Coconut Oil No Bake Cookies


These Coconut Oil No Bake Cookies are so delicious, quick to make, and are dairy free and gluten free. The classic cookie made healthier.

No Bake Cookies made with Coconut Oil

Hi! I’m Jessica (or Jay) from Jay’s Baking Me Crazy and I’ll be sharing recipes here on occasion. I got an interest in baking when I was 18 and have been teaching myself for the last 11 years. My husband and I have been married 9 years and we love to kayak and travel in our home state of Michigan.

When I was thinking of recipes to share, one of the first ones that came to mind was No-Bakes. It was the first cookie I ever learned to make and I really wanted to try making it with Golden Barrel Refined Coconut Oil instead of butter. Since I was leaving out the butter, I also wanted to try making them completely dairy free so I used cashew milk in place of regular milk. They didn’t just come out okay, they came out awesome!! They look like a No Bake and they taste like a No-Bake. They don’t have a coconut-y flavor like you would think because the coconut oil is refined, taking the distinct flavor away. These cookies are so delicious!

No Bake Cookies

I also used Golden Barrel Raw Sugar which means the cane is harvested, the juice is extracted, any field impurities are removed, and then it is crystallized. It does not go through any further refining process like traditional white sugar does, therefore it has a darker color and contains more molasses. It works so great in these cookies!

Coconut Oil No Bakes


I was so happy to be able to share these with my brother who is dairy free and I plan on making these for my dad when he comes to visit next month. He gave up dairy, but there is no way he is giving up his favorite cookie! These can also be gluten free if made with certified gluten free oats. Oats are naturally gluten free, but can become cross contaminated, so look for labeling if necessary.  Of course, because these are dairy and egg free, that makes them vegan as well. A very delicious vegan treat!

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.

Golden Barrel Coconut Oil and Raw Sugar to make No Bake Cookies

Here are the ingredients you’ll need. Pretty simple- you probably already have them on hand.

Mixing Ingredients to make No Bakes

Place the sugar, coconut oil, cocoa powder, peanut butter, milk, and salt in a large skillet. Turn on to medium heat and stir consistently until smooth.

Mixed Ingredients to make No Bake Cookies Thick Mixture to make No Bakes

Once it starts boiling, set the timer for 4 minutes. Keep the heat on medium and stir the whole time, making sure to scrap the bottom and edges regularly. Once the timer goes off- remove it from the heat and add in the vanilla. It will bubble up so stir carefully.

Adding Gluten Free Oats to make No Bake Cookies

Pour in the oats and stir quickly to combine.

Mixed Ingredients to make No Bake Cookies

Make sure all the oats are coated and then scoop them onto the wax paper. Let cool before eating.

No Bake Cookies made with Golden Barrel Coconut Oil

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!

Gluten Free and Dairy Free No Bake Cookies


No Bake Cookies made with Golden Barrel Coconut Oil
Coconut Oil No Bake Cookies
Print Recipe
Servings Prep Time
15 cookies 5 minutes
Cook Time
4 minutes
Servings Prep Time
15 cookies 5 minutes
Cook Time
4 minutes
No Bake Cookies made with Golden Barrel Coconut Oil
Coconut Oil No Bake Cookies
Print Recipe
Servings Prep Time
15 cookies 5 minutes
Cook Time
4 minutes
Servings Prep Time
15 cookies 5 minutes
Cook Time
4 minutes
Servings: cookies
  1. Measure out the oats into a bowl and set aside.
  2. Place a piece of wax paper on the counter for the cookies once cooked.
  3. In a large sauce pan, combine coconut oil, peanut butter, cashew milk, raw sugar, cocoa powder, and salt.
  4. Turn heat on medium (no higher) and stir consistently until it comes to a rolling boil.
  5. Set the timer for 4 minutes and continually stir, making sure to scrap the sides and bottom regularly.
  6. Once the timer has gone off, remove from heat and add the vanilla. This will cause the mixture to boil. Stir it in quickly.
  7. Add the oats and make sure they are all coated.
  8. Scoop onto wax paper and let cool before eating.
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259 thoughts on "Coconut Oil No Bake Cookies"

  1. Jessica,

    Made these today and they were a hit with my family! Very quick and easy to make as well. I like that the recipe uses coconut oil instead of butter. Thanks for sharing the recipe!


    1. Mitch Hertzler says:

      Awesome, so glad that you liked them. Coconut oil does pretty much anything and it’s healthy for you. win/win

      1. Louise says:

        It is not healthy for you.look it up.

        1. Hi Lousie, it actually is. And no need to be negative, if you choose not to eat it then fine.

          1. Lucy C says:

            Any oil that is solid at room temperature contains saturated fat. So while it is true that coconut oil is healthier than butter, it is not entirely healthy. Please do not make health claims that are incorrect as it is confusing for readers who may not understand nuances.

      2. Star says:

        Can the cookies be refrigerated and for how long

    2. Rose says:

      I made these for my hubby and he loves them ?, thanks.

      1. You’re welcome, Rose! Thanks for trying them! I’m glad your hubby loves them 🙂

        1. Every time I make them mine do not set. They come out sticky and want hardened. What am I doing wrong.

          1. Hi Erica- it sounds like you need to cook them a little longer. Do you follow the recipe exactly? If so then I would suggest adding 30-60 more seconds on the cook time. That should make them set up.

    3. Louise says:

      Coconut oil is not healthy, look it up.

  2. You’re welcome, Jeannie! Thanks so much for trying them! I’m so glad you and your family liked them! 🙂

    1. Rose says:

      Hi Jessica. Mine set before I could get them out of the bowl. I used half the mixture for future dessert toppings. Will it workwithhalfthesugar? Thank you

      1. Natalie says:

        I have just made these! Absolutely gorgeous! Unsure tho how I’m going to just stick to one. Lovely recipe. Thankyou!
        I’m new to using coconut oil and im chuffed to bits how these little delights turned out!

  3. Freyjadirtha Nurdi says:

    Hi Jessica,
    Just wondering, would I be able to replace peanut butter with something else so you think?

    1. Yes, you can use any nut butter!! Almond, cashew, or sunflower will all work great! I hope you enjoy them! 🙂

    2. We will be making them with soy or pea butter and soy or coconut milk!

      1. Sounds great! I hope you enjoy them!

    3. Betsy Coss says:

      I am sure any nut butter would substitute…..almond, cashew, nutella, if you cannot find them, you can make them by grinding up nuts in a food processor, blender, nut butter hand grinder, etc.

      1. Yes!! Thanks for the tip, Betsy! I love making my own nut butters.

      2. Louise says:

        Nutella is not a nut butter. It is mostly sugar followed by palm oil, the 13% hazelnuts.

        1. Hi Louise, you are right, it’s not a healthy choice, but people can make them however they want. She also mentions homemade nut butters which is a great option.

        2. Dawn says:

          Can regular sugar be used instead of raw?

          1. Hi Dawn, yes, that will work. Enjoy!

  4. Phyllis says:

    Do you have an approximate carb count per cookie?

    1. Hi Phyllis! I don’t have a carb count but there are many free nutrition calculators you can use. I know My Fitness Pal or Calorie Count are two free ones. Then plug in all the ingredients and get the exact information you need. I hope that helps and I hope you try them!

  5. Karen says:

    These look delish and am anxious to try them. Although, with using milk I would not call it “dairy free.” 🙂

    1. Thanks Karen! They are very delicious! The recipe actually calls for cashew milk, which is dairy free. I made these for someone with a dairy allergy so I had to make sure 🙂 I hope you try them!!

    2. Gabby says:

      Since cashew milk doesn’t come from a cow (nor does almond milk, soy milk, coconut milk, etc.) but rather cashews, it is 100% not dairy 🙂

  6. Lorraine says:

    Can honey be used in place of sugar?

    1. Hi Lorraine! I’m not confident that it would work. You can try it and see, but I can’t guarantee it will set up the same. Honey adds moisture, especially in this quantity, so it may throw the texture off. I hope that helps and I hope you try them!

    2. Melissa says:

      I used 1/4 cup of honey instead of sugar and I used quick oats. they turned out delicious 🙂

      1. Thank you for that info, Melissa! That’s good to know it works. I’m glad you like them!

  7. Sylvia P says:

    I was wondering if I could add shredded coconut to this recipe along with all the others and if so, how much would you suggest using?

    1. Hi Sylvia! Yes, I think some shredded coconut would be a delicious addition! I would suggest just replacing some of the oats with it. So maybe 2 cups oats and 1 1/4 cups coconut. I hope you enjoy them!!

      1. Lauren says:

        I was wondering if I could do the same thing, found this comment and then used this ratio of oats and shredded coconut and it came out fantastically. I was worried the coconut/peanut butter combo might be a little weird but they turned out delicious!

        1. I’m so glad they turned out, Lauren! I’m happy this comment was helpful 🙂 Thank you for trying them and for the great feedback!

    2. Janet Blubaugh says:

      Some of my family members don’t like peanut butter, is there a way to just make them without maybe add a Hershey spread.

      1. Hi Janet- they can be made with any type of nut butter (almond, cashew, sunflower seed) and I think a hershey spread would also work. Hope everyone loves them!

  8. Maria says:

    You don’t specify what kind of oats to use, does it matter? I know old versions of this recipe call for quick oats, but I usually only buy old fashioned oats. Let me know what you used! Thanks 🙂

    1. Hi Maria! I used Trader Joes Gluten Free Oats, which are a little thicker than quick, but not quiet as thick as rolled. It will work great with old fashioned- I like the texture it adds. You may only need 3 cups if that’s what you’re using. I hope you try them and enjoy them!

  9. Hi, do you think this would work with cornflakes instead of oats?

    1. Hi Sal! I don’t think it would work well with cornflakes- I think they would get soft and not stay crunchy. I don’t know for sure because I haven’t tried it, but I would stick with oats. If you do try it, let me know how it comes out.

  10. Two cups of sugar for 15 cookies is an awful lot of sugar. More than 2 tbs per cookie. To me that’s not a healthy recipe. How disappointing.

    1. I’m sorry you’re disappointed Tiffany. These are definitely a treat, but are a nice option for people avoiding or allergic to dairy or gluten. You could always experiment with reducing the sugar if you wanted to.

    2. deanne says:


    3. Beverly says:

      I use 1 cup of sugar and added a 1/2 cup of coconut (just for fun) and they turn out good!
      I also make it into a lot more than 15 cookies!
      Mind you the original recipe is a little bit better!

      1. Thanks for that info Beverly! It’s great to know that the sugar can be reduced successfully! 🙂

  11. Leza says:

    These were great!!! Definitely will be making more in the future. I got 18 large cookies out of the recipe…but they will probably be down to 0 by tomorrow.

    1. Great! Thanks so much for trying them, Leza!! I’m glad you like them! 🙂

  12. Ellie snow says:

    Learn to use actual, legitimate measurements

    sincerely – The Rest of The World

    1. Hi Ellie- I’m sorry you are confused by the measurements I have given. They are legitimate measurements and many people have had great success following it. Thanks!

      1. just made these and they are setting now 🙂

    2. Lynsi says:

      What a jerk

      1. Beth says:

        Hey, look, at the bottom there is an actual list of actual measurements that like actually work. It’s legit! … Btw, who’s the jerk? Oh, you were talking about yourself leaving such a passive aggressive comment! Lol! That IS funny. I’m sure you’ve taken the time to read the whole thing by now though so I doubt my help is needed.

        3 1/4 cup oats
        1/2 cup Golden Barrel Coconut Oil (measured as liquid)
        1/2 cup peanut butter
        1/2 cup cashew milk (or milk of choice)
        2 cups Golden Barrel Raw Sugar
        1/4 cup cocoa powder
        1/2 tsp salt
        1 tsp vanilla

  13. Janet says:

    just made these, hoping to bring them for some clients tomorrow. I agree that the 2 cups of sugar is a lot. I can’t find the chocolate or pb because all I taste are sugar mounds. I may try it with 1 cup sugar and maybe a bit more cocoa. I’m also having an issue with the texture. It’s not chewy or crunchy it’s almost stale… Not sure if I should let them sit a little longer before I scoop them.

    1. Hi Janet- I’m sorry these didn’t turn out for you. That’s strange that the texture came out that way- I’ve never had that happen. I hope they turn out better for you next time.

    2. Megan says:

      i used a cup of coconut sugar and they seem Very sweet!

      1. Melissa says:

        That’s good!! I’m trying to avoid sugar these days and was wondering how it would turn out if coconut sugar was used.

        Thanks for sharing!!

        1. You’re welcome, Melissa! I hope you enjoy them! 🙂

        2. Tiffany says:

          Melissa, I used coconut sugar my last batch and they taste delicious but I also feel the less sugar I eat the better so next time I will try reducing to one cup. When they set they were a little syrupy I’m not sure if it was the sugar or something else, still edible just a little sticky.

    3. Shea says:

      I used coconut sugar 1:1 and they taste great…not as sweet.

      1. Thanks, Shea! Good to know they aren’t as sweet that way. Thank for trying them!

    4. DF says:

      You’re probably using instant oats. Same issue for me because I obviously can’t read.

  14. Natalya says:

    I just made these but only used 1/2 cup
    Of sugar. And I think the oat ratio is off… Mine didn’t look like your picture. There was way too many oats and not enough chocolate to coat them. I hope they taste good. Waiting to cool!

    1. Hi Natalya! Thanks for trying the recipe and I’m sorry they didn’t turn out right. I would suggest following the recipe exactly as written next time. The oat ratio isn’t off if the whole amount of sugar is used. Reducing the sugar by 75% will definitely make a difference in the final outcome and that’s why there seemed to be too many oats. I hope they still tasted good! 🙂

      1. Jason says:

        I followed it exactly and they were dry, dropping the oats 1/4 to 1/2 cups improved it. Way too many oats as is.

    2. Natalya says:

      Good point! And they were still delish!!!

      1. I’m glad to hear they still tasted good!! 🙂

  15. Elizabeth says:

    This looks delicious! I don’t have coconut oil so what could I use instead and what would the measurements be? 🙂

    1. Hi Elizabeth! First, I would recommend using Gold Barrel Coconut Oil which is what I used. You can use butter, but that will no longer make them dairy-free or vegan. It would be the same amount- 1/2 cup.

    2. Go to the store and buy coconut oil, that’s what.

  16. Ruthann says:

    Attempting cutting recipe to half for trial. Used 1/2 cup lite brown sugar, 10 packets splenda, 1 cup sugar free oatmeal. I count carbs, so this is a trial.

    1. Hi Ruthann! Sounds great! I hope it turns out good for you.

  17. Karen says:

    Hi, just wondering if I can use plain white sugar instead of raw sugar? Thanks in advance

    1. Hi Karen- yes that will work. I hope you enjoy them!

  18. Michelle says:

    Hey, I was wondering if you knew if I could use cold pressed and unrefined coconut oil in place of the refined coconut oil. I wasn’t sure if it would make a difference with the taste.

    1. Hi Michelle! I recommend Golden Barrel Refined Coconut Oil, but unrefined will work also. It will have more of a coconut-y flavor as long as you’re okay with that. I hope you try them! 🙂

      1. Viv Sluys says:

        So good! Just made a batch…the only problem I have with them is how to keep them until I need to serve them! 3 were gone before they set 😉 With 6 people in the house delicious things like these never quite last long enough! Thanks for the recipe; a perfect thing to whip up to put in my husband’s lunch tomorrow for a snack!

        1. Ha! They are very good and disappear quickly! I’m glad you like them, Viv! Yes, perfect to pack in lunches. Thanks for making them!!

  19. Not all oats are gluten free. Please be careful. My Dr told me not to eat the gluten free ones even. 🙁

    1. Hi PJ- thanks for that tip. Yes, oats are easily cross contaminated so buying certified GF ones are important. I like Trader Joe’s and Bob’s Red Mill. But if you are highly sensitive then it may be best to stay away. You could always use shredded coconut in place of the oats. 🙂 Not exactly the same, but would still be delicious!

  20. cathy says:

    Made these last night & they are yummy! Thank you!

    1. You’re welcome, Cathy! Thanks for trying them- glad you like them!

  21. The recipe says 1/2 C. Coconut Oil, measured as a liquid. I bought my first jar of coconut oil, but haven’t opened it yet. I don’t know what the texture of it is like. I assumed it was somewhat thick? So what does “measured as liquid” mean?

    1. Hi Nayla! Most likely the oil will be a solid, but it melts very easy. So in the summer or if your house is very warm, the oil may be a liquid or part liquid. There are a couple ways to get it to liquid if it is a solid. A lot of times I run the closed jar under hot water, but you can also scoop some out and microwave it in a bowl. Then measure it from there. I hope that answers your question and let me know if you have any others.

  22. Ash says:

    I just made these! I love them so much 🙂 I got 28 cookies out of this recipe. I even decreased the sugar to 1 1/2 cups. My kiddos love them as well. Thank you!!!

    1. You’re welome! I’m so glad you and your kids love them!

  23. Mildred says:

    Can I use brown sugar instead of raw? And the oats. Are they instant?

    1. Hi Mildred! Yes, I think brown sugar would work fine. The oats are gluten free oats from Trader Joe’s- they are very similar to instant. If you use old fashioned just reduce to 3 cups. I hope that helps and I hope you try them!!

    2. Carl says:

      I used rolled oats and cut it back to 3 cups, don’t think the oats got fully cooked in that time and there were too many. Very chewy. I also used coconut sugar, coconut milk and almond butter so one of those might have changed the recipe. I will try for a little less oats next time!

      1. Hi Carl- I’m sorry to hear they didn’t turn out. I’m so glad you’re trying them again! I don’t think those substitutions would make a difference. The oats won’t cook much so if you don’t like that chew then you may want to try quick oats. Thanks for trying them!

  24. Sarah says:

    Hi Jessica!
    I grew up making and eating these. Such fond childhood memories! This is the first time I have used coconut oil for them. I used unrefined coconut oil. For the sugar I used 1/2 coconut sugar and 1/2 organic sugar. My cookies didn’t really set or harden. What do you think it was? I didn’t think the coconut sugar would really matter. Maybe I didn’t cook it long enough?

    1. Hi Sarah! Thank you for trying my recipe! You’re right, I don’t think it was the coconut sugar. It sounds like you didn’t cook them long enough. They have to get to a certain temperature to set up. One trick I used to use is keep a glass of ice water next to you while cooking. Around the 4 minute mark, drop a small amount in the water and see how it sets up. If it stays liquid, it needs to cook longer. It should turn firm up, like the consistency of the finished cookie. I hope that makes sense and I hope you try them again!

      1. Megan says:

        I wish you would have given these tips in your original post. Gone back to edit for ppl like me who just wasted ingredients, money and time 🙁
        Now reading the comments I’m learning more.
        You show be editing your post to help others who have made these cookies and have failed. You should also explain why you are cooking for 4 minutes 🙁

        1. Hi Megan- you also didn’t use the ingredients in the same measurements I did, so I can’t be responsible for wasted ingredients if you didn’t follow the actual recipe. I’m sorry you’re upset, but the recipe has worked for many people that follow it.

          1. Melissa says:

            I did use all the same ingredients as you did and followed the recipe to the letter. Mine were gooey and never formed up. The tip about the water glass and perhaps a desired temp on a candy thermometer would be helpful. I can’t read 70+ comments to find out the ONE most important step!

          2. LCFN says:

            Jessica, I am amazed at the kindness and patience you display when responding to petty negative comments. And additionally, I have been making this type of cookie for 20 years as it is a family favorite and I still have batches that don’t set occasionally. Common sense or google would answer nearly all of these questions but you consistantly answer with graciousness. Well done.

          3. Thank you so much! That really means a lot and is kind of you to take the time to say. I do try my best 🙂 Thank you!!

  25. Karen says:

    I cut back the sugar to 1 cup and these are delicious. I used coconut milk because that’s what was open. For those having issues with it setting up (not hardening), try cooking the cocoa mixture a bit longer.

    These are not paleo but some days I just need a treat. I’m taking the leftovers to a potluck so I won’t be eating them all…..because yeah, they are good.

    1. Thanks for trying them, Karen! You’re right- cooking the mixture longer will help them set up. Haha- glad you can share them so they aren’t around to tempt you 🙂 Thanks for the feedback and letting us know your adjustments. I’m glad you like them!

  26. Susan says:

    Hi Jessica I used to make these without the peanut butter and they still tasted pretty good. So could I use your recipe with the coconut oil and leave out the peanut butter?

    1. Hi Susan! I’m not sure if that would work. The peanut butter is important for the consistency of the cookie and how it sets up. If you’ve made them before like that, you can try, but I’m not certain it would work. You can always use another nut butter if you want- that works great. Let me know if you try them and how they come out!

  27. Amazing! I cut the recipe in half, used all coconut sugar, and also added 1/4 cup flaxseed meal. I scooped using a #40 cookie scoop and got 20 cookies. I pressed them down just a tad after they sat a minute. Perfect texture and delicious flavor! I think the full 4 minute boil and stirring constantly are the key; it turned a nice glossy, velvety texture at that time. Thanks for such a great recipe share!

  28. Thanks for the great feedback, Pam! I’m so glad you tried them and like them. Yes- that time is so important. You’re welcome- thanks for making them!

  29. Kathy says:

    Could you use stevia instead of sugar??

    1. Hi Kathy- I’m not totally sure, but I would discourage it based on my experience with stevia. I find that it has a strong after taste that isn’t pleasant and I’m also not sure it would set up the same. I’m sorry!

  30. Juanita says:

    I have made these for years just tried the coconut oil worked just like the butter. For people asking about the peanut butter you don’t have to use it. Like any candy made to soft ball stage it will set up when cooked I have used water instead of milk before and it also works. I have also added Raisin’s and used rice crispis instead of oats. Also shredded wheat works. This is a very basic candy alot like makeing fudge you can play with all the addin have fun. Thanks for reminding me about coconut oil, would not have though about it also going to try coconut oil in my fudge next time .

    1. Thanks for all the great tips, Juanita! Raisins sounds like a delicious addition! You’re welcome- thanks for trying them. The fudge sounds amazing as well!

  31. Sharony says:

    I made these today. Not a fan. Maybe it’s the peanut butter or overall texture?? :/

    1. Hi Sharony! I’m sorry you didn’t like them. They definitely have a different texture than a traditional cookie.

  32. Megan says:

    how does this only make 15 cookies?
    I have 12 on my pan and I at least have 12 more.
    Also I used less oats as they weren’t looking coated like yours.
    My recipe was a complete fail. They are dry and never ‘came together’ never molded. I just as well could throw it into a bowl and….???
    Gosh don’t know what , but they certainly aren’t cookies 🙁

  33. Bryn says:

    Mine turned out perfect!! Been craving no bake cookies and slowly adding sugar (coconut sugar only) back into my diet! Had to slow myself down – wanted to eat it by the spoonful before I let them cool! I don’t know what everyone is doing that they aren’t turning out – so happy!

    1. Thanks, Bryn! I’m so glad you tried them and love them! Thank you for the great feedback! 🙂

  34. janice says:

    Why not use coconut sugar in place of raw sugar???

    1. Hi Janice, feel free to use coconut sugar if you want. I hope you enjoy them!

  35. Olivia says:

    Hi. Made these tonight. They were a hit. I ran out of milk, so used a cup of whole
    Milk yogurt bc I just really wanted these cookies. They didn’t set very well, and it was definitely my user error. I simply didn’t read to let the mixture boil for 4 mimutes…so I put them in the freezer for a bit, and voila – problem solved.
    So thank you for the yummy recipe, will definitely make these again!

    1. You’re welcome, Olivia! I’m glad you tried them and made them work even though they didn’t set up. Great idea to put them in the freezer. Thanks for the feedback! 🙂

      1. Joanna says:

        When I’ve made no-bakes, I’ve never cooked them for 4 minutes. ??? Aren’t the cookies hard after they set? My rule was to get it all melted and once it comes to a rolling boil (can’t stir the boil out…in case someone doesn’t know that, not implying you don’t) cook for 1 minute. (After making these so much, you might be able to tell when it’s time by the sheen of the mixture….they seem to turn more matte rather than really shiny.) Put the vanilla in (my husband likes extra), add the PB and stir well. Then add the oats. Then I start spooning them onto wax paper. By the time I get to the last couple, they are starting to set in the pan….that’s ok….just eat it off the spoon. 🙂

        Someone was also complaining about not tasting chocolate…just up the cocoa. I use 1/3 cup. The vanilla, PB, and chocolate can be adjusted to taste.

        1. Thanks for those tips Joanna! No, they’re not too hard. That’s how I make them every time. Yes, after making them so much you do get to know when they’re done without a timer 🙂 Your way sounds like it works great, too!

    2. Joanna says:

      If the not setting up every happens again, my family’s favorite thing to do when my kids were young (a treat because it’s terribly unhealthy) was to make them not set-up on purpose by not cooking them long enough. The precise boiling time is what makes them set…like making candy. We would dish out vanilla ice cream and scoop out the un-set mixture while it was still warm. Wonderfully good. Some would throw on other things as well, such as a banana (makes it healthy 🙂 I’m just kidding with that.), but it is good with just the ice cream and cookie mixture.

      1. That sounds awesome! What a delicious treat! Thanks for that great idea 🙂

  36. Sandra says:

    I’ve made these and used Quaker Gluten Free Oats and substituted honey for the sugar and used coconut oil for the butter and omitted milk. They were a little softer than my normal recipe but everyone loved them. These are my brother’s favorite cookie and he asked to keep all the leftovers. He loved the slight honey taste to them. Plus it’s so nice to know you aren’t consuming refined sugar and dairy.

    1. That sounds great, Sandra! Thanks for letting us know the substitutions and how they worked. The honey sounds like a delicious addition.

  37. Caryn says:

    I completely omitted the peanut butter (and didn’t sub anything for it) and the cookies were fine! They set properly. I just added a little extra salt to contrast all the sweet. Would be good with sea salt sprinkled on top too 🙂

    1. Thanks for that info, Caryn! Sea salt on top would be delicious- great idea! Thanks for trying them 🙂

  38. Andrea says:

    I just made a cookie based on this recipe. I made my own nut butter in the blendtec using raw cashews, hazlenuts and raw pumpkin seeds. It came out great. I also only put 3/4 cup sugar in them and left out the vanilla. They turned out great and my 4 kids loved them.

    1. Your version sounds great Andrea! That nut butter sounds delicious. I’m glad your kids enjoyed them 🙂

  39. Nancy says:

    It can’t be gluten free if it has oats in it.

    1. Hi Nancy! Oats are actually naturally gluten free. They are cross contaminated often though, so if you need them to be gluten free then look for packages labeled gluten free. I hope that helps!

  40. Aretha says:

    Let me just say how proud I am of you and how wonderfully you answer these comments especially the negative ones. God bless you and please continue to post recipes for the rest of us that appreciate you.

