No-bake Chocolate Oatmeal Coconut Cookies
These cookies are fudgy and chewy, made without baking, and perfect for a quick snack or dessert.
Ingredients
Dry Ingredients
- 1 cup rolled oats Use quick oats for a softer texture.
- 1/2 cup unsweetened shredded coconut Can be replaced with chopped nuts.
- 1/4 cup cocoa powder Use unsweetened cocoa.
- 1/2 teaspoon salt A pinch for flavor enhancement.
Wet Ingredients
- 1/2 cup peanut butter or almond butter Natural or processed both work.
- 1/3 cup honey or maple syrup Maple syrup for vegan option.
- 1/2 teaspoon vanilla extract Keeps the vanilla bright and aromatic.
Instructions
Preparation
- In a large bowl, whisk together rolled oats, shredded coconut, cocoa powder, and salt until evenly mixed.
- In a small saucepan over low heat, warm peanut butter and honey (or maple syrup) together, stirring until smooth. Heat just until it flows — do not boil.
- Remove the pan from heat and stir in the vanilla extract.
- Pour the warm nut-butter mixture over the dry ingredients and fold until fully coated and evenly moistened.
- Scoop tablespoon-sized portions of the mixture, rolling them into balls or pressing them flat into cookie shapes on a parchment-lined tray.
- Refrigerate for at least 30 minutes to firm up.
Notes
For a nut-free version, swap sunflower seed butter and use maple syrup instead of honey. To sweeten the cookies, add 1–2 tablespoons of powdered sugar or an extra tablespoon of syrup if desired.