Coconut Nutella No Bake Cookies

These are one of the easiest cookies I’ve ever made. Seriously. I don’t make these kind of cookies very often. OK, I’ve made them only a few times in my life. Until now. These little guys have changed my world in a good way! Coconut Nutella No Bake Cookies are super delicious cookies without almost any effort… Is it reality? Yes, it is. You don’t have to turn on your oven to enjoy these wonderful cookies! Oh, how good this sounds! Now, you don’t have any excuse to not make them.

It’s even got some healthier ingredients such as coconut oil and honey instead of butter and sugar. I love how the coconut flavor combines with the Nutella in this little cookie. I am totally hooked! These no-bake cookies need to be refrigerated so they hold together better. But if you’re like me and can’t wait – just eat them warm. They are good that way too! Coconut and Nutella make my world go round! Do they make yours? You will just have to make some of your own and find out yourself.

Giving an Old-School Favorite a Tasty Twist

If you grew up making those classic stovetop oatmeal cookies, you probably already know how brilliant no-bake treats are. Generations of home cooks figured out early on that you don’t actually need an oven to satisfy a sweet tooth—especially when summer heat waves hit or you just want something sweet in a hurry. Traditional versions usually lean on peanut butter and cocoa, but I love playing around with the formula. Swapping in rich hazelnut spread and a handful of shredded coconut takes that old-school stovetop comfort and turns it into something a little more fun and tropical, all without any extra fuss.

Avoiding Crumbly or Sticky Disasters on the Stovetop

Getting the texture right on the stovetop comes down to paying close attention to your simmering pot. Here are a few common pitfalls to watch out for:

• Underboiling the syrup: If you don’t let the mixture bubble for that full minute after it reaches a boil, the sugars won’t thicken properly. You’ll end up with a wet, sticky puddle of oats that refuses to hold its shape on the tray.

• Overboiling: Letting it go too long on the burner bakes off too much moisture, turning your batch into a dry, crumbly mixture that falls apart the second you pick it up.

• Adding spreads too early: Always pull the pan off the heat before stirring in the Nutella and vanilla. High heat can scorch the hazelnut spread and ruin the smooth flavor.

Easy Ways to Switch Up Your Ingredients

One of my favorite things about this recipe is how adaptable it is to different dietary needs or pantry inventories:

• Going fully vegan: The base recipe is already plant-based, except for the raw honey. Swap the honey for maple syrup or agave nectar, and you’re good to go.

• Adding dairy richness: If you aren’t worried about dairy, you can easily use regular whole milk or cream instead of coconut milk for a slightly different flavor profile.

• Making it nut-free: Got nut allergies in the house? Skip the chopped hazelnuts entirely and swap the Nutella for a smooth sunflower seed butter or cookie spread.

And more…

Looking for more cookie recipes? I’ve got a few…

• Almond Shortbread Cookies
• Cranberry Carrot Cake Cookies
• White Chocolate Lemon Crinkle Cookies
• Healthy Instant Oatmeal Cookies
• Salted Caramel Apple Pie Cookies

Whip Up a Batch in No Time

Whenever you want a sweet afternoon treat without dealing with baking sheets or hot ovens, these hazelnut and coconut drops are an absolute lifesaver. They come together in minutes, require minimal cleanup, and satisfy chocolate cravings in the best way possible. Grab your saucepan, toss your oats into a bowl, and treat yourself to a batch today!

Coconut Nutella No Bake Cookies

Print Pin Rate

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Author: Yummy Addiction

Ingredients

• 1 1/2 cups old-fashioned oats
• 1/4 cup hazelnuts , chopped
• 3 tablespoons finely shredded coconut
• 1/4 cup unrefined coconut oil (refined doesn't have coconut flavor)
• 1/3 cup raw honey
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/3 cup Nutella
• 1/8 teaspoon salt
• finely shredded coconut , for topping (optional)

Instructions

• In a medium bowl, mix together oats, hazelnuts and shredded coconut. Set aside.
• In a small saucepan over medium heat, combine the coconut oil, honey, cocoa and coconut milk. Stir until all is melted. Bring to a boil while stirring constantly. Once a boil has been reached, boil the mixture for 1 minute stirring frequently. Remove from heat and stir in Nutella, vanilla and salt until smooth.
• Pour this mixture over the oats and stir until completely moistened. Drop by tablespoon onto parchment paper or Silpat and sprinkle the tops with additional shredded coconut, if desired. Refrigerate for at least 30 minutes before serving.
• Store cookies in an airtight container in the refrigerator.