    1. Thank you so much, Aretha!! That is so kind to take time to say that. I’m glad you enjoy my recipes and I definitely will continue sharing them 🙂

  41. Rebecca says:

    Just made these a few minutes ago and they turned out great! I used raw organic coconut sugar and almond milk in my version. I love that the recipe is so flexible – you can substitute so many ingredients. I’m going to replace my old recipe with this one. Thank you so much for sharing this!

    1. You’re welcome, Rebecca! Thanks for making them- I’m so glad you like them and I’m happy to hear this will replace your old recipe.

  42. charitydearing says:

    Did you have the problem of it crumping?

    1. Hi Charity! Yes, I have had them crumble and that is usually due to overcooking. Whenever I cook them over medium for 4 min (like the recipe says) they come out fine though. If that happens you can add a tablespoon of water at a time until the mixture is smooth again. Just don’t add too much or they won’t set up. I hope that helps and I hope you try them again.

  43. Just printed your recipe and can’t wait to try them!

    1. Awesome! I hope you love them, Teresa!

  44. KimmC. says:

    Would 100% raw Stevia powder work in place of raw sugar, I’ve been using it for yrs now and when I eat something with sugar in it, it doesn’t taste good or right to me. And the tip for shredded coconut sounds delish, I’d have to make 2 batches though, one with and one without. TY IA for any and all answers or suggestions.

    1. Hi Kimm! I’m not sure stevia would work in this recipe. I don’t think it measures cup for cup and because these have to get to a certain temperature to set-up, I’m not sure stevia would work in the same way. You could try it since you sound comfortable using it. Let me know if you do and how it turns out! 🙂

  45. Mariel3 says:

    Uhhhh…..I burned my finger checking them, and then I burned the cookies. Don’t try raw turbinado sugar LOL It takes Forever to boil!

    1. Oh no!! I’m so sorry, Mariel! Yes, I have burned my mouth trying to eat them from the spoon before 🙁 Lesson learned!! That mixture gets super hot. I’m sorry you had trouble- I hope you try them again.

  46. Marge says:

    I use unrefined, organic, virgin coconut oil. It has all the natural nutrients if cold pressed. Doesn’t really cost that much more.Has some smell, but no coconutty flavor .I fry eggs with it, they r good. 1 c. sugar or about 10 packs of splenda. dash of salt, 4 tbls. cocoa powder, stir all together, add 1/2 c. cocnut oil, & 1 c. milk. Put all in a pan, get it to a rolling boil. turn down heat to just keep it boiling for 2 min, just stir to make sure it is not sticking. remove from heat, add 1/2c. peanut butter, 1 teas. vanilla, 1/2 to 1 c. coconut, 3 c. oatmeal (raw, unrefined, old fashion). still until mixed & dropped by spoonfuls on waxed paper. Been making this way for about 55 yrs.

    1. Thanks for all those tips, Marge!

  47. Mariel3 says:

    Annnnd This time was a WINNER! Everyone had to comment on how delicious they smell and my little adoptive granddaughter is thrilled because she got to help clean out the pan!

    1. Yay!! So glad you tried them again and they were a hit! Thanks, Mariel!

  48. Katherine H. says:

    I used coconut milk in place of milk and the taste was awesome. My problem was getting them on the wax paper fast enough before they turned to chocolate granola. I think only my first 5 cookies actually formed a shape. The rest is in bits and I didn’t over cook them. I actually did it for about 3 mins.

    1. Hi Katherine- I’m glad to hear the cookies tasted good even though the texture wasn’t right. It sounds like they overcooked, even though you didn’t even cook them for 4 minutes. Every stove is a little different and the heat could be a little higher on yours. I’m sorry that happened. Next time if that happens, add 1 tablespoon of water at a time until the mixture is smooth again. Don’t add too much or they wont set, but I’ve overcooked them countless times and that trick always saves me. Thanks for trying them and I hope you try again.

  49. Linda E says:

    Just made these and they were delish! I have to say my “scoop”, because I ended up with about 40 bite size ( I used a tablespoon) but this is just what I needed for a coffee hour. I saw your note about overcooking and will remember for the next time, which given how easy they came together, will be soon! Thanks for sharing this great recipe!

    1. Thanks, Linda! I’m so glad you tried them and enjoyed them 🙂 You’re welcome!

  50. These are awesome!!!! I make them every month for Wednesday night church supper after lots of people requesting them. I did change them to be a healthier version for people that need gluten, dairy & refined sugar free options. I use Cacau, coconut sugar, almond milk, and almond butter instead. I want to make a strawberry version with out cocoa. Any suggestions? Not sure to cook the strawberries with the sugar mixture with or add them when mixing with oats?

    1. Thanks, Kathy! I’m so glad everyone at your church is enjoying them! Your changes sounds delicious! Hmmm- a strawberry version- I’m thinking the moisture will affect the end result. Maybe freeze dried strawberries crushed? That would be the same consistency as cocoa powder and might work. I hope that helps and let me know if a strawberry version works 🙂

  51. Failure says:

    I’m not sure where I went wrong…. My mixture came out way more crumbly and it set almost immediately. I didn’t have any time to transfer it to the parchment paper

    1. Hey- Im so sorry that happened! It sounds like the mixture overcooked. Next time that happens add 1 tablespoon of water at a time until the mixture is smooth again. I’ve had that happen to me more than once 🙂 Thank you for trying them- I hope you try them again!

  52. Holly says:

    These are great cookies! I just made the recipe now.

    I used Almond milk and added a little bit of cinnamon and opted for a organic “crunchy” peanut butter.
    I saw someone complaining that this has too much sugar in it. RELAX and use less sugar, seems pretty simple to me.

    I used a lesser amount of coconut sugar and they turned out great. Topped with toasted coconut as well 😉

    1. Thanks, Holly! Your additions sounds delicious! Cinnamon- yum! Thanks for trying them and for the great feedback 🙂

  53. Lara says:

    Hi Jessica – is it possible to replace the sugar with honey in this recipe?

    1. Hi Lara- unfortunately I don’t think honey will work for this recipe. It will add more moisture and could make the cookies not set. You can use coconut sugar if you want- I know that works great.

  54. Connie says:

    Yummy –like them better than the “butter” recipe

    1. Yay! That’s great to hear, Connie! Thanks for trying them!

  55. Anne says:

    I just found out I am sensitive to chocolate :(. Any suggestions to exchange For the cocoa powder?

    1. Hi Anne- just simply leave it out and you’ll have peanut butter no-bakes. I make them all the time and they’re delicious 🙂 I hope you enjoy them!

  56. Aruna says:

    Thanks for the easy recipe. My son is food intolerance to many things and one of them is peanuts , almond,hazelnuts
    What would be possible to replace with peanuts butter.

    1. Hi Aruna- you could use sunflower seed butter or cashew butter. I hope you try them! 🙂

  57. These amazing little guys are still warm and I’ve already eaten 3…
    SO GOOD! I followed the directions exactly as written and had great results! (The only variation was the brands of the products.)
    I used a small scoop to make the cookies and just left them in little mounds. I ended up with 60 cookies. YUMMY! Easy to make with ingredients I already had in my pantry AND gluten free = a win in my book!

