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4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies (Gluten-Free, Vegan, Dairy-Free, One Bowl)

Published: Jun 29, 2017 · by Demeter | Beaming Baker 61 Comments · As an Amazon Associate I earn from qualifying purchases.

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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.

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! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

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?

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! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

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 gluten free coconut macaroons 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…)

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! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

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? 🙂

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! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

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 ❤

☀︎ Click below to Pin ☀︎

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! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

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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:

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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! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies (Gluten-Free, Vegan, Dairy-Free, 4 Ingredient, One Bowl)


★★★★★

4.9 from 15 reviews

  • Author: Demeter | Beaming Baker
  • Yield: 16-22 cookies 1x
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Description

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, Whole Grain, Refined Sugar-Free.


Ingredients

Scale
  • 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

Instructions

  1. Line a baking sheet with parchment paper or wax paper. Set aside.
  2. 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.
  3. 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.
  4. Add oats and coconut to the peanut butter mixture. Stir and fold until thoroughly combined and thickened.
  5. 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.
  6. Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

Notes

– Adapted from my No Bake Peanut Butter Granola Bars and my No Bake Peanut Butter Oatmeal Cookies.
– 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.

  • Category: No Bake, Cookies, Gluten-Free, Vegan, Whole Grain, Protein-Packed

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.

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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

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.

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Filed Under: 10 Ingredients or Less, 5 Ingredients or Less, Breakfast, Cookies, Dairy-Free Recipes, Dessert, Energy Balls and Bars, Featured, Featured Recipes, Healthy Snacks, Peanut Butter and Nut Butter, Vegan Recipes Tagged With: coconut, Maple Syrup, oats, Peanut Butter

Reader Interactions

Comments

  1. Shellie says

    November 8, 2021 at 10:26 am

    These are so good. We love them. I don’t usually use maple syrup so I substituted coconut nectar. Thinking of trying date syrup next time. Thanks!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 12, 2021 at 3:46 pm

      Yay! Glad to know coconut nectar worked. Can’t wait to hear about date syrup!

      Reply
  2. Loretta says

    December 7, 2020 at 10:02 pm

    I’ve been making these for a couple years now and my kids and husband and I all LOVE them. I looked up the recipe again tonight because a friend of mine just wrote saying she joined a holiday cookie exchange again and not being much of a baker never seems to be able to make anything better than just OK. I sent her here saying it’s the perfect solution. Thanks for the great recipe.

    Reply
    • Demeter | Beaming Baker says

      December 12, 2020 at 11:16 am

      Aww thank you Loretta! It’s so wonderful to know that you and your family have been enjoying the recipe so much. And it’s so thoughtful of you to share it with your friend! 😊 I hope she enjoys it as much as you have.

      Reply
  3. Andrea Carranza says

    March 26, 2020 at 4:04 pm

    Loved these! I made two batches: one with tahini and one with peanut butter. I did substitute honey as that was what I had on hand. All that tells me is that is a really versatile recipe!

    The tahini cookies came out really hard–I’m talking break-a-tooth hard. But a few seconds in the microwave softened them up and they had a really delightful chewy texture. The flavor also seemed to develop the longer they were in the fridge. Loved these more and more as the days went on.

    The peanut butter cookies were soft and stayed that way. The flavor didn’t change much (I mean, they didn’t need to. Super delicious!!!)

    Can’t wait to make this recipe again with other substitutions. Thank you!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020 at 11:12 am

      So glad to hear it, Andrea! What a funny thing to happen with the tahini ones. I gotta say, not all nut and seed butters are created equal! Lol. I’ve mostly just baked with tahini, so your result was super interesting to hear about in a no bake recipe. Hope you enjoy your other substitutions! 😉

      Reply
  4. Angel says

    August 7, 2019 at 2:42 am

    Ok so I never leave reviews online but I have to tell you that this is the best thing that ever happened to peanut butter and to my mouth. Thank you for this truly brilliant recipe. I’m sitting here looking at the last cookie of the batch! Beyond delicious. .

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 9, 2019 at 4:07 pm

      Oh!!! Lol!!! Your comment totally made me laugh out loud, Angel. And, btw, it totally made my day! Eat that last cookie & enjoy!! It makes me incredibly happy to hear how much you loved my recipes. Truly. Happy no baking to you!

      Reply
  5. Clara says

    July 12, 2019 at 10:54 am

    Will it make the cookies to sweet if I use sweet coconut? Thank you

    Reply
    • Demeter | Beaming Baker says

      July 15, 2019 at 4:07 pm

      Hi Clara! Sweetened coconut will make the cookies a bit sweeter overall. Happy no baking!

      Reply
  6. Rebecca J says

    February 25, 2019 at 6:26 pm

    I made these tonight but I used tahini instead of peanut butter. It worked great and they taste amazing! Thanks for sharing the recipe!

    Reply
  7. Rebecca says

    February 25, 2019 at 6:18 pm

    Used tahini instead of peanut butter. Worked great and have a wonderful flavor! Thanks for sharing the recipe.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      February 26, 2019 at 10:23 am

      Woohoo! Glad to hear it Rebecca!

      Reply
  8. Michelle says

    February 6, 2019 at 7:29 pm

    I don’t use a microwave can I heat it on the stove?

    Reply
    • Demeter | Beaming Baker says

      February 7, 2019 at 11:34 am

      Hi Michelle! Yes, you can. 🙂 The stovetop instructions are in the Notes. Enjoy!

