No-bake cookies have a special place in my heart. They’re the kind of dessert that feels like a warm hug, pleasantly chewy yet rich in flavor, all with zero need for the oven. The incredible part? You can whip them up in just a few minutes! This recipe for No-bake Cookies No Oatmeal is perfect for anyone reluctant to step into the kitchen but still wants to satisfy their sweet tooth without a lot of fuss. With a delightful blend of chocolate, peanut butter, and a hint of coconut, they’re irresistibly decadent while remaining super simple. Whether you’re in need of a quick dessert for a gathering or just craving something sweet at home, this recipe is an absolute win.

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

When I first stumbled upon no-bake cookies, I was enamored. I remember the joy of mixing warm ingredients, watching them come together seamlessly, only to be met with a rare treat that wouldn’t heat up my kitchen on those sweltering summer days. With this specific version, you’ll evade those pesky oats that so many recipes rely on, opting instead for crunchy chopped peanuts and wholesome coconut. So, roll up your sleeves and get ready to make perfectly chewy, satisfyingly nutty cookies.

Why You’ll Love This Recipe

Simple & Quick: Ready in only 5 minutes of prep, with just an hour and a half in the fridge!
Irresistible Flavor: The combination of chocolate and peanut butter will have your taste buds dancing.
Eye-Catching Appeal: The toasted coconut adds a lovely texture and visual flair that’s sure to impress.
Flexible Serving: Perfect for snacks, parties, or even a sweet breakfast treat!
Diet-Friendly Options: Easily customizable for gluten-free or vegan diets with the right substitutes.

Ingredients You’ll Need

1 cup (85 grams) unsweetened shredded coconut: Short strands of coconut add a lovely chewy texture. For the best results, opt for Bob’s Red Mill’s variety, which won’t overpower the other flavors.
2 tablespoons (40 grams) maple syrup: This natural sweetener provides depth and a hint of caramel flavor. If you’re looking for alternatives, light agave syrup or honey can also work well.
2/3 cup (133 grams) granulated sugar or coconut sugar: Either option offers sweetness; coconut sugar will also add a subtle caramel-like taste.
4-6 tablespoons (60-90 ml) milk of choice: Helps to adjust the thickness of the chocolate mixture; you can use almond, soy, or cow’s milk, but avoid canned coconut milk for this recipe.
1/3 cup (38 grams) Dutch-process cocoa powder: Adds rich chocolaty flavor. Dutch-process gives smoother results compared to natural cocoa, so I recommend sticking with it.
1 1/2 teaspoons vanilla extract: For warmth and flavor; ensure you use pure vanilla extract for the best taste.
1/4 teaspoon salt: This balances the sweetness; you might need to tweak the amount according to your nut butter’s saltiness.
2/3 cup (170 grams) natural peanut butter: Creamy peanut butter is key for a smooth texture. If you’re allergic, almond butter works perfectly as a substitute.
1 cup (145 grams) finely chopped peanuts or other nuts/seeds: Adds crunch and texture. Feel free to mix in any nuts or seeds you love!

How to Make No-bake Cookies No Oatmeal

Toast the Coconut: If you love a nutty flavor, you can choose to toast your coconut. Preheat your oven to 325°F (165°C) and line a sheet pan with parchment paper. Spread the shredded coconut evenly and toast for about 3 minutes, stirring halfway through until golden brown—keep a watchful eye, as it can go from toasted to burnt quickly.

Mix the Ingredients: If toasting feels like more work, you can skip that step and jump straight into mixing. Grab a 1-quart saucepan and combine the maple syrup, 2/3 cup granulated sugar, 4 tablespoons of your chosen milk, 1/3 cup Dutch-process cocoa powder, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon salt. Stir over medium heat until bubbling up starts, then remove it from heat.

Add the Peanut Butter: Just as your mixture starts to bubble, stir in 2/3 cup natural peanut butter. If it feels too thick, add the remaining milk, one tablespoon at a time, until it’s a smooth, pourable consistency.

Stir in Coconut and Nuts: Once the peanut butter is thoroughly combined, gently fold in your toasted coconut and 1 cup of finely chopped peanuts until fully incorporated.

Scoop and Chill: Use a 1 1/2 tablespoon cookie scoop to drop spoonfuls onto a lined cookie sheet. Be quick with this step, as letting the mixture cool can make it harder to scoop. Once done, pop them in the fridge to chill for about 1 1/2 hours, allowing them to firm up beautifully.

