No-bake chocolate macaroon cookies. Need I say more?
I will say that I got the idea for this recipe from vegan blogging mogul, Ms. Minimalist Baker herself. I made Dana’s Coconut No-Bake Cookies almost weekly last year. They are so easy, so rich and chewy, and soo satisfying.
However, since I am always trying to reduce my sugar intake, especially refined sugar, I wanted to create a similar cookie that used maple syrup instead of cane sugar.
I also made a few other tweaks to Dana’s recipe. First I swapped the rolled oats for quick oats, which gives these cookies a fudgy consistency. Then I bumped up the salt (would you expect anything less from the Salt Queen? 😉 ). And finally, I tossed in some pecans. And there they were. Absolutely to-die-for no-bake chocolate macaroon cookies that are SO easy to make, insanely delicious, and gluten and refined-sugar-free. Winning life.
These cookies are rich, chewy, fudgy, and packed with healthy fat and protein for an extra energy boost throughout the day. They also contain just over one teaspoon of maple syrup per cookie.
If you’re trying to cut down on caffeine, take a few of these cocoa-powered fudge bombs with you out the door instead of your morning jav!
And lastly, to keep these cookies fresh, store them in an air-tight container in the freezer. Take one out ten or fifteen minutes before you plan to eat it. If you just can’t wait that long, no worries…
…frozen, thawed, or a melty mess, these chocolate macaroons cookies are delicious no matter what.
So… let’s make.
No-Bake Chocolate Macaroon Cookies
Just 15 minutes and 9 ingredients required to make these delicious chewy chocolate macaroon cookies!
Ingredients
- 2 cups quick oats
- ¾ cup pecans chopped
- ¾ cup shredded coconut plus more to sprinkle on top (optional)
- ½ cup coconut oil
- 6 tbsp cocoa
- 2/3 cup maple syrup
- ¼ cup nut milk I use homemade cashew milk with a ratio of 1 cup cashews per 1 litre of milk
- 1 tsp vanilla
- ¼ tsp salt
- 2/3 cup creamy natural peanut butter unsalted
Instructions
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Add the coconut oil to a medium pot and melt over low heat.
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Meanwhile, combine the oats, chopped pecans, and shredded coconut in a mixing bowl.
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Once the oil has melted, increase the heat to medium and whisk in the cocoa, maple syrup, nut milk, vanilla, and salt.
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Once bubbling, remove from heat and whisk in the peanut butter.
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Pour over dry ingredients and mix with a fork until combined.
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Drop spoonfuls onto a baking tray lined with parchment or reusable mats.
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Sprinkle some shredded coconut on top and place in freezer for 30 minutes before transferring to an air-tight container.
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Store cookies in freezer for maximum freshness. Remove 10-15 minutes before eating.
Recipe Notes
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more quick, delicious snack ideas? Check out my 5-Minute Chocolate Almond Pudding, ‘Happy Hiker’ No-Bake Granola Bars and Crunchy Peanut Butter Millet Balls. All are loaded with healthy fats and protein to give you extra staying power throughout the day!