Super soft and incredibly easy to make- these 4 ingredient no-bake peanut butter coconut cookies are a must-try!
When it comes to making good food, less is better. If you’ve been experimenting in the kitchen, you know how the lesser the culinary effort, the more the flavors and the ingredients get the chance to shine through- no matter what you’re cooking.
And that’s exactly the case with these no-bake peanut butter coconut cookies. They are super creamy, melt in the mouth delicious, and need just a handful of ingredients to make. And guess what? You won’t even need flour or any leavening agent to make these. How cool is that?
Ready to go ahead and give this recipe a shot? Here’s everything you need to know about it.
Ingredients For the No-Bake Peanut Butter Coconut Cookies
With just 4 ingredients to name, this is one recipe you can’t go wrong with.
- ⅔ cup peanut butter
- 2 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 cup unsweetened shredded coconut flakes
How to Make the Cookies
Got all your ingredients ready? Here’s the step-by-step process of making these delicious cookies.
Put the peanut butter and the coconut oil in a microwave until it's melted and well combined.
Add the vanilla and coconut and mix with a spoon.
Line a baking dish with parchment paper and spoon the mixture into cookies on the dish.
Leave them in a fridge for at least 15 minutes before you serve them or until they are set.
What Else Can I Add to the Peanut Butter Coconut Cookies?
The simplicity of the ingredients is what makes this recipe a big success, but that doesn’t mean you can’t add in more. Mini chocolate chips can be an excellent add-on to throw in since the flavors go well with the rest of the ingredients. Plus, they’ll also help bring a bit of a texture to the cookies. If you’re not too keen on the texture, you can use a spoonful of cocoa powder instead.
You can also throw in some chopped nuts of your choice- walnuts, pistachios, and almonds are some classics you just can’t go wrong with.
What Can I Use Instead of Peanut Butter?
While the combination of peanut butter and coconut is a marriage made in heaven, you can still opt for any other kind of nut butter if you’re on the hunt for an alternative.
Cashew butter and almond butter are two good choices.
What Sweetener Can I Add?
While these peanut butter coconut cookies don’t really need an additional sweetener, you can still add one if you have a sweet tooth. Coconut sugar is a great choice since it goes well along with the flavor of the cookies.
Maple syrup and honey are two other great options, but they tend to make your cookie dough sticky, so you might want to adjust the amount of coconut flakes you’re adding to the recipe to balance it all out.
How Can I Make This Healthier?
These peanut butter cookies are already healthy, and pack in a lot of protein and healthy fats in addition to the micronutrients. To make these even more healthy, you can add some dried berries into the mix- cranberries, blueberries, and blackberries are some great options to choose from.
How Do I Store the Peanut Butter Coconut Cookies?
These cookies can be stored at room temperature for up to a week. Just remember to store them in a clean, sealed container. You can also refrigerate them if you want, and they can stay good in there for up to 2 weeks.
If you’re planning to batch make them, you could do that too. Just remember to first freeze them until they’re hard and solid, then get them out, transfer them to a freezer-safe container or a Ziploc bag, and then freeze them.
Tips & Tricks to Nail the Recipe
Think you’ve got the recipe all sorted? You might want to keep these little tips and tricks in mind to make sure you nail the recipe.
- While this recipe calls for the use of creamy peanut butter, you can also opt for crunchy peanut butter instead, if you don’t mind a bit of texture to your cookies.
- The vanilla extract is an absolute must for this recipe. It enhances the flavor of the coconut and the peanut butter, and gives your cookies that nice undertone of flavor that you’re looking for.
- You can also try making these cookies in a different flavor. You could swap out the coconut in the recipe, and use chocolate instead. Chocolate and peanut butter are a great combination and work together wonderfully.
- Make sure you allow the cookies to chill in the refrigerator, ideally for 5-6 hours. This will help the coconut oil in the cookies solidify, and will get the cookies to hold their shape.
- If your cookie dough seems too soft and mushy, you can add in some old fashioned or rolled oats.
Serving Ideas & Suggestions
These no-bake peanut butter coconut cookies are a complete delight served as is, but if you really want to go the extra mile, you could try out these little ideas to make them more presentable and appealing.
- Drizzle a bit of melted chocolate over them and allow them to chill again in the refrigerator for a few minutes. Or, even better, just dunk half of them in the melted chocolate.
- Before you pop them in the refrigerator, you can make a little depression in the center of each cookie, and then add some chopped nuts in there.
- You can serve these cookies with a glass of milk, or just enjoy them when you’re craving for a little sweet treat.
Loved how easy it was to whip up these cookies? On the hunt for some more easy and indulgent cookie recipes to try out in the kitchen? Here are a few good ones you might want to get started on.
- Classic No-Bake Chocolate Oatmeal Cookies
- No-Bake Chocolate Peanut Butter Cup Truffles (these aren’t exactly cookies, but the next best thing)
- 3-Ingredient No-Bake Rocky Road Bars
- ⅔ cup (160g) peanut butter
- 2 tablespoon (27g) coconut oil
- 1 teaspoon (5ml) vanilla
- 1 cup (10g) unsweetened shredded coconut flakes
- Put the peanut butter and the coconut oil in a microwave until it's melted and well combined.
- Add the vanilla and coconut and mix with a spoon.
- Line a baking dish with parchment paper and spoon the mixture into cookies on the dish.
- Leave them in a fridge for at least 15 minutes before you serve them or until they are set.
Amount Per Serving: Calories: 88Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 38mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 0g