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…
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 | How to Make Homemade Peanut Butter
- No Bake Almond Butter Paleo Brownie Bites
- 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. 🙂
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