No-bake Cookies No Oatmeal
No-bake Cookies No Oatmeal deliver on every front—simple, delicious, and utterly satisfying. Sometimes, you just need a treat that requires little effort, especially when cravings kick in after a long day. Whipping up a batch of these delightful cookies feels almost like magic, plus they’re made without oatmeal, making them unique in the world of no-bake desserts. With a rich chocolate flavor complemented by crunchy peanuts and the sweet nutty taste of coconut, these cookies become an instant hit.
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I still remember the first time I stumbled across a recipe for No-bake Cookies. I was searching for a quick solution to quell my sweet tooth—something to satisfy my cravings without turning my kitchen into a battleground for flour and pots. Enter the beauty of these No-bake Cookies No Oatmeal. They required very little time and delivered so much flavor; one taste, and I was hooked. I’m thrilled to share this quick, no-fuss recipe that your friends and family will adore!
Why You’ll Love This Recipe
- Simple & Quick: With just 5 minutes of prep and 100 minutes of chill time, you’ll have a delectable dessert ready to impress.
- Irresistible Flavor: A luscious blend of chocolate, peanut butter, and toasted coconut creates flavors that are truly addictive.
- Eye-Catching Appeal: The combination of textures—from creamy peanut butter to crunchy peanuts—makes these cookies visually stunning as well as delicious.
- Flexible Serving: Perfect as a party treat, snack for kids, or a sweet pick-me-up at any time of day.
- Diet-Friendly Options: Swap out sugars or nut butters to meet various dietary preferences.
Ingredients You’ll Need
- 1 cup (85 grams) unsweetened shredded coconut: Use short strands for the best texture; they provide a sweet, chewy contrast to the richness of the cookies. Toasting enhances the flavor.
- 2 tablespoons (40 grams) maple syrup: This adds a natural sweetness and a hint of flavor; feel free to substitute with agave syrup if desired.
- 2/3 cup (133 grams) granulated sugar or coconut sugar: Either works well, but coconut sugar gives a hint of caramel flavor.
- 4-6 tablespoons (60-90 ml) milk of choice: Use any non-dairy milk or regular milk. Adjust according to desired consistency.
- 1/3 cup (38 grams) Dutch-process cocoa powder: This gives a deep chocolate flavor; regular cocoa powder can substitute if necessary.
- 1 1/2 teaspoons vanilla extract: Pure vanilla extract is best, enhancing the overall flavor profile beautifully.
- 1/4 teaspoon salt: This balances out sweetness; the amount may vary based on your nut butter, so taste as you go.
- 2/3 cup (170 grams) natural peanut butter: Creamy or crunchy work well. If you’re nut-free, swap for sunflower seed butter.
- 1 cup (145 grams) finely chopped peanuts: These add crunch, but feel free to use other nuts or seeds based on preference.
How to Make No-bake Cookies No Oatmeal
Toast Coconut: If you prefer toasted coconut, preheat your oven to 325 °F (165 °C). Line a sheet pan with parchment paper and spread the shredded coconut evenly across it. Bake for 3 minutes and then stir gently. Keep an eye on it as you toast it for another 3 to 4 minutes until it’s a beautiful golden brown. If you’re toasting on the stove, use a medium-low heat skillet without oil, stirring often for 3–5 minutes until fragrant and golden.
Cool Coconut: Once your coconut is perfectly toasted, allow it to cool completely. This step is crucial because if the coconut is warm, it may cause the peanut butter’s oil to separate in your cookies.
Prepare Baking Sheet: Grab a cookie sheet and prepare it with a piece of parchment paper to place your cookies on later.
Combine Ingredients: In a 1-quart saucepan over medium heat, mix together 2 tablespoons maple syrup, 2/3 cup granulated sugar, 4-6 tablespoons milk, 1/3 cup Dutch-process cocoa powder, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon salt.
Stir Until Bubbly: Stir the mixture almost continuously until you see bubbles forming at the bottom of the pan. Keep watching until it’s bubbling nicely, then promptly remove it from the heat and stir in 2/3 cup natural peanut butter. If it’s thick, add up to 2 more tablespoons of milk, aiming for a pourable consistency.
