What’s better than cookies? Cookies that don’t require an oven! That’s why these no-bake coconut cookies are the best.
They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite.
Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake cookies with coconut make a great healthy snack for kids or light dessert — plus, you can even
force let the kids whip them up!
The best part about this coconut cookie recipe is that it results in healthy coconut cookies. Why? The ingredients are all-natural.
That’s not all. The recipe makes these coconut cookies eggless, resulting in vegan coconut cookies everyone can enjoy.
Here are the main players in these healthy coconut cookies:
- Coconut: Both the coconut flakes and coconut oil give these treats their distinct flavor — not to mention the loads of healthy fat and nutrients. Coconut oil, in particular, has been shown to help protect the brain, prevent heart disease, support liver health, combat inflammation boost the immune system, benefit skin and oral health, and so much more.
- Oats: Oats are high in fiber and several minerals, including manganese, phosphorus, selenium, magnesium, iron, zinc and copper. This allows them to help lower cholesterol, improve digestion and provide more protein than most grains.
- Almond butter: Instead of traditional butter, using almond butter helps keep this recipe vegan. In addition, it provides the benefits of almonds nutrition, which provides healthy fats, vitamin E and several health-boosting minerals.
- Cocoa powder: High-quality cocoa powder can actually provide benefits due to its antioxidant content. So long as you don’t overdo it, consuming it can support immune, heart, brain, eye and skin health.
Let me show you how to make this wondrous no-bake coconut cookies recipe.
How to Make No-Bake Coconut Cookies
How do you make coconut cookies from scratch?
We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later.
Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!)
Then turn your attention to the stove. Over low heat, combine the coconut oil and almond butter in a medium-sized pot.
Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed.
Remove the heated mix from the stove, and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flaxseed and cocoa powder.
Keep stirring! You want the whole shebang to be nice and thick.
Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and Himalayan salt, if you desire, and place the cookie sheets into the freezer.
Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve.
When you’re ready to eat these, take the no-bake cookies out of the freezer, and let them thaw for five minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer.
Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth.
I hope these become a favorite around your house, too!Print
Chewy, chocolatey no-bake coconut cookies will satisfy your sweet tooth with no refined sugars, gluten or dairy, and they’re delicious too!
- 2.5 cups gluten-free rolled oats
- 1 cup unsweetened, flaked coconut
- 1/2–1 tablespoon ground flax (optional*)
- 1/2 cup coconut oil
- 1 cup almond butter
- 2 teaspoons vanilla extract
- 6 tablespoons cocoa powder
- coconut sugar to sprinkle on top (optional*)
- Himalayan pink salt to sprinkle on top (optional*)
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, mix the oats and coconut flakes well and set aside.
- In a medium pot over low heat, combine the coconut oil, almond butter and cocoa, stirring continuously until the mixture is mixed evenly.
- Remove from heat and add in the vanilla extract, stirring until well combined.
- Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick.
- Drop heaping tablespoons of the mixture onto the cookie sheets.
- Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve.
- Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer.
- The flaxseeds, coconut sugar and salt are optional. Feel free to omit.
- If you aren’t concerned with keeping this recipe vegan, you can opt for regular butter, but make sure it’s grass-fed.
- Category: Desserts
- Method: Stovetop/By Hand
- Cuisine: American
- Serving Size: 2 cookies
- Calories: 288
- Sugar: 1.5g
- Sodium: 7mg
- Fat: 25g
- Saturated Fat: 20.9g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 13.9g
- Fiber: 4.5g
- Protein: 3.5g
- Cholesterol: 0mg
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