Name: No-bake Cookies No Oatmeal
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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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No-bake cookies are a deliciously simple treat that brings a nostalgic hint of childhood, evoking memories of summer afternoons filled with laughter and sweet munchies. Imagine sinking your teeth into a cookie that’s perfectly rich with a velvety chocolaty goodness combined with a delightful crunch. The best part? These No-bake Cookies No Oatmeal come together in a snap without an oven in sight, making them an ideal dessert for any time of the year.

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
No-bake Cookies No Oatmeal

When I first stumbled upon the idea of making cookies without baking, I was both curious and excited. These treats quickly became a staple for gatherings—everyone fell in love with their chewy texture and nutty richness. And trust me, once you try this easy recipe, you’ll understand why these sweet delights are so loved. With just a handful of ingredients and a few minutes of prep, you can whip up a batch that will impress both friends and family!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 5 minutes plus chilling time—perfect for a last-minute dessert!
Irresistible Flavor: The combo of rich cocoa, nutty peanut butter, and sweet maple syrup lands a tasty punch.
Eye-Catching Appeal: These cookies look as delightful as they taste, making any dessert table pop.
Flexible Serving: Ideal for parties, snack time, or school lunches—everyone can enjoy them!
Diet-Friendly Options: Easily made gluten-free and dairy-free by choosing the right ingredients.

Ingredients You’ll Need

1 cup (85 grams) unsweetened shredded coconut: Short strands work best for texture; look for Bob’s Red Mill for quality.
2 tablespoons (40 grams) maple syrup: This natural sweetener adds a subtle warmth; agave syrup or honey can be great substitutes.
2/3 cup (133 grams) granulated sugar or coconut sugar: Granulated sugar gives a sweeter bite, but coconut sugar offers a lovely caramel taste.
4-6 tablespoons (60-90 ml) milk of choice: Any milk works, but avoid canned coconut milk as it can change the texture.
1/3 cup (38 grams) Dutch-process cocoa powder: This richer cocoa gives a deeper flavor; feel free to adjust based on your chocolate preference.
1 1/2 teaspoons vanilla extract: A touch of vanilla always enhances flavor; choose pure if possible for the best results.
1/4 teaspoon salt: Enhances flavor and balances the sweetness; adjust based on the saltiness of your nut butter.
2/3 cup (170 grams) natural peanut butter: A must-have for that creamy texture—almond or sunflower seed butter are great alternatives.
1 cup (145 grams) finely chopped peanuts or other nuts/seeds: Adds crunch and texture; feel free to mix it up with almonds, walnuts, or seeds for variations.

How to Make No-bake Cookies No Oatmeal

Preheat the Oven (if toasting coconut): If you choose to toast the coconut in the oven, start by preheating it to 325°F (165°C). Line a sheet pan with parchment paper, spreading the shredded coconut evenly over the pan.

Toast Coconut (oven or stovetop): Bake for about 3 minutes, give it a gentle stir, and keep an eye on it until golden brown (an additional 3-4 minutes). Be careful, as it can burn quickly! Alternatively, you can toast it on the stovetop in a dry skillet over medium-low heat. Cook for about 3-5 minutes, stirring frequently until fragrant and golden.

Cool the Coconut: It’s essential to let the toasted coconut cool completely to keep the cookies from becoming greasy later.

Prepare a Cookie Sheet: Line a cookie sheet with parchment paper where you will drop the cookies.

Combine Ingredients on Heat: In a 1-quart saucepan over medium heat, mix together 2 tablespoons maple syrup, 2/3 cup granulated sugar, 4 tablespoons milk, 1/3 cup cocoa powder, 1 1/2 teaspoons vanilla, and 1/4 teaspoon salt. Stir almost continuously and watch for bubbling at the bottom.

Add Peanut Butter: Once bubbling, remove from heat and stir in 2/3 cup natural peanut butter. If the mixture feels a bit thick or firm, add up to another 2 tablespoons of milk until it reaches a pourable consistency.

Stir in Coconut and Nuts: Now, fold in 1 cup of the toasted coconut and 1 cup of finely chopped peanuts until everything is evenly coated and well mixed.

Scoop onto Parchment: Utilizing a 1 ½ tablespoon cookie scoop, quickly drop the mixture onto your prepared parchment paper. Timing is key here; if the mixture cools too much, you might struggle with scooping!

Chill to Set: Place the cookies in the refrigerator for about 1 ½ hours until they firm up nicely. They will hold together better when chilled, making for a delightful treat.

Storing & Reheating

Once your cookies are set, you can store them in an airtight container at room temperature for up to four days. For longer preservation, pop them in the fridge where they’ll last about two weeks. You can also freeze them for up to three months. If freezing, place layers of parchment between each cookie to prevent sticking. There’s no need to reheat; simply enjoy them as they are, though you can let them sit at room temperature for a few minutes for an even better experience.

Chef’s Helpful Tips

Ensure the coconut is fully cooled before combining it with the other ingredients; this prevents the oils in the peanut butter from separating.
If your peanut butter is thick, a quick warm up in the microwave for about 15-20 seconds can help make it easier to mix.
For a chewier cookie, refrigerate for the full 1 ½ hours; if you’re short on time, 30 minutes will still yield a delicious treat, just a bit softer.
Feel free to play with different nut butters and add-ins such as chocolate chips, dried fruit, or other nuts and seeds to customize each batch.

Sweet indulgences can sometimes be hard to find, but these no-bake cookies make it super easy to whip up something satisfying and delicious anytime the craving strikes. The combination of flavors and textures is simply delightful, and the ease of preparation is outstanding.

Recipe FAQs

Can I make these cookies vegan?

Absolutely! Simply use a plant-based milk, and substitute maple syrup or coconut sugar for granulated sugar. Ensure your peanut butter is also vegan, and you’re set!

What can I substitute for peanut butter?

If you’re nut-free, sunflower seed butter or tahini would be fantastic alternatives that won’t compromise on flavor or texture.

How do I prevent my cookies from being too greasy?

Make sure all ingredients, especially peanut butter, are mixed well at room temperature. Cooling your toasted coconut is also essential to prevent oil separation.

Can I use sweetened shredded coconut instead?

While you can use sweetened shredded coconut, keep in mind that it will increase the overall sweetness of your cookies. Adjust the sugar in the recipe to balance it to your taste!