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I don’t make desserts often, but when I do, we usually stick to low or no-sugar options like chia seed pudding. Still, my kids had been asking to help create some new blog recipes (since I try to let them help out in the kitchen as much as possible) and I remembered the no-bake cookies I used to make as a child with my mom.
I realized that these would be really simple for my kids to make and that a few substitutions would make them healthier by increasing the protein and fiber and still keep the same texture and flavor as the originals that we used to make.
I gave them the basic recipe I used as a kid and the ingredients we were using to substitute and let them take charge of this recipe. They did a great job (especially with the taste-testing part) and while I ended up with a few extra dishes, they created this recipe pretty much on their own.
Grain-Free No-Bake Cookies: Ingredient Substitutions
The original recipe calls for instant oatmeal, butter, peanut butter, and refined white sugar. These aren’t ingredients we typically use, but they are really easy ingredients to replace with other and more nutritious options:
- Coconut flakes make a great substitute for oatmeal. If you have bigger coconut flakes, pulse them in a food processor for a couple of seconds to create the same size and texture as instant oats.
- Coconut oil is a great dairy-free substitute for butter in almost any recipe and it doesn’t disappoint in this one. Of course, if you can tolerate dairy and prefer butter, absolutely use it.
- Peanut butter is easily replaced with almond butter, pecan butter, or tahini (we love these raw nut butters that are soaked, sprouted and dehydrated before being made into butters).
- White sugar can be replaced with maple syrup, honey, or coconut sugar, and I’ve found that you can use much less than the regular recipe calls for. Using stevia tincture is another good option to reduce the sweetener even more.
- For more of a traditional (baked) chocolate cookie, try this recipe.
We also experimented with adding chopped nuts, chia seeds, pumpkin seeds, and chopped dried fruit to the recipe and they all worked really well. As long as you keep the basic proportions of the ingredients, there are endless ways to mix up this recipe. This is our favorite variation:
Coconut No-Bake Cookies Recipe
Ingredients
- ½ cup butter or coconut oil
- ½ cup maple syrup honey, or coconut sugar, or stevia drops to taste
- ¼ cup cocoa powder or cacao powder
- 1 tsp vanilla extract
- 1/3 cup almond butter pecan butter, or tahini
- 2-3 cups shredded coconut flakes
Instructions
- Melt butter or coconut oil in a large saucepan.
- Stir in sweetener and cocoa powder and bring to a simmer. Simmer 2-3 minutes or until it bubbles, but be careful not to let it burn.
- Remove from heat and add vanilla and almond/pecan butter and stir until smooth.
- Add two cups coconut and mix to combine. Add more coconut if needed until finished mixture is thick and somewhat crumbly, but scoopable.
- Use a spoon to scoop the mixture onto a parchment paper or silicone mat lined baking sheet in cookie-sized servings.
- Place baking sheets in the freezer for 15 minutes until they have hardened.
- Store in an air-tight container in the freezer until ready to consume to maintain the texture.
Notes
Nutrition
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My kids love helping out in the kitchen, and this recipe is an easy way for younger kids to help out with an easy recipe that they will love to eat once finished, especially since they can help choose which ingredients to add!
Which desserts did you make as a child? Do you ever still make them?
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Needed a quick treat without heating up the house with the oven. No bake cookies seemed a great way to go, but I did not have oatmeal. I searched for coconut cookies and found yours. They were quick, easy and came out great! Thank you!
I was just wondering if you could make these without the almond butter? My kids school is “nut free” I am new to paleo and I am struggling to find things for them to take and eat for lunch. I work full time as well…. these sound quick and easy and I would love to try them. So far loving your website and recipes. Thank you!
Hi- I appreciate you giving options for sweeteners. I prefer honey and dont mind cane sugar. Stevia, truvia, swerve all upset my stomach, but it seems to be in so many grain-free recipes.
Just made these this morning and they are awesome! They kind of taste like Girl Scout Samoa cookies!
Delicious! Also super quick, easy! We all loved being able to indulge. Thank you!
Would Sunbutter work?
Absolutely! I find it closest in flavor to peanut butter!!
I have made these on various occasions. They go over real well with adults, as well as children. On one occasion, I was short on coconut flakes, so I added nuts, chia seeds and even flax seeds. They were very good. My husband, who generally avoids nuts (despite recommendations from nutritionists), was not displeased when I ultimately “confessed.” Katie, you made a 71-year-old boy very happy! And I’m tickled to have another way to include nuts in our diet. Also . . . I need to come out as a non-mother member of your site. You see, I married a man who had adult children. They’ve become my family. And now I’m a grandma. Thanks AGAIN Katie. And he polished off all the flatbread this morning–another one of your recipes.
I made a no bake cookie last night hoping the texture would be the same as it always is. I subbed a peanut butter that has agave syrup and used coconut sugar. I used the oats and butter and milk. They are much wetter than usual- more like an energy ball I think. I am not experienced using coconut sugar, but this was the only real difference as I am trying to not use cane sugar. Can anybody help me explain why they are so wet?
I just made these and they were delicious.
Cannot wait to try these – thank you!