These Coconut Oil No Bake Cookies are a delicious twist on the original. Made completely dairy and gluten free, but just as delicious!
I made these delicious no-bake cookies with Golden Barrel Refined Coconut Oil and they came out amazing! They are completely dairy and gluten free and so easy to make! I made 6 batches and brought them to church and everyone loved them! No one could tell they were any different which I think is a good thing. They are so delicious and the perfect combination of chocolate and peanut butter!
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.
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!
I’m looking forward to making these for my dad when he comes to visit next month. He gave up dairy, but there’s no way he’s giving up his favorite cookie!
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Coconut Oil No-Bake Cookies
Ingredients
- 3 1/4 cup oats gluten free if necessary
- 1/2 cup Golden Barrel Coconut Oil measured as liquid
- 1/2 cup peanut butter
- 1/2 cup almond milk or other non-dairy milk
- 2 cups Golden Barrel Raw Sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
Instructions
- CLICK HERE for the full recipe on Golden Barrel’s site.
Melanie says
Just made these. I used 1 1/2 cups of sugar and they are still sweeter than I prefer so next time I will use 1. But I will definitely use this recipe again!
Jessica DeMay says
Thanks, Melanie! So glad you like them!
Hannah says
I swapped the coconut oil for vegan butter and used almond milk because that’s what I had on hand and these were delicious! Thanks for the recipe!
Betty says
I have a friend that has dairy and gluten allergies. We have potlucks and she never eats anything. I’m not too familiar with these allergies/restrictions. The sugar you mentioned in the ingredients, can I use regular sugar? Also you use a specific coconut oil, does it matter what type of coconut oil I use?
Jessica DeMay says
Hi Betty- yes, you can use regular sugar and any coconut oil. If you don’t want the coconut taste then make sure it’s refined. Hope you love them!
Debbie says
These turned out really well and took me back to my childhood. I cut the recipe in half, used almond milk and reduced the sugar to 3/4 cup. They were still sweet. You’re right though, you have to work quickly after stirring in the oats, I didn’t and the last cookie stuck to the pan. Oh well, lesson learned! Thanks for sharing.
Jessica DeMay says
You’re welcome! Thanks for trying them, Debbie! I’m glad you like them 🙂
Debbie says
By the way, the tip for testing the batter in ice cold water to see if it sets up, worked perfectly!?