Craving a sweet treat but don’t want to turn on the oven? These Cocoa-Nut-Coconut No-Bake Cookies are your new best friend! They’re a decadent, chewy, and ridiculously easy-to-make delight, packed with the classic combination of chocolate and peanut butter, plus the wonderful texture of oats, walnuts, and coconut. Ready in minutes, they’re the perfect solution for a quick dessert emergency or a simple afternoon pick-me-up.
Ingredients
• 1/4 cup / 57g vegan margarine
• 1/2 cup / 120ml soy milk
• 2 cups / 400g granulated sugar
• 1/3 cup / 32g unsweetened cocoa powder
• 1/2 cup / 128g natural peanut butter
• 1/2 teaspoon / 2.5ml vanilla extract
• 3 cups / 240g quick-cooking oats
• 1/2 cup / 60g walnuts, finely chopped
• 1/2 cup / 40g coconut flakes
Instructions
1. Line a large baking sheet with wax paper or parchment paper.
2. In a medium saucepan, combine the vegan margarine, soy milk, sugar, and cocoa powder. Bring the mixture to a full, rolling boil over medium heat, stirring occasionally.
3. Once boiling, allow it to cook for exactly one minute without stirring. This step is crucial for the cookies to set properly.
4. Remove the saucepan from the heat. Immediately stir in the peanut butter and vanilla extract until the peanut butter is completely melted and the mixture is smooth.
5. Add the quick-cooking oats, chopped walnuts, and coconut flakes to the saucepan. Stir until everything is well combined.
6. Working quickly, drop spoonfuls of the mixture (about 2-3 tablespoons each) onto the prepared baking sheet. Lightly press with the back of the spoon to form a cookie shape.
7. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the cookies are firm.
8. Store in an airtight container in the refrigerator.
Nutritional Information
• Yields: 24 cookies
• Cost Per Cookie: $0.47
• Serving Size: 1 cookie
• Calories: 181
• Fat: 8g
• Carbohydrates: 25g
• Protein: 4g
• Fiber: 2g
• Sugar: 17g
• Sodium: 55mg
Pro Tips
• The one-minute boil is critical. Start your timer only when the mixture reaches a full, rolling boil. Boiling too long can result in dry, crumbly cookies; not boiling long enough will prevent them from setting.
• For a richer flavor, use unsweetened shredded coconut instead of sweetened flakes and add a pinch of flaky sea salt with the vanilla.
• Swap the peanut butter for almond butter or sunflower seed butter for a different flavor profile or to accommodate allergies. Pecans can also be used in place of walnuts.
• For perfectly uniform cookies, use a medium cookie scoop (about 2 tablespoons) to portion the mixture onto the wax paper.
FAQ
Q: Can I make these vegetarian no-bake cookies nut-free
A: Yes, you can easily make this recipe nut-free. Replace the peanut butter with sunflower seed butter and simply omit the walnuts. For a similar texture, you can add an extra 1/2 cup of quick-cooking oats or some raw sunflower seeds.
Q: Are these vegan cookies a good source of protein
A: Each cookie provides 4 grams of plant-based protein, primarily from the peanut butter, oats, and walnuts. They make for a satisfying vegetarian treat that can contribute to your daily protein intake.
Q: What other plant-based milk can I use besides soy milk
A: This recipe is very flexible. You can substitute the soy milk with an equal amount of any other plant-based milk, such as almond milk, oat milk, or cashew milk, without affecting the final result.
Q: How long do these vegetarian cookies last and how should I store them
A: To maintain their firm, chewy texture, store the cookies in an airtight container in the refrigerator. They will stay fresh and delicious for up to one week, making them a great make-ahead vegetarian dessert.
