Baked goods · Desserts · Paleo Parties · Recipe

Paleo “No Bake” Chocolate Peanot Butter Cookies

My kids are so close to being out on summer break!  I may be just as excited as them!  I love our lazier mornings and later nights.  Along with that comes the “Mom I’m bored!”  I don’t always believe in finding things for them to do when they say “we’re bored!”  My response is typically “Go find something to do”.  We don’t watch much TV at all and they are rarely on electronics.  Most often they are outside building some crazy contraption. Like a few weeks ago when they used a car booster seat and strapped it to a skate board.  Then tied one end of a rope to that and the over to their scooter and took off down our driveway.  Or last week when they took an old dirt bike paddle tire and a rope and made a tire swing.  (Hubs taught the oldest how to tie some killer knots.)  A few days later my husband looked everywhere for the tire so he could sell it on Craig’s List.  Well, it now belongs to the girls.

Occasionally I do come up with things for them to do, like baking.  It’s an important life skill!  Ok maybe cooking more-so than baking but I think that depends on who you ask?!

I’m not always crazy about them using the oven even though my oldest is definitely capable.  Hence how this recipe was born.  This does require the use of the stove but it could easily be done with the microwave as well.  If that’s your jam.  No judgments if you do, I use mine all the time.  As a matter of fact The Paleo Mom just released a very detailed blog post talking about how Microwaves aren’t the devil they’re made out to be and how they are actually safe.  Here’s the link if you’re interested in reading it.

The traditional No Bake Cookie recipe uses oats and lots of sugar.  NO THANKS.  My gut would be screaming at me.  By changing this recipe up a bit, it is now free of grains, sugar and other sweeteners and loaded with healthy fats!  I entered it into My Fitness Pal according to the ingredients I used and below is a breakdown of the nutrients per serving for 16 servings.

In an effort to always be honest I will say my youngest daughter didn’t love these, my husband however who isn’t a coconut fan and tends to be pickier, has been eating them like crazy.  As a matter of fact, I lost half of them for the pics I needed!  My oldest daughter and I both really like them!

These were super easy to make and pretty fast too.  The recipe made about 16 cookies but it really just depends on how big you make them.  You can easily swap a few things around to customize them.


  • Use grass-fed butter instead of coconut oil
  • To make them sweeter use melted chocolate chips instead of the unsweetened baking chocolate
  • Swap the type of nut/seed butter for a different one.  Try almond butter or actual peanut butter if that’s something you enjoy
  • If you tolerate oats well, and many people do, swap out all or some of the shredded coconut for gluten-free oats.  Remember, that unless they are certified gluten-free most oats are contaminated with gluten.
  • You can easily add some collagen peptides to up the protein and nutritional value even more.  Sadly I was out so I couldn’t.
  • I’m guessing a touch of cinnamon would be delicious in these too!

Paleo No Bake Chocolate Peanot Butter Cookies

  • Servings: 10-12
  • Difficulty: easy
  • Print


  • 1/3 cup coconut oil
  • 2 oz. unsweetened baking chocolate
  • 1/4 tsp sea salt
  • 2/3 cup pitted, deglet door dates (about 2o)
  • 1/3 cup sunflower seed butter
  • 1 tsp vanilla
  • 1 cup shredded unsweetened coconut


  1. In a small pan over low heat melt coconut oil and baking chocolate.  Stir in sea salt.  Set aside to cool slightly.
  2. Meanwhile in a food processor (I used my smaller sized one), process dates until smooth and they form a ball.
  3. Add in the vanilla and sunflower seed butter. Process until mixed.
  4. Slowly pour in the chocolate mixture.
  5. Scrape into a medium mixing bowl and add shredded coconut.  Stir to combine.
  6. Using a cookie scoop make level scoops and press down then place on parchment paper or use a tablespoon sized measuring spoon and make heaping spoonfuls and pack together.
  7. Refrigerate until set.  About a half hour.  Store in the fridge to help hold their shape.


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