This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
You know what would happen if you combined a chewy chocolate macaroon and rich fudge brownie? You’d get this No Bake Chocolate Cookie. My new no bake chocolate cookie recipe means serious business. With super-rich chocolate and nutty shredded coconut, this cookie has the right amount of sweetness without any fuss at all. With no baking required and the exclusion of gluten, eggs, flour and refined sugar, this cookie recipe is perfect for every kind of baker.
Making No Bake Cookies
My Chocolate No Bake Cookie really could not be easier to make. In a bowl, simply melt together the butter and the honey then add in the coconut and cocoa powder. I know, you’re thinking there has to be more to it but the beauty lies in the simplicity. These chocolate cookies can be made in 10 minutes flat, making them perfect for both last minute entertaining and those regular chocolate cravings!
What makes this cookie egg, flour and gluten-free?
My no bake cookie recipe omits flour and eggs. They’re simply not needed. The sticky honey and shredded coconut truly hold the ingredients together once set in the refrigerator. With such amazing chewiness and stand-out texture, let’s just say these cookies are a force to be reckoned with.
Do these no bake cookies need to be refrigerated?
Since these are no-bake cookies, they truly rely on the refrigerator to set and hold together. With just a short time in the fridge or freezer, the honey and butter will beautifully adhere to the coconut and cocoa powder and ensure that they hold their shape and form. And no, there’s no need to worry about these melting on you. While I do suggest storing them in the refrigerator, they are lovely served at room temperature.
For more great cookie recipes checkout:
Try These Recipes!
Watch The Recipe Video!
Chocolate No Bake Cookies
Ingredients
- 3/4 cup (71/2oz/213g) honey
- 1/4 cup (2oz/57g) butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 cups (12oz/340g) shredded unsweetened coconut
- 2/3 cup (3oz/85g) cocoa powder
Instructions
- Line a baking tray with parchment paper, set aside.
- In a large microwave-safe bowl melt together the butter and honey, this should take roughly 1 minute.
- Stir in the vanilla then the coconut, and cocoa powder. Mix until evenly combined. The mixture will be pretty sticky.
- Using a cookie scoop or a tablespoon measure, scoop 2 tablespoons of the cookie mix and place on the lined baking tray.
- Using your fingertips, flatten the top of the cookies and shape into even rounds.
- Allow to set in the refrigerator or freezer for a minimum of 20 minutes or until firm. Enjoy!
- These cookies can be covered and stored in the fridge for up to 10 days.
Recipe Notes
Can these be frozen at all?
I was craving chocolate, but didn’t want to bake, and then I remembered these cookies! When I was a kid my friend’s mother used to make something similar on the stove, but I’m sure they also had oatmeal in them. I didn’t have oatmeal, nor enough coconut, and I was afraid they would taste like every other of these cookies I’ve eaten and not enjoyed — fudgy (when you said that in the video I was worried) and so sweet and grainy with sugar they are inedible to me. So, I used two cups of coconut and two cups of… Read more »
Gemma, help me please!
I’ve tried the recipe but my cookie is not sweet enough. Seems that I did some mistake in measuring. What should I do?
What could I use instead of honey?
What if I dry roast the freshly grated coconut & then use it, will it work??
I wanna make these cookies but I don’t have shredded coconut, will desiccated work? By the way I’ve made your red velvet cake, small batch cookies, best ever brownies, microwave brownies ( when I didn’t have an oven), and so many mug cake that I count and still do make them since I don’t get much time and lots more they’ve all turned out great. Me and my family loved it (all):)
I love no bake cookies especially in the summertime.
What about using coconut flour instead of shredded coconut for those who don’t like the texture of shredded coconut? Would you change the amount since coconut flour is so fine?
Would toasted coconut work for this recipe? I love it the original way but have been wanting to toast the coconut but I’ve been worried it would affect the moisture content.
Hi,
I am a big fan of yours. I think your no bake cookies are awesome. I wanted to know if I could use freshly grated coconut or does it have to be desiccated coconut?