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89% would make again

No-Bake Peanut Butter Coconut Cookies

featured in Low Carb/Keto Friendly Snacks

Tiffany Lo
Tasty Team

Under 30 minutes

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Under 30 minutes

Ingredients

for 8 servings

  • ⅔ cup natural peanut butter (160 g)
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut flake (75 g)

Nutrition Info

Powered by
    Calories 332
    Fat 26g
    Carbs 19g
    Fiber 4g
    Sugar 9g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
  2. Add the unsweetened shredded coconut flakes and mix until evenly coated.
  3. Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
  4. Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
  5. Enjoy!
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