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
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 8g
- Sodium: 56mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg