No-bake Cookies No Oatmeal
No-bake Cookies No Oatmeal might just be the answer to your cravings for something sweet without the hassle of baking. Picture this: a delightful cookie packed with rich chocolate flavor, nutty peanut butter, and a sprinkle of crunchy coconut. The best part? There’s no oven required! These cookies are simple yet satisfying, making them a perfect treat for a last-minute dessert or an afternoon snack.
Table of Contents
I first stumbled upon this gem of a recipe during a hot summer day when turning on the oven felt like a daunting task. These No-bake Cookies No Oatmeal whisk you away to chocolate paradise with minimal effort. They come together in just minutes, each bite offering a blissful combination of texture and flavor that surely rivals any store-bought cookie. I can hardly wait for you to try them!
Why You’ll Love This Recipe
- Simple & Quick: Whip up these goodies in just 5 minutes of prep time!
- Irresistible Flavor: The creamy peanut butter meets luscious cocoa in a way that’ll keep you coming back for more.
- Eye-Catching Appeal: With their adorable dollop shape, these cookies are as fun to look at as they are to eat!
- Flexible Serving: Perfect for snacks, picnics, or school lunches—these cookies do it all.
- Diet-Friendly Options: Easily swap out ingredients for gluten-free or vegan adaptations without compromising flavor.
Ingredients You’ll Need
- 1 cup (85 grams) unsweetened shredded coconut: Short strands are best for texture; feel free to substitute with flaked coconut if preferred.
- 2 tablespoons (40 grams) maple syrup: Adds a natural sweetness; you can swap with honey if it’s not for a vegan diet.
- 2/3 cup (133 grams) granulated sugar or coconut sugar: Choose granulated sugar for a classic sweetness, or coconut sugar for a deeper, caramel-like flavor.
- 4-6 tablespoons (60-90 ml) milk of choice: Any non-dairy or dairy milk works; use more if needed for the right consistency.
- 1/3 cup (38 grams) Dutch-process cocoa powder: Gives that rich chocolatey flavor; don’t substitute with other cocoa types to keep the depth.
- 1 1/2 teaspoons vanilla extract: Always opt for pure vanilla for the best flavor; imitation can alter the taste.
- 1/4 teaspoon salt: Balances sweetness; adjust based on your nut butter’s saltiness.
- 2/3 cup (170 grams) natural peanut butter or another nut/seed butter: Natural peanut butter works best; almond or sunflower seed butter are great alternatives.
- 1 cup (145 grams) finely chopped peanuts or other nuts/seeds: Adds a satisfying crunch; feel free to use any nuts or seeds you love!
How to Make No-bake Cookies No Oatmeal
Toast the Coconut: If you prefer toasted coconut, preheat your oven to 325 °F (165 °C). Arrange the shredded coconut on a lined sheet pan and toast it for about 3 minutes. Stir it gently and continue baking, watching closely until it turns a beautiful golden brown (about 3-4 minutes more). Alternatively, for stovetop toasting, heat a dry skillet over medium-low heat, mix in the coconut, and stir frequently for around 3-5 minutes until it’s fragrant and golden. Quick caution: this can go from beautiful to burnt in a heartbeat!
Cool the Coconut: Once toasted, transfer the coconut to a plate and allow it to cool completely. This is crucial; if it’s warm when mixed with peanut butter, the oils may separate and lead to less desirable cookie texture.
Prepare Your Cookie Sheet: Line a cookie sheet with parchment paper, giving your cookies a cozy place to rest as they chill.
Combine Ingredients in a Saucepan: Over medium heat in a 1-quart saucepan, mix together 2 tablespoons maple syrup, 2/3 cup granulated sugar, 4 tablespoons milk of choice, 1/3 cup Dutch-process cocoa powder, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon salt. Stir occasionally until the mixture starts bubbling at the edges, signaling it’s time to move to the next step.
Add Peanut Butter: Remove the saucepan from the heat and stir in 2/3 cup natural peanut butter. If the mixture appears too thick, don’t hesitate to add up to 2 additional tablespoons of milk. It should be smooth enough to easily incorporate other ingredients without straining your arm!
Fold in Coconut and Nuts: Gently stir in the cooled toasted coconut and 1 cup finely chopped peanuts, ensuring everything is well combined and evenly coated in the luscious chocolate mixture.
Scoop onto Parchment: Using a 1 1/2 tablespoon cookie scoop, form mounds of the mixture and place them on the prepared parchment paper. Do this swiftly—the mixture tends to thicken as it cools, making it harder to scoop.
Chill to Firm Up: Place the cookie sheet in the fridge for about 1 1/2 hours, allowing the cookies to firm up nicely. After chilling, they’re ready to enjoy!
Storing & Reheating
To keep your cookies fresh, store them at room temperature in an airtight container for up to 1 week. For longer storage, pop them in the fridge, where they’ll last up to 2 weeks. Alternatively, freeze them for up to 3 months in a freezer-safe container. When you’re ready to enjoy, you can thaw them overnight in the fridge. The flavor remains delightful, though the texture may slightly change upon thawing.
Chef’s Helpful Tips
- Make sure all ingredients are at room temperature beforehand to help them combine smoothly.
- Use dark chocolate cocoa powder for an extra rich flavor!
- Don’t skip toasting the coconut; it enhances the overall taste significantly.
- If the mixture begins to get too thick, a little extra milk can do wonders to bring it back to the right texture.
- Experiment with different nut butters for unique flavor profiles!
There’s something delightful about crafting cookies that don’t require baking, and No-bake Cookies No Oatmeal deliver on all fronts. They blend easy ingredients into a rich treat that’s perfect for any occasion, from impromptu gatherings to cozy nights at home. Feel free to explore variations and personalize the recipe to your heart’s content!
Recipe FAQs
Can I make these cookies vegan?
Absolutely! To make No-bake Cookies No Oatmeal vegan, substitute honey with maple syrup, and ensure the ingredient choices like chocolate and nut butter are free from animal products. Most brands do have vegan-friendly options available.
What can I use instead of peanut butter?
If you need to avoid peanut butter, almond butter, sunflower seed butter, or cashew butter work beautifully. Each will lend different flavors, so pick one that calls to your palate!
How should I store leftovers?
Store your cookies in an airtight container at room temperature for up to a week, or refrigerate them to last for two weeks. For longer storage, freeze them for up to three months.
Can I add other mix-ins?
Definitely! Feel free to incorporate mini chocolate chips, dried fruit, or spices like cinnamon for a personal touch. No matter what you choose, just ensure the total amount of additions doesn’t overwhelm the base mixture!
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📖 Recipe Card
No-bake Cookies No Oatmeal
- Prep Time: 5 minutes
- Cook Time: 100 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: No-bake
- Cuisine: American
Description
These no-bake cookies are irresistibly flavorful and incredibly easy to prepare. Packed with shredded coconut, peanut butter, and cocoa, they’re perfect for a quick sweet treat or an enjoyable snack.
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
Instructions
- Toast the shredded coconut in an oven preheated to 325°F (165°C) by spreading it on a parchment-lined sheet pan. Bake for about 6-7 minutes until golden, stirring halfway.
- If using the stovetop, place the shredded coconut in a dry skillet over medium-low heat and toast, stirring often, for 3-5 minutes until golden brown. Transfer to a plate immediately to cool.
- Let the toasted coconut cool completely to prevent oil separation in the cookies.
- Prepare a cookie sheet by lining with parchment paper.
- In a saucepan over medium heat, combine maple syrup, sugar, milk, cocoa powder, vanilla, and salt, stirring until bubbles form on the bottom. Remove from heat.
- Stir in the peanut butter, adding more milk if necessary to achieve a thin consistency for mixing in the coconut and nuts smoothly.
- Incorporate the toasted coconut and chopped peanuts into the mixture.
- Scoop tablespoons of the mixture onto the prepared parchment-lined cookie sheet using a cookie scoop. Work quickly to avoid oil separation.
- Chill the cookies in the refrigerator for about 1.5 hours until firm. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
Ensure the coconut cools completely before mixing to avoid greasy cookies.
Feel free to experiment with different nut butters and nuts for variation.
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 7g
- Sodium: 46mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
