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.
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:
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!
Coconut No Bake Cookies
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
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Line a baking sheet with parchment or wax paper.
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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.
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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.
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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).
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Let sit at room temperature until cooled and hardened - about 25-30 minutes.
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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 Per Serving (1 of 15 cookies)
- Calories: 118
- Fat: 7.4g
- Saturated fat: 4g
- Sodium: 24mg
- Carbohydrates: 12g
- Fiber: 1.6g
- Sugar: 6.9g
- Protein: 2.4g
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!
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!
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?
Hmm, we wouldn’t expect almond butter to be an issue. Did you add the coconut oil? That should help it solidify.
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.
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?
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.
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 ;)
How great! Thanks for sharing, Shannon!
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!
Hi Cindy, you might be able to get away with omitting it! Let us know if you try it!
obsessed with this recipe. so easy and so yummy. i like to sub maple syrup for the coconut sugar!
That’s great! Thanks for sharing, Cait!
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.
Hi are you refering to old fashioned rolled oats ?
Yes
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.
I think you can use quick cooking, though we prefer old fashioned rolled in this recipe.
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!
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
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.
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
I didn’t leave a rating with my previous comment so I thought I would add a 5-star now.
Thanks Amaya!
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!!
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
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.
Thanks, Mindy!!
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!
Thanks so much, Julia!! So glad you enjoyed them. xo!
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!
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
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!
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?
I don’t have sugar. Would agave work? I’m excited to try these.
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!
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?
Try and add more almond milk next time!
Will do, thank you.
After they set in the fridge they were perfectly fine, it’s been a good success with the few people I’ve shared them with.
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.
Thoughts on making this grain free? Should I sub with more coconut and nuts? Or almond or coconut flour?
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!
Yay! We are so glad you enjoyed these, Amy!
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!
Yay! We are glad that you and your three-year-old are enjoying them, Bri!
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.
Thanks for sharing your recipe changes, Rashida!
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.
Hmm maybe try more almond milk next time?
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!
Would the proportions of dry ingredients change if i wanted to leave out the coconut?
Hi Lauren! Others have used almonds/walnuts in place of coconut and had success with it!
I’ve made these cookies several times and they are SO easy and delicious! Thank you!
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.
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.
No bake macaroons… awww memories! Can’t wait to try these.
I’ve shared with my recipe group :) Thanks!
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!
Hi! Can someone advise how to make this refined sugar free?
Looks amazing!
Hmmm – I think of coconut sugar as being not refined, but maybe I’m wrong?
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
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.
Perfection…
These are the best ?
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 :)
Did you try it? How did it turn out?
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!!
so easy and so delicious! i didn’t have any shredded coconut so i used an extra 1/2 cup of oats, YUM!
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!
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!
These might be my favorite cookies ever. They’re delicious and easy to make!
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.
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 ?
Hi Tara! Quick oats should work! They may just have a slightly different texture but let me know how it goes! Good luck! :D
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?
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!
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!
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 :)
Can I sub the coconut sugar for ethrityol or stevia?
It’s worth a try!
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.
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.
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.
Hmm, perhaps it was affected by your nut butter? Mine was pretty creamy. Try and add more almond milk next time!
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.
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!
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.
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!
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!!!
These are delicious- thanks so much for a great recipe!
I just made these and they were delicious and super quick! Thank you!
These are wonderful! I love no bake cookies and these absolutely curbed that craving!!
I rated it 5 stars but it didn’t show up so here it is!
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!
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
Yes, they are! Thanks Jess.
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!
So yummy! I’ve made two batches of these cookies, added cinnamon to one of them. LOVE them!!
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!
I made them again and added 1/4 c. sugar, and they came out splendid!
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?
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?
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…
I just made these with walnuts and almonds instead of coconut. Scrumptious!
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!
Wonderful! feeds my little demons :- D like a lot! thank you!!
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.
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.
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.
Thanks Christin!!
