Vegan No-Bake Chocolate Coconut Cookies
No-oven vegan cookies combining rolled oats, coconut, and cocoa powder with peanut butter and coconut oil. Quick to assemble, requiring only melting and mixing before chilling. Naturally dairy-free and egg-free with optional vanilla flavoring and a finishing coat of shredded coconut.
Ingredients
Instructions
- 1
Gather and portion all ingredients.
- 2
Melt coconut oil in microwave for about 10-20 seconds or in a small saucepan.
- 3
In a medium mixing bowl, combine rolled oats, coconut sugar, shredded coconut, and cocoa powder. Stir to mix.
- 4
Add melted coconut oil, peanut butter, oat milk, and vanilla extract if using.
- 5
Add a pinch of salt and mix well.
- 6
Scoop balls of dough onto parchment or a nonstick surface.
- 7
Gently press the scoops to flatten them slightly and press shredded coconut into the cookies.
- 8
Chill in refrigerator for 10-15 minutes.
Tips
Melt coconut oil just until liquid; overheating affects texture.
Use parchment paper to prevent sticking and for easy transfer to refrigerator.
Press coconut coating firmly so it adheres during chilling.
Good to Know
Store in airtight container in refrigerator. Best consumed chilled.
Prepare up to 3 days ahead; store chilled in airtight container.
Serve chilled.
Common Mistakes
Overheat coconut oil to avoid texture breakdown and flavor loss.
Skip pressing coconut coating to avoid cookies lacking textural contrast.