Description

These No-bake Cookies No Oatmeal are quick and easy to make, featuring rich flavors of cocoa and peanut butter combined with crunchy nuts and sweet coconut. Perfect for a delightful homemade 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 not canned coconut milk
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 the oven, preheat to 325 °F (165 °C) and line a sheet pan with parchment paper. Toast coconut for 3-7 minutes until golden, stirring occasionally.
To toast coconut on the stove, use a dry skillet over medium-low heat, cooking and stirring for about 3-5 minutes until golden brown.
Cool toasted coconut completely to prevent oil separation in the cookies.
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, then stir in peanut butter. Add more milk if mixture is too thick.
Mix in cooled coconut and chopped peanuts.
Use a cookie scoop to drop cookie dough onto parchment quickly to avoid oil separation.
Chill for about 1.5 hours. Store in an airtight container for up to 2 weeks or freeze for up to 3 months.

Notes

Ensure coconut is completely cooled before mixing with ingredients to prevent oil separation.
Adjust milk quantity based on the desired consistency of the mixture.
Cookies can be stored in the fridge or freezer for long-lasting freshness.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg