I’ve always let my kids help out in the kitchen when I’m cooking. It was important to me that they be confident in their ability to cook their own healthy meals. The extra spills and messes that I dealt with when they were young were a completely worthwhile price to pay for the proficiency they have now.
However, I didn’t realize so many years ago that my determination to prepare them for their own futures would make my future easier too. They’re all still young enough to be living at home, but the older ones are able to make dinner some nights!
This coconut chocolate no-bake cookie recipe is the result of letting them test their skills in the kitchen. I don’t make desserts often, but when I do, I usually stick to low or no-sugar options like chia seed pudding. Then I remembered the no-bake cookies I used to make as a child with my mom. These slightly healthier ones are the result of my kids’ experiments.
Healthy Cookies? Coconut Chocolate No-Bake Cookies Are!
Well, comparatively healthy anyway. Healthier than the original for sure. If you haven’t heard of no-bake cookies here’s the scoop — the cookie scoop.
My mom made no-bake cookies by boiling butter, a little milk, sugar, and cocoa powder in a saucepan. After a couple of minutes, she stirred in rolled oats, peanut butter, and vanilla extract. The cookies are called no-bake because the mixture is scooped onto a parchment paper-lined baking sheet and left to set.
As a cookie goes, that’s not too bad, right? Whole grains from oatmeal, peanut butter for protein. I don’t like to use too many grains though, so I thought we could tweak it a little. The end result was delicious.
Ingredient Substitutions for Grain-Free No-Bake Cookies
- Coconut instead of oats – still plenty of fiber and minerals without the grains.
- Almond or other nut butter instead of peanut butter – same texture, nice nutty taste, and protein. While I don’t really have a problem with natural peanut butter I do prefer properly prepared nuts over legumes most of the time. The fun part of this substitution is that you can use any kind of nut butter you like!
- Honey or maple syrup instead of refined white sugar – I know, honey and maple syrup are still sugar. But I like that I can easily find organic and minimally processed ones. And because they naturally taste sweeter and because we just like things to be a little less sweet, I can use a lot less than the original recipe.
We also experimented with adding chopped nuts, chia seeds, pumpkin seeds, and chopped dried fruit to the recipe. 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.
More Wellness Mama Cookies
- Chewy Chocolate Cookies
- Chocolate Chip Cookies – This grain and gluten-free recipe is my family’s favorite.
- Coconut Macaroons
- Gingerbread Cookies with Dates and Molasses
- Jam Thumbprints – This one’s not mine but is another that brings back memories. I bet it’d be good with the blackberry chia seed jam from this chia pudding post.
Coconut No-Bake Cookies Recipe
Servings
Ingredients
- ½ cup butter (or coconut oil)
- ½ cup maple syrup (or honey, or coconut sugar, or stevia drops to taste)
- ¼ cup cocoa powder (or cacao powder)
- 1 tsp vanilla extract
- ⅓ cup almond butter (pecan butter, or tahini)
- 2 cups shredded coconut (unsweetened, may need up to 3 cups)
Instructions
- In a large saucepan, melt the butter or coconut oil.
- Stir in sweetener and cocoa powder and bring to a simmer.
- Simmer 2-3 minutes, but be careful not to let it burn.
- Remove from heat and stir in the vanilla exctract and nut butter.
- Add two cups of coconut and mix to combine. Add more coconut if needed until the finished mixture is thick, but still just a little bit wet.
- Use a spoon to scoop the mixture onto a parchment paper or silicone mat lined baking sheet in cookie-sized servings.
- Let the cookies sit at room temperature until set or chill 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.
Nutrition
Notes
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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?
Delicious! This is exactly what I was want. However, after mixing in 3 cups coconut flakes there was still liquid at the bottom of mixing bowl. I measured 1/2 cup Coconut Oil as a liquid. What did I do wrong?
Glad you enjoyed it! Next time, try measuring your coconut oil as a solid.
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!