One of the first cookies I can remember making is a no bake cookie. I loved these cookies as a kid. Maybe it was because I could get my little hands on them as soon as they were put on a cookie sheet. Or maybe it’s the rich, fudgy chocolate packed taste that had me constantly begging my mom if I could make some. For whichever reason, I had a huge craving for these cookies the other day. I pulled out my old recipe but was shocked to see that it called for 2 cups of sugar and 2 cups of peanut butter. Bleh! So I decided to see if I couldn’t reduce the amount of sugar and the amount of peanut butter in the recipe. What I found resulted in a denser, fudge-tastic and healthier cookie. That is a win win win in my book! I reduced the peanut butter to ½ cup and used ½ cup honey in place of the sugar. I also added in shredded coconut flakes to bring moisture and additional sweetness to the cookie.
This recipe is too easy and too delicious not to try!
Easy No Bake Coconut Oat Cookies
1/2 cup honey
1/2 cup milk (skim or you can use any other milk you would like)
4 tablespoon unsalted butter (OR you can use 2 tablespoons coconut oil)
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1/4 cup unsweetened shredded coconut
1/2 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper.
Bring the honey, milk, butter and cocoa to a boil in a saucepan over medium heat. Stir occasionally, then boil for 1 minute. Remove from heat. Add the oats, coconut shreds, peanut butter, vanilla and salt. Stir.
Drop tablespoons of the mixture onto the covered baking sheet, and let sit at room temp until cooled and hardened, about 15 minutes. Store in an airtight container.