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Peanut Butter Coconut No Bake Cookies (gluten-free, refined sugar-free, dairy-free)

Mar 20, 2020 · 16 Comments

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cookies with oats on a counter

Recreating childhood recipes is one of my favorite things to do. I love to take those classic recipes you made growing up, make them healthier, gluten-free, and put my own little spin on them too.

Recently, I’ve been DIGGING peanut butter and coconut together. Sound like a weird combination together? It’s delicious.

Extra sweet from the coconut and salty from the peanut butter, it’s sweet and salty at it’s finest.

So I took classic No Bake Cookies and made them with peanut butter and coconut INSTEAD of cocoa powder.

Gasp, right?! Don’t worry, I haven’t forgotten my main man chocolate.

But coconut and peanut butter are meant to be too!

Stack of cookies

Let’s talk how easy these cookies are to whip up with no baking at all.

First, you’ll prepare a pan with parchment paper.

Then add your coconut and oats to a medium mixing bowl and stir them together.

Now you’ll need to prepare by measuring out your peanut butter into your 1/2 cup measure so you can add it to your pot quickly when you need to.

Next, get a medium sized pot and add in your coconut sugar, coconut oil and almond milk (or other milk of choice). On medium-high heat bring that mixture to a low boil and boil it for 2-3 minutes, stirring constantly.

That’s the KEY for these No Bake Cookies. Low boil the liquids for 2-3 minutes.

If you don’t, your cookies may not set right and could turn into piles of a hot runny mess. I mean, it would still taste delicious, but would be MUCH trickier to eat!

Once you are done boiling, take your pot off the heat and immediately add in your peanut butter and vanilla. Then, pour your oat and coconut mixture into the pan and mix together well.

Scoop with a small cookies scoop onto your pan, evenly spread apart. After you have scooped all your cookies, gently push the tops of the cookies down with a fork to create a flat cookie. Let cool for 30 minutes. Done!

A few more things to keep in mind…

First, be sure to use regular peanut butter in this recipe. I know, I love a more natural peanut butter too. But, a more natural peanut butter often has more oil in it and then the cookies won’t set up quite the same.

What to do if your cookies don’t set?! No problem: been there, dealt with that. Put your pan in the fridge and let your cookies cool for about 30 minutes. As they chill, they will solidify more and hold together much easier so you can STILL eat them!

I recommend storing the cookies with the parchment paper underneath them. Or they could clump up together and become one giant stack of cookie, especially if they didn’t set right. So, I trim the parchment paper around the bottom of each cookie and then stack them into an airtight container to go in the fridge.

And, hey, vegan friends: As long as you make this recipe dairy-free (with coconut oil and dairy-free milk) then it’s vegan too! 🙂

one cookie on a plate

I hope you love the sweet and salty combo of peanut butter and coconut in these! And I also love how fast and easy these Peanut Butter Coconut No Bake Cookies are to make too!

Looking for more easy, no bake recipes? Check out my Chocolate Butterscotch Cookie Dough Truffles, or Salted Caramel Pecan Frozen Bananas.

5 from 3 votes
Stack of cookies
Print
Peanut Butter Coconut No Bake Cookies (gluten-free, refined sugar-free, dairy-free)
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Servings: 12 cookies
Calories: 213 kcal
Ingredients
  • 1 1/2 cup oats (certified gluten-free)
  • 1/2 cup shredded coconut
  • 3/4 cup coconut sugar (or white sugar, if preferred)
  • 1/4 cup coconut oil
  • 1/4 cup almond milk (or milk of choice)
  • 1/2 cup creamy peanut butter (NOT natural peanut butter)
  • 1 tsp vanilla
Instructions
  1. Prepare by lining a pan with parchment paper. 

  2. In a large mixing bowl, add your oats and coconut and mix together. Prepare 1/2 cup of peanut butter in your measuring cup.

  3. In a medium sized pot, add your coconut sugar, coconut oil and almond milk on medium high heat. Bring to a low boil and boil for 2-3 minutes, stirring constantly.

  4. Take your pot off the heat and add in your peanut butter and vanilla. Stir until well incorporated. 

  5. Pour your oat and coconut mixture into your pot and stir until well combined.

  6. Using a cookie scoop, scoop your cookies onto your pan. This recipe should make 12 cookies. Use a fork (or spatula) to gently flatten the tops of the cookies.

  7. Let cool for 30 minutes, and then devour!

Recipe Notes

Stored in an airtight container in the fridge these cookies last about a week.

one cookie on a plate. a stack of cookies.

All Recipes, Cookies, Desserts, Gluten-free & Dairy-free, Gluten-free & Vegan, No Bake Desserts, Summer Dessert

Reader Interactions

Comments

  1. Mag says

    October 23, 2022 at 7:09 pm

    Hey there, what is the amount of carbs for these cookies?

    Reply
    • Chelsea Green says

      October 24, 2022 at 5:41 pm

      For 12 cookies, they are roughly 213 calories each.

      Reply
  2. mads says

    April 20, 2022 at 6:14 pm

    mm mm mm love these

    Reply
  3. Andrea Cunningham says

    December 20, 2020 at 10:43 pm

    Hello! I would like to make these for my sister-in-law who is dairy, gluten, egg and soy intolerant. I have gluten free quick cooking oats already in my supply. Will they work? Do I need to alter cook time?

    Thanks in advance!

    Reply
    • Chelsea Green says

      December 22, 2020 at 4:19 pm

      Yes, quick cooking oats should work great as well!

      Reply
  4. Sierra Marie says

    September 28, 2020 at 1:17 am

    can you substitute another butter besides peanuts? like almond butter or cashew butter?

    Reply
    • Chelsea Green says

      September 28, 2020 at 1:41 am

      Yes! These cookies will also work with almond butter or cashew butter, either one.

      Reply
      • Hannah says

        March 9, 2021 at 12:49 am

        Why does natural peanut butter not work?

        Reply
        • Chelsea Green says

          March 9, 2021 at 3:47 pm

          Hi Hannah. Most natural peanut butters are too oily, which causes the cookies to spread too thin. Sometimes you can find a thicker natural peanut butter (or make your own) and in that case, that should work okay too.

          Reply
  5. Alescia Richardson says

    March 12, 2020 at 11:41 pm

    What kind of oats… rolled? quick?

    Reply
    • Chelsea Green says

      March 13, 2020 at 1:52 am

      Rolled oats!

      Reply
  6. Flo Smith says

    September 16, 2019 at 8:56 pm

    They are very very good. My daughter in law just found out she is gluten and dairy intolerant

    I made these for her ,but making for me also

    Does anyone know the nutrition breakdown

    Reply
    • Chelsea Green says

      September 17, 2019 at 1:18 am

      Thank you so much Flo! Each cookie should be roughly 213 calories, but that’s all the nutritional information that I look at.

      Reply
    • Mrs. Phillips says

      September 23, 2019 at 7:40 pm

      You can add the recipe to my fitness pal and it gives you the nutritional value

      Reply
  7. Danielle says

    May 31, 2019 at 2:29 am

    These cookies are DELICIOUS! The only tip I would suggest is to let them cool for more than 30 min, or put them in the drive. After leaving mine out on the counter for 30 minutes, they were still quite gooey and sticky.

    Reply
    • Chelsea Green says

      May 31, 2019 at 2:39 am

      So glad you loved them Danielle! I think that’s a great idea too, more cooling time is always smart.

      Reply

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ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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