These No-Bake Coconut Cookies are a delightfully simple treat with a sweet and nutty flavor that I find irresistible. They come together quickly, require no oven time, and offer a perfect chewy texture that satisfies my cookie cravings any time of the day.
Ingredients
1 cup shredded coconut
1/2 cup almond butter (or peanut butter)
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup oats (optional for texture)
2 tablespoons coconut flour (optional for binding)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium-sized bowl, I combine the shredded coconut, almond butter, maple syrup, vanilla extract, and salt.
I mix everything together thoroughly until well incorporated. If I want extra texture and binding, I stir in the oats and coconut flour at this stage.
Next, I scoop out spoonfuls of the mixture and roll them into balls or drop them onto a parchment-lined baking sheet, shaping them into cookie forms.
I place the cookies in the fridge for at least 30 minutes to let them set firmly.
Once they’re firm, I enjoy them immediately or store them for later.
Servings and timing
This recipe yields about 12 cookies. The prep time is around 10 minutes, with no actual cooking involved, and I allow about 30 minutes for chilling. So, the total time from start to finish is approximately 40 minutes. Each cookie is roughly 150 calories, making them a reasonable indulgence.
Variations
I often swap almond butter with peanut butter if I want a slightly different nutty flavor. Adding chopped nuts or seeds can give these cookies a satisfying crunch. For extra chocolate lovers, I sometimes mix in a handful of mini chocolate chips or drizzle melted dark chocolate on top after chilling. If I want a softer texture, I reduce the coconut flour or leave it out entirely.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator, where they stay fresh for up to one week. Since they’re no-bake, I don’t reheat them — I prefer eating them chilled or at room temperature for the best texture and flavor.
FAQs
Can I use other nut butters besides almond or peanut butter?
Absolutely. Cashew butter or sunflower seed butter work well and offer different flavor profiles while keeping the cookies creamy and sticky.
Are these cookies vegan and gluten-free?
Yes, they’re naturally vegan and gluten-free as long as the oats are certified gluten-free, and no animal products are used.
Can I freeze these cookies?
Yes, I freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They last up to 3 months frozen.
What if I don’t have coconut flour?
No worries—I’ve made them successfully without coconut flour. The cookies may be a little softer but still delicious.
How can I make these cookies less sweet?
I reduce the maple syrup slightly or replace it with a less sweet liquid sweetener like agave syrup, adjusting the consistency as needed.
Conclusion
I find these no-bake coconut cookies to be a wonderfully easy and versatile treat that fits perfectly into my busy lifestyle. With minimal ingredients and zero oven time, they’re my go-to when I want something sweet, satisfying, and homemade without the fuss. Whether I’m craving a quick snack or a wholesome dessert, these cookies never disappoint.
Recipe:
No-Bake Coconut Cookies
- Total Time: 40 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
These no-bake coconut cookies are a quick and easy treat combining shredded coconut, almond butter, and maple syrup for a chewy, naturally sweet snack with a delightful nutty flavor.
Ingredients
1 cup shredded coconut
½ cup almond butter (or peanut butter)
¼ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup oats (optional for texture)
2 tablespoons coconut flour (optional for binding)
Instructions
- In a medium-sized bowl, combine shredded coconut, almond butter, maple syrup, vanilla extract, and salt.
- Mix thoroughly until well incorporated. If desired, stir in oats and coconut flour for extra texture and binding.
- Scoop spoonfuls of the mixture and roll into balls or drop onto a parchment-lined baking sheet, shaping into cookies.
- Place the cookies in the refrigerator for at least 30 minutes to set firmly.
- Once firm, enjoy immediately or store for later.
Notes
Can substitute almond butter with peanut butter or other nut butters like cashew or sunflower seed butter.
Optional add-ins: chopped nuts, seeds, mini chocolate chips, or melted dark chocolate drizzle.
Store cookies in an airtight container in the refrigerator for up to one week.
Freeze cookies by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe container for up to 3 months.
To reduce sweetness, reduce maple syrup or replace it with a less sweet liquid sweetener like agave syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: natural sugars from maple syrup
- Sodium: low
- Fat: moderate (from almond butter and coconut)
- Saturated Fat: from coconut
- Unsaturated Fat: from almond butter
- Trans Fat: 0
- Carbohydrates: moderate
- Fiber: from coconut and oats
- Protein: from almond butter and oats
- Cholesterol: 0
