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 coconut oil and they came out amazing! They are completely dairy and gluten free and so easy to make! I made 6 batches to share with friends 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! Here are some more cookie recipes to try:
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Coconut Oil No-Bake Cookies
Ingredients
- 3 ¼ cup oats gluten free if necessary
- ½ cup coconut oil measured as liquid
- ½ cup peanut butter
- ½ cup almond milk or other non-dairy milk
- 2 cups sugar
- ¼ cup cocoa powder
- ½ teaspoon salt
Instructions
- Measure out the oats into a bowl and set aside.
- Place a piece of wax paper on the counter for the cookies once cooked.
- In a large sauce pan, combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt. Turn heat on medium (no higher) and stir consistently until it comes to a rolling boil. Set the timer for 4 minutes and continually stir, making sure to scrap the sides and bottom regularly.
- Once the timer has gone off, remove from heat and add the vanilla. This will cause the mixture to boil. Stir it in quickly. Add the oats and make sure they are all coated. Scoop onto wax paper and let cool before eating.
- Store covered at room temperature.
Nutrition Information
Chris says
You didn't say how much vanilla.
Jessica DeMay says
A teaspoon
Dee says
Cookies were good but the recipe calls for vanilla when the batch is done boiling but not an amount is given in the ingredients listed so I use other recipes and used a teaspoon of vanilla
Jessica DeMay says
Hi Dee- I'm sorry about that! Yes, that correct- a teaspoon.
Everette says
I haven’t made the cookies yet. I may have overlooked this but I didn’t see how much vanilla to add. Thank you!
Everette
Jessica DeMay says
Hi Everette- 1 teaspoon. Hope you love them!
GINA Marie GUIHER says
Why can I not use dairy milk? I was only substituting the coconut oil cuz I'm out of butter lolz
Jenelle DesMarais says
We made these last night and replaced the sugar for coconut sugar and they did not harden up. This morning they are still gooey. Maybe the type of sugar has something to do with it as I know the non-dairy free ones set up and aren't gooey. They taste okay and next time we'll try regular sugar but not overly thrilled with the results.
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!?