Parchment-lined baking sheet of No Bake Cookies topped with shredded coconut
4.84 from 77 votes

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
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 15 (cookies)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days


  • 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)


  1. Line a baking sheet with parchment or wax paper.
  2. 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.

  3. 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.
  4. 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).
  5. Let sit at room temperature until cooled and hardened - about 25-30 minutes.
  6. Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.


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

Nutrition Per Serving (1 of 15 cookies)