These Coconut Oil No Bake Cookies are so delicious, quick to make, and are dairy free and gluten free. The classic cookie made healthier.
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!
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!
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.
Here are the ingredients you’ll need. Pretty simple- you probably already have them on hand.
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.
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.
Pour in the oats and stir quickly to combine.
Make sure all the oats are coated and then scoop them onto the wax paper. Let cool before eating.
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!
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.