These vegan no-bake coconut cookies have only 4 ingredients. The recipe is so easy to make, it’s vegan and healthy.
Before, I was a bit skeptical about no-bake cookies.
I thought that only raw vegans would make them because otherwise, they won’t even dare to compare to normal cookies.
But they are unbelievably delicious.
What I love about the vegan no-bake coconut cookies most is that they have to be stored in the freezer, so you can make a bunch of them. Because they can be stored in the freezer for up to 3 months.
What can be more convenient than having healthy cookies without worrying that they will go bad?
Also, all you have to do is just pop them out of the freezer and EAT.
You don’t have to wait until they soften or warm up in the oven/microwave. Because they are not that hard due to very low water consistency.
Why you must thy the vegan no-bake coconut cookies?
Well, they are delicious. Do you remember the coconutty taste of Bounty or Milky Way before going vegan? These cookies have quite the same taste (especially if you add some melted chocolate on top), but the difference is the healthiness and nutritiousness of the homemade cookies.
The cookies are packed with iron and healthy fats from the coconut and fiber, protein, vitamin E, and magnesium from almond flour (we’ll make almond flour together).
Read more about the health benefits of coconut here.
Another benefit of the vegan no-bake coconut cookies is the level of difficulty. You will literally spend 10 minutes making them.
You only have to mix 4 ingredients together, form the cookies, and pop them in the freezer.
I mean… sometimes we spend 2 hours in the kitchen baking something which in the end goes to the trash. Not nice.
But it is practically impossible to fail when making these cookies. Not enough almond flour? Add 1 more tbsp. You can even eat the cookie dough itself (or do it like me, give it to your boyfriend to try first; P.S.: I am not afraid anymore trying the dough first).
In short, you must try making the no-bake coconut cookies because:
- Easy to make – 10 minutes or so.
- 4 ingredients only.
- Healthy – proteins, healthy fats, vitamins & minerals.
- 3 months freezer friendly.
- Bounty taste (add some vegan melted chocolate on top).
- Grab-and-go friendly.
- Kids will love them.
- Unexpected guests? Pop-out some cookies from the freezer.
How to make the no-bake coconut cookies?
Only 4 ingredients and 10 minutes of work… but the result is much higher than the effort that you put in making the cookies.
Let’s talk ingredients
As I said before, you will need only 4 ingredients for the coconut cookies:
- Coconut oil. For health-related reasons, I suggest using cold-pressed virgin coconut oil. Still, neutral coconut oil would work very nicely as well. Try not to use other types of oils, especially those that have a strong aroma, such as olive oil.
- Maple syrup. It is very important that you use a liquid sweetener. If not maple syrup, then use agave syrup, date paste (click here for a homemade easy date syrup recipe, only 2 ingredients needed), coconut syrup, or tapioca syrup (or honey if you prefer). The cheapest version is to make date paste at home.
- Shredded coconut – unsweetened. Do not use those big coconut flakes because they won’t work. You need finely shredded coconut, also known as desiccated coconut. The reason why you need fine coconut flakes is that they will absorb more liquid and the cookies will hold better and firmer.
- Almond flour. I made my own almond flour by blending for 1 minute the almonds. As simple as that. You don’t need at all a powerful blender to do that. It is better to use raw almonds, to avoid a ‘too almondy’ cookie taste.
- Into a food processor, add the raw almonds. Blend for 1-2 minutes, but don’t over blend the almonds, because they will start to transform into butter. If some almond chunks are still unblended, that is fine. I even like to have some crunchy ingredients in the cookies.
- Take a medium-size bowl and add the melted coconut oil and maple syrup (or another liquid sweetener). Mix slightly.
- Next, add the almond flour and coconut flakes. Mix again until well combined. If a bit more dried ingredients required, add some extra tbsps. of either almond flour or shredded coconut.
- Then form the cookie shape. Make them as big or small as you wish. Then, what I like to do is storing them in a container in the freezer, separating each layer of cookies with parchment paper (place them in the freezer to harden for at least 30 minutes). Doing so, it will be easy for you to grab them without any sticking problems.
How to store the no-bake coconut cookies?
The best way to store them is in the freezer for up to 3 months. You may think that it is not as convenient as a fridge, but don’t worry, you can eat them frozen because they are not that hard.
The cookies have a low consistency of water, which helps them have the texture of normal baked cookies.
So, you can enjoy the cookies right away after taking them out of the freezer. No waiting times!
Another option is to store them in an airtight container in the fridge for up to 1 week. They won’t be as hard as if storing in the freezer, but it’s up to you. It’s still an option, especially if you don’t have a freezer and the cookies will still have the same taste.
Notes & tips for the coconut cookies
- It is better to use desiccated coconut because the flakes are finely shredded so the cookies will hold better.
- You can form bites out of the dough. I think it’s easier to make a round form than a cookie form, but I prefer cookies (yes, I am aware that the taste is the same, but still…).
- Play with the ingredients, add some walnuts or chocolate chips. Or some aroma, like a bit of lime juice or vanilla. It’s always fun to be creative.
- If the dough is not moist and sticky enough, add more coconut oil/maple syrup (1-2 tbsp). Or, if you feel that it’s too watery, add some coconut flakes or almond flour.
Vegan no-bake coconut cookies recipe
- 1 1/4 cup almonds (raw)
- 1 1/4 cup desiccated coconut (finely shredded)
- 5 tbsp coconut oil (melted)
- 5 tbsp maple syrup
- Add into a food processor the almonds and blend for 1-2 minutes until flour is formed. Be careful not to over blend the almonds because they will start to transform into butter. Some unblended almonds chunks are fine, as long as you like the texture of them in your cookies.
- Into a relatively big bowl, add the coconut oil and maple syrup. Stir slightly.
- Then add the almond flour along with the coconut flakes and mix until well combined. If you feel that the mixture is too liquid, add a bit more coconut flakes or almond flour.
- Take a few tbsp of cookie dough and make out of it a cookie. The size doesn't matter as long as we don't bake them.
- After the cookies are made, put them into the freezer for at least 30 minutes before serving.I like to put them in a container, covering each layer of cookies with parchment paper. Then, I pop them in the freezer.
- Store them in the freezer until ready to serve.
Vegan no-bake coconut cookies recipe
Protein: 3% of your daily dose
Net Carbs: 4% of your daily dose
Fat: 22% of your daily dose
Fiber: 11% of your daily dose
Iron: 4% of your daily dose
Calcium: 4% of your daily dose
Vitamin A: 0,2% of your daily dose
Vitamin C: 0,2% of your daily dose
Folate: 2% of your daily dose
Potassium: 5% of your daily dose
*please note that these numbers are estimated
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