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!
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! 🙂
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.
- 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
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Prepare by lining a pan with parchment paper.
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In a large mixing bowl, add your oats and coconut and mix together. Prepare 1/2 cup of peanut butter in your measuring cup.
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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.
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Take your pot off the heat and add in your peanut butter and vanilla. Stir until well incorporated.
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Pour your oat and coconut mixture into your pot and stir until well combined.
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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.
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Let cool for 30 minutes, and then devour!
Stored in an airtight container in the fridge these cookies last about a week.
Hey there, what is the amount of carbs for these cookies?
For 12 cookies, they are roughly 213 calories each.
mm mm mm love these
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!
Yes, quick cooking oats should work great as well!
can you substitute another butter besides peanuts? like almond butter or cashew butter?
Yes! These cookies will also work with almond butter or cashew butter, either one.
Why does natural peanut butter not work?
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.
What kind of oats… rolled? quick?
Rolled oats!
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
Thank you so much Flo! Each cookie should be roughly 213 calories, but that’s all the nutritional information that I look at.
You can add the recipe to my fitness pal and it gives you the nutritional value
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.
So glad you loved them Danielle! I think that’s a great idea too, more cooling time is always smart.