Go Back
–+ servings
Cocoa-Nut-Coconut No-Bake Cookies – vegetarian recipe
Stav Kogan

Cocoa-Nut-Coconut No-Bake Cookies

A decadent, chewy, and ridiculously easy-to-make no-bake cookie packed with chocolate, peanut butter, oats, walnuts, and coconut. The perfect solution for a quick dessert emergency!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 41 minutes
Servings: 24 cookie
Calories: 181
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (57 g / 2.01 oz) vegan margarine
  • 1/2 cup (120 ml) soy milk
  • 2 cups (400 g / 14.1 oz) granulated sugar
  • 1/3 cup (32 g / 1.13 oz) unsweetened cocoa powder
  • 1/2 cup (128 g / 4.5 oz) natural peanut butter
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) vanilla extract
  • 3 cups (240 g / 8.5 oz) quick-cooking oats
  • 1/2 cup (60 g / 2.12 oz) walnuts, finely chopped
  • 1/2 cup (40 g / 1.41 oz) coconut flakes
  • 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 / 30 ml / 1 fl oz) to portion the mixture onto the wax paper.

Method
 

  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.
  3. Bring the mixture to a full, rolling boil over medium heat, stirring occasionally.
  4. Once boiling, allow it to cook for exactly one minute without stirring. This step is crucial for the cookies to set properly.
  5. 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.
  6. Add the quick-cooking oats, chopped walnuts, and coconut flakes to the saucepan.
  7. Stir until everything is well combined.
  8. Working quickly, drop spoonfuls of the mixture (about 2-3 tablespoons / 45 ml / 1.5 fl oz each) onto the prepared baking sheet. Lightly press with the back of the spoon to form a cookie shape.
  9. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the cookies are firm.
  10. Store in an airtight container in the refrigerator.

Nutrition

Calories: 181kcalCarbohydrates: 25gProtein: 4gFat: 8g

Tried this recipe?

Let us know how it was!