No bake cookies were a staple of my childhood, so making a paleo version with coconut and without oatmeal was a huge win for my nostalgia!
Made entirely on the stovetop in less than 10 minutes, no bake cookies provide a super-fast fix for chocolate cravings.
Author’s Note: This post was originally published 12/29/2016 and has been updated with more info and tips to make the post more useful.
How to make no bake cookies without oatmeal
The classic I grew up with called for oatmeal, cane sugar, and margarine. Today, that’s just not happening!
Fortunately, coconut makes a good stand-in for oatmeal. As a matter of fact, the original recipe my mom wrote down actually called for a mix of oatmeal and coconut!
So in my version I just swapped the oatmeal out for UNSWEETENED shredded coconut or coconut flakes.
Just a couple more swaps, and we’ve got paleo no bake cookies!
Beyond that, the recipe instructions are pretty much the same.
Combine the coconut milk, ghee, coconut sugar, maple syrup, and cocoa/cacao powder in a bot. Watching carefully, bring the mixture to a boil and boil for 3 minutes. Remove from heat and immediately add the coconut shreds/flakes, vanilla extract, and sea salt.
At this point, you could skip the next step like my mom, sister, and I often did and just eat the mixture straight out of the pot.
Or you can drop spoonfuls onto a wax or parchment paper-lined cookie sheet and let them set.
How long does it take no bake cookies to set?
You’ll have to wait for them to set longer than it takes to boil the syrup! I usually let them set for at least 30 minutes.
They will set at room temperature - no reason to pop ‘em into the fridge to speed up the process.
Do you have to refrigerate no bake cookies?
Nope! I never have, unless I intend to keep them for longer than a couple days… which doesn’t happen often.
Store these cookies in a sealed container on the countertop.
This recipe is quick and easy enough that you can whip up a batch whenever a craving strikes!
Ways to customize this recipe
Besides swapping out the oatmeal for coconut, you can customize no bake cookies in a number of ways:
- Add ½ cup of chopped pecans or walnuts
- Toast the coconut/nuts before making the cookies
- Stir some peanut butter, almond butter, or other nut butter into the syrup mixture after boiling
More gluten free and paleo cookie recipes to try
- The Best Gluten Free Snickerdoodle Cookies
- Paleo Stuffed Date Cookies
- Tahini Chocolate Chip Cookies
- Paleo Coffee Sugar Cookies
- 3-Ingredient Paleo “Peanut Butter” Cookies
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print
No Bake Cookies
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 38 minutes
- Yield: 2 dozen cookies 1x
- Category: Dessert
- Method: stovetop
Ingredients
- ¼ cup coconut milk
- ¼ cup ghee or butter
- 1 cup coconut sugar
- 1 tablespoon pure maple syrup
- 3 tablespoons cocoa or cacao powder
- ½ tablespoon vanilla extract
- 2 cups coconut flakes
- ½ cup chopped pecans (or additional coconut flakes for a nut free version)
- ¼ teaspoon sea salt
Instructions
- Add coconut milk, ghee, coconut sugar, maple syrup, cacao, and vanilla to a medium pot and bring to a boil. Boil for 3 minutes, then remove from heat. Immediately add coconut flakes and pecans, and salt, stirring until completely coated in the chocolate mixture.
- Drop by large spoonfuls onto a parchment paper lined baking sheet and let cool for at least 30 minutes. Store in an airtight container or freeze.
Notes
For crunchier cookies, toast the coconut flakes and pecans first. Preheat oven to 350 degrees F. Spread coconut flakes and pecans out on a baking sheet. Bake for about 5 minutes until the coconut flakes have browned slightly.
Keywords: No bake cookies
