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
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
- 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