Ingredients45 m servings 108 cals
- Combine sugar, milk, butter, and cocoa in a saucepan. Bring to a boil and cook until sugar dissolves, about 1 1/2 minutes. Remove from heat and stir in peanut butter, oats, coconut, and vanilla extract. Roll dough into walnut-sized balls and place on waxed paper. Let cool until hardened.
- Editor's Notes:
- Denise's Tip: Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies! If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.
- This recipe is a healthier version of No Bake Cookies I.
Per Serving: 108 calories; 5.7 g fat; 13.1 g carbohydrates; 2.1 g protein; 7 mg cholesterol; 38 mg sodium. Full nutrition
ReviewsRead all reviews 16
Having a problem getting them to harden properly... even stuck them in the fridge hoping to give them a hand. I was thinking maybe I used the wrong peanut butter? Ive heard that the natural pean...
I decreased sugar to 3/4 c and decreased butter to 1/4 c (I will try substituting coconut oil next time) and increased the peanut butter to 1 c. I also added flax meal (approx 1/4 c) and was gen...
It flies in the face of the recipe name...but we added mini marshmallows before rolling. The kids loved them!
I love these!! They are great. I love the coconut and chocolate together. I will be emailing this to everyone I know!!!!
These were really sweet! I am not sure these can really be called healthy with all of the sugar. I remember the regular version from when I was a kid, but didn't compare. These haven't set up ye...
I have made these twice now. The first time they didn't set up like I had hoped for. This time, I boiled the sugar, milk, butter and cocoa for about 2 minutes. When I added the oatmeal, I used...
Delicious! I substituted Splenda for the sugar and I didn't put as much butter - only about 1.5 tbsp. I added honey to help it stay together and let them sit overnight. Only yields about 15 coo...