    1. Thanks, Tammy! I am so glad they worked for you and that it made 60 cookies! Yay! Thanks for the great feedback 🙂 So happy you enjoyed them!

  58. Kelly Schacht says:

    I am going away for the weekend and one of the gals coming is vegan. I wanted to make something that she would not have to worry about. WOW! They are so delicious. i used chocolate almond milk, cashew butter(one of my friends is allergic to peanuts) and then threw in a handful of chopped roasted cashews that she enjoys. Can not wait to share them:)

    1. Awesome!! I am so glad to hear that, Kelly! I love your adaptations- I’ve used almond butter but never cashew butter. Sound delicious! Thanks for trying my recipe 🙂

  59. These were Delish! I made my own Sun butter, halved the sugar and added more oats. Thank you for the recipe;)

    1. You’re welcome, Marla! Thank you for trying them!

  60. Dana Schwartz says:

    Hi-could you use almond milk instead and could you also use regular sugar since I don’t have the kind you need in the recipe? Also could earth balance be used instead of coconut oil since I don’t have that either?

    1. Hi Dana- yes, you can use almond milk and regular sugar. I wouldn’t use Earth Balance because I believe the water content is high which could affect the outcome. I hope that helps and I hope you try them!

  61. Allison Regis says:

    Dearest Jessica my name is Allison and i live in Trinidad just happened to read some of the comments and wanted to congratulate you on your feedback to some of the comments.You handle your self so professionally and not once made a nastey reply.Will try those cookies.

    1. Thank you so much Allison!! That is so kind of you! I try to be as helpful as I can 🙂 I hope you enjoy these cookies. Thanks for your sweet comment!

  62. MissTea says:

    I just wanted to add that for people having trouble with the cookies setting up, it depends on the humidity and elevation where you live. I’m in upstate NY and my family made these for years, an aunt of mine moved to Utah and can’t get them to set no matter what she tries. Also, I always make them the same and get varying results. Sometimes too dry, sometimes too gooey (always boil for 2 min). It’s a crap shoot! I’m trying with coconut oil and almond milk for the first time for my dairy/egg free sister. I don’t love the taste of coconut, but we’ll see!

    1. Thank you for that tip, MissTea! I’m not familiar with cooking at high elevation, but that makes sense. I hope you like the coconut oil/almond milk version- I think you will! And I hope your sister likes them, too 🙂 The coconut taste shouldn’t be strong.

  63. Rachael says:

    Do I need to use golden barrel brand coconut oil and sugar or will any brand work?

    1. Hi Rachael- any brand will work. Hope you enjoy!

  64. I made these for my daughters slumber party, adding hemp, ground flax and coconut flakes and used half the sugar. They LOVED them and I loved them knowing I snuck something healthy into the event!

    1. That sounds wonderful, Ang! Your changes sound great and I’m so glad the girls loved them. Thanks for trying my recipe and for the great feedback!

  65. Brittany says:

    These are incredible! I am so in love! Super easy to make too. I added some shredded coconut also, which added more of a coconut flavor. So so good! Thanks for sharing!

    1. You’re welcome, Brittany! Thank you for trying them! I’m so glad you like them and I love that you added some coconut- yum!

  66. Sarah says:

    I loved these so excited to find a chocolate cookie I can eat due to dairy and soy allergies in my baby I have been missing out! Really delicious reading the comments above I think I may have overcooked as they were crumbly and set before I got them to the paper but still yummy!! I will try the trick with the water next time!

    1. Thanks, Sarah! I’m so glad you liked them! I hope that water trick helps next time. Thanks for trying them! 🙂

  67. Bill says:

    This caught my attention. I don’t cook but I can follow directions. I was wondering if the mixture can be poured/spooned out into a pan like brownies or fudge and then cut into pieces after it cools instead of making individual cookies. Thank you.

    1. Hi Bill, yes that should work fine. Just make sure to line the pan with parchment paper for easy removal. Hope you enjoy!

  68. Elisha says:

    These are far out!!!! Perfect cookie?. Thank you so much for posting!

    1. You’re welcome, Elisha! Thank you for trying them and for the great feedback 🙂

  69. Olivia says:

    They were super good, but called for way to much sugar. I used half of the amount instructed for me to use, and they were still very sweet. Otherwise, they were delicious!

    1. Thanks, Olivia! Glad you made them work for your needs. Thanks for trying them! 🙂

  70. Abby says:

    I love this so much! I made this yesterday and loved it because it’s dairy free, and my sister is lactose intolerant, so it worked out perfectly! Thank you so much for this keeper recipie!

    1. You’re welcome, Abby! Thank you for making them! I’m so glad you and your sister enjoyed them 🙂

  71. Cari says:

    Do you know if these would freeze well?

    1. Hi Cari- I’m not sure, but I don’t think they would. They’re not like traditional cookies. You can make them in advance- maybe 5-7 days if that helps at all.

  72. Josh MacIvor-Andersen says:

    Loved these, Jessica. Thanks for testing, succeeding, posting. I ended up mixing a few packets of instant, organic, apple-flavored oats in with the rest (1 cup), which gives the whole recipe a little twinge of fruit and some extra sweet. Decadent and awesome. Cheers!

    1. Thank you, Josh! Oh, that sounds like a unique addition! I’m so glad you liked them and thank you for trying my recipe! 🙂

  73. Nora says:

    Thank you for the recipe. I am using walnuts instead of oats and stevia for replacing half of the sugar, and I don’t cook it at all. We love it. Great recipe. Marry Christmas and wish you a great, successful new year.
    Best, Nora

    1. You’re welcome, Nora! I’m so glad you enjoyed them! Merry Christmas to you 🙂

  74. Debra says:

    I made a similar recipie called fudgies with oatmeal, peanut butter, buter.cocoa, milk and I substituted xyitol for the sugar ( 2 cups/5 dozen cookies ).These are all ingredients I eat all the time, but when I eat these my mouth burns/tingles after until I eat something else. Never had this problem with regular sugar. Could it be the xyitol? I use xyitol in my tea every day, brush my teeth with it, rinse my mouth with it, no problem.

    1. Hi Debra- I’m thinking it’s the xylitol. Your mouth definitely shouldn’t burn when eating them!! The amount you use to brush your teeth is much less then what was used for the cookies, that would be why. I hope you try them again without xylitol 🙂

  75. I just made these cookies. Love them! I have a lot of food sensitivities and I was able to eat these but I actually made them for my sons friend who is a vegan. She loved them! Also, we both think they kind of taste like Samoas. They had a little bit more coconut flavor than I think they’re supposed to because I didn’t have coconut oil on hand I only had coconut manna so I use that instead and I had to use a combination of coconut sugar and brown sugar. Very easy recipe. I will definitely make them again! I got 30 cookies out of it. Thank you for a great recipe.

