No-Bake Cookies without Peanut Butter
These healthy no-bake cookies without peanut butter are some of my very favorite cookie recipes! Rich cocoa powder, desiccated coconut, vanilla, cashew butter, and oats come together for a classic cookie recipe that is delightful!
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
- I wouldn't recommend using steel cut oats. Old fashioned oats or quick oats work best in this recipe.
- For best results, make sure to melt the coconut oil all the way before mixing in the other ingredients.
- To Store: Transfer the cookies to an airtight container, and remember to separate the cookies with parchment paper before storing them, otherwise all of your cookies will stick together! Store in the fridge for up to 1 week, in the freezer for up to 4 months.
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