When I was a kid, I was basically a professional at making no-bake cookies. This was kind of awesome because my mom (who is a great cook) could not make them. Since she loved them so much, I got to make them a lot. My BFF and I still reminisce about how we used to come home from school and make no-bake cookies in my mauve and mint Formica-clad kitchen. Awe the 90’s.
Fast forward a couple of decades. I’m still a big fan of no-bake cookies. There are few better treats in my opinion. The problem is, the butter and milk are a problem for me. I cannot do dairy unless I want to spend the next week covered in rashes and acne. Since I don’t think it’s fair to have acne and gray hair, I try to avoid dairy (and I don’t really like scratching all day).
But being the amazingly caring wife I am, I told my husband I’d make him ANYTHING he wanted for his birthday dessert. His answer: no bake cookies. I looked at him for a moment like he’d just kicked my childhood puppy. How could he do this to me??? I couldn’t even lick the pan! I decided to put my wants aside and make him his treat… sort of.
Yes, I made him a batch of standard no-bake cookies full of butter, milk and sugar. They were fabulous, of course, but I knew my self control would get the better of me. I got out a smaller saucepan and made some dairy-free no-bake cookies at the same time. The success had me almost in tears. I licked the pan, I ate the cookies and I was even able to keep them all to myself because they all wanted Daddy’s cookies. It was pretty awesome.
Since I was making my own batch and since sugar doesn’t exactly make me feel awesome either, I used Lakanto sugar substitute (monk-fruit/erythritol combination). You could use plain cane sugar instead, but I was very satisfied with the substitute.
The thing I really love about these cookies is that they are stable at room temperature. So often when I make a “substitute” it has to be kept in the fridge or freezer or it will just turn into a puddle. These stored fine at room temperature in a glass container. Not that they were around long…
This recipe is gluten-free and vegan so it’s versatile enough to take to events or share with friends. Now my husband can ask for no-bake cookies anytime and I can still be an awesome wife without sulking.
- 1/3 Cup Coconut Oil
- 1/2 Cup Sugar Regular or Lakanto sugar substitute
- 3 Tbsp Cocoa Powder
- 3 Tbsp Milk of choice I used flax milk
- 1/2 Cup Peanut Butter
- 1 Tbsp Vanilla
- 1/2 tsp Salt
- 1/2 Cup Coconut Flakes Unsweetened
- 1/2 Cup Shredded Coconut Unsweetened
- 1/2 Cup Gluten Free Whole Oats
- In a small saucepan, combine the coconut oil, sugar, cocoa powder and milk. Turn the heat to medium and let it come to a boil.
- Let that mixture boil together for 1 minute 30 seconds.
- After the boiling time remove the pan from the heat and add the peanut butter, vanilla and salt. Mix this all together until smooth.
- Add in the coconut and oats and combine.
- Using a cookie scoop, scoop balls onto parchment paper. Let the cookies set for 2 hours or until set.
- Store leftovers in an air tight glass container.
I am excited to try to make them. I hope I am up to it. I LOVE no-bakes!