    1. You’re welcome, Darlene! I’m so glad everyone was able to enjoy them! I love that comparison- yum! Oh yeah, coconut manna will definitely be more coconut-y. I’m glad to hear it worked with that. Thank you for trying my recipe and for the great feedback!

  76. Lisa says:

    I was happy to find this healthier version of my kids’ favorite cookies! I poured the vanilla extract over the oatmeal – just like I would with my old recipe – and eliminated the foaming wet ingredients at the end. Using a tablespoon, I got 3 dozen cookies out of this recipe, way more than the 15 the recipe says it will yield. Thanks again for this!!

    1. You’re welcome, Lisa! So glad you like them and I’m glad it made so many! Thanks for trying my recipe and for the great feedback!

  77. Donn Pantuso says:

    I substituted the sugar with 1-1/2 cups of maple syrup. (3/4 cup maple syrup to 1 cup sugar). then reduce the milk by a couple table spoons. I added an extra cup of oats (quick oats). I put half the cookies in the freezer and half are setting on the counter. It’s in the experimental stage. I think next time I’ll cut down on the cocnut oil by half though.

    1. I hope they turn out great for you, Donn! 🙂

      1. Donna says:

        They were great! The ones set up I the freezer were better…

        1. Awesome- great to know! Thanks for trying my recipe and for the feedback 🙂

  78. Emily says:

    I had one roommate who was gluten free and another who was vegan, so these cookies were a hit! We all love them. I’m making more tomorrow. Thank you for sharing this recipe!

    1. You’re welcome, Emily! Thanks for trying them and for the great feedback! These sound like the perfect cookies for you and your roommates 🙂

  79. Karen says:

    I just made these now with virgin coconut oil which has a coconut flavour but tasted really nice. I used pure organic sugar but I personally found the recipe too sweet for my pesonal taste. Does using less sugar interfere with the recipe?

    1. Hi Karen- people have had success reducing it to 1 cup, but don’t go less than that. I hope that helps. Thanks for trying my recipe!

  80. Tomisha Sims says:

    i totally forgot to add in the coco powder and it was sitting right next to me ! 🙁 hope they turn out well , they’re cooling off right now. fingers crossed.

    1. Hi Tomisha- I’m assuming by now you’ve tasted them and found out they are still good! 🙂 I actually make them all the time without cocoa powder and they are simple peanut butter nobakes. A lot of times I’ll make a batch of each. I hope you still enjoyed them and thanks for trying my recipe!

  81. Lori says:

    These were amazing! My second time making them and I still have some tweaking to do but read lots of the comments and have taken notes. Both fails were my fault by not even reading the full recipe through let alone all the comments!! But both batches will be eaten because the flavoring is to dye for!! These were a favorite of mine before going vegan and I’m so happy I can still eat them. Truth to told I like them a lot better vegan then with dairy and processed cocco. Thanks for the time you’ve spent on this and all your responses to peoples comments… impressive!!! There are a LOT 🙂

    1. You’re welcome, Lori! I love helping people out when needed or just hearing that they enjoyed the recipe 🙂 I’m glad you haven’t given up on making them! I hope next time they come out perfectly! I’m so glad you like them more with the coconut oil. Thanks for trying them and for the kind feedback!

  82. Debra says:

    I split the recipe in half to taste test it, and I must say.. We were not disappointed! I used almond milk(and feel it could of used more), substituted almond butter for the peanut butter, and used less sugar than it called for. My husband usually doesn’t care for healthier versions of recipies and he came back for seconds before they set completely. Thanks!?

    1. You’re welcome, Debra! Thanks for trying my recipe! I’m so glad you and your husband enjoyed them 🙂

  83. Kim says:

    Thank you for sharing this recipe. It’s very good! I left out the cocoa and coconut milk. They were delicious! Thanks again.

    1. You’re welcome, Kim! Thanks for trying them- I’m so glad you like them!

  84. Very good recipe. I used coconut sugar and 1/4 almond milk and 1/4 coconut milk. The texture and taste is phenomenal. Thanks for sharing this recipe.

    1. You’re welcome, JC! Thanks for trying the and for the great feedback. So glad you like them!

  85. Jill says:

    Just made these and subbed sun butter for peanut butter and pea protein milk for cashew milk. Can’t. Stop. Eating. Them.

    Dairy free, soy free, gluten free, nut free delight! Thank you SO much!

    They set up great and taste so good!

    1. You’re welcome, Jill! Thanks for trying them- I’m so glad you like them! Sun butter sounds like a delicious substitution!

  86. Cindi says:

    Hi there! I’m excited to try this. Do you have any thoughts about using dutch processed cocoa instead of regular cocoa powder? Also, I like to add a touch of espresso powder to bloom the chocolate flavors. It works great in almost every recipe so far.

    1. Hi Cindi- I think dutch processed would work great. I love the idea of espresso powder added! I think added at the end with the vanilla. I hope you love them!

  87. I made these last night for my fam. We were all out of butter and they wanted a treat. I subbed in raw cow’s milk, almond butter that was a little runny, + 2 TBS. peanut butter powder as that was what I had on hand. I liked them even better than no-bakes with butter! The coconut oil is a great flavor addition and seems to set up more quickly. They were great!! Thank you!

    1. You’re welcome, Jami! Thanks for trying them! I’m so glad you and your family enjoyed them 🙂

  88. Katie says:

    Tried these with “no nut butter” for a nut allergy and the stove mixture was never really liquid. It started solidifying. I used less oats and the honey suggestion. Being a peanut butter gal myself they don’t taste quite right…but…they are tasty just different. As I mixed them they were crumbly but they did mold. Hoping they harden a bit as coconut oil hardens. I like experimenting with gluten free, dairy free, nut free…not sure I’d make them this way again BUT I’m sure regular peanut butter would do the trick. Thanks for the suggestions!

    1. Thanks for trying my recipe, Katie! I would suggest using Sun Butter instead of “no nut butter” because I think that is made with soy and has a much different taste. Sun butter is nut free and so delicious! I think they would come out perfectly since it’s pretty much the same as peanut butter. I appreciate your feedback and do hope you try them with the sunflower butter. 🙂

  89. Autumn says:

    Great recipe. Thank you!

    1. Thanks for trying them, Autumn!

  90. Kay Vance-Kershaw says:

    My first attempt at these. I made the cookies much smaller than normal since they are very sweet. I wound up with 34 cookies. Perfect size for me! They aren’t as shiny as the ones pictured but set up just fine. I used gluten free Bob’s Red Mill quick cooking oats. I think I will use a slightly smaller amount of sugar and oats next time.

    1. Thanks for trying them, Kay! I’m glad you like them and will try them again. Thanks for the feedback 🙂

  91. Lysa says:

    I want to make these but use xylitol as a sweetner instead of raw sugar. What would my measurement be?

