No-bake cookies might just be one of the simplest desserts you’ll ever make, and these No-bake Cookies No Oatmeal are a delightful twist that requires no baking at all! Imagine biting into a chewy, chocolatey treat packed with the wholesome goodness of peanut butter, coconut, and nuts all in one sweet morsel. They’re perfect for any occasion, whether it’s an afternoon snack, a special dessert for guests, or just because you deserve a little something sweet.

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

I first stumbled upon this easy recipe during a busy week when I needed something sweet without engaging in lengthy baking sessions. What drew me in has been the delightful nutty aroma as they come together so quickly in just minutes! These cookies not only satisfy cravings but also bring a sense of nostalgia with every bite, reminding me of childhood days spent devouring sweet treats.

Why You’ll Love This Recipe

Simple & Quick: Prep takes only about 5 minutes and a little chill time, so dessert is ready without the hassle.
Irresistible Flavor: Rich chocolate mingles with sweet peanut butter and crunchy nuts, creating a flavor explosion.
Eye-Catching Appeal: Gorgeous little piles of deliciousness that look as fun as they taste.
Flexible Serving: They work for everything from snacks to potlucks—anytime you want a sweet treat!
Diet-Friendly Options: With easy substitutions for nut-free or vegan diets, everyone can indulge.

Ingredients You’ll Need

1 cup (85 grams) unsweetened shredded coconut: Short strands are key for texture; avoid long strands. Toasting gives it a nutty taste.
2 tablespoons (40 grams) maple syrup: A natural sweetener that adds depth; honey can be substituted if needed.
2/3 cup (133 grams) granulated sugar or coconut sugar: Either works; granulated sugar sweetens well, while coconut sugar offers a unique flavor.
4-6 tablespoons (60-90 ml) milk of choice: Use any non-canned milk, as it helps meld the ingredients; almond milk works great!
1/3 cup (38 grams) dutch-process cocoa powder: This enriches the chocolate flavor; for a darker taste, use extra dark cocoa.
1 1/2 teaspoons vanilla extract: A must for enhancing sweetness; pure extract provides a robust flavor.
1/4 teaspoon salt: Balances the sweetness; adjust based on the saltiness of your nut butter.
2/3 cup (170 grams) natural peanut butter or other nut/seed butter: Natural is best for the right consistency; almond butter is a tasty alternative.
1 cup (145 grams) finely chopped peanuts or another nut/seed: Adds crunch and flavor; swap with pecans or walnuts for a different twist.

How to Make No-bake Cookies No Oatmeal

Toast the Coconut: To elevate the flavor, preheat your oven to 325 °F (165 °C). Line a sheet pan with parchment paper and spread the shredded coconut evenly on the pan. Bake for about 3 minutes until just starting to turn golden. Gently stir and continue baking until it’s golden brown, checking closely to avoid burning—this usually takes about 3 or 4 more minutes.

Cool the Coconut: Once toasted, let the coconut cool completely. This step is crucial because cooling prevents the peanut butter oil from separating in the mixture, resulting in a better texture for your cookies.

Prepare the Cookie Sheet: While the coconut cools, prepare a cookie sheet by lining it with parchment paper. This will make it easier to transfer your cookies and keep them from sticking.

Mix the Base: In a medium-sized saucepan over medium heat, stir together the 2 tablespoons of maple syrup, 2/3 cup of granulated sugar, 4 tablespoons of your chosen milk, 1/3 cup of dutch-process cocoa powder, 1 1/2 teaspoons of vanilla extract, and 1/4 teaspoon of salt. Stir almost continuously until bubbles start forming on the bottom of the pan.

Add Peanut Butter: Once bubbling, remove from heat and quickly stir in 2/3 cup of natural peanut butter. If it feels too thick, add an additional tablespoon of milk until it reaches a smoother consistency that can easily mix in the coconut and nuts.

