No-bake cookies have a special place in my heart, and this recipe for No-bake Cookies No Oatmeal is a delightful twist! Picture chewy clusters of chocolatey goodness combined with the irresistible crunch of peanuts and the natural sweetness of maple syrup. These little treats are packed with flavor, rich in texture, and surprisingly easy to whip up in just a few minutes. You can enjoy them as an afternoon snack or a late-night indulgence, making them a perfect addition to your recipe collection.

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
Recipe FAQs
No-bake Cookies No Oatmeal

I first stumbled upon this recipe while searching for a quick dessert that didn’t require the oven’s heat. As someone who isn’t particularly fond of oatmeal cookies, I loved that this recipe skips it altogether while still delivering on deliciousness. These No-bake Cookies No Oatmeal are not only budget-friendly but also a crowd-pleaser—everyone will want seconds. I invite you to give these a try; your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: In only about 5 minutes of prep and 1.5 hours of chilling, you can have these cookies ready to enjoy!
Irresistible Flavor: A delicious mix of chocolate, peanut butter, and toasted coconut creates a flavor profile you can’t resist.
Eye-Catching Appeal: The combination of rich cocoa and bright coconut adds visual enjoyment, making them perfect for parties.
Flexible Serving: Ideal for any occasion—snack time, dessert after dinner, or a midday pick-me-up.
Diet-Friendly Options: Easily adaptable for different diets with options for nut-free or vegan ingredients.

Ingredients You’ll Need

1 cup (85 grams) unsweetened shredded coconut: Use short strands for the best texture; fry them first for a deeper flavor.
2 tablespoons (40 grams) maple syrup: This adds natural sweetness. Agave syrup can substitute if needed.
2/3 cup (133 grams) granulated sugar or coconut sugar: Either work, but coconut sugar offers a deeper flavor.
4-6 tablespoons (60-90 ml) milk of choice: Any plant or dairy milk works; adjust based on desired consistency.
1/3 cup (38 grams) Dutch-process cocoa powder: This gives the cookies a rich, deep chocolate flavor. Avoid Dutch-process if you need a non-alkalized version.
1 1/2 teaspoons vanilla extract: Essential for enhancing flavors—pure vanilla extract is best.
1/4 teaspoon salt: Always taste; some nut butters come salted or unsalted.
2/3 cup (170 grams) natural peanut butter: Opt for no-stir varieties for creamy texture.
1 cup (145 grams) finely chopped peanuts: For crunch—feel free to swap with other nuts or seeds depending on your preference!

How to Make No-bake Cookies No Oatmeal

Prep the Coconut: Toast the shredded coconut to enhance its nutty flavor. Preheat your oven to 325°F (165°C) and line a sheet pan with parchment paper. Spread the coconut evenly across the pan and bake for about 3 minutes, stirring halfway through. Keep a close eye on it; you want it golden brown and fragrant, not burnt!

Combine Ingredients: In a 1-quart saucepan over medium heat, mix together the maple syrup, 2/3 cup of granulated sugar, 4 tablespoons of milk, 1/3 cup of Dutch-process cocoa powder, 1 1/2 teaspoons of vanilla extract, and 1/4 teaspoon of salt. Stir continuously until it begins to bubble around the edges, usually after a few minutes.

Stir in the Peanut Butter: Remove the saucepan from the heat and mix in 2/3 cup of natural peanut butter. If the mixture feels too thick, add up to 2 more tablespoons of milk until smooth and workable.

Mix in Coconut and Nuts: Once the peanut butter is thoroughly blended, gently fold in the toasted coconut and 1 cup of finely chopped peanuts until everything is well coated.

Scoop and Chill: Use a 1.5 tablespoon cookie scoop to portion out the mixture onto your prepared baking sheet lined with parchment paper. Work quickly to avoid letting the mixture cool too much, as the oil in the peanut butter can separate.

Let Firm Up: Chill the cookies in the refrigerator for about 1.5 hours until they are firm and set. Store these delicious treats in an airtight container for up to two weeks or freeze them for up to three months.

