No Bake Cookies (Paleo, Grain-Free, Gluten-Free, Dairy-Free)

No Bake Cookies via #paleo #grainfree

Boxes surround me, the pantry lies almost empty and we’re nearly ready to hit the road. It will be an exciting and exhausting few weeks. I’m doing my best to stick with unprocessed, whole foods during this major transition. I have a cooler for the car – as we drive across the country my plan is to stop at grocery or health food stores along the way for quick breakfasts, lunches to eat in the car, and snacks. My usual purchases when I’m on the road include: raw cheese, nuts, seeds, kombucha, berries, raw vegetables, organic lunch meats, yogurts, hard boiled eggs (I can usually find these in the deli section), and dried fruits. It takes a bit of planning, but it’s worth it. When the body is stressed, it’s a good idea to keep it fueled with nourishing foods.

No Bake Cookies via #paleo #grainfree

As I was cleaning out the last foods from the pantry and refrigerator this weekend, I whipped up a batch of these no-bake cookies for the kids. They only take a few minutes to prepare and then you just pop them in the fridge until they’re chilled.

No Bake Cookies (Paleo, Grain-Free, Gluten-Free, Dairy-Free)

Serving Size: Makes 16 cookies

No Bake Cookies (Paleo, Grain-Free, Gluten-Free, Dairy-Free)

If you have nut allergies, you can replace the nuts with any combination of dry foods you’d like.


    For the cookies:

  • 1/2 cup coconut sugar
  • 3 tablespoons cocoa powder

  • 8 tablespoons unsalted butter or coconut oil
  • 1/2 cup coconut milk
  • 1/2 cup peanut or almond butter
 (use almond butter for Paleo)
  • 1/8 teaspoon Celtic sea salt
  • 1 tablespoon vanilla extract

  • 1 cup unsweetened flaked coconut

  • 2 cups chopped nuts (pecans, almond, cashews, etc.)


Place the sugar, cacao powder, butter, and milk in a medium sauce pan over medium heat. Cook until butter is melted and mixture begins to boil (do not boil for more than one minute), stirring frequently. Whisk in nut butter, sea salt and vanilla. Place flaked coconut and nuts in a large mixing bowl, pour chocolate mixture over and stir until combined. Using a 2-inch cookie scoop, scoop cookies onto a baking sheet lined with parchment paper. Chill in the fridge 2 hours until firm.

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  1. I can’t wait to try these, they look delicious! And thanks for the travel tips…we, too, are about to move across the country in a few weeks and I have been thinking about how I can maintain my commitment to healthy eating when faced with all the fast food and convenience stores! While I don’t want to eat that crap, it’s all too easy to give in because it’s right in front of you or you’re just so hungry you forget how those foods will make you feel later. Instead, I will head out on the road prepared with some of the foods you listed! Thanks again :)

  2. Debbie P.

    Hi Carrie, long time no hear from me, but I check the recipe each time you post them and am happy to see a few vegan ones come across and appreciate you offering what we can substitute. So, now, where are ya headed?! I’ll have to try and send you some organic peaches again once that time comes.

    • Deliciously Organic

      Good to hear from you! We are headed back to NW Florida. We are thrilled. Your peaches were so amazing! Anytime you want to send some over, I’m happy to accept. :)

  3. Karen

    We just returned from a three day road trip to Paso Robles, CA (we live in San Diego). I was determined to come home with NO extra baggage (on the hips), haha. So, I packed the cooler with cut up veggies; carrots, celery, red, yellow, orange peppers, cucumber, and grape tomatoes. I made a batch of your ranch dressing (from your cookbook), fresh fruit, cottage cheese and assorted cheeses. I got a healthy breakfast fix at my favorite restaurant in Santa Monica, Urth Caffe, on the way there, too! I’m happy to say I succeeded, no extra baggage :o). Yea! I will say, the number of fast food restaurants on the way was staggering!

    Carrie, I will be praying for a smooth transition for you and your family. Having only ever lived in CA, I can’t imagine the stress of packing up and moving across the country. But, I know from your blog that you are leaving much healthier than when you arrived and because of that many of us are blessed, too! So, be blessed along your journey, praying for travel mercies and safety for you all.

    Blessings, my friend!