Combine Coconut and Nuts: Incorporate your toasted coconut and 1 cup of finely chopped peanuts into the chocolate mixture. Stir well, making sure every piece of coconut and nut is generously coated with the chocolaty goodness.

Scoop the Cookies: Using a 1 1/2 tablespoon cookie scoop, quickly portion out the cookies onto the prepared parchment paper. Speed is essential here; warming the mixture again can make the cookies greasy due to oil separation in the nut butter.

Chill the Cookies: Once scooped, place the cookies in the refrigerator for about 1 1/2 hours. This chilling time allows them to firm up nicely for a perfect bite!

Storing & Reheating

Once your no-bake cookies are set, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for about 2 weeks or freeze for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking. If you find they’ve softened in the fridge, simply pop them back into the freezer for a bit to refresh their texture.

Chef’s Helpful Tips

Avoiding Oil Separation: Make sure your peanut butter is well mixed before adding it to the mixture as this can help prevent separation.
Adjusting Sweetness: Feel free to taste and adjust adding more maple syrup or sugar as per your preference.
Nut Alternatives: You can switch out the chopped peanuts for other nuts like almonds or pecans, depending on what you have on hand.
Make Ahead: These cookies are fantastic to make ahead of time—whip up a batch before a party or gathering; they’ll stay fresh for quite a while!

No-bake cookies like these are a joy to create and share. Not only are they fantastically delicious, but they also invite a world of experimentation with flavors and textures. Encouraging creativity in the kitchen is what baking—and no-baking—is all about. Don’t hesitate to make these No-bake Cookies No Oatmeal with your own unique twist!

Recipe FAQs

Can I use other nut butters besides peanut butter?

Absolutely! Almond butter, cashew butter, or even sun butter are excellent alternatives if you’re looking for different flavors or need a nut-free option.

How should I store the cookies to keep them fresh?

The best way to store your no-bake cookies is in an airtight container at room temperature for a couple of days or in the refrigerator for about two weeks. For longer storage, freeze them stacked with parchment paper in between.

Can I add other ingredients to personalize these cookies?

Definitely! Feel free to add extras like mini chocolate chips, dried fruit, or even a scoop of protein powder to mix things up according to your taste preferences.

What can I do if the mixture is too thick?

If you find that your mixture becomes too thick to scoop out easily, simply add a tablespoon or two of milk to loosen it up. Remember to mix well before scooping!

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No-bake Cookies No Oatmeal

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Author: Anna
Prep Time: 5 minutes
Cook Time: 100 minutes
Total Time: 1 hour 45 minutes
Yield: 24 servings 1x
Category: Desserts & Appetizers
Method: No-bake
Cuisine: American

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Description

No-bake Cookies No Oatmeal are a delightful treat featuring shredded coconut, rich cocoa, and creamy peanut butter. Perfect for a quick dessert or snack, these cookies are easy to make and absolutely satisfying!

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

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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, place shredded coconut evenly, and toast for about 3-7 minutes until golden brown, stirring occasionally.
Alternatively, for stovetop toasting, place shredded coconut in a dry skillet over medium-low heat. Cook, stirring frequently, until golden brown, about 3-5 minutes, then cool completely.
Prepare a cookie sheet with parchment paper.
In a 1-quart saucepan over medium heat, combine maple syrup, sugar, milk, cocoa powder, vanilla, and salt. Stir continuously until bubbles form at the bottom.
Remove from heat and stir in the peanut butter, adding more milk if needed until it’s a pourable consistency.
Add the toasted coconut and chopped peanuts, stirring until well combined.
Scoop out 1 1/2 tablespoons of the mixture onto the parchment-lined cookie sheet. Work quickly to prevent the nut butter from separating.
Chill the cookies for about 1 1/2 hours until firm. Store in an airtight container for up to 2 weeks or freeze for longer freshness.

Notes

Ensure the coconut is completely cooled before mixing to avoid oil separation.
Use quick oats or chopped nuts of your choice for added texture if desired.
Store cookies in the refrigerator or freezer for an extended shelf life.