Cocoa-nut Peanut Butter No-Bake Cookies

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  • approx. 20 cookiesServings

Ingredients

  • ½ cup coconut oil, well softened (we recommend Barlean's Organic Island Fresh Coconut Oil)
  • 2/3 cup natural unsalted peanut butter, smooth or crunchy
  • 1/2 cup raw honey, or more to taste
  • 6 Tbs. dark cocoa powder
  • 1 tsp. vanilla extract
  • 3/4 tsp. sea salt
  • 11/2 cup coconut flakes
  • 11/2 cup whole rolled oats

Preparation

  1. Combine coconut oil, peanut butter, honey, cocoa powder, vanilla, and sea salt in bowl of mixer, and beat until well combined and smooth. Add coconut and oats, and beat until well incorporated and mixture forms a loose "dough."
  2. Using a tablespoon, drop generous dollops (about 1.5-inch rounds) of dough into a glass storage container or wax paper-lined plastic container. Cover container and chill for 30 minutes in freezer or 1 hour in fridge. (Cookies may leave an oily residue while still wet, but this will harden when they are chilled.) Serve cold

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 200
  • Carbohydrate Content: 15 g
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 90 mg
  • Sugar Content: 8 g
Atkins Coconut Cookies

Atkins Coconut Cookies

These crispy, light-as-air cookies are a coconut lover’s dream. Featured in a 1999 issue of Better Nutrition, this recipe is also on atkins.com.

Honey-Granola Cookies recipe

Honey-Granola Cookies

These are crammed with the same good things as granola—and they are above all travel-friendly. Make ahead and store in a tin or plastic bag.