3 Ingredient No-Bake Coconut Cookies
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These no bake coconut cookies are the perfect thing when you need a healthy treat in a flash. They come together super quick and are loaded with healthy ingredients.
Plus, they're grain free, keto, & sugar free too!
These cookies are basically like a raw coconut macaroon, aka “Super Tasty Easy Peasy Low-Carb On the Fly Sweet Treat”, aka Cocoroon/Hail Merry Copycat. And we love them.
I mean, I love baking but sometimes more than that I love not baking.
Sometimes I want something yummy, but I don't have time for baking. I'm sure you agree.
At times like these, no-bake desserts treats like these healthy chocolate truffles and the no-bake coconut cookies that I am going to share today fit the bill.
These no-bake cookies are really kind of like cookies, but also kind of like candies.
Why You'll Love These No-Bake Cookies
These cookies are so easy to make, made with only a few simple healthy ingredients, and they're frugal too.
And of course, they're delicious.
One other thing that is really nice about these no-bake coconut cookies is that they don't use rolled oats as one of the ingredients like most no-bake cookies do. Oats are super high in phytates, which are rough on your digestion and are thought to pull nutrients out of your body. They're also high in carbohydrates so if you're on a low-carb diet, these no bakes are a much better option.
Directions
All you need to do is put all the ingredients in a blender of food processor, and blend or process them until they are just starting to stick together.
Mold the “dough” into small balls, let them rest or chill, top them if desired, and you're done.
That's it!
Storage
You can store these at room temperature if your home isn't too warm, or in the fridge or even the freezer. They should keep for quite a while especially in the fridge or freezer.
Recipe Notes and Substitutions
- Blending: These no-bake coconut cookies come together really fast but if you make them in a high-speed blender you will have to take great care to not over-blend. If you do, you will get flavored, sweetened coconut butter. They will still taste great, but be forewarned.
- Food Processor vs. Blender: If you make these in a food processor, the blending will take a lot longer and you might have to let the machine rest at times, similar to when making Homemade Coconut Butter.
- Make Sure Container Is Dry!: Your blender or food processor needs to be dry before making these. Any water present will make the coconut much harder to blend.
- Sweetener: My Sugar Substitute would work great instead of xylitol. Subbing 1/8 teaspoon stevia extract would work as well. Or use half of one sweetener and half stevia. Coconut Sugar can be used but it will make the treats somewhat brown. Monk fruit is a great alternative as well.
- Stevia: See this post on Stevia: What It Is and How to Use It for tips on using this super-sweet, all-natural herb. If you choose to use stevia in these coconut cookies, just note that 1/32 of a teaspoon equals 2 tablespoons of table sugar. These tiny measuring spoons are a HUGE help in any kitchen that uses stevia extract. Stevias vary in strength and volume so play around to see how much you need. The 2nd smallest scoop is 1/32 of a teaspoon (the standard “stevia scoop” size) and it fits nicely in many jars.
- Salt: Your salt preference will also depend on the type of salt that you use and how much you like. Start with less and add more to this or your next batch as you like. I always like a little more salt in my sweet treats.
- Vanilla: For vanilla, you can consider using an alcohol-free version since these cookies are no-bake so the alcohol won't burn off.
- THM: For those on the Trim Healthy Mama plan, this recipe will fit in as an “S.”
- AIP: Use carob instead of cocoa (if using drizzle), and coconut sugar, maple syrup, or honey for the sweetener. Maple sugar will yield a lighter color as a granulated option.
These cookies are a wonderful addition to a cookie exchange or packaged in a candy box.
More Easy Healthy Treats
- Silky Smooth Bean Fudge – even bean haters will love this recipe.
- Almond Joy Bars – you'll love how easy and delicious these are.
- Homemade “Jello” – so much better than the box.
3 Ingredient No Bake Sugar-free Coconut Cookies (Dairy, Egg, and Grain-Free)
Ingredients
- 3 cups unsweetened shredded coconut
- 3/8 cup coconut oil
- 1/2 cup low carb sweetener (or whatever sweetener you like–see Recipe Notes)
- 2 teaspoons vanilla (optional, but recommended)
- 3/8 teaspoon salt (or to taste–see Recipe Notes)
Optional Toppings
- Homemade Chocolate / Carob Chips (melted for drizzle)
- coconut shreds
- finely-chopped nuts
Instructions
- Put all ingredients in a food processor or blender. You might want to start with 1/2 the amount of salt and adjust as needed.
- Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won't be these no-bake cookies :-)!)
- Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. I had a little trouble with the "balls" falling apart but just gently press them back into the desired shape.
- Decorate with shredded coconut, cocoa or carob powder, crushed nuts, or melted chocolate (I used my Homemade Chocolate or Carob Chips piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
- Leave to firm up on a plate. They will firm up at room temperature.
- You really don't need to store these in the fridge but I think they taste a tad bit better cold.
Notes
If you choose to use stevia in these coconut cookies, just note that 1/32 of a teaspoon equals 2 tablespoons of table sugar. These tiny measuring spoons are a HUGE help in any kitchen that uses stevia extract.
Stevias vary in strength and volume so play around to see how much you need.
The 2nd smallest scoop is 1/32 of a teaspoon (the standard “stevia scoop” size) and it fits nicely in many jars. Salt: Your salt preference will also depend on the type of salt that you use and how much you like. Start with less and add more to this or your next batch as you like.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.
I hope you love these No-Bake Coconut Cookies as much as we do!
What's your favorite treat in your home?
“Oats are super high in phytates, which are rough on your digestion and they pull nutrients out of your body.”
What scientific study substantiates this?
Oats are actually somewhat lower in phytates than wheat and as such are not particularly high in phytates at all. Other studies into the impact of phytates on digestion suggest that the body actually responds by adjusting to the diet by releasing increased levels of an enzyme that digests phytates in the food.
The Canadian Society of Intestinal Research cites a study that suggests that by the time phytates reach the gut, they are mostly digested anyway. Phytates apparently should therefore be considered for their antioxidant properties.
As far as “pulling nutrients out of the body”, there is no evidence of this in any food except coffee and its effect on calcium levels in the body.
I really love your recipes but would prefer that you do a little more research before making such boldly fanciful comments about nutrition to those that you have influence over.
References:
Stephan Guyenet – https://www.stephanguyenet.com/two-things-ive-changed-my-mind-about-part-ii-phytic-acid/
Lopez HW et al. Minerals and phytic acid interactions: is it a real problem for human nutrition? Food Science + Technology. 2002;37(7):727-29.
Graf E et al. Antioxidant functions of phytic acid. Free Radic Biol Med. 1990;8(1):61-9.
Hello there – So sorry about the delay in responding to you. I was buried in so many things and then comments got terribly backed up.
Here are some pieces to read.
This one is very helpful–the section at the bottom talks about phytic acid issues: https://www.hsph.harvard.edu/nutritionsource/anti-nutrients/
This is a study citing oats as being high in phytic acid: https://pubmed.ncbi.nlm.nih.gov/2086207/
I hope that helps and I will add them to the post. Thanks for asking good questions. Hope to see you around again soon!
Hi, maybe it would be a good idea to mention that stevia has contraceptive qualities? For wannabe moms, this might be an important detail. Thanks!
Hi Anca! Welcome! I am glad you brought this up. I actually wrote a very detailed post about stevia safety where I addressed that. I would love to hear what you think after reading it. Thanks again! Here is the post: https://wholenewmom.com/blood-sugar/is-stevia-safe-is-stevia-bad-for-you-stevia-infertility/
Thank you, Adrienne! This looks like extensive research and I appreciate the information. Personally, will try the recipe using dates paste though, even if not so carb friendly, as this has more added value from a mineral content pov and is also tooth friendly.
You are so welcome!! I hope you like them – how are dates tooth friendly? I would think that they aren’t due to their being sticky and high in sugar.
It does seem counterintuitive however dates are rich in the element fluorine, which sounds like what it is — a relative of fluoride, that enamel-friendly compound that can actually help reverse early tooth decay. Of course, oral hygiene is a must :). Other sites mention that eating high-fiber foods keeps saliva flowing, which helps create mineral defenses against tooth decay.Good sources of fiber are dried fruits such as dates, raisins and figs. This does not stand as research though, however seems more food like/ food in its natural state than stevia which is more processed in order to reach the state to be used as drops/ powder. Dates can simply be mushed with a fork and voila a natural and easy sweetener :).
Super interesting about the fluorine content. I hadn’t thought about that so I learned something today! I did look online after reading your comment, however, and read some interesting things. Not sure what to think…one thing I have read over and over is that taking fluoride internally doesn’t help with tooth strength. Have you read about that? I would have to go over the data again, but here is one article on the topic. https://www.newsweek.com/fluoridation-may-not-prevent-cavities-huge-study-shows-348251
As for stevia being processed, you can get the powdered green stevia and also I buy the white extract that is processed only using water. I totally agree with you on whole foods–I just can’t tolerate that much sugar and more and more people cannot. But I do LOVE dates :).
Thank you for posting this recipe! One of our children, plus myself, are on the AIP diet. I’ve been putting coconut shreds in a cup with a little maple syrup for a dessert, but this recipe took it to another level! My son loves them, thank you ?
So glad you liked them! I think you would love these: https://wholenewmom.com/recipes/homemade-coconut-chips-like-dang-brand/
and these: https://wholenewmom.com/recipes/honey-bunches-of-oats-coconut-chips/
Let me know and again, thanks!!
Taste good but they are super crumbly and hard to work with. There is no way an ice cream scoop was used to form them, they fall apart really easily. Also glad I received the amount of salt based on another reviewers suggestion. The full amount would have made them way too salty. I wonder if less awkward measurements would make these better. Maybe by weight instead so the amounts are more accurate?
Hi Krista – I’m so sorry for responding to this so late. I’ve been inundated with many things and am trying to catch up.
Are you sure you blended them enough? It’s a bit tricky but once you blend them just right they hold together. Hope we can sort this out for you!
Just out of curiosity, would a viable alternative be to skip putting them in a food processor and keeping the coconut in its beginning shredded state?
Hi there–actually no that won’t work…the blended coconut combines with the coconut oil acting like a binder. I do have this recipe that I think needs to be perfected but we like it: https://wholenewmom.com/recipes/egg-free-coconut-macaroons/
Ah I see, that makes sense. Yes this recipe is more like I was thinking, thank you!
You’re welcome!!
Followed exactly but Couldn’t roll into ball. Tastes great at first then a horrible after taste. Had to wash down with coconut milk.
Hi Jan – First of all, thanks for reading! I’m sorry you had a bad experience with these. Let’s see if I can help figure out why. I think it might take some working with the oil content. Did you use a processor or blender and what kind of sweetener did you use? Thanks!
If you like coconut you will love these! They were so easy to make and I was shocked there was no weird aftertaste. I used monkfruit and a whole tablespoon of vanilla (I love vanilla). I added a bit more salt and after I had them in the fridge for 5 minutes I added a little cocoa powder and sea salt (I am a sucker for the salt and sweet together)! Thank you for this recipe and I cant wait to try variations!
That sounds fantastic!!! So glad you liked them — sorry it took so long for me to approve this. I have been sooo busy and was ill until 9/19. Finally so much better. Hope to see you around again!
I made this and all the kids loved them! It didn’t blend too well at first because there’s little to no wet ingredients, but I got it going. I melted a dairy free chocolate bar called “Milkless” and drizzled it on top after. It was a hit, VERY coconuty!
So glad you likes them. That sounds lovely with the topping!
Just made them and I don’t know if it was the kind of coconut flakes I used (Bob’s Red Mill unsweetened coconut flakes) or my lack of patience, but it wasn’t coming together. I used a food processor. I melted some chocolate bars (Lily’s) and added a little more melted coconut oil. The taste is fabulous!! We shall see how they come together. I put them in molds. Thank you. Will certainly try again. If you have any tips, I’m always happy to have help.
Hi there. Gosh I’m sooo sorry for the delay in responding. I’m just behind and keep not getting through all of these comments. Anyhow, did you ever try them again? I wonder if they just needed more time since it takes a lot longer in a food processor. Do let me know and so sorry again!
Don’t waste your time.
Hi Sally–Hmmm. Sounds like you might have had a problem with the recipe? We have made them every week recently and have no problems. If you would like to tell me what is going on I’m happy to help. Thanks!
Sally, what went wrong for you? To me, the recipe definitely looks like it’s worth it. What didn’t you like?