Mix in Coconut and Peanuts: Stir in the toasted coconut and 1 cup finely chopped peanuts. The mixture should have a nice combination of textures and flavors, with the sweetness of the peanut butter complimented by crunch and chew.
Scoop Cookies: Using a 1 1/2 tablespoon cookie scoop, quickly scoop out the mixture onto the prepared parchment paper. Act swiftly—if you let it warm on the stovetop again, the nut butter’s oil might separate, causing a greasy cookie!
Chill: Now for the hardest part—waiting! Chill the cookies for approximately 1 1/2 hours until they firm up. Once set, feel free to store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Storing & Reheating
Store your No-bake Cookies No Oatmeal at room temperature for a day or two, but they are best kept in an airtight container in the refrigerator for up to two weeks. You can freeze them for up to three months; just make sure to layer them with parchment paper in a freezer-friendly container to avoid sticking. There’s no need to reheat these—enjoy them straight from the fridge for the best texture!
Chef’s Helpful Tips
- Use room-temperature ingredients for better mixing and texture.
- If the mixture seems too crumbly, you may need to add a little more milk to achieve the right consistency.
- For an added flavor punch, try a touch of espresso powder in the mixture or sprinkle sea salt on top before chilling.
- If you’re looking to double the recipe, it’s best to prepare it in batches to ensure consistent mixing and texture.
- Don’t skip the chilling step; it makes a significant difference in texture and flavor complexity.
The No-bake Cookies No Oatmeal are everything you want in a quick dessert: quick to prepare, full of flavor, and just sweet enough. Family and friends will be clamoring for the recipe—and you can proudly say, it’s as easy as mixing a few ingredients together and waiting for them to firm up in the fridge!
Recipe FAQs
Can I make these cookies vegan?
Absolutely! To make No-bake Cookies No Oatmeal vegan, simply replace the honey with maple syrup, use a dairy-free milk alternative, and choose a vegan nut butter.
How long do these cookies last in the fridge?
These cookies can last in the refrigerator for up to two weeks in an airtight container. Just be sure they are completely chilled before storing.
Can I substitute walnuts instead of peanuts?
Yes, feel free to use any nuts or seeds you prefer! Walnuts or almonds can provide a fantastic taste and texture.
What if my mixture is too runny?
If you find the mixture is too runny, add a bit more cocoa powder or a tablespoon more of your nut butter. This will help thicken it up so the cookies hold their shape once chilled.
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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 & Appetizers
- Method: No-bake
- Cuisine: American
Description
These No-bake Cookies No Oatmeal offer a delightful blend of peanut butter and coconut, making it an easy and quick treat. With just a few ingredients, you can whip up a mouthwatering dessert that’s perfect for any occasion.
Ingredients
- 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
- 1 cup finely chopped peanuts or other nuts/seeds
Instructions
- If toasting the coconut in an oven: preheat the oven to 325 °F (165 °C). Line a sheet pan with parchment paper. Spread the shredded coconut evenly on the pan and toast for 3 minutes. Stir gently and continue to bake until golden brown for an additional 3-4 minutes. Keep an eye on it to avoid burning.
- If toasting on the stove: Place a clean, dry skillet over medium-low heat. Add the shredded coconut in an even layer, stirring often until golden brown and nutty, about 3-5 minutes. Transfer to a plate immediately to stop cooking.
- Cool the toasted coconut completely to prevent oil separation in the peanut butter later.
- Prepare a cookie sheet with parchment paper.
- In a 1-quart saucepan over medium heat, mix maple syrup, sugar, milk, cocoa powder, vanilla, and salt.
- Stir continuously until bubbles form on the bottom. Remove from heat and mix in peanut butter, adding up to 2 tbsp more milk if the mixture is too thick.
- Fold in the toasted coconut and chopped peanuts.
- Using a 1 1/2 tbsp cookie scoop, quickly scoop cookies onto the prepared parchment paper. Work fast to prevent the nut butter oil from separating due to reheating the mixture.
- Chill cookies for about 1 1/2 hours to firm up. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
For best texture, ensure that toasted coconut is completely cooled before mixing.
You can substitute peanut butter with other nut or seed butters for different flavors.
These cookies can be frozen, making them a great make-ahead treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 7g
- Sodium: 54mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
