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.
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!
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.
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.
One bite in and it was magic. These cookies are:
Naturally sweetened + perfectly sweet
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!
Coconut No Bake Cookies
- 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)
- 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.
*Nutrition information is a rough estimate.
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