You’re welcome! I’ve made them 3 times now and they are by far the most delicious, but more importantly, the EASIEST dessert recipe in my rotation. Thanks again so much!
These are delicious! added them on a whim to my Christmas baking. They may have been my favorite.
Wow! These cookies looks really amazing YUM! I love it! It’s tasty and it’s no bake! They are just so mouthwatering!
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!
Made these…delicious! So grateful for your website…it has become my favourite source for recipes! #grateful Thank you!
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?
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?
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?
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!!!!
So wonderful! Glad you both had fun making them, too! xo
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!
Whoop! Glad you both liked them! Thanks for sharing, Jill!
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
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!
Thanks for sharing, Angelina! Glad you enjoyed them!
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!
Can I substitute the rolled oats for steel cut?
No, I don’t think so. They’re too tough and firm!
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!
They didn’t get firm for me either, so I put them in the fridge. Followed recipe exactly also.
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.
Could I use sunflower seed butter instead to make a nut free version?
I think so! Let me know how it goes.
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!)
tks in advance
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.
Wonderful! Thanks for sharing!
I’ve made these once a week for the past three weeks and I am obsessed! Thank you for helping solve my chocolate craves!
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!
Nice! Glad you all enjoyed them, Marci!
These cookies are simple and delicious! Perfect recipe for busy (or lazy) people like me!
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.
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.
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. ^^
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)!
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.
So great! Thanks for sharing, Maria!! xoxo
One bowl, less than 10 minutes and delicious? Where is the option for 6 stars??
There are great! However, mind never firmed up :( any tips?..
Mine neither.
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!
So kind! Email me some pictures! I’d love to see your progress!
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
I haven’t frozen any because they went too quickly! But let me know if you give it a try!
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.
Ha! Sorry? Next time, double the recipe! xoxo
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!
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!
did almond butter, these are seriously a favorite. Thanks!
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.
Cookie success!! So easy to make and eat :) Delicious coconut and peanut butter flavour. Thanks for the great recipe Dana xo
We make the same thing in the Southwest for our kids. We call them “haystacks,” and they are very popular.
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
This is awesome! I will definetely try this recipe soon, cookies must be dlicious.
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 :)
Hope they love them!! Happy celebrating!
Mmm…. these remind me of a cookie my mom used to make when I was a kid… I will have to try these :)
Dana, is there a substitute for oats in all of your recipes please ?? Cannot obtain GF where I am.
Thanks, Belinda
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!
For this recipe you could try quinoa flakes!!
I love chocolate and coconut together! Can’t wait to try these, they look so easy and delicious :)
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….
Perhaps! Let me know if you give it a try!
yumm!! I love how you come up with so many different and tasty recipes :)
These are delicious!!
These cookies look so delicious, Dana! Chocolatey and coconut-ty… yum! <3
These cookies look so good, right up my alley!
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…
You must! I’m crazy about the stuff!
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?
Not really! And if they do, cookie finger for the win :D
They look amazing!
xx,
E.
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!
Agreed! The flavor combo doesn’t get much better :D
Such a fun twist on your macaroons – I’m sharing on FB!
Thanks Aida! xoxo
Yessssssssss! Coconut and chocolateeeeeee FTW <3
I think these cookies are so yummy when almond butter is used in place of peanut butter. It is quite a bit more expensive, however. Sunny Babb
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. :)
It’s a new thing I’ve been doing! Glad you’re enjoying it!
Can’t wait to try these. I think I have all the ingredients!
OBsessed with no bake cookies and these are no different- They look delicious Dana!
These look DANGEROUS!
Agreed! I ate two and gave the rest to a neighbor STAT. :D
Ooooh my! these cookies look like heaven!
xoxo from italy!
Jealous of your residence! Love Italy :D
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!
Thanks Alexa!! Hope you give these a try!
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.
I have fond memories of these, too! Hope you give this version a try!
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!
Yay! So glad I could help. Thanks for sharing, Karen!
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!
Hi Anne, I would stick to the recipe as is next time!