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These Paleo No-Bake Cookies are inspired by the popular peanut butter and oatmeal version. This recipe is naturally sweetened and grain-free but tastes just as irresistible!
This recipe was inspired by an old co-worker nearly 12 years ago, when she brought these cookies into our office. She had run out of oatmeal and had substituted sliced almonds for oats in her classic no-bake cookie recipe.
Everyone in our office devoured them.
I took this Paleo version one step further by using a natural sweetener. The result is a delicious treat that is also gluten-free, dairy-free, and vegan—no flour or chocolate chips are required!
Ingredients You’ll Need
This recipe uses maple syrup as the sweetener, but you can also use honey if you prefer. It comes together quickly when paired with your favorite nut butter and cocoa or cacao powder.
Use almond butter or cashew butter for the most chocolate-forward flavor. (They don’t compete with the chocolate flavor the way peanut butter does.)
For the filling, oats are replaced with shredded coconut, sliced almonds, and/or sunflower seeds. Choose your own adventure!
How to Make Paleo No-Bake Cookies
Start by measuring the ingredients because this recipe moves quickly. (The full measurements are in the printable recipe card below.)
Add a half cup of maple syrup to a small saucepan on the stove top. Bring the maple syrup to a boil, and once it’s bubbling, set a timer for 3 minutes.
When the timer goes off, remove the pan from the heat and immediately stir in half a cup of almond butter, a quarter cup of cocoa powder, three tablespoons of coconut oil, one teaspoon of vanilla extract, and a quarter teaspoon of fine sea salt.
Stir until the mixture looks smooth. If your saucepan is large enough, you can mix the cookies directly in the same pan.
Otherwise, pour it into a large bowl with one cup of shredded coconut and sliced almonds (or sunflower seeds).
Line a large baking sheet with parchment paper, and use a cookie scoop to scoop the mixture onto the prepared pan. Use roughly 1 1/2 tablespoons per cookie.
Depending on the size of your scoops, you’ll get roughly 15 to 16 cookies from this batch.
Flatten the cookies with your cookie scoop, if needed. Then transfer the pan to the fridge or freezer to chill until firm. This may take up to one hour.
Once the cookies feel firm, they are ready to eat! Serve these chilled for the best texture; they will melt if you leave them at room temperature for too long.
Looking for more naturally sweetened desserts? Try Vegan Almond Flour Chocolate Chip Cookies, Chocolate Coconut Milk Ice Cream, or Protein Balls.
Ingredients
- ½ cup maple syrup
- ¼ cup cacao powder
- 3 tablespoons coconut oil , or butter
- ½ cup nut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 cups unsweetened coconut, sliced almonds, or sunflower seeds
Instructions
- In a small saucepan, bring the maple syrup to a boil. Once it's bubbling, set a timer for 3 minutes. When the timer goes off, remove the mixture from the heat and stir in the cacao powder, coconut oil, nut butter, vanilla extract, and salt.
- Once the mixture looks smooth, stir in the shredded coconut and sliced almonds. (I use 1 cup of each, but feel free to use any mix-ins you prefer.)
- When the nuts and seeds are coated in the chocolate mixture, use a cookie scoop to drop the mixture onto a large parchment-lined baking sheet. If you're using a 1 ½ tablespoon scoop, you should get roughly 16 cookies from this batch. (A smaller scoop will create more than that.)
- Flatten the cookies into your desired shape, then place the pan in the freezer to set. When frozen, they should firm up in 30 minutes. Or, place the pan in the fridge for about 1 hour. Once the cookies feel firm, they are ready to enjoy. Serve these cookies chilled from the refrigerator for the best texture. They will soften if left at room temperature for too long.
Notes
Nutrition
If you try these Paleo No-Bake Cookies, please leave a comment and star rating below, letting me know how you like them.
I agree with the honey swap! Maple syrup and chocolate are delicious! These are so good! I used 1/2 coconut and 1/2 chopped pecans- yum!
Made these and they are delish! I used a combination of oats, almonds and coconut.
Amazing! A new family favorite! We used coconut and cashews and I will make them the same way next batch. Thank you!!
5+++++
The very best treat! I don’t make it as cookies, but rather as small bars. I spread the mix onto parchment paper, freeze it, and then score it into whatever shapes catch my fancy that day. Sometimes I cut shapes with a cookie cutter after it’s spread, but before chilling it. It’s my go-to recipe for Valentines hearts. Stored in the freezer they have a lovely crunch.
Such a good idea! Going to make these today!
Truly fabulous! Takes me right back to when my mom made these when I was growing up. I did almond butter, sunflower and pumpkin seeds plus coconut and chopped pecans.
I’m wondering what booking the male syrup accomplishes
I love this recipe because it’s very easy to make and you can do so many variations. I put the butter I had on hand which was almond butter and instead of sunflower seed I put cereal rice puffs. It was very delicious! Thank you Megan!!! I love your recipes!
Made these cookies with organic RX Sugar maple syrup, coconut and cacao nibs and they came out great! LOVE all your recipes Detoxinista! Appreciate all your hard work!❤️
These are hands down my family’s favorite cookies! Sometimes I make a non paleo version and sub gluten free oats for the sunflower seeds. Either way, they are always delicious!
Love these! I added a pinch of chia seeds and ground flax to the mixture, and they are the perfect healthy fix for a sweet tooth !!!
These are SO delicious!! I’m GF and I’ve recently gone dairy and grain free, too and was desperate for a sweet treat – these were perfect. I had to make some substitutions as I was out of some of your ingredients – I used maple syrup instead of honey, I used a mix of cashew & peanut butter and I did a mix of sunflower & pumpkin seeds plus shredded coconut. I think I ate half of the mixture before I put any on the tray!! Thank you for the great recipe.
I just make these with pepitas instead of sunflower seeds, and did the coconut crystals with a little water variation as the sweetener, and they are perfect! Thank you for the recipe! I love that the recipe doesn’t call for any obscure ingredients, and I already had everything on hand. Peace & progress & cookies!