    • Deliciously Organic

      Thanks for sharing your ideas. Isn’t it great to travel and not feel “ugh” when you get back? I’m going to miss Urth Caffe – love that place!

      Thank you for your kind words. It’s been a great experience living in SoCal, and yes, I’m leaving much healthier and I’m thankful for that! I appreciate your prayers during this time of chaos. Once we leave CA this weekend, I think I’ll be able to breath easier knowing the hardest part of the move is behind us. :)

  4. Erin

    How do you find places to buy food at good prices once you get to where you are going. We live in NW Florida right now with the military and will be moving sometime before the end of this year but we won’t know where we are going till a few weeks before. Do you have networks you connect with or do you just do research online?

  5. Jill

    Wishing you safe travel, Carrie – and hope it will be a good kind of adventure! You’re a little closer to the Carolinas, so come on over next time you can (after you’re settled, of course!)

  6. Lisa

    I made these into squares… made as directed then poured the mixture into a parchment-lined 9×9 pan. Used 1c coconut flakes, 1c cashews, and the last cup a mix of raisins, sunflower seeds and chocolate chips. Oh, and didn’t have coconut milk so skipped it altogether. They are my husband’s favourite cookies now.

  7. Lauren

    Thank you for this recipe. I really enjoyed them! I have a question though: I used coconut oil and, even after being refrigerated, the cookies were greasy. Did I make an error along the way, or would butter be less greasy, or is that just the way it goes with something so healthy? :-)

  8. Mariann

    I just made these with Lakanto a monk fruit sugar substitute. They are amazingly good. I just added the Lakanto after adding the coconut and nuts since it shouldn’t be boiled down . Lakanto is from Japan and I use it in my cakes and cookies. The only thing is it is very expensive.

  9. Tina

    These sound amazing. They remind me of an old family version. I don’t like coconut flakes, or chopped nuts in mine. Could I use a organic plant based grain, like oats instead of coconut and maybe more raw nut butter instead of raw nuts? Can’t wait to try. .

  10. WOW! I have to tell you – no bake cookies are my absolute favorite cookies to make since I was a child. The ones with the oatmeal and 2 cups of sugar. I tried these today and they were delicious. I can never wait until they cool. I ate some straight from the bowl and fell in love. =) Thank you.

  11. Shannon

    I just made these and they are out of this world delicious!!! :) My husband loves them too…and he usually doesn’t like my “healthy” desserts….whahahaha! Thank you so much for sharing :)

  12. norma castaing

    Thank you so much for sharing. I’m certainly going to make the cookies. They really sound really good to eat. I try to eat healthy, stay in shape and exercise. Its important to me to take care of my body. I like fruits and vegetables and like to eat in small portions with everything else. I’m at an ideal weight but, I want to lose more, I probably have to work harder to lose. I’m going to look into more of what this site is offering. Again, Thank you. Norma.

  13. Prudy Copas

    My husband and I are just starting the grain free sugar free no processed food adventure! I wasn’t sure how we could handle parties with all those sweet temptations….but now I know what we will take, because these cookies are wonderful! Thank you

  14. karen

    Hi Carrie, I’m not a fan of coconut, can I omit it or do you have any substituions? I’m OK with coconut milk, it’s just the meat I don’t really like, haha. But these look so good! Thanks!

  15. Karen

    I made these today. LOVE THEM! I did use honey instead of coconut sugar. I used 1/3 cup raw honey but next time I think I’ll use 1/2 cup honey to sweeten just a little more. The nice thing is that they aren’t overly sweet. I also used butter and not coconut oil. Next time I’ll try half butter and half coconut oil. My husband loves them. This recipe is definitely a keeper! Thank you!

  16. Laurie R

    So glad to see this recipe!! This is one of my alltime favorite cookies… but due to a recently discover peanut (I can tolerate almonds, pistachios and cashews. All other nuts are a no go… ) and severe gluten allergy, I’ve had to give them up. Seeing this totally rocked my world today!! I am SO glad I found your site!

  17. Tasha

    These sound great, but only for home. The school “lunch box police” would have these taken and disposed of before my kids even knew they had them. Pretty much EVERY school in Canada is nut/seed free anymore, even if there are no kids with allergies!


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