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:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
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!
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!
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!
Erin says
This recipe is a KEEPER! Thank you for sharing!!
Jessica DeMay says
You're welcome, Erin! Thanks for trying them!
Bekki says
Hi! Just curious the best way to store these?! Thanks so much!!
Jessica DeMay says
Hi Bekki- airtight container on the counter. Hope you love them!
Bethany says
AMAZING! WILL DO AGAIN ! LOVE LOVE LOVE - I ALSO ADDED WALNUTS
Jessica DeMay says
Thanks for trying my recipe, Bethany! So glad you like them! The addition of walnuts sounds delicious 🙂
Maria says
These look fantastic! I love finding a new vegan cookie recipe. Im allergic to nuts though 🙁 Think they would be fine if I omitted the peanut butter? or is there a nut free alternative I could add isntead?
Jessica DeMay says
Hi Maria- I would recommend using sunflower seed butter which would make them nut free. I hope you love them!
Holli says
Do you have to use the Golden Barrel oil and sugar? Could you substitute something else??
Jessica DeMay says
Hi Holli- no, you can use any coconut oil and sugar. Hope you enjoy!
Katrina says
Thanks for this! I haven't made these in years! We have gluten dairy soy and peanut allergies in our house, and I also wanted them to be school safe. So I used sunflower butter and full fat coconut milk in them. Cooked for just over 4 minutes and they turned out perfectly! Will be saving this to make again!
Jessica DeMay says
You're welcome, Katrina! I love that you used sunbather- I bet they came out delicious! Thanks for trying my recipe and for the great feedback 🙂
Emily says
I made these tonight, and they were delicious! View er, they were pretty dry and crumbly. Any suggestions? I followed the recipe to a tee.
Jessica DeMay says
Hi Emily- thanks for trying my recipe! Sorry they came out crumbly- it sounds like they got a little overcooked. It's very common- just add 1 tablespoon of water at a time to the mixture until it's smooth again if that happens next time. Glad they were still delicious!