Storing & Reheating

After you’ve made these delightful treats, store them at room temperature in an airtight container for about a week. If you’d like to keep them longer, pop them in the refrigerator where they will stay fresh for up to two weeks. For even longer storage, freeze the cookies. Just remember to separate layers with parchment paper and store in a freezer-safe container for a maximum of three months. When you’re ready to enjoy them again, no need to reheat—simply let them chill on the counter for a few minutes to regain their perfect consistency.

Chef’s Helpful Tips

Always monitor your coconut closely while toasting; it can go from perfect to burnt in seconds!
If your peanut butter is thick, warm it slightly in the microwave for easier mixing.
For a richer flavor, consider using light brown sugar instead of granulated sugar.
If the dough seems too wet or greasy, chilling it for a bit before scooping often helps it firm up.
Use different nut butters like almond or sunflower seed butter for flavor variations—this recipe is versatile!

The balance of flavors in No-bake Cookies No Oatmeal makes these treats a fantastic option for satisfying your sweet tooth. Feel free to experiment with additions like dried fruits or even a sprinkle of sea salt on top just before chilling. Enjoy making memories with these delicious cookies!

Recipe FAQs

Can I use different nut butters?

Absolutely! While natural peanut butter works best for this recipe, feel free to experiment with almond butter, cashew butter, or sunflower seed butter if you’re avoiding peanuts. Each nut butter will lend its unique flavor and texture, so choose one that you love.

How do I store these cookies if I want them to last longer?

These cookies can be stored at room temperature in an airtight container for about a week. If you’re looking to keep them for longer, it’s best to store them in the refrigerator for up to two weeks or freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.

What can I substitute for coconut in the recipe?

If you’re not fond of coconut, feel free to skip it altogether and replace it with more chopped nuts or even some crispy rice cereal for crunch. This change will alter the flavor profile, but you’ll still have delicious cookies!

Why did my cookies turn out greasy?

Greasy cookies often result from the mixture cooling too much before you scoop them out or using overly oily nut butter. If this happens, consider chilling the mixture for just a few minutes before scooping to help it set better, or warm the mixture slightly to help with consistency.

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No-bake Cookies No Oatmeal

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Author: Peter
Prep Time: 5 minutes
Cook Time: 100 minutes
Total Time: 1 hour 45 minutes
Yield: 24 servings 1x
Category: Desserts & Appetizers
Method: No-bake
Cuisine: American

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Description

Satisfy your sweet tooth with these No-bake Cookies No Oatmeal. Featuring shredded coconut, creamy peanut butter, and rich cocoa, these cookies are simple to prepare and perfect for a quick dessert or snack.

Ingredients

Scale

1 cup unsweetened shredded coconut short strands
2 tablespoons maple syrup
2/3 cup granulated sugar or coconut sugar
4–6 tablespoons milk of choice
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2/3 cup natural peanut butter or another nut/seed butter
1 cup finely chopped peanuts or other nuts/seeds

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Instructions

If toasting coconut in an oven, preheat to 325°F (165°C). Line a sheet pan with parchment paper. Spread coconut evenly on the pan and bake for 3 minutes, stir, and bake until golden brown (up to 4 more minutes).
If toasting on the stove, use a clean, dry skillet over medium-low heat. Add shredded coconut and toast for 3–5 minutes until golden brown. Transfer immediately to stop cooking.
Let toasted coconut cool completely to prevent oil separation in cookies.
Prepare a cookie sheet with parchment paper.
In a 1-quart saucepan over medium heat, stir together maple syrup, sugar, milk, cocoa powder, vanilla, and salt until bubbles form at the bottom. Remove from heat and stir in peanut butter, adding milk as needed to thin the mixture.
Stir in toasted coconut and chopped peanuts.
Use a cookie scoop to portion cookies onto parchment paper and chill for 1 1/2 hours until firm.

Notes

Make sure to watch the coconut closely while toasting to avoid burning.
If the mixture becomes too thick when adding ingredients, adjust with more milk as necessary.
Store cookies in an airtight container; they will last up to two weeks in the fridge.