No Bake Chocolate Coconut Oat Cookies
Prep time
Total time
These No Bake Chocolate Coconut Oat Cookies are naturally gluten free, refined sugar free, oil free and vegan. They are chewy, soft and rich like a traditional cookie and make the perfect treat that all chocaholics will be sure to love!
Recipe type: Dessert
Cuisine: American
Serves: 12 cookies
  • 1 1/12 cups quick cooking (or small flake) oats
  • 1 cup coconut flakes (unsweetened)
  • ¼ cup coconut butter OR coconut oil
  • ¼ cup soy or coconut milk
  • ¼ cup cocoa powder
  • ¾ cup coconut sugar*
  • ½ tsp sea salt
  • ½ tbsp vanilla extract
Chocolate Drizzle
  • ⅛ cup chocolate chips or dark chocolate squares
  • ½ tsp coconut butter or coconut oil
  1. In a a large mixing bowl, mix together oats and coconut fllakes.
  2. In a small pot, melt coconut butter, soy milk, cooca powder, coconut sugar, sea salt and vanilla extract over over medium heat. Turn down to a low simmer and stir for 2 minutes minutes until the coconut sugar is dissolved and the chocolate is smooth and melted. Stir frequently to make sure the chocolate does not burn!
  3. Add warm chocolate sauce to oats and coconut and combine together well with a spatula. The dough will be sticky. By the heaping tablespoon, combine dough into balls and flatten them out into a cookie shape (see photo in post). Place side by side on parchment paper. Your hands will get covered in chocolate and it will be a bit sticky but that's okay. (Note: If you are having trouble getting these cookies to combine/the batter is too sticky use a cookie scoop (sprayed with coconut butter/ coconut oil) and push the dough into the scoop and flip over to place the cookie on the parchment OR dampen your hands with a bit of coconut oil/ coconut butter and firmly press them into the shape of the cookie (like in the recipe photo). After about two cookies you'll get the hang of it.)
  4. Melt chocolate chips and coconut oil in the same small pot over medium heat (stirring+ making sure not to burn the chocolate). Drizzle over cookies. Leave the cookies to rest and settle for an hour (You can stick them in the fridge but it's not necessary unless your home is very warm). Store cookies in the fridge if you are in a hot space! Enjoy!
1) If you use coconut oil, this recipe will no longer be oil-free.
2) You can use any milk of choice but I've only tested this recipe with non-dairy milks (soy and coconut - I'm sure almond milk would also work fine).
3) Can replace coconut sugar with sugar of choice. This recipe also works well with cane sugar. Also, adjust sugar to taste. I've also made these with only ½ cup of coconut sugar and I still love them!
4) Can also melt chocolate mixture (coconut butter, cocoa, milk etc.) in a bowl in the microwave, making sure to check and stir the mixture ever 15 seconds to make sure it does not burn.
Recipe by Ceara's Kitchen at