Store for Later (if any leftovers remain!): Once your cookies are perfectly set, store them in an airtight container in the fridge.

Storing & Reheating

For best results, store your no-bake cookies in an airtight container at room temperature for about 2 days. If you prefer to keep them longer, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. When freezing, just layer them in between parchment paper to prevent sticking. For a quick treat, you can enjoy them straight from the fridge, but if you like them softer, let them sit at room temperature for a few minutes before eating.

Chef’s Helpful Tips

Avoid Browning: When toasting coconut, keep a close eye on it as it can go from perfect to burnt very quickly.
Smooth Consistency: To achieve the desired consistency for your mixture, make sure all your ingredients are at room temperature.
Peanut Butter Alternatives: If you want to go nut-free, sunflower seed butter could be a delicious option too!
Experiment with Flavors: Try adding mix-ins like mini chocolate chips or dried fruits for extra flavor.
Adjust Sweetness: For a subtler taste, you can reduce the sugar to 1/2 cup while maintaining the creamy texture.
Use a Cookie Scoop: It makes portioning easier and helps ensure uniformity for an appealing presentation.

Nothing beats whipping up a batch of no-bake cookies when that sweet craving strikes. You’ll find these little treats are wonderfully customizable, allowing your imagination to soar with different sprinkle ideas and combinations. They’re definitely a testament to the joy of simple ingredients coming together to create something delightful.

Let your taste buds explore the delightful contrasts of sweet peanut butter, rich chocolate, and crunchy nuts. Whether you make them for a party or for yourself purely out of indulgence, I’m confident you’ll fall in love with these no-bake cookies. Don’t hesitate—give them a try today, and you might just discover your new favorite treat!

Recipe FAQs

Can I use another type of nut butter for this recipe?

Absolutely! While this recipe highlights natural peanut butter, almond butter, cashew butter, and sunflower seed butter can work just as well. Each will impart a slightly different flavor, so feel free to experiment based on your preferences or dietary needs.

Is it necessary to toast the shredded coconut?

Toasting coconut is optional but highly recommended. It elevates the flavor and adds a wonderful nutty aroma that complements the cookies. If you choose not to toast it, the cookies will still taste fantastic, just a bit different in texture.

How can I make these cookies vegan-friendly?

For a delicious vegan version of these cookies, replace the honey or maple syrup with agave syrup and ensure your nut butter has no added ingredients. You can also use non-dairy milk, such as almond or oat milk, to maintain the same wonderful texture.

How long do no-bake cookies last?

No-bake cookies can last up to 2 weeks when stored in the fridge in an airtight container. If you have any leftovers, don’t hesitate to freeze them! They can be frozen for up to 3 months – just make sure they’re well-wrapped to avoid freezer burn.

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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 1x
Category: NO-BAKE
Method: No-Bake
Cuisine: American

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Description

These No-bake Cookies No Oatmeal are a delightful treat! With rich peanut butter, sweet maple syrup, and toasted coconut, they’re quick to prepare and irresistibly good. Perfect for dessert lovers seeking easy, homemade options.

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

Preheat the oven to 325 °F (165 °C) if toasting coconut in the oven. Line a sheet pan with parchment paper and spread shredded coconut evenly. Toast for 3 minutes, stir, then continue to toast until golden brown about 3-4 minutes more.
For stovetop toasting, use a clean, dry skillet on medium-low heat. Spread coconut in an even layer and cook, stirring frequently, until golden brown for 3-5 minutes. Transfer to a plate to cool.
Let toasted coconut cool completely to prevent oil separation in the cookies.
Prepare a cookie sheet with parchment paper.
In a saucepan over medium heat, combine maple syrup, sugar, milk, cocoa powder, vanilla, and salt. Stir continuously until bubbles form at the bottom of the pan.
Remove from heat and stir in peanut butter. Adjust thickness with additional milk if needed.
Add toasted coconut and chopped peanuts to the mixture.
Scoop out cookies onto parchment paper using a 1 1/2 tbsp cookie scoop, working quickly to avoid oil separation.
Chill cookies for about 1 1/2 hours to firm them up. Store in an airtight container for up to 2 weeks or freeze for up to 3 months.

Notes

Make sure the coconut is toasted evenly to enhance the flavor.
For a healthier option, substitute sugar with coconut sugar.
Keep the cookies stored in the fridge for the best texture.