No-Bake Coconut Cookies 🍫🥥

These no-bake coconut cookies are rich, chocolatey, and wonderfully satisfying—without turning on the oven. Made with wholesome pantry staples like coconut, almond butter, and cocoa, they’re perfect for paleo- and keto-friendly snacking. Soft, fudgy, and lightly sweetened, they’re ideal when you want something indulgent now with zero baking effort.

Why You’ll Love These Cookies

No-Bake & Foolproof – Just mix, shape, and chill
Keto & Paleo Friendly – Low-carb, grain-conscious, and naturally sweetened
Dairy-Free & Gluten-Free – Suitable for many dietary needs
Perfect Texture – Fudgy, chewy, and lightly firm when chilled
Meal-Prep Friendly – Stores and freezes beautifully
Customizable – Easy swaps for nut-free or different flavor profiles

Ingredients Breakdown

Dry Ingredients

2 cups rolled oats – Provide structure and chew (note: oats are not strict keto/paleo; see variations below)
1/2 cup cocoa powder – Deep chocolate flavor
1 cup shredded unsweetened coconut – Texture and natural sweetness
1/4 teaspoon sea salt – Enhances cocoa and balances sweetness

Wet Ingredients

1/2 cup coconut oil, melted – Helps the cookies firm up when chilled
1/2 cup almond butter – Creamy richness and healthy fats
1/3 cup monk fruit sweetener or erythritol – Sugar-free sweetness
1/4 cup unsweetened almond milk – Moisture and smooth consistency
1 teaspoon vanilla extract – Rounds out the chocolate flavor

Topping

1/4 cup sliced almonds – Crunch and visual appeal (optional)

Step-by-Step Instructions

Mix Dry Ingredients
In a large bowl, combine rolled oats, cocoa powder, shredded coconut, and sea salt. Stir until evenly mixed and no cocoa lumps remain.
Prepare the Wet Mixture
In a separate bowl, whisk together melted coconut oil, almond butter, sweetener, almond milk, and vanilla extract until smooth and pourable. If the coconut oil starts to solidify, gently rewarm it.
Combine Everything
Pour the wet mixture over the dry ingredients and stir thoroughly. The dough should be thick, sticky, and easy to shape.
- Too dry? Add 1 tablespoon almond milk.
- Too wet? Add a bit more coconut or oats.
Shape the Cookies
Line a baking sheet with parchment paper. Scoop portions and roll or press into rounds. Flatten slightly to about 1/2-inch thickness. Press sliced almonds on top if using.
Chill Until Set
Refrigerate for at least 2 hours, or freeze for 30–45 minutes until firm. Transfer to an airtight container once set.

Recipe Notes & Tips

Coconut Oil Temperature Matters – Melted but not hot prevents a greasy texture
Sweetener Strength Varies – Taste before shaping and adjust if needed
Texture Control – Coconut firms quickly in the fridge, so don’t over-dry the mix
Great for Hot Weather – Keep stored cold for best consistency

Storage & Make-Ahead

Refrigerator: Up to 2 weeks in an airtight container
Freezer: Up to 3 months (thaw in fridge before eating)
On-the-Go Tip: Pack with an ice pack if transporting

Variations & Substitutions

Strict Keto / Paleo Option:
Replace rolled oats with:
- Extra shredded coconut
- Finely chopped nuts
- Almond flour (start with 1 1/2 cups)
Nut-Free Version:
Use sunflower seed butter and skip almond topping
Extra Chocolatey:
Add sugar-free chocolate chips or cacao nibs
Flavor Twist:
Add cinnamon, espresso powder, or orange zest

Nutrition Snapshot (Approximate)

Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: ~2 hours 15 minutes
Yield: 18 cookies
Calories: ~140–160 per cookie (varies by ingredients)

Final Thoughts

These no-bake coconut cookies are the definition of easy comfort food—rich, satisfying, and adaptable to almost any dietary preference. Whether you’re following keto, avoiding sugar, or just want a quick chocolate fix, this recipe delivers maximum reward for minimal effort.

If you want, I can:

Adjust this for strict keto macros
Convert it into bars or bites
Or create a variation sampler (peanut butter, mocha, vanilla-coconut)