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No-bake chocolate oatmeal coconut cookies on a plate, ready to enjoy.

No-Bake Chocolate Oatmeal Coconut Cookies

These easy no-bake chocolate oatmeal coconut cookies combine pantry staples for a chewy, chocolaty treat that’s perfect for snacking or last-minute desserts.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats (old-fashioned) Use gluten-free oats if needed.
  • 1/2 cup unsweetened shredded coconut Toast lightly for more flavor.
  • 1/4 cup cocoa powder (unsweetened) A dash of espresso powder can intensify the flavor.
  • 1/2 teaspoon salt A pinch helps balance flavors.
Wet Ingredients
  • 1/2 cup peanut butter or almond butter Can swap for sunflower seed butter to make nut-free.
  • 1/3 cup honey or maple syrup Agave or brown rice syrup can be used as alternatives.
  • 1/2 teaspoon vanilla extract A key flavor enhancer.

Method
 

Preparation
  1. Combine the dry ingredients: whisk oats, shredded coconut, cocoa powder, and a pinch of salt in a large bowl until evenly mixed.
  2. Warm the wet mixture: place nut butter and honey (or maple syrup) in a small saucepan over low heat. Stir until smooth and pourable — warm, not boiling.
  3. Stir in vanilla: remove from heat and add the vanilla extract. Mix briefly.
  4. Mix together: pour the warm nut-butter mixture over the dry ingredients. Fold with a sturdy spoon or spatula until everything is evenly coated and moistened.
  5. Shape the cookies: scoop tablespoon-sized portions. Roll into balls or press them flat on a parchment-lined tray. Press firmly so they hold their shape.
  6. Chill to set: refrigerate at least 30 minutes; an hour makes them firmer.
  7. Serve: let them sit a few minutes at room temperature if they’re too cold before enjoying.

Notes

Store cookies in an airtight container in the fridge for up to 7 days. For longer storage, freeze for up to 3 months. Keep refrigerated if your kitchen is warm to prevent oil separation.