My family loves this coconut twist on classic no bake cookies. These sweet treats only need 4 simple ingredients so you can whip them up in no time!

I grew up with a mom who made chocolate peanut butter no bake cookies pretty regularly. I’m betting a lot of you did too! Making them for my kids wasn’t even an option though because my son has a peanut allergy. So I set out to create my own version that he could enjoy.

These No Bake Chocolate Coconut Cookies capture the simplicity of those classic cookies, but honestly they’re even easier. No stirring milk, butter, sugar, vanilla, and cocoa powder. Let’s keep things simple.

Only 4 ingredients. You’ll spend about 10 minutes making these cookies. Then just let them rest in the freezer or fridge until firm!

I’m telling you, these are the cookies you can make totally last minute because the effort required is truly minimal and you probably have all the ingredients! I can’t wait for you to try them for yourself.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chocolate chips
  • Coconut oil
  • Coconut flakes
  • Oats

To make these easy cookies, melt the chocolate chips and coconut oil together. This needs to be done carefully and at very low heat so it doesn’t burn.

Then stir in the coconut flakes and oats.

Use a spoon or small cookie scoop to drop spoonfuls on the parchment paper so they’re not touching. They won’t spread so they don’t need much room. 

Allow cookies to firm up in the refrigerator or freezer. (Specific times are in the recipe card.)

Are these the same as classic no bake cookies?

No, the original recipe that I grew up on included peanut butter and about 10 other ingredients including cocoa powder, milk, butter, sugar, and vanilla.

This is a peanut butter free recipe that uses only 4 ingredients. It’s so simple you can keep these ingredients on hand to make whenever you want a quick treat!

What kind of oats are best to use?

I’ve tested this recipe with rolled oats – both quick cooking and old fashioned oats. You’re welcome to use either. I do not recommend steel cut oats for these cookies.

Are these cookies vegan and dairy free?

Yes, these cookies are vegan and dairy free if you use dairy free chocolate chips.

Are these cookies gluten free?

They can be gluten free if you use gluten free chocolate chips and oats.

What’s the best way to firm up these cookies?

These cookies firm up in the refrigerator or freezer. I know traditional no bake cookies sit at room temp but the ingredients in this recipe are different and require either the refrigerator or freezer to achieve the right consistency.

I personally recommend the refrigerator if you have 30 minutes to wait! But if you’re in a hurry, 10 minutes in the freezer will do the job too!

How to store these cookies

Store in an airtight container at room temperature for a softer texture. They can be stored in the refrigerator or freezer if you like, but will need to sit out for a few minutes before enjoying.

More no bake desserts like this:

Easy Chocolate Almond Butter and Jelly Cups

3-Ingredient Dark Chocolate Coconut Cups

Easy 4-Ingredient Almond Butter Cups

5-Ingredient Paleo Dark Chocolate Cups

Dark Chocolate Blueberry Cups

5 from 1 vote

No Bake Chocolate Coconut Cookies

My family loves this coconut twist on classic no bake cookies. These sweet treats only need 4 simple ingredients so you can whip them up in no time!
Print Pin Rate
Yield: 20 cookies
Prep Time: 10 mins
Refrigerator Time: 30 mins
Total Time: 40 mins

Ingredients 

  • 10 oz semi-sweet chocolate chips, can use milk chocolate or dark chocolate if you prefer
  • 1 tbsp + 1 tsp coconut oil
  • 3/4 cup rolled oats, old fashioned or quick oats both work well
  • 1/2 cup coconut flakes, can use sweetened or unsweetened depending on how sweet you want your cookies

Optional: extra coconut flakes to top

    Instructions

    • Line a 9×13 sheet pan or baking dish with parchment paper. Set aside.
    • Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
    • Stir in oats and coconut flakes until well combined.
    • Use a spoon or small cookie scoop to drop spoonfuls on the parchment paper so they're not touching. They won't spread so they don't need much room. Top with a sprinkle of extra coconut flakes (optional). Allow cookies to firm up either in either the refrigerator or freezer following instructions/times below.
    • To firm in the refrigerator: Place cookies in the refrigerator a minimum of 30 minutes, until cookies are firm but not hard.
    • To firm in the freezer: Place cookies in the freezer for 10 minutes, until cookies are firm but not hard. (Watch the time because they'll get hard and require thawing if you go too long.)

    Notes

    Nutrition information assumes sweetened coconut flakes are used.
    Store uneaten cookies in an airtight container at room temperature for a softer texture. They can be stored in the refrigerator or freezer if you like, but will need to sit out for a few minutes before enjoying.

    Nutrition

    Serving: 1cookie, Calories: 109kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 8mg, Potassium: 99mg, Fiber: 2g, Sugar: 6g, Vitamin A: 7IU, Calcium: 10mg, Iron: 1mg
    Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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