    1. Hi Lysa- I am not familiar with xylitol so I can’t suggest a measurement. I do know Swerve converts 1:1 so you could try that.

  92. We’ve had a very similar recipe in my family for about 50 years. The biggest difference is that we use honey instead of sugar, no milk whatsoever, and I usually add about 1/4 cup of chopped walnuts or pecans. Here’s my recipe for those who don’t want to use sugar (even the ‘healthier’ kind). 2 cups of minute oats, 1 cup of peanut butter, 1/2 cup of coconut oil, 3/4 cup honey, 2 tsp vanilla extract, 6 Tbs cocoa. Of course I warm up the PB, Coconut Oil, Honey, and Vanilla in a saucepan until it is well blended before I add the oats. I spoon them onto wax paper covered cookie sheets and sit them in the fridge for about 30 minutes so they can set, then put them in containers and keep them refrigerated. They are delicious and healthier than most treats.

    1. Thanks for sharing, Kris! That sounds delicious!

  93. Christina Andres says:

    Hey Jessica! We’ve made these cookies three times. The first, my sister forgot to let it boil. They came out gooey and delicious, but didn’t harden (which was actually a good thing). These last two times, though, the result was dry and crumbly (we call it cereal), even when we added less oats (2¾ this time, which was about 1 cup quick oats and the rest traditional). Any idea why that might be? Should we just not cook it, or maybe reduce the oats even more?

    1. Hi Christina- thanks for trying them! It sounds like they were overcooked- it’s common and I’ve done it many times. Just add a tablespoon of water at a time until the mixture comes back together. No need to reduce the oats this way and they should harden up properly. You can also try reducing the cooking time by 30 seconds if you want. It sounds like maybe your stove is a little warmer. Hope that helps and I hope you try them again!

  94. Sue van Steenoven says:

    What happens if you use white sugar?

    1. That will work just fine, Sue! Hope you love them!

  95. Bill in Canada says:

    I used real Canadian maple syrup (since we’re drowning in it!) and the 1:1 sugar replacement suggestion from the internet. The good news is that cookies turned out magnificently! The other news is that because of the liquidity of the MS, I had to put in about 5 cups of oats (glad I like rolled oats) in addition to the 1.5 cups of coconut suggested in an earlier post here. They sat on and under wax paper for the night and have just spent 3 hours in the refridgerator. They have finally set! And they taste great. Lots of oats 🙂

    1. Hi Bill- thanks for trying them. Drowning in maple doesn’t sound like too bad of a problem 😉 I’m glad they turned out good and you made them work by adding extra oats. Thanks for trying them and the great feedback!

  96. regi says:

    I was craving sweets – while eating peanut butter out of the jar and purusing Pinterest… And I saw this – So many great responses!
    So – I decided this is the one – easy! and I got to work! I read the tips and measured out the oats first – good for me – added some extra salt, because – I love salt! I got everyting into the pot and turned on the heat. double checked the ingredients.. I head everything in there but..sugar
    Then I realized I did not have enough sugar! I put my last 1/3 C coconut sugar into the pot..Glugged in about 1/2 C maple syrup, realized that it would be to liquidy..decided that would be bad..Threw in a disk of Ibarra mexican chocolate – Why? I panicked! It has sugar, right? Then I thought – mmm, cinnamon, chile! I threw in a teaspoon of Cinnamon and 1/4 t cayanne. Aaaaand 1/2 C chopped nuts. (I should have read more comments and just added more oats.)
    Anyway. they took ahwile to firm up, BUT – so, so, so GOOD I had to hide them in the freezer from my diabetic husband. Shhhh.

    1. Thanks for trying them, Regi and I’m glad they turned out! I love that you improvised with what you had. Thanks for the great feedback!

  97. Annie says:

    Great recipe! Very delicious! But I was curious about the nutrition facts of the cookies.

    1. Thanks for trying them, Annie! I Don’t calculate nutrition facts. You can use a site like My Fitness Pal if you need to know. Thanks!

  98. Evelyn says:

    Hi, I recently made these and I feel like there were too many oats since after they cool they were very crumbly.

    1. Hi Evelyn- thanks for trying them! It sounds like the mixture was overcooked. I hope they were still delicious!

  99. Kelsey says:

    Great recipe – these are SO delicious!! Perfect for a family who has gluten and dairy allergies 🙂 Thank you!

  100. Kevin Hulk says:

    I’m not sure if this ‘recipe’ is a troll or not? It’s terrible in every way. The measurements are wrong. The amount of ‘cookies’, if thats what you want to call them, are wrong. The texture is terrible. The cook times are wrong.

    Don’t bother. Mixture won’t set. Cook another 5 minutes or not, they just wont. Even if they did, Learn how to properly give times.

    ‘Cookies’ are way too sweet. This isn’t a preference, theyre too sweet.

    The texture is… horrendous. Oversoft, messy, liquidlike ‘cookies’ with oatmeal that is not cooked and gives a stale texture.

    Waste of supplies. Wast of money. Waste of time.

    The OP will likely come and vomit some stuff like “You did it wrong”, or “cook this longer”, “Or did you use…?” or more than likely, my favorite, “Don’t be negative. If you don’t like them dont eat them”.

    Well, When something sucks. it sucks. Look at the numerous other replies stating some of the same things.

    As for don’t eat them? Have to be made in order to know they suck.

    TL;DR – Terrible recipe in every way. Don’t waste your time.

  101. Cedric P says:


    Although, it says it makes “15 cookies“ …those must be hella big cookies 😂. The recipe just made 24 for me, and I thought those were big.

  102. Emily says:

    Ummm—-😍🥳. I didn’t have butter and found this recipe. WOW!!! Sooo good. Thank you! My family keeps sneaking to grab “JUST one more!” (And that’s from a stoic- old school “butter only” hubby. (🤫 I didn’t tell him I switched to coconut oil—🤭 He has no idea. He LOVES them!). Thank you!

  103. Kris Myatt says:

    Will Steel Cut Oats work on this? My mother made something similar to this when I was younger. Look forward to trying this. Thank you to anyone that answers.

    1. Kris Myatt says:

      The answer is no, steel cut oats are not good for this. For those saying the recipe is flawed it is not. Make sure the Coconut Oil is in its LIQUID form, not it’s solid state, big difference. I would post a picture of how mine turned out (they are cooling now), but don’t see a way to add that. Thanks for the recipe! These cookies are one of a few good memories of my mother.

  104. Gina says:

    Mine turned out great! Thank you for a sweet treat recipe that was dairy free! I used coconut milk. As good or better than the butter and cow’s milk recipe.

  105. Ann Carden says:

    Yum just as they are!!! But I’m wondering if monkfruit would work as a substitute for the sugar. That would make them more keto friendly.

  106. Sahar Zarif says:

    Thanks for sharing this recipe.. Can I use honey instead of sugar and the quantity please?

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