina Kidd says

    These are soooooooo good. I made eight cookies with my ice cream scooper then realized the recipe should have made fifteen cookies. hmmm, this makes it even MORE dangerous because it is so yummy but at my cookie size, based on your nutrition info, each one is 221 calories! Super easy, perfect for a hot summer (no oven) and ingredients most people have on hand. Love this!

  79. Lori says

    These are so good! I belong to a group of ladies who bake cookies for our local veteran’s hospital. Since I have food restrictions I try to provide cookies for soldiers who have the similar issues. It’s been so HOT here lately the thought of using the oven was daunting so these were the perfect solution. I can’t wait for the soldiers to try them. Thank you!

  80. nat says

    I just made these, but they are SO crumbly and dry :(…I followed the recipe to a t, and the taste is absolutely perfect, but they just never came together…I wrapped the crumbly mixture and put it in the fridge to see if anything happens, but I don’t think it’ll work out….I think I’ll just use it as ice cream topping!

  81. Isa says

    These were a total hit in the office! The cooking method – cocoa, sugar and butter heated and then combined with oatmeal and flavoring – is so similar to a 1950s recipe my gram made through my childhood, it was a blast from the past – but even better! Thanks for a great recipe.

  82. Tammi says

    These look spectacular! My mom always made me something similar to these minus the PB but plus a ton of sugar, crisco and dairy milk! Love that these are vegan – if one wanted to make these minus the PB (or any nut butters), can you just leave it out or should one add something to take place of the moisture in the PB? Cannot wait to try these much healthier and vegan formula (compared to what mom made – sorry mom!)

  83. JPT says

    These were AMAZING!! I made a few w/o chocolate for me and some with dark chocolate. They were a big hit. I am making another batch next week.

  84. Amy says

    I’ve made these once a week for the past three weeks and I am obsessed! Thank you for helping solve my chocolate craves!

  85. Marci says

    I made these cookies over the weekend and my husband and son loved them so much I made 2 additional batches after they scarfed them down :-) I have loved every recipe that I’ve made on your site so far. I am so thankful for your work for us dairy free gluten free folks. Thank you!

  86. Britt says

    Just made these with cow’s milk and they’re definitely lacking the gooey goodness portrayed in the photo. Wouldn’t stick together when I tried to transfer to the pan as cookies, so I ended up just eating the mixture with a spoon from a bowl. :*) Still tasty but I’ll be trying these again with almond milk to achieve true cookie form. And Dana, you are so lovely.

  87. Maria says

    I’m the #1 no-bake dessert recipe fan!!!

    It’s funny, these remind me so much of a BAKED cookie recipe I made a few weeks ago.

  88. Nicole says

    I’ve done this recipe with my students. It turned out really well! I substituted muesli (that I bought and didn’t like) for the oats. We had to chill them to set. Everyone liked them. Its hard to eat just three. ^^

  89. Betsy says

    These look AMAZING. Adding them to my list for tonight!

    Question: Did you go with non-dairy milk in order to keep the recipe vegan, or is there another sciencey/baking reason behind that decision as well? I’d like to try these with cow’s milk, but I imagine dairy and non-dairy milks may behave differently when heated up. I’d appreciate your thoughts (and will post an update, too)!

  90. Maria says

    THESE ARE SO PERFECT AND DECADENT!!
    I topped them with roasted pistachios and threw them in the freezer so that they would firm up quicker because I have the patience of a two year old.

  91. Melanie says

    Your Coconut Macaroons look delicious! Anything with chocolate is seriously my best friend.

    I took your newest Food Photography Course a couple months ago and I loved it! I can’t even tell you how much it has helped me. It has taught me so much in the editing section that I don’t know how I would of figured it out anywhere else. The course also gave me a deeper understanding on how to use my camera settings.

    Thank you so much!

  92. Teffy @ Teffy's Perks says

    Oh my god these look insane!! I cannot wait to try these out!
    Have you had any experience with maybe freezing any leftovers? I guess it would be quite a hassle to thaw it, but just wondering if it could be a possibility. If not, I’ll just bring all the leftovers into work! X

    • Dana @ Minimalist Baker says

      I haven’t frozen any because they went too quickly! But let me know if you give it a try!

  93. Melissa @ Bless this Mess says

    I made these as soon as they popped up and they turned out perfect! My only complaint… my kids liked them and ate them all. LOL not really a complaint, but a did want them all to myself.

