4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies (V, GF): a one-bowl recipe for super easy to make peanut butter cookies packed with coconut and oats! Gluten Free, Vegan, Dairy-Free, Whole Grain, Refined Sugar-Free.
So lately it’s been like 1,000 degrees at home. Okay, fine, it hasn’t been an actual 1,000 degrees, but it’s been HOT. Like, Snoop Dogg would be telling us to drop all kinds of things HOT.
Has it been particularly steamy where you’re at?
Well, with this heatwave being all summery and stuff (yes, I just said that)… I’ve made it my mission to decrease any activity or movement that will make my apartment even hotter. Because honestly, Erik gets really testy when it’s hot. Even when there are homemade dark chocolate sea salt KIND nut bars to munch on.
Oh, alright, so do I…
Either way, I gladly cancelled plans for all manner of baked bars, muffins, breads and more BECAUSE: I just had to drop it like it’s hot. (Sorry.)
I even had all of these plans to start testing early for the Fall: making blueberry muffins per reader request, tackling that goshdarn paleo vegan pumpkin pie that thwarted me last year… maybe even ever-so ambitiously tackling a paleo vegan angel cake (how do I even start on replacing those 500 egg whites, you tell me—oh, alright aquafaba, I’m sure…)
And now I’m even arguing with myself about how to go about these things. Do ya see what the heat does to me?
But I’m kind of thinking you’re in the same boat. And on the chance that you are, or you just love ridiculously easy recipes, I thought I’d introduce you to my second no bake cookie recipe of all time (I know, right): my 4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies.
We’re gonna take this nice and slow, this business called re-making, re-imagining, re-eating my new classic 3 Ingredient No Bake Peanut Butter Oatmeal Cookies. Many folks have written in, asking for a double chocolate version, a trail mix remix, one with lemon and one without…
But my very favorite request (which I got multiple times) was for a coconut-upgraded version. And since we all love peanut butter oat coconut everything ‘round these parts, that’s what we’re whipping up today.
What do you think? 🙂
If you’re still not convinced, let me tell you all about these 4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies while you fan yourself. Ooooh, get me while you’re at it! They’re:
- so easy to make
- really, done before you can believe it
- vegan, gluten-free, dairy-free
- wait for it… refined sugar-free
- deliciously protein-packed or protein-rich, however you like to phrase it
- bursting with coconut and peanut butter flavor
- SO good
- wonderfully whole-grain
- plant-based and allergy-friendly
- perfect for an on-the-go snack, dessert, or afternoon pick-me-up
- also totally AMAZING after a workout
- seriously tasty and stay that way for, like… ages!
- made with the simple, whole, healthy ingredients you love
- great for keeping that hot, hot HEAT (i.e. the ol’ oven) at bay
Get ready to find out how easy it is to whip up your own snacks… and to keep the temperatures down in your kitchen. It’s too much fun making these treats with you. I can’t wait to hear what you think of this recipe. In the meantime, tell me:
What’s your favorite way to cool down?
Sending you all my love and maybe even a dove, xo Demeter ❤️
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If you loved this 4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies recipe, then you’ll just love these super easy to make, whole foods snacks:
☀︎ Healthy & Easy No Bake Snacks ☀︎
- 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
- 5 Ingredients Ultimate No Bake Peanut Butter Chocolate Bars
- No Bake Peanut Butter Coconut Bites
- No Bake Almond Butter Paleo Brownie Bites
See how quick these 4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies come together!
- 1 cup natural, unsalted creamy peanut butter
- ½ cup pure maple syrup
- 1 cup gluten free rolled oats
- 1 cup unsweetened coconut, shreds or flakes
- Line a baking sheet with parchment paper or wax paper. Set aside.
- In a medium microwave-safe bowl (large enough to add oats and coconut later), add peanut butter and maple syrup. Whisk together until well mixed.
- Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
- Add oats and coconut to the peanut butter mixture. Stir and fold until thoroughly combined and thickened.
- Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
- Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.
- Here’s the wonderful cookie scoop that I used in this recipe.
- Store in an airtight container at room temperature or in the refrigerator for up to 1 month. The texture will be about the same in both environments.
- *Stovetop Instructions: In a medium saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until well incorporated. Stir occasionally, heating until this mixture begins to bubble. Remove from heat and carefully pour over the dry mixture.
- More Peanut Butter recipes (all v, gf, df): 2-ingredient peanut butter fudge, chocolate peanut butter crunch bars, no bake peanut butter chocolate chip cookie dough bites.
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Here are a few items I used in today’s recipe. 🙂
2-Tablespoon Cookie Scoop | Glass Mixing Bowls | Coconut Flakes | GF Rolled Oats (Bulk) | Cookie Sheet | Stainless Steel Measuring Cups
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It has been hitting 30C these past couple of weeks, but now we’re back to our usual miserable British rainy, cloudy weather LOL hopefully it’ll warm up again soon!
I LOVE your simple, no-bake cookie recipes, especially when there’s peanut butter involved! These look so chewy and delicious! Hope you’re having a great week, Demeter! xo
Oh no!! The weather can sure be unpredictable. Sending you good, warm weather vibes. 🙂 Thanks so much, Marsha! Hope you have an amazing week! xo
Made these tonight and they are SOOOOO good! 🙂 Thank YOU!!!
