These coconut oatmeal cookies are soft and chewy. They don’t require any baking or cooking. The cookies are just 4 ingredients and don’t contain any flour, eggs, refined sugar or butter. The cookies store well.
These coconut oatmeal cookies make a great snack or quick dessert. I like to keep some in my fridge and freezer for whenever I need a quick sweet treat.
Ingredients
- Rolled Oats
- Shredded Coconut
- Maple Syrup
- Peanut Butter
Rolled Oats: Rolled oats are first pulsed in a food processor until they become very small pieces and some of the oats start to become flour-like. The oats will help thicken the cookie dough.
Shredded Coconut: I used unsweetened shredded coconut. Shredded coconut helps thicken the dough and adds coconut flavor to the cookies.
Maple Syrup: These cookies use pure maple syrup to sweeten the cookies and to thicken the dough. When the maple syrup interacts with the peanut butter, it causes the peanut butter to seize and thicken to a dough-like consistency.
Peanut Butter: Make sure to use unsweetened natural peanut butter. Your peanut butter should not contain any added oils and the only ingredients should be peanuts and salt. Natural peanut butter can be substituted with natural sunflower seed butter or natural almond butter.
How to Make No Bake Coconut Oatmeal Cookies
- The oats are first pulsed in a food processor for about 30 seconds or until the oats become very small pieces and some of the oats have turned into a powder/flour.
- The shredded coconut, syrup and peanut butter are then added in. Mix on low speed until the ingredients are evenly combined. The mixture should be thick, like a dough.
- Use a 1.5 tablespoon cookie scoop to scoop up dough and then release it onto your prepared cookie sheet.
- Roll each dough piece between your palms to form a smooth ball. Place back onto cookie sheet and press onto the ball with the palm of your hand to form a thick round disk. If desired you can sprinkle some additional shredded coconut on top.
- Place cookies into the fridge to firm up and set.
Cookie Texture
These are no bake cookies so they don’t have the same texture as a baked cookie. The texture is more similar to an energy bar but in cookie form. The cookies are lightly sweetened but are not super sweet since they are meant to be a healthy cookie.
More No Bake Oatmeal Cookie Recipes
- 3 Ingredient No Bake Honey Oatmeal Cookies
- 3 Ingredient No Bake Chocolate Oatmeal Cookies
- 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
4 Ingredient No Bake Coconut Oatmeal Cookies
Ingredients
- 1 cup (90 g) rolled oats
- 3 tbsp (16 g) unsweetened shredded coconut
- 3 tbsp (1.5 fl oz/44 ml) maple syrup
- 5 tbsp (80 g) unsweetened natural peanut butter
Instructions
- Line a large cookie sheet with parchment paper or silicone baking mat.
- Add rolled oats to a food processor. Pulse oats for about 30 seconds on high speed until they become very small and partially become flour. See photo in post for reference.
- Add shredded coconut, maple syrup and peanut butter to the food processor. Mix on low speed until ingredients are fully combined and a thick dough forms (this should only take a few seconds). You may need to scrape the sides of your food processor to help make sure all the maple syrup and oat flour get mixed in. Taste and adjust sweetness if needed. You can add another 1 tbsp of syrup if you find the cookie dough is not sweet enough. If your dough is a little crumbly you can also add a little more peanut butter to help it bind together.
- Using a 1.5 tbsp cookie scoop, scoop cookie dough. Roll scooped dough between the palm of your hands until it forms a smooth ball. Place dough ball onto prepared cookie sheet. Press down on the dough ball with the palm of your hand until it forms a smooth round disk, between 3/8 and 1/2 inch thick. Repeat with the remaining dough. This will be the final shape of your cookie so smooth the edges and reshape as needed. If desired, sprinkle some additional shredded coconut on top of the cookies and gently press them in for garnish.
- Place cookies into fridge for about 30 minutes to one hour to firm up. The cookies will not change much but they will be firmer, making them easier to hold and eat. Store uneaten cookies in the fridge or freezer.
Notes
- Make sure to use natural peanut butter. This is peanut butter with no added oils and the only ingredients should be salt and peanuts. Peanut butter can be substituted with natural almond butter or natural sunflower seed butter.
- I used Kirkland natural peanut butter, Whole Foods 365 shredded coconut*, Quaker rolled oats* and Whole Foods 365 Maple Syrup to make this recipe.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Can you use honey instead of maple syrup?
Honey is commonly substituted in the same amount for maple syrup however we have not tested this recipe with honey so we are unsure if the final results would be the same!
Want to try
Let us know if you do!!
Is there an alternative to peanut butter.
Natural peanut butter can be substituted with natural sunflower seed butter or natural almond butter!
Can honey be used instead of maple syrup in the 4 ingredient coconut, oatmeal cookies recipe? If yes, would it be the same quantity?
Honey is commonly substituted in the same amount for maple syrup however we have not tested this recipe with honey so we are unsure if the final results would be the same!
Love this cookie – so easy to make and healthy too – thank you!
Thank you!! We’re so glad you enjoyed this recipe!