These no-bake cookies without oatmeal are perfect when you’re craving something sweet, chocolaty and chewy but want to skip the oats. They still have that classic no-bake texture, but instead of oats, you use toasted shredded coconut and chopped peanuts for a bit of crunch and a whole lot of flavor. They’re naturally gluten-free and can easily be made vegan, dairy-free and paleo.
Even though it’s cooled down to the 50s here, I know some of you are still facing hot weather, which made me think a no-bake dessert would be a good option.
I actually have several hundred recipes and photos ready to post. 🙈 The posts aren’t written, though. It’s really difficult to pick one.
- No-bake – no need to turn on the oven! You do need to toast the coconut, but that can be done on the stovetop.
- Fudgy and chewy – some no-bake cookies can be kind of crumbly and dry. These stay chewy!
- Pantry-friendly – made with simple ingredients you likely already have on hand.
Ingredient Notes
Please scroll down for the full recipe. These are just notes on select ingredients.
- Shredded coconut – you need unsweetened shredded coconut with short strands, like the kind from Bob’s Red Mill. I haven’t tried it, but I’m guessing long strands won’t work as well and would make the cookies harder to shape. You don’t want coconut flakes, flaked coconut or coconut chips. Those are the larger, flat pieces of dried coconut that are wide and a little chewy.
- Natural nut or seed butter – be sure it’s the kind made with just nuts and salt. No added fat or sugar.
- Maple syrup – you could probably use honey in its place, but the cookies will then have some honey flavor to them. If you use maple syrup, you can’t taste it at all.
- Milk – any kind of milk works here, but I don’t recommend canned coconut milk because it’s too thick. If that’s all you have, use a 50/50 mix of that + water. So, 2 tbsp coconut milk + 2 tbsp water.
How to Make
Start by toasting the shredded coconut. You can do it in the oven or on the stovetop.
To do it in the oven, just spread it out on a sheet pan and bake for about 3 minutes. Stir and then bake another 3-4 minutes, but keep a close eye on it. It can burn in a flash. Once it’s golden and fragrant, let it cool completely.
This part is important because if it’s still warm, it’ll cause the peanut butter to separate and make the cookies greasy.
To toast the coconut on the stove, use a clean, dry skillet. No oil or butter is needed. Place it over medium-low heat.
Add the shredded coconut and spread it out in an even layer. Cook, stirring or shaking the pan often, until the coconut is golden brown and smells nutty, about 3–5 minutes. Immediately transfer to a plate or parchment paper to stop the cooking.
While it cools, combine the maple syrup, sugar, milk, cocoa powder, vanilla and salt in a saucepan. Stir constantly over medium heat until bubbles start to form on the bottom.
Remove from the heat and stir in the nut butter. Depending on your type of nut/seed butter, you may need a little extra milk. It’s supposed to be thick and glossy, but if you can hardly stir it, add a tiny bit more milk. But don’t make it runny!
Then stir in the toasted coconut and chopped peanuts.
Use a 1 1/2-tablespoon scoop to portion the cookies onto a parchment-lined tray. You should get around 24 cookies. Chill until set, about 1 1/2 hours.
- Don’t skip toasting the coconut – it makes a huge difference in both flavor and texture.
- Chop the nuts finely – large chunks don’t bind as well and make it harder to form nice cookie shapes.
- Work quickly when scooping – the mixture thickens fast, and reheating doesn’t work well.
- Adjust milk as needed – depending on how thick your peanut butter is, you might need a little extra milk to get the right texture.
How to Make Ahead and Store
These cookies are a great make-ahead option. Once they’re firm, you can store them in an airtight container in the fridge for up to 2 weeks. They hold up well and don’t get soggy.
For longer storage, you can freeze them for up to 3 months. Just be sure to place parchment or wax paper between layers so they don’t stick together.
Prefer to use oats? I have loads of other options.
- Vegan No-Bake Cookies – rich, slightly caramel-like oatmeal cookies made with almond butter and coconut oil, sweetened with maple syrup. Includes variations with chocolate chips or cinnamon-raisin.
- Gluten-free No-Bake Cookies – naturally vegan and dairy-free, these cookies are chewy with peanut or almond butter and maple, and set up quickly.
- No-Bake Cookies Without Peanut Butter – a chocolaty, oat-based version that skips nut butters; works with butter or coconut oil and regular or coconut sugar.
- No-Bake Chocolate Oatmeal Cookies – deep chocolate flavor with a nut or seed butter base, plus coconut milk and coconut sugar. Vegan, gluten-free, and includes a nut-free option.
- No-Bake Almond Butter Cookies – soft and chewy, with almond butter, maple syrup, oats, and roasted chopped almonds.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. 🩷
No-bake Cookies (No Oatmeal!)
Servings 24
These no-bake cookies without oatmeal are perfect when you’re craving something sweet, chocolaty and chewy, but don’t have oats. They still have that classic no-bake texture! Can easily be made gluten-free, vegan and paleo.
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If toasting the coconut in an oven: preheat the oven to 325 °F (165 °C). Line a sheet pan with parchment paper. Place the shredded coconut evenly on the pan and pop it in the oven for 3 minutes. Then, gently stir with a spatula so that it gets evenly toasted, and bake until it is golden brown (up to 3 or 4 minutes more). It will toast more around the edges, so be sure to stir it well and keep an eye on it because there is a very fine line between toasted coconut and burnt coconut.
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If toasting the coconut on the stove: use a clean, dry skillet. No oil or butter is needed. Place it over medium-low heat. Add the shredded coconut and spread it out in an even layer. Cook, stirring or shaking the pan often, until the coconut is golden brown and smells nutty, about 3–5 minutes. Immediately transfer to a plate or parchment paper to stop the cooking.
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Once it’s perfectly golden, let it cool completely. If you don’t, it’ll cause the oil in the peanut butter to separate in the cookies.
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Prepare a cookie sheet with a piece of parchment paper.
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In a 1-quart saucepan (or something similar) over medium heat, stir together the maple syrup, sugar, milk, cocoa powder, vanilla and salt.
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Stir almost continuously until you see bubbles forming on the bottom of the pan. Remove from the heat and stir in the peanut butter. If it’s thick and firm, add up to another 2 tbsp milk. It needs to be thin enough that you can add the coconut and nuts without an arm workout.
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Stir in the coconut and chopped peanuts.
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Use a 1 1/2 tbsp cookie scoop to scoop out the cookies onto the parchment paper. Work quickly, as rewarming the mixture to ease scooping can cause the nut butter’s oil to separate, making the cookies greasy.
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Chill them for about 1 1/2 hours so they firm up. Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3.
- For dairy-free and vegan, use plant-based milk.
- For paleo, use coconut sugar instead of granulated sugar. Use natural cashew or almond milk that’s just nuts, salt and water. Use cashew, almond butter or sunflower seed butter without added fat or sugar. Use a paleo-friendly or seed instead of chopped peanuts.
- For nut-free, use natural sunflower seed butter and sunflower seeds instead of chopped peanuts.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Calories: 132.8kcalCarbohydrates: 10.9gProtein: 3.7gFat: 9.4gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3.4gSodium: 31.9mgPotassium: 128.7mgFiber: 2gSugar: 7.6gVitamin C: 0.1mgCalcium: 17.4mgIron: 0.7mgNet Carbs: 9
