3 INGREDIENT NO BAKE COCONUT COOKIES (NO FLOUR, EGGS OR OIL)

INGREDIENTS

Mashed Bananas

Peanut Butter

Shredded Coconut

Mashed Bananas: You will want to use very ripe bananas because they are sweeter and easier to mash. I only needed one large banana to make this recipe.

Peanut Butter: Make sure to use natural peanut butter (check the ingredient list and there should not be any added oils). This recipe will not work with peanut butter that has added oils. You can also use natural almond butter or natural sunflower seed butter.

Shredded Coconut: These cookies can be made with unsweetened or sweetened finely shredded coconut. If you are looking for a healthy, low sugar cookie, use unsweetened coconut. If you prefer sweeter cookies and don’t mind the added sugar, you can use sweetened shredded coconut.

HOW TO MAKE NO BAKE COCONUT COOKIES

The mashed bananas and peanut butter are first mixed together. You want to stir until the banana is fully incorporated into the peanut butter and the mixture thickens to a thick paste. Then, add in your shredded coconut until the mixture becomes like cookie dough. The cookie dough is then ready to be scooped out and shaped. It’s then placed into the fridge until set.

3 INGREDIENT NO BAKE CHOCOLATE BREAKFAST COOKIES (NO FLOUR, EGGS, REFINED SUGAR, BUTTER OR OIL)

I’m always finding an excuse to eat chocolate at any meal, especially breakfast. I watched a movie once “Practical Magic”, they ate cake for breakfast! I bought into that philosophy immediately. Here is a much healthier version for your breakfast.

INGREDIENTS

Cocoa Powder

Dates

Walnuts

Unsweetened Cocoa Powder: These cookies are flavored with cocoa powder. You can use dutch process or natural. I prefer dutch process cocoa as it has a less acidic flavor. I also recommend using a good quality cocoa powder because you will taste the cocoa in these cookies.

Dates: The cookies are naturally sweetened with Medjool dates. The dates also act as a binding agent for the cookies. I think these cookies work best with dates but if you are looking for a substitute, you can try prunes or raisins. Prunes work well as a binding agent but prunes are not as sweet and they have a strong prune flavor. If you are okay with that, you can try substituting with prunes. I have also had a reader tell me that they had success with raisins (first cook the raisins to rehydrate and plump them before using). Raisins are closer in sweetness to dates so this may be a better substitution.

Walnuts: Walnuts can be substituted with other nuts like almonds or pecans. If you are looking for a substitute for nuts, try my version with oats.

HOW TO MAKE NO BAKE BREAKFAST COOKIES

To make these cookies, first you blend the dates and cocoa powder together until they form a dough. The nuts are then blended in until they are evenly incorporated. The dough is then ready to be scooped out. Roll the dough into balls and flatten them into round disks. The dough is then chilled until it’s firm.

INGREDIENTS

1 packed cup (165 g) pitted Medjool dates

2 tbsp (14 g) unsweetened cocoa powder

1/2 cup (45 g) walnut halves unsalted

INSTRUCTIONS

Line a cookie sheet with parchment paper.

Add dates to food processor. If your dates are no longer super soft, see notes for how to rehydrate them before using. Pulse until dates form a smooth paste. You will need to scrape down the sides a few times to help your food processor mix the dates. Once a paste forms, add in cocoa powder. Pulse again until cocoa is completely incorporated and a thick dough forms. The dough should pull away from the sides of the food processor and form a thick dough ball.

Add in walnuts. Pulse until they are evenly incorporated and reach your desired size. The smaller the walnut pieces get, the stickier the dough will be, so while you can make your nut pieces very tiny, your dough will be a little harder to work with.

Using a 1.5 tbsp cookie scoop, scoop out dough. Roll dough between your hands to compact and form a smooth round ball. Place ball onto prepared cookie sheet. Press down on the dough ball with the palm of your hand until it form a thick round disk. Repeat with remaining dough. I recommend washing your hands after each cookie is formed because it makes it easier to work with the dough.

Place cookies into the fridge or freezer to set. The cookies will not change much but they should become firmer, less sticky and easier to hold. They will only need about 10-15 minutes in the freezer. If leaving in the fridge it may take 30 minutes to an hour to firm up. Store uneaten cookies at room temperature or in the fridge.

NOTES

If your dates are not soft and moist you may need to rehydrate them. To do so, soak them in warm water for about 15 minutes. Then pat dry and use.

Make sure to pit the dates before measuring them.

If you have questions regarding ingredient substitutions, please see the Ingredient section of the post where I discuss possible substitutions. 

This recipe can be adjusted to suit your personal preference. Add more cocoa powder if you want a deeper chocolate flavor. Add more dates if you want your cookies to be sweeter. You can also add more nuts for more texture.