Coconut No-Bake Cookies
Ingredients
- 1/2 cup coconut sugar (or sub cane sugar)
- 2 Tbsp unsweetened almond milk (or other non-dairy milk)
- 3 Tbsp coconut oil (use refined for a less intense coconut flavor // or sub vegan butter)
- 2 Tbsp unsweetened cocoa powder or cacao powder
- 1/2 cup unsweetened shredded coconut
- 1 cup rolled oats (gluten-free for GF eaters)
- 1/3 cup salted natural peanut butter, crunchy or creamy (or sub almond butter)
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 2 Tbsp crushed salted roasted peanuts or shredded coconut (optional // for topping)
Instructions
- 1
Line a baking sheet with parchment or wax paper.
- 2
Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
- 3
Once bubbling, let boil for 1 minute. Then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
1 min - 4
Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
- 5
Let sit at room temperature until cooled and hardened - about 25-30 minutes.
30 min - 6
Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.
Nutrition
Per serving (based on 15 servings)
