Coconut Oil No Bake Cookies

posted in: Recipes | 197

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
Ingredients
Servings: cookies
Instructions
  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.
Share this Recipe
Jessica DeMay

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.

197 Responses

  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!

    Jeannie

    • Mitch Hertzler
      Mitch Hertzler

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

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

      • Jessica DeMay

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

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

          • Jessica DeMay

            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.

  2. Jessica DeMay

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

  3. Freyjadirtha Nurdi

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

  4. Do you have an approximate carb count per cookie?

    • Jessica DeMay

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

    • Jessica DeMay

      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!!

    • 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. Can honey be used in place of sugar?

    • Jessica DeMay

      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!

  7. 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?

    • Jessica DeMay

      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!!

      • 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!

        • Jessica DeMay

          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!

  8. 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 🙂

    • Jessica DeMay

      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?

    • Jessica DeMay

      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.

    • Jessica DeMay

      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.

    • Agreed

    • 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!

  11. 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.

  12. Ellie snow

    Learn to use actual, legitimate measurements

    sincerely – The Rest of The World

  13. 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.

    • Jessica DeMay

      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.

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

      • 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!!

        • Jessica DeMay

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

        • 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.

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

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

  14. 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!

    • Jessica DeMay

      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! 🙂

    • Good point! And they were still delish!!!

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

    • Jessica DeMay

      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.

  16. 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.

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

  18. 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.

    • Jessica DeMay

      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! 🙂

      • 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!

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

    • Jessica DeMay

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

  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?

    • Jessica DeMay

      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. 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!!!

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

    • Jessica DeMay

      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!!

    • 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!

      • Jessica DeMay

        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. 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?

    • Jessica DeMay

      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!

      • 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 🙁

        • Jessica DeMay

          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.

          • 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!

          • 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.

          • Jessica DeMay

            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. 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.

    • Jessica DeMay

      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. 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?

    • Jessica DeMay

      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. Jessica DeMay

    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. Could you use stevia instead of sugar??

    • Jessica DeMay

      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. 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 .

    • Jessica DeMay

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

  32. 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 🙁
    Disappointed!

  33. 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!

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

  35. 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!

    • Jessica DeMay

      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! 🙂

      • 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.

        • Jessica DeMay

          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!

    • 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.

  36. 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.

  37. 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 🙂

  38. 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.

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

    • Jessica DeMay

      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. Jessica,
    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.

    • Jessica DeMay

      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. 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!

    • Jessica DeMay

      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

    Did you have the problem of it crumping?

    • Jessica DeMay

      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!

  44. 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.

    • Jessica DeMay

      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. 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!

    • Jessica DeMay

      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. 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.

  47. 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!

  48. Katherine H.

    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.

    • Jessica DeMay

      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. 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!

  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?

    • Jessica DeMay

      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

    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

    • Jessica DeMay

      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. 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 😉

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

    • Jessica DeMay

      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. Yummy –like them better than the “butter” recipe

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

    • Jessica DeMay

      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. Hi
    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.

  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!

    • Jessica DeMay

      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

    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:)

    • Jessica DeMay

      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;)

  60. Dana Schwartz

    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?

    • Jessica DeMay

      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

    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.

    • Jessica DeMay

      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

    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!

    • Jessica DeMay

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

  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!

    • Jessica DeMay

      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. 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!

  66. 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!

  67. 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.

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

  69. 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!

  70. 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!

  71. Do you know if these would freeze well?

    • Jessica DeMay

      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

    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!

  73. 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

  74. 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.

    • Jessica DeMay

      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.

    • Jessica DeMay

      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. 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!!

    • Jessica DeMay

      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

    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.

  78. 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!

    • Jessica DeMay

      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. 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?

    • Jessica DeMay

      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

    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.

    • Jessica DeMay

      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. 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 🙂

    • Jessica DeMay

      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!

Leave a Reply