  94. Meg says

    I immediately made a batch of these cookies after seeing the recipe in my inbox–I was so happy to see that I already had all of the ingredients in my pantry. So quick and delicious! They turned out perfectly after a quick trip in the fridge to help them harden up. My non-vegan, non-gluten-free family members loved them (almost) as much as I did, so they’re bound to be a staple at family gatherings all summer. Thank you for another great recipe!

  95. Stephanie says

    Hot damn your website makes me happy. I have been gluten and dairy free for about 3 months on the advice of a naturopath. After nearly 2 years of misery my health has improved ten-fold. I wasn’t sure if I could stick with it but your recipes prove how uncomplicated it can be….especially for a sweet tooth like mine. I just made these cookies and had to lick the bowl :)
    Thanks for sharing all your recipes and tips. It makes me want to get in the kitchen and get experimenting!

  96. Vegan Donkey says

    Yummmmm I just have to find some of the ingredients for these and they will be whipped up in my kitchen!!! I have a friend who would die for these.

  97. Buzz says

    Cookie success!! So easy to make and eat :) Delicious coconut and peanut butter flavour. Thanks for the great recipe Dana xo

  98. Lissa says

    We make the same thing in the Southwest for our kids. We call them “haystacks,” and they are very popular.

  99. louise says

    I made similar cookies for my son when he was at home, the recipe I used had way too much sugar and no peanut butter, your recipe is even better, can’t wait to make them for my son when he comes to visit, thanks for sharing these cookies

  100. Klaui says

    Your recipes are awesome – they are an amazing rescue when you forget it’s your friend’s birthday today and you have to prepare something delicious ASAP :)

  101. Nikki says

    Mmm…. these remind me of a cookie my mom used to make when I was a kid… I will have to try these :)

  102. Belinda says

    Dana, is there a substitute for oats in all of your recipes please ?? Cannot obtain GF where I am.
    Thanks, Belinda

    • Dana @ Minimalist Baker says

      I can’t speak for “all” my recipes, but in this recipe you could sub half coconut, half crushed peanuts or pecans. No guarantees though as I haven’t tried it myself!

  103. Mel @ The Refreshanista says

    I love chocolate and coconut together! Can’t wait to try these, they look so easy and delicious :)

  104. Felly says

    With this recipe, those of us who are gluten intolerant are fast running out of excuses! And the combination of all things coconut, chocolate and peanut butter is simply divine. Wondering whether using the dehydrator would make the cookies even crunchier….

  105. Justine | Slice of Kitchen Life says

    These look like a grown-up (and much healthier) version of the chocolate cornflake cakes of my youth – yum! I love how fudgy they look…darn it, looking at these pictures I just know coconut sugar is getting added to my next shopping list…

  106. Susanne says

    These look lovely. No bake cookies are great, especially when you have a super tiny kitchen or on a hot summer day. Your cookies look so gooey. Do they stick to your fingers at all?

  107. Eve ~ Baking the Day says

    These cookies look so fudgy and tasty! I love how they are no-bake, no oven temperatures or hot trays to worry about. Coconut and dark chocolate is perfect!

  108. Sara says

    I love the fact that you post the weight of each ingredient in a “universal” measurement, i makes it so much easier when I don’t have to convert cups to deciliters. :)

  109. Arman @ thebigmansworld says

    OBsessed with no bake cookies and these are no different- They look delicious Dana!

  110. Alexa [fooduzzi.com] says

    Oh my. No-bake cookies are my all-time favorites! While I love how simple they are to make, it’s the texture that gets me every.dang.time. Love this – pinned!

  111. Cara's Healthy Cravings says

    I used to make a version of this cookie when I was a wee one, it was the one kind of cookie I could make when my Mom was not around, as it did not involve the oven. I must try these, it will be so reminiscent.

      • Karenmarie says

        Dana, you so seriously rock, and make me smile time and again. You have now equipped my family with a perfect emergency cookie. While most of these ingredients are usually on hand in my cupboard, tonight I was short on the peanut butter. Since my vegan daughter wasn’t around, I subbed Nutella for the PB. Worked like a charm! Yay!

          • Anne says

            Hi Dana, I made these with rice milk and organic granulated sugar. I prepared them exactly as instructed. They came out dry and crumbly. Great flavor though. What might I jave done wrong? I have made the regular version many times. Thank you!