That’s so wonderful to hear, Pam! I’m over the moon that you enjoyed them! Thank you for taking the time to let me know how they turned out. Can’t wait to see what you try next. Hugs! 🙂
Absolutely delicious! Thank you
Woohoo!! Thank you, Holly, for letting me know how they turned out! Happy No-Baking! 🙂
I’m so happy to have stumbled across your blog. It’s exactly what I’ve been looking for since I found out that I have Celiac disease. I can’t wait to try your recipes!
I’m so happy that you’re here, Molly. 🙂 Please, let me know if you ever need help finding a recipe. I can’t wait to see what you try first! 🙂
I’ve tried a lot! Just made the one bowl pumpkin bread for company was AMAZING people didn’t believe it was gf vegan! Have done plently other favorites too 🙂 thank you!
That’s SO WONDERFUL to hear, Molly! Thanks for following up and letting me know. It’s always so fun to see comments as you go through the site, trying each recipe. Enjoy. 💕
These cookies look so good! I also love that they don’t require baking 🙂
They’re SO good! No one wants to turn that oven on right now–even me. LOL. 😉
Hi,
I am so wanting to make these right away, they look absolutely delicious!
But, no maple syrup in the house 🙁 However, I do have IMO (syrup) is there any chance I can replace the maple syrup with the IMO?? If so, how many grams?
Thank you for all your delicious recipes and inspiration!
Have a nice day 🙂
– Anna
Hi Anna,
Thank you so much! Hmm… I’ve never used IMO syrup before, so I can’t say. 🙁 I suggest making a smaller batch (a half or quarter batch) with a 1:1 swap for the maple syrup. If it tastes good and the texture is to your liking, proceed with a full batch. If not, we can discuss other possibilities. 🙂 Thank you so much for your sweet note and your support. 🙂 Have a great day! Keep me posted.
Hugs, Demeter
Hi again,
Sorry for the slow response – vacay time with the kids..????
I made a batch with the IMO syrup.. turned out okay, but thinking I want to try them with the maple syrup next time ????
Thank you again for all your inspiration and delicious (and easy!) recipes – keep ’em coming ????????????
– Anna
Thanks for reporting back! Good to know the IMO syrup doesn’t work. Can’t wait to hear what you think when you try them with maple syrup! 🙂 Thanks for all your kind words. 🙂
Hi! Thank you so much for this recipe! I really want to try these but I can’t find unsweetened coconut any where! Any chance I could use coconut flour instead? 🙂
Hi Christina! Unfortunately, I don’t think coconut flour is going to work. Coconut flakes are much less absorbent than coconut flour. Have you tried looking in the natural/organic food section of your grocery store? Usually you can find Bob’s Red Mill coconut flakes there. 🙂 Hope this helps!
Well I found some unsweetened coconut flakes and got to make these today! Talk about yummy!! Oh my goodness they are good!! Thank you so much for the recipe! ????
Woohoo!! So glad you found them and were able to try this recipe! 🙂 Thank you for taking the time to let me know how they turned out. Can’t wait to see what you try next! 🙂
Can I use honey instead of maple syrup? I know they don’t exactly have the same level of sweetness and flavor. Also, I am assuming by adding sweetened coconut flakes it will only be that much more sweeter. Safe to assume this?
Hi Christine! Yes, you should be able to use honey. I wouldn’t recommend use sweetened coconut flakes–they’d most likely make the cookie too sweet. Enjoy!
Hi, I am just wondering how crumbly they are. Do they hold well together? They do look delicious.
Hi Jane! Not crumbly at all. I specifically made sure of it when creating this recipe. 🙂 For me, they’re a bit more on the softer side. Hope you get to try!
Are the oats cooked or raw?
Hi Elizabeth, the oats are used straight from the bag. So they’ve been heated during the rolling process–not technically raw. 😉
I made this today, but I subbed honey for the syrup because that is what I had on hand. Yummy!
So glad to hear you enjoyed these, Lucy! Thanks for reporting back! 🙂
Any chance agave nectar would work in place of syrup ?
Hi Jan! I think it just might. Try it and let me know they turn out! 🙂
Very good. I added carob chips right before pressing them with the fork. Perfect sweet treat that you can feel good about 🙂
So glad you enjoyed these, Stacy! 🙂 I’ve got to try adding in carob chips–YUM. 🙂
These will be great for the kids’ lunchboxes. I did add chocolate on top because of who I am as a person. 🙂
Fantastic! As for the chocolate: YES!! I often must convince myself not to share exclusively chocolate recipes. Lol. Hope you enjoy!
Did not have honey or enough maple syrup so I used Brown Rice Syrup. Also added 1/4 cup mimi chocolate chips. Came out great.
Fantastic! I’ve always wondered how these would turn out with brown rice syrup. Such a great idea to add chocolate chips. Thanks for reporting back, Sue! 🙂
I plan to use regular oats, not GF. Does it matter if the oats are old fashioned or quick cook?
Hi Joy! Yes, using quick oats might affect the dryness of the cookie. I’d recommend using rolled oats if you can. 🙂 You’ll have to let me know how they turn out. 🙂
Wow..just made these and they turned out great!!! Thank you so much for a super yummy, super easy recipe. I have a feeling I will be making these up quite often:)
Woohoo!! I’m beyond pleased that you enjoyed these, Monica! Every time I develop a recipe, I think, “is this as EASY as possible? And as tasty?” So thank you for letting me know I’m on the right track. Can’t wait to see what you try next!
Quick and delicious!
So happy you enjoyed it, Shannon! 🙂