Coconut Oil No Bake Cookies

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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.
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263 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!

    Jeannie

    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.

      1. Linnea says:

        My husband’s doctor wants him to have 2 T coconut oil per day for memory issues. So far I put 1 T in his coffee but I need more ideas.

  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?
    Thanks!

    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. 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. 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:

      Agreed

    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. 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. 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.

        Ingredients
        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. 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. 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!

        1. Linnea says:

          Jessica, If I wanted to use regular sugar can you suggest what amount to use?

  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 🙁
    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!

    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:

    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.

    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?