A good no-bake cookie recipe is essential for Summer time isn’t it? It’s so useful to have in your back pocket for when that sweet-tooth makes itself known or for when you want to bring some treats to a get-together but don’t want to turn on the oven. I discovered a really great no-bake cookie recipe a couple of years ago. It was perfect for us because it didn’t use peanut butter, which Kennedy hates and it was delicious. The only problem was that it was so delicious that once I made a batch and had them sitting in the fridge, I really couldn’t stop eating them. You know how it is!
This Summer I decided to make a few changes to the recipe so I wouldn’t have to feel so guilty when I grabbed another cookie every time I opened the fridge. I’m thrilled with what I came up with!
First of all, here are the ingredients. I always find it disappointing when I think I’ve found a really great recipe, but then discover that it’s got really obscure ingredients that I don’t either already have on hand or can get easily at the local grocery store. I love those recipes that you can run to the kitchen and make right away if the inspiration strikes!
So you need:
-1/2 a cup of Quick Oats
-1/4 cup of Unsweetened Shredded Coconut
-2 Tbsp Cocoa Powder
-1/3 cup Maple Syrup
-1/2 cup Coconut Oil
Oops! Forgot to include the cocoa powder in the photo!
There it is!
First you need to mix together the coconut oil and the maple syrup, then add in the cocoa powder and mix until smoothish.
Next, add the oats and shredded coconut and mix until combined.
Drop your cookies by the heaping teaspoon onto a cookie sheet or a plate lined with waxed paper, parchment, or whatever. No need to grease it first because these really come unstuck very easily, I find.
And that’s pretty much it! You don’t even need to turn on the stove like with other no-bake cookie recipes!
You’ll notice that this recipe makes a very small batch, perfect for making just a few cookies for yourself or to share with your kids one hot Summer afternoon. Since they require so little work and don’t really create any dishes other than one bowl, it’s one that I find I can make whenever I feel like it – kind of on an “as-needed” basis. But of course, feel free to triple or quadruple the recipe if you want to make a bunch to bring for a larger group!
OK, so the half cookie is just because I ate a little too much right out of the mixing bowl.
Once you’ve got your 9.5 cookies on your cookie sheet, just stick them in the fridge for 10 minutes or so and you’ll be ready to chow down guilt-free-ish! Of course these cookies still have quite a bit of sugar in them, but the sweetness from the maple syrup is so much better than the huge amount of white sugar that the original recipe had! I’ve tried this recipe with honey too and I liked it, but it wasn’t Kennedy’s favorite because she’s not much of a honey girl.
I know. What kind of a monster am I raising over here? Anyway, we go the maple syrup route for this recipe now.
Try it out if you find yourself feeling like a bit of a chocoholic this Summer!
In possibly the most clueless moment of my life, I just realized that I said this recipe is nut free, when it fact it’s got a lot of cocoNUT ingredients in it. I was really thinking that this recipe is peanut-free when I created that image and wrote “nut-free”. I decided to investigate a little further, because for some reason in my head coconut isn’t really a true nut. Here’s what I found from the American Association of Allergy, Asthma, and Immunology:
Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.So I guess I wasn’t so far off after all. If you do have a tree nut allergy though, please use caution before consuming coconut products if you’re not sure they’re safe for you!
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