It’s almost Easter and these healthy no bake cookies are perfect for the holiday. Easter always has a lot of candy and treats, so this healthier alternative will definitely please the kiddos (and adults too!). It’s fudgy, oaty, coconutty, peanut buttery, and oh so chocolatey. Also, this can be made in less than 30 minutes. Winning! These cookies are naturally sweetened, gluten-free, and vegan. A much healthier twist on the traditional no bake cookies. If you are looking for an easy, cute, and delicious dessert to make this Easter Sunday, these seriously won’t disappoint! What can be better than coconut, peanut butter, and chocolate all in one cookie? Healthy No Bake Cookies
Makes about 13 cookies
1/3 cup pure maple syrup (you can add more if you want it sweeter)
2 TBSP unsweetened almond milk
3 TBSP coconut oil
3 TBSP cocoa powder
1/2 cup unsweetened shredded coconut
1 cup rolled oats
1/3 cup natural peanut butter, crunchy or creamy
1/2 tsp vanilla extract
pinch of salt
Optional: some crushed salted roasted peanuts or shredded coconut for topping
Line a baking sheet with parchment paper.
Add maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan over medium heat while stirring frequently. Bring to a low boil. Once bubbling, let it boil for 1 minute. Then remove from heat.
Add shredded coconut, oats, peanut butter, vanilla, and salt to the pot and stir to combine thoroughly. Make sure all ingredients are well incorporated.
Drop a heaping tablespoon of cookie batter onto the baking sheet and continue until all batter is used up. Sprinkle crushed peanuts or shredded coconut on top (optional).
Let it sit at room temperature for 30 minutes to cool and harden. You can put them in the refrigerator to speed up the process.
Enjoy! Try not to eat them all in one sitting. 🙂
Store leftovers in the refrigerator or freezer to make them last longer.