Description

These No-bake Cookies No Oatmeal are a delightful treat featuring shredded coconut, creamy peanut butter, and rich cocoa. With no need for baking, they come together in just minutes, perfect for an easy dessert or a quick snack.

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 the coconut in an oven, preheat the oven to 325 °F (165 °C). Line a sheet pan with parchment paper. Spread shredded coconut evenly on the pan and bake for 3 minutes, then stir and bake until golden brown (up to 3-4 minutes more). Watch closely to prevent burning.
If toasting the coconut on the stove, use a clean, dry skillet over medium-low heat. Add shredded coconut in an even layer and cook, stirring often, until golden brown and nutty-smelling (about 3-5 minutes). Transfer to a plate or parchment paper immediately to stop cooking.
Let toasted coconut cool completely to avoid separating oil in the peanut butter later.
Prepare a cookie sheet with parchment paper.
In a 1-quart saucepan over medium heat, mix maple syrup, sugar, milk, cocoa powder, vanilla, and salt. Stir almost continuously until bubbles form at the bottom of the pan.
Remove from heat and stir in peanut butter. If the mixture is thick, add up to 2 tbsp more milk until it thins enough to mix in coconut and nuts.
Stir in toasted coconut and chopped peanuts.
Using a 1 1/2 tbsp cookie scoop, place cookies onto parchment paper, working quickly to prevent mixture from separating.
Chill cookies for about 1 1/2 hours to firm up. Store in an airtight container for up to 2 weeks or freeze for up to 3 months.

Notes

Be sure to toast the coconut properly; stirring prevents burning.
If your peanut butter is too thick, adjust with a bit more milk for easier mixing.
These cookies can be stored in the fridge for fresh snacks or frozen for later enjoyment.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 7g
Sodium: 50mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg