Today’s healthier recipe for coconut no-bake cookies comes from my desire to have sweets but my goal to not have too many. I’m 30ish weeks along in my pregnancy and I’ve gained 40 pounds so far. That combined with the fact that I started out 10 pounds too heavy means that I’m feeling huge. I hit my all-time high adult weight last week and with months left to go, there’s no way I won’t pass it. I’d be lying if I said that it was all just part of pregnancy and I’m ok with it, because I’m not. Being overweight is really hard on me emotionally (and physically!).
Part of me feels like it isn’t my fault. I’ve tried really hard to be healthy and I stay pretty active, but my body is tired and hurts constantly thanks to some serious SPD that started months ago. By the end of most days, I have a hard time walking. That being said, I can’t give up completely! I’ve been trying to cut out all sugar and processed foods, including anything with refined grains, and eating a whole lot of vegetables. I’ve been doing great, but last Friday I really wanted a treat. I don’t normally love healthy treats, but I saw this Coconut No-Bake Cookie recipe on Minimalist Baker and I knew they were the treat for me. They were delicious but I was also satisfied with eating a cookie or two. And the plus side (even though I thought of it as a downside) is that my kids loved them. I also liked that it only made about a dozen cookies. Not too many sitting around, tempting me to eat them for breakfast.
Not a coconut lover? I’d still try them. The coconut flavor is pretty subtle.
So now you have a great coconut no-bake cookies recipe to try and too much information about my weight. Good thing we’re friends…
If you try these coconut no-bake cookies, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
Heathy (ish) Coconut No Bake Cookies
- Yield: Make 15 cookies
- 1/2 cup coconut sugar (or regular white sugar)
- 2 tablespoons unsweetened almond milk or coconut milk
- 3 tablespoon coconut oil
- 2 tablespoons unsweetened cocoa powder (I used a dark dutch-processed cocoa powered)
- 1/2 cup unsweetened shredded coconut
- 1 cup rolled oats
- 1/3 cup salted natural peanut butter, crunchy or creamy
- 1/2 teaspoon pure vanilla extract
- pinch sea salt
- In a large saucepan over medium heat add the coconut sugar, milk, coconut oil, and cocoa powder. Stir to combine well. Stirring often, bring the mixture to a gentle simmer and simmer for 1 minute.
- Remove the pan from the head and stir in the coconut, oats, peanut butter, vanilla, and salt. Stir to combine well. Using a cookie scoop or 2 spoons, place a tablespoon ball of the cookie mixture on a wax or parchment paper lined sheet. Repeat until all of the oat mixture is gone. Let the cookies sit for about 20 minutes to firm up and then enjoy within a day or two.
For this recipe, I recommend:
Have you ever tried coconut sugar? Tiffany from Feel Great in 8 introduced me to it and I quite like it. It’s fairly expensive, so I don’t do major baking with it, but it’s nice to have on hand. It’s a pretty dark brown and is supposed to be full of vitamins and minerals. It’s not as sweet as traditional white sugar, but it also isn’t as processed. I like to use it to make kettle corn when I need an healthy sweet snack, and this is the second recipe I’ve used it in. It might be something fun for you to try if you see it at the store.
Thanks for letting me share and enjoy this easy treat!