No-bake cookies are often celebrated for their simplicity and charm, but when you find out you can whip them up without oatmeal, it feels like discovering a little secret in the kitchen. The soft, chewy texture combined with the rich, chocolatey flavor and toasty coconut creates a delicious treat that’s satisfying yet light. Plus, the best part is, you don’t even need to turn on the oven!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make No-bake Cookies No Oatmeal
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
No-bake Cookies No Oatmeal

I first came across this delightful twist on classic no-bake cookies at a friend’s picnic. She brought a batch along, and I couldn’t help but reach for seconds—each bite tasted like a comforting hug. These cookies make for an excellent alternative to store-bought snacks, bursting with flavor yet free from artificial ingredients. They’re quick, budget-friendly, and a sure way to impress your friends and family. Why not give this recipe a try and indulge in these delicious treats?

Why You’ll Love This Recipe

Simple & Quick: With just 5 minutes of prep time, these cookies come together in a flash!
Irresistible Flavor: The combination of natural peanut butter, chocolate, and toasty coconut is a flavor bomb that’s hard to resist.
Eye-Catching Appeal: Friends and family will be impressed with these beautifully textured cookies that look as good as they taste.
Flexible Serving: Perfect for a sweet snack, dessert at parties, or even a unique breakfast treat.
Diet-Friendly Options: Easily adaptable for those with dietary restrictions—swap in your favorite nut or seed butter!

Ingredients You’ll Need

1 cup (85 grams) unsweetened shredded coconut: Use short strands for the best texture. Toast it lightly for an enhanced flavor.
2 tablespoons (40 grams) maple syrup: This natural sweetener adds depth to the flavor. Honey can substitute if you’re not vegan.
2/3 cup (133 grams) granulated sugar or coconut sugar: Both options work well, but coconut sugar adds a slight caramel-like taste.
4-6 tablespoons (60-90 ml) milk of choice: Any milk works here, but avoid canned coconut milk for best consistency.
1/3 cup (38 grams) Dutch-process cocoa powder: This gives a deep chocolate flavor. Regular cocoa will also do if that’s what you have.
1 1/2 teaspoons vanilla extract: A must for flavor enhancement—always choose pure vanilla for the richest taste.
1/4 teaspoon salt: Salt balances the sweetness, but adjust based on your nut butter’s saltiness.
2/3 cup (170 grams) natural peanut butter or another nut/seed butter: Adds creaminess and protein. Almond or sunflower seed butter is a great alternative.
1 cup (145 grams) finely chopped peanuts or other nuts/seeds: For crunch and extra flavor—feel free to use your favorites.

How to Make No-bake Cookies No Oatmeal

Toast the Coconut: To start, you’ll want to toast the coconut to enhance its nutty flavor. If using an oven, preheat it to 325°F (165°C), line a sheet pan with parchment paper, and spread the shredded coconut evenly. Bake for 3 minutes, then stir and continue baking until golden brown—stay vigilant, as it can burn quickly! Alternatively, you can toast it on the stove in a dry skillet over medium-low heat, stirring frequently until golden and aromatic. Transfer it to a plate to stop cooking.

Cool the Coconut Completely: Let the toasted coconut cool completely. This step is crucial; if added when warm, it can cause the oils in the peanut butter to separate, resulting in greasy cookies.

Prepare Your Cookie Sheet: Line a cookie sheet with parchment paper to ensure easy removal of your delicious creations.

Heat the Mixture: In a 1-quart saucepan over medium heat, combine 2 tablespoons maple syrup, 2/3 cup granulated sugar, 4 tablespoons milk, 1/3 cup Dutch-process cocoa powder, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon salt. Stir almost continuously until the mixture starts bubbling around the edges.

Incorporate the Peanut Butter: Remove the pan from the heat and stir in 2/3 cup natural peanut butter. If your peanut butter feels thick, adjust the consistency by adding an additional 1-2 tablespoons of milk until it’s thin enough to combine smoothly with the rest of the ingredients.

Mix in Coconut and Nuts: Once the peanut butter is fully incorporated, fold in 1 cup of the toasted coconut and 1 cup of finely chopped peanuts. Make sure everything is blended well, but be quick; letting the mixture sit out may cause it to set.

Scoop the Cookies: Using a 1 1/2 tablespoon cookie scoop, quickly drop the mixture onto the prepared parchment paper. Remember to work fast; reheating the mixture may lead to separation of the nut butter oils.

Chill to Firm Up: Place the cookies in the refrigerator for about 1 1/2 hours so they can firm up nicely. This step is essential for getting the perfect consistency.

