# Coconut No-Bake Cookies

Cuisine: western · Time: 10 minutes · Servings: 15

## Ingredients

- 1/2 cup coconut sugar  ((or sub cane sugar))
- 2 Tbsp unsweetened almond milk  ((or other non-dairy milk))
- 3 Tbsp coconut oil  ((use refined for a less intense coconut flavor // or sub vegan butter))
- 2 Tbsp unsweetened cocoa powder or cacao powder
- 1/2 cup unsweetened shredded coconut
- 1 cup rolled oats  ((gluten-free for GF eaters))
- 1/3 cup salted natural peanut butter, crunchy or creamy  ((or sub almond butter))
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 2 Tbsp crushed salted roasted peanuts or shredded coconut ((optional // for topping))

## Steps

1. Line a baking sheet with parchment or wax paper.
2. Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
3. Once bubbling, let boil for 1 minute. Then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
4. Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
5. Let sit at room temperature until cooled and hardened - about 25-30 minutes.
6. Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.

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Source: minimalistbaker — https://minimalistbaker.com/coconut-no-bake-cookies/
Page: https://findfood.fun/vi/recipes/1697
Language: en (requested translation unavailable)