      Reply
  9. Madeleine says

    October 22, 2018 at 8:57 pm

    These are so yummy! The main batch isn’t even out of the freezer yet but we’ve been munching away at the leftover dough that didn’t fit on the pan. I used a combination of almond butter and Nutzo because thats what I had and I added cinnamon and Raisins. Definitely recommend the cinnamon and raisin addition!
    Best part is I don’t feel too guilty mowing them down with my preschooler because they’re really not unhealthy!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 23, 2018 at 6:39 pm

      Yay!! It’s so wonderful to hear that you enjoyed my recipe, Madeleine! Oh gosh, these sounds sooo good with cinnamon and raisin. Here’s to enjoying more guilt-free treats! 🙂

      Reply
  10. Desi says

    June 20, 2018 at 10:52 pm

    Love these cookies, they go fast in my house!! Thanks for sharing your recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 21, 2018 at 10:53 am

      So happy to hear it, Desi. 🙂 Thank you for stopping by and letting me know. Enjoy!

      Reply
  11. Shannon says

    November 6, 2017 at 8:00 pm

    Quick and delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 9, 2017 at 7:23 am

      So happy you enjoyed it, Shannon! 🙂

      Reply
  12. Monica says

    October 16, 2017 at 10:52 pm

    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:)

    Reply
    • Demeter | Beaming Baker says

      October 17, 2017 at 3:33 pm

      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!

      Reply
  13. Joy Cherry Powers says

    August 26, 2017 at 6:07 pm

    I plan to use regular oats, not GF. Does it matter if the oats are old fashioned or quick cook?

    Reply
    • Demeter | Beaming Baker says

      August 29, 2017 at 12:04 pm

      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. 🙂

      Reply
  14. Sue says

    August 26, 2017 at 10:29 am

    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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 29, 2017 at 12:01 pm

      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! 🙂

      Reply
  15. Angela Huret says

    August 23, 2017 at 3:04 pm

    These will be great for the kids’ lunchboxes. I did add chocolate on top because of who I am as a person. 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 24, 2017 at 3:55 pm

      Fantastic! As for the chocolate: YES!! I often must convince myself not to share exclusively chocolate recipes. Lol. Hope you enjoy!

      Reply
  16. Stacy Davis says

    August 22, 2017 at 1:18 pm

    Very good. I added carob chips right before pressing them with the fork. Perfect sweet treat that you can feel good about 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 23, 2017 at 12:58 pm

      So glad you enjoyed these, Stacy! 🙂 I’ve got to try adding in carob chips–YUM. 🙂

      Reply
  17. Jan says

    August 16, 2017 at 5:06 pm

    Any chance agave nectar would work in place of syrup ?

    Reply
    • Demeter | Beaming Baker says

      August 18, 2017 at 12:28 pm

      Hi Jan! I think it just might. Try it and let me know they turn out! 🙂

      Reply
  18. Lucy says

    August 8, 2017 at 1:31 pm

    I made this today, but I subbed honey for the syrup because that is what I had on hand. Yummy!

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      August 9, 2017 at 12:37 pm

      So glad to hear you enjoyed these, Lucy! Thanks for reporting back! 🙂

      Reply
  19. Elizabeth says

    August 4, 2017 at 1:39 pm

    Are the oats cooked or raw?

    Reply
    • Demeter | Beaming Baker says

      August 9, 2017 at 12:05 pm

      Hi Elizabeth, the oats are used straight from the bag. So they’ve been heated during the rolling process–not technically raw. 😉

      Reply
  20. Jane says

    July 30, 2017 at 9:21 pm

    Hi, I am just wondering how crumbly they are. Do they hold well together? They do look delicious.

    Reply
    • Demeter | Beaming Baker says

      July 31, 2017 at 10:11 am

      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!

      Reply
  21. Christine says

    July 21, 2017 at 4:47 pm

    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?

    Reply
    • Demeter | Beaming Baker says

      July 26, 2017 at 6:42 am

      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!

      Reply
  22. Christina says

    July 13, 2017 at 9:23 am

    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? 🙂

    Reply
    • Demeter | Beaming Baker says

      July 14, 2017 at 12:05 pm

      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!

      Reply
      • Christina says

        July 18, 2017 at 10:06 am

        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! .

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          July 18, 2017 at 4:23 pm

          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! 🙂

          Reply
  23. Anna says

    July 12, 2017 at 4:18 am

    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

    Reply
    • Demeter | Beaming Baker says

      July 12, 2017 at 9:34 am

      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

      Reply
      • Anna says

        July 23, 2017 at 4:40 pm

        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

        Reply
        • Demeter | Beaming Baker says

          July 26, 2017 at 7:01 am

          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. 🙂

          Reply
  24. Pamela (BrooklynFarmGirl) says

    July 4, 2017 at 7:39 pm

    These cookies look so good! I also love that they don’t require baking 🙂

    Reply
    • Demeter | Beaming Baker says

      July 6, 2017 at 3:12 pm

      They’re SO good! No one wants to turn that oven on right now–even me. LOL. 😉

      Reply
  25. Molly says

    June 30, 2017 at 7:15 pm

    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!

    Reply
    • Demeter | Beaming Baker says

      July 6, 2017 at 7:08 am

      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! 🙂

      Reply
      • Molly says

        February 25, 2018 at 8:39 pm

        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!

        Reply
        • Demeter | Beaming Baker says

          February 26, 2018 at 8:33 am

          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. .

          Reply
  26. Holly says

    June 30, 2017 at 6:40 pm

    Absolutely delicious! Thank you

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 6, 2017 at 7:07 am

      Woohoo!! Thank you, Holly, for letting me know how they turned out! Happy No-Baking! 🙂

      Reply
  27. Pam says

    June 29, 2017 at 9:23 pm

    Made these tonight and they are SOOOOO good! 🙂 Thank YOU!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 6, 2017 at 7:06 am

      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! 🙂

      Reply
  28. Marsha | Marsha's Baking Addiction says

    June 29, 2017 at 1:59 pm

    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

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 6, 2017 at 6:57 am

      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

      Reply

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