These Coconut Oil No-Bake Cookies are a delicious twist on the original. Made completely dairy and gluten free, but just as delicious!
I made these delicious no-bake cookies with coconut oil and they came out amazing! They are completely dairy and gluten free and so easy to make! I made 6 batches to share with friends and everyone loved them! No one could tell they were any different which I think is a good thing. They are so delicious and the perfect combination of chocolate and peanut butter!
I have made these so many times so I have a few tips to make them a success. Measure out the oats before you start cooking. It moves pretty fast once the stove is on and you don’t want to be scrambling trying to find a measuring cup and measuring correctly. Also, make sure you have a clean counter with a piece of wax paper down for the same reason. I have learned this the hard way when the mixture is hot and there is no where to scoop them.
These coconut oil no bake cookies are the perfect combination of chocolate and peanut butter. The oats give them great texture, but they have a melt-in-your-mouth quality about them. A simple cookie that is so satisfying and I will definitely continue making them with coconut oil!
I'm looking forward to making these for my dad when he comes to visit next month. He gave up dairy, but there's no way he's giving up his favorite cookie! Here are some more cookie recipes to try:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Coconut Oil No-Bake Cookies
Ingredients
- 3 ¼ cup oats gluten free if necessary
- ½ cup coconut oil measured as liquid
- ½ cup peanut butter
- ½ cup almond milk or other non-dairy milk
- 2 cups sugar
- ¼ cup cocoa powder
- ½ teaspoon salt
Instructions
- Measure out the oats into a bowl and set aside.
- Place a piece of wax paper on the counter for the cookies once cooked.
- In a large sauce pan, combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt. Turn heat on medium (no higher) and stir consistently until it comes to a rolling boil. Set the timer for 4 minutes and continually stir, making sure to scrap the sides and bottom regularly.
- Once the timer has gone off, remove from heat and add the vanilla. This will cause the mixture to boil. Stir it in quickly. Add the oats and make sure they are all coated. Scoop onto wax paper and let cool before eating.
- Store covered at room temperature.
Nutrition Information
Chrystal says
So good! Mine were a little dry. But they did set up really well!
Jessica DeMay says
Thanks, Chrystal! So glad you like them!
Lilja Olafsdottir says
Love them but next i'll use 1 cup of sugar 😉
Jessica DeMay says
Thanks, Lilja!
Carol says
Hi!!! The cookies look good and tasty but they aren't gluten free. Gluten is found in wheat and related grains, including barley, rye,and oat.
Jessica DeMay says
Hi Carol- I specify to use gf oats. Oats are naturally gluten free but can get cross contaminated in the factory. There are many brands that make certified gf ones that are easily found. Thanks for the concern.
Jane McClelland says
I'm allergic to chocolate! 🙁 Can I substitute carob for the chocolate?
Jessica DeMay says
Hi Jane- I'm not sure if you can sub carob for it, I'm not real familiar with carob. I'm sorry! You can just leave the cocoa powder out and have peanut butter no-bakes. No substitutions necessary 🙂 I hope that helps!
Vickie says
I accidentally made these with carob powder one day when I was in too big of a hurry and they turned out just fine!
Jessica DeMay says
Good to know! Thanks, Vickie!
Carly says
These taste like nothing but sugar! Gross, I will not be feeding thsee to my family
Jessica DeMay says
Hi Carly! I'm sorry you didn't like the cookies.
Emily says
Is there a way to make them with out sugar?
Jessica DeMay says
Hi Emily- there is not. I have had readers reduce the sugar to 1 cup successfully, but I wouldn't try reducing it any further or they won't turn out. Hope you try them!
Megan says
Mine so didn't turn out. i could tell out of the gate they weren't going to. They weren't EVER firm like yours looks and i actually used less oats (3/4 less).
They are mushy and never solidified.
they need more liquid or binder or something!
Disappointing 🙁
Jessica DeMay says
Hi Megan- I'm sorry they didn't turn out for you. If you used less oats then that would make them not set up. You may want to try it using the whole amount.
Maxi Cagle says
True, less oats is an issue. I've made these for years the other way. Can't wait to try this
Jessica DeMay says
I hope you love them, Maxi!
Jan says
The oats are what make them firm. Without the oats, they will be very runny.
Linda says
I have made them with Cereals. Cinnamon toast crunch for chocolate base added more cinnamon & some coconut.. no p b
Then I made a peanut butter batch No cocoa with honey bunches of oats ... I do cut recipe in half... When I screwed up & cooked longer than one minute. They did get brittle. Throw crumbs on ice cream
Marty Hart LEE says
Coconut added if you use less oats
Carey says
Hi there! Just found out my 3 yo son is allergic to egg, wheat, dairy and we've known about the peanuts. My question is : could we substitute almond or cashew butter? TIA!
Jessica DeMay says
Hi Carey- wow, so many allergies to work around! Yes, either would work great. I'm sure sunflower butter would also work. I hope you enjoy these cookies and let me know if you have any other questions.
M B says
These aren't dairy free as claimed - they have milk in them 🙁
Jessica DeMay says
Hi Monique- actually, the recipe calls for cashew milk which is dairy free. You could also use almond milk or coconut milk. Sorry for the confusion, I hope that helps and I hope you try them!
Winona Sollock says
Agree. That is why I looked. Almond milk may not work. 🙁
Jessica DeMay says
Hi Winona! Why would almond milk not work? It works great with cashew milk.
Jan says
I used almond milk. ...they were awesome!!!
Jessica DeMay says
Awesome! So glad to hear that, Jan! Thanks for trying my recipe and for the feedback.
Kristy says
Can you use stevia or no sugar at all?
Jessica DeMay says
Hi Kristy- sorry, no those options won't work.
Angie says
Hi these are always so good and easy to make! I've been making these for years but then it wasn't the healthy way. Now I make them much healthie since I've turned my diet around to better myself. So I tweeted it a little bit by adding a cup of coconut sugar and about 1/2 cup maple syrup. I also added 1 cup coconut and some chopped walnuts with a little extra cocoa powder. They were a hit! Makes a great treat for anytime I crave chocolate and PB. Thanks aAngie
Jessica DeMay says
Thanks Angie! Your changes sounds great! I like the idea of adding maple and coconut. Thanks for the feedback- so glad you like them.
Mary Ann | The Beach House Kitchen says
Oh that photo Jessica!! It's making me so hungry! They sound delish! I need to try these!
Jessica DeMay says
Thanks, Mary Ann!! They are so good!
Mary A says
Got me excited till I saw they had peanut butter.....HATE peanut butter......any suggestions what I could replace it with?
Jessica DeMay says
Hi Mary! Yes, any other nut butter: almond, sunflower seed, cashew- they will all work. I hope you try them!
kate says
almond butter
Jessica DeMay says
Yes, that works great!
J H says
Try any nut butters such as almond.
Jamie says
Made these tonight and they were amazing! I've never made no bakes before. Trying to do gluten free and dairy free to help with stomach issues. Even my picky, picky 8 year old liked them! Great recipe. Thank you!
Jessica DeMay says
You're welcome, Jamie! Thank you for making them! I'm so glad you and your kid loved them 🙂
Gms says
I made these x2...both great tasting. One batch w/peanut butter and coconut milk, another batch w/almond butter no milk. Both great! However decreased sugar to 1cup...and freeze mine
Jessica DeMay says
Thanks for trying my recipe!