Coconut Chia No Bake Cookies
Wholesome no-bake cookies packed with toasted coconut, chia seeds, almond butter, and rolled oats. Naturally sweetened with honey, these make a nourishing treat or snack any time of day.

How do you make coconut chia no bake cookies?
Coconut chia no-bake cookies are made by warming honey and coconut oil, mixing in almond butter, then combining with oats, shredded coconut, and chia seeds. They set in the refrigerator in 30 minutes.
Ingredients
- 1/2 cup Honey or maple syrup
- 1/4 cup Coconut oil
- 1/2 cup Almond butter
- 2 cups Old-fashioned rolled oats
- 1 cup Unsweetened shredded coconut
- 3 tablespoons Chia seeds
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Salt
Instructions
- 1
Line a baking sheet with parchment paper and set aside.
- 2
In a small saucepan, warm the honey and coconut oil over medium-low heat, stirring until combined and slightly bubbling, about 2 minutes.
- 3
Remove from heat and stir in almond butter and vanilla until completely smooth.
Tip: If your almond butter is stiff, warm it briefly in the microwave for 20 seconds to make it easier to stir.
- 4
Add oats, shredded coconut, chia seeds, and salt to the saucepan and stir until everything is evenly coated.
- 5
Let the mixture cool for 5 minutes until it thickens slightly and is easier to handle.
- 6
Scoop rounded tablespoons onto the prepared baking sheet and press lightly to flatten.
- 7
Refrigerate for at least 30 minutes until firm. Store in the fridge for best results.
Tips & Substitutions
- Toast the shredded coconut in a dry pan for 2 minutes first for extra flavor depth.
- Chia seeds absorb moisture over time, making the cookies firmer the next day.
- These keep well in the freezer for up to 2 months — just thaw for 5 minutes before eating.
- Add a drizzle of dark chocolate over the top for a more indulgent version.
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