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
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg