Coconut No-Bake Cookies

Name: Kue Kelapa Tanpa Panggang
Total time: 10 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: 1/2 cup coconut sugar ((or sub cane sugar)); 2 Tbsp unsweetened almond milk ((or other non-dairy milk)); 3 Tbsp coconut oil ((use refined for a less intense coconut flavor // or sub vegan butter)); 2 Tbsp unsweetened cocoa powder or cacao powder; 1/2 cup unsweetened shredded coconut; 1 cup rolled oats ((gluten-free for GF eaters)); 1/3 cup salted natural peanut butter, crunchy or creamy ((or sub almond butter)); 1/2 tsp pure vanilla extract; 1 pinch sea salt; 2 Tbsp crushed salted roasted peanuts or shredded coconut ((optional // for topping))

Amazing no-bake cookies with coconut flakes, coconut sugar, and coconut oil! Naturally sweetened, simple, and so delicious. A delicious twist on a classic.

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy 👁️ 15 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

15 servings

1/2 cup coconut sugar ((or sub cane sugar))
2 Tbsp unsweetened almond milk ((or other non-dairy milk))
3 Tbsp coconut oil ((use refined for a less intense coconut flavor // or sub vegan butter))
2 Tbsp unsweetened cocoa powder or cacao powder
1/2 cup unsweetened shredded coconut
1 cup rolled oats ((gluten-free for GF eaters))
1/3 cup salted natural peanut butter, crunchy or creamy ((or sub almond butter))
1/2 tsp pure vanilla extract
1 pinch sea salt
2 Tbsp crushed salted roasted peanuts or shredded coconut ((optional // for topping))

Steps

Line a baking sheet with parchment or wax paper.
Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
Once bubbling, let boil for 1 minute. Then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
Let sit at room temperature until cooled and hardened - about 25-30 minutes.
Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.