Store Your Cookies: Once set, you can enjoy them right away! Store any leftovers in an airtight container in the fridge for up to 2 weeks, or freeze them for a delightful treat up to 3 months later.

Storing & Reheating

Store your cookies at room temperature in an airtight container for several days. For longer shelf life, refrigerate them in a sealed container, where they will stay fresh for up to 2 weeks. If you choose to freeze, wrap individual cookies or layers of cookies in parchment paper and seal in a freezer-safe bag. To enjoy, just thaw at room temperature or pop them in the microwave for a few seconds—this will help refresh the texture, though they may be a bit softer once thawed.

Chef’s Helpful Tips

Avoid overtoasting the coconut; keep an eye on it, especially in the oven, as it can quickly turn from golden to burnt.
If you notice the cookies are too greasy, reconsider the temperature of your peanut butter. Room temperature nut butter blends best without separating.
For a touch of excitement, add mini chocolate chips or dried fruit into the mix for pops of flavor and texture.
Make sure to measure your cocoa precisely; too much can make the cookies bitter.
If you plan to make these ahead of time, chilling them overnight typically enhances the texture.

These no-bake cookies without oatmeal promise a delightful treat that is equally satisfying as it is easy to make. Their rich flavors and chewy textures are sure to win over anyone who tries them. Plus, they’re perfect for sharing with family and friends or simply indulging in on your own. Feel free to experiment with flavors, substitute ingredients to fit your dietary needs, or just stick to this classic combination—there’s no wrong way to enjoy these creations!

Recipe FAQs

Can I use almond butter instead of peanut butter?

Absolutely! Almond butter works great in this recipe and offers a different flavor profile while maintaining that creamy texture. You might even find that it complements the chocolate and coconut beautifully.

How long do these cookies need to set?

They generally need about 1 1/2 hours in the refrigerator to set properly. Patience is key here—allowing them to firm up will ensure they hold their shape and don’t crumble when you bite in.

Can I add any other ingredients?

Definitely! These cookies are very forgiving. Consider adding dried fruits like raisins or cranberries, chocolate chips, or even seeds for an extra crunch. Just be mindful of the overall moisture content if you add wet ingredients.

How do I prevent the cookies from becoming too greasy?

Be sure your nut butter is at room temperature and avoid overcooking the mixture once it reaches a boil. If the mixture gets too warm during preparation, try refrigerating it briefly before scooping.

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No-bake Cookies No Oatmeal

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Author: Peter
Prep Time: 5 minutes
Cook Time: 100 minutes
Total Time: 1 hour 45 minutes
Yield: 24 cookies 1x
Category: Desserts & Appetizers
Method: No-bake
Cuisine: American

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Description

These No-bake Cookies No Oatmeal feature a delightful mix of coconut and peanut butter, offering a quick and easy treat. Perfect for satisfying sweet cravings without the oven!

Ingredients

Scale

1 cup (85 grams) unsweetened shredded coconut short strands
2 tablespoons (40 grams) maple syrup
2/3 cup (133 grams) granulated sugar or coconut sugar
4–6 tablespoons (60–90 ml) milk of choice
1/3 cup (38 grams) dutch-process cocoa powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2/3 cup (170 grams) natural peanut butter or another nut/seed butter
1 cup (145 grams) finely chopped peanuts or other nuts/seeds

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Instructions

If toasting coconut in an oven, preheat to 325°F (165°C). Line a sheet pan with parchment paper, add shredded coconut, and bake for 3 minutes. Stir and bake until golden brown, about 3-4 more minutes.
If toasting coconut on the stove, use a dry skillet over medium-low heat. Add shredded coconut, stirring often until golden brown, about 3-5 minutes. Transfer to a plate immediately.
Let the toasted coconut cool completely to prevent oil separation in the peanut butter.
Prepare a cookie sheet with parchment paper.
In a saucepan over medium heat, combine maple syrup, sugar, milk, cocoa powder, vanilla, and salt, stirring until bubbles form.
Remove from heat and mix in peanut butter. Adjust with milk if too thick.
Stir in the cooled coconut and chopped peanuts.
Use a scoop to drop cookies onto parchment quickly. Avoid warming the mixture to prevent greasiness.
Chill cookies in the refrigerator for about 1 1/2 hours until firm.

Notes

Toasting the coconut boosts the flavor significantly, so do not skip it.
Chill the cookies properly to achieve the right texture before storing.
Store in an airtight container for freshness up to 2 weeks.