Description
These No-bake Cookies No Oatmeal are packed with flavor and made with simple ingredients like coconut and peanut butter. Perfect for an easy treat, they’re quick to prepare and just the right blend of sweet and nutty.
Ingredients
Scale
- 1 cup (85 grams) unsweetened shredded coconut short strands
- 2 tablespoons (40 grams) maple syrup
- 2/3 cup (133 grams) granulated sugar or coconut sugar
- 4–6 tablespoons (60–90 ml) milk of choice
- 1/3 cup (38 grams) dutch-process cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (170 grams) natural peanut butter or another nut/seed butter
- 1 cup (145 grams) 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 about 3 minutes. Stir and bake for an additional 3 to 4 minutes until golden brown, keeping a close eye to prevent burning.
- If toasting on the stove: use a clean, dry skillet over medium-low heat. Spread the shredded coconut and cook, stirring frequently, until golden brown and nutty-smelling, for about 3-5 minutes. Transfer immediately to halt the cooking process.
- Allow the toasted coconut to cool completely to avoid oil separation in the peanut butter.
- Prepare a cookie sheet lined with parchment paper.
- In a saucepan over medium heat, combine maple syrup, sugar, milk, cocoa powder, vanilla, and salt.
- Stir continuously until bubbles form on the bottom of the pan. Remove from heat and mix in the peanut butter, adding more milk if necessary for a thinner consistency.
- Incorporate the cooled coconut and chopped peanuts into the mixture.
- Use a 1 1/2 tablespoon cookie scoop to place spoonfuls of the mixture onto the parchment-lined cookie sheet. Work quickly to prevent the nut butter's oil from separating, which can lead to greasy cookies.
- Chill the cookies for about 1 1/2 hours until firm. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
Ensure the toasted coconut is completely cool before mixing it with the other ingredients to maintain the right texture.
Feel free to substitute the peanut butter with any nut or seed butter of your choice for different flavors.
For a sweeter touch, increase the maple syrup slightly if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 4g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg