No-Bake Cookies without Peanut Butter
Craving cookies without the hassle of using an oven? These no-bake cookies without peanut butter are what I make when I want the similarities of a cookie, without needing to keep an eye on the oven. I use cocoa powder, oats, and cashew butter to form these rich and slightly chewy cookies, which come together in just 55 minutes.
Servings: 20 cookies
Calories: 158kcal
Ingredients
- ¼ cup coconut oil
- ¾ cup white sugar
- ¼ cup cocoa powder
- ½ cup almond milk
- 1 teaspoon vanilla extract
- ⅔ cup cashew butter or almond butter
- 2½ cups quick oats
- ½ cup desiccated coconut
- 1 pinch salt
Instructions
- Place the coconut oil, white sugar, cocoa powder, cashew butter, and almond milk in a medium saucepan. Stir to combine.
- Bring it over the stove at medium heat and stir to melt the coconut oil and sugar. Stir with a spatula to combine the ingredients. Remove from heat. Add vanilla extract and combine.
- Add the desiccated coconut and quick oats. Stir to combine, make sure every oat is covered in the cookie batter.
- Next, prepare a large tray with parchment paper.
- With a cookie scoop, scoop out the cookies, roll the dough into a ball shape, and drop on the parchment paper. Spread into a cookie shape with the back of a spoon. Let the cookies cool for 30 minutes or until hardened. (Makes 20-22 cookies)
- Keep the cookies in the fridge in an airtight container for up to 1 week.
Notes
- My #1 Secret Tip for this no-bake cookie without peanut butter recipe is to cook the stovetop mixture just long enough for the sugar to fully dissolve. This step ensures the cookies are set properly instead of staying too soft. Cooking past this point may result in tough cookies as the sugar has boiled too much.
- Use quick oats: This recipe works best with quick oats as they absorb the mixture well. Rolled oats could work, but the cookies are a bit more textured and do not hold together as tightly. I would not recommend using steel-cut oats.
- Do not rush heat: When heating up and melting my ingredients, I keep the heat at a medium temperature to ensure an even melt without scorching.
- Stir constantly: I stir my mixture the entire time it is on the heat to prevent sticking and maintain a smooth result.
- Shape while warm: I form the cookies while the mixture is still warm, making them more pliable, and allowing the ingredients to hold together easily.
- Chill fully: Be sure to give the cookies enough time to firm up before moving them. Moving them too soon could cause misshapen or broken cookies.
Nutrition
Serving: 1cookie | Calories: 158kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 111mg | Fiber: 2g | Sugar: 8g