Chocolate and Coffee No-Bake Cookies

No-bake cookie full of protein, chocolaty, delicious great snack for the evening, and the breakfast and treat for your all-time craving.

These sorts of treats can imbue your morning with a certain level of decadence, but I find that it’s a delicate balance — too much of a good thing and, you’re setting yourself up for a sugar crash at 3 p.m. You’ve got to include some wholesome ingredients in the mix. 

No-bake cookies are the most popular cookie in my house. I like to try to put a twist on them occasionally since I’m always making them. If you know someone who hates coffee, you had to bribe to try these because I can assure you they will not even guess that it contains coffee.

I decided to make this recipe because it has a great source of essential fatty acids and protein that both offer anti-inflammatory benefits of coffee, cocoa powder, milk, and oats is a packed meal for breakfast. If you are a gym person, then you can mix the protein powder into intake extra and, it gives you extraordinary taste. So, make this out by swapping some ingredients which you and your family members love. The coffee flavor takes my childhood favorite into grown-up territory-as to hide these cookies from the kids. Try substituting vanilla extract for hazelnut and coffee extract for more of a gourmet coffee flavored punch.

My favorite is chocolate chip, and no-bake cookies come in as a close second. I’m one of those people who likes to eat the raw cookie dough (doesn’t everyone?) and impatiently watches the oven as cookies slowly bake. I’d initially planned on baking these mocha chocolate no-bake cookies, but the dough was entirely too good to wait that long!

These take under 5 minutes to prepare and only a few minutes to solidify once they hit the fridge or freezer. Of course, I wouldn’t judge you for skipping out on the cookie formation step entirely, and eating this “batter” straight from the pot is just as tasty! I hope you guys enjoy this “Nuttified” cookie recipe as much as I do!


  • 1/4 cup ghee (or coconut oil)
  • 2 cups of raw sugar
  • 1/2 cup of milk
  • 3 tsp cocoa powder or coffee powder
  • ½ cup creamy peanut butter
  • 3 cups quick-cooking oats
  • 3-4 tablespoons unsalted butter, cut into ½-inch wide slices
  • a teaspoon vanilla extract
  • Optional: 1 teaspoon espresso or coffee powder

How to Make Chocolate No Bake Cookies Recipe?

Making no-bake cookies I started making as a child and one that my son started making early as well.There are just a few tricks to making sure that they come out perfect every time.

Cookies without milk are a perfect go-to for when you suddenly have a craving for cookies.

While these cookies are best for any time of year, they’re also ideal for the summer when it’s too hot to turn the oven on and heat the kitchen even more.

  1. In a bowl combine: stir together the coconut palm sugar, ghee, coffee, almond butter, and cocoa powder and bring to a boil. 
  2. Reduce the heat and stir for another 2 minutes.
  3. Drop spoonfuls (about one heaping tablespoon each) onto wax paper or parchment paper. Cookies will firm up in 30 to 40 minutes at room temperature. Once solidified, store for up to 5 days at room temperature.
  4. Transfer the cookies to the fridge or freezer (I prefer the freezer) to solidify before serving.
  5. Store any remaining cookies in the fridge or freezer as well. (Again, I prefer the freezer).

Helpful Tips

Heat The Wet Ingredients in a Saucepan –

Make sure that the wet mixture comes to a full boil before adding the oats. You will need to use a saucepan to heat the ingredients.

Use a non-stick Surface –

You will need wax paper, parchment paper, or some other type of non-stick surface to place these cookies on.

Wait Until The Cookies Cool Before Eating –

The only time you have to wait to eat these cookies is the short time it takes for them to cool.

Nutrition Information

Serving: 1cookie 

 Calories: 109kcal 

 Carbohydrates: 15g 

 Protein: 2g 

 Fat: 5g 

 Saturated Fat: 2g 

 Sodium: 57mg 

 Cholesterol: 7mg 

 Potassium: 58mg 

Fiber: 1g 

Sugar: 10g

Vitamin A: 83IU 

 Calcium: 10mg |

 Iron: 1mg

Delicious chocolate chips cookie

Less time, less ingredient but, want to eat something crispy, crunchy, and full of sweetness. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked and chocolate chip cookie that turns out perfectly every single time but the recipe you will enjoy this while and after cooking also. If you love baking, then you always crave a variety of food, and here you can try favorite delicious cookies.

Usually, I just went to my favorite bakery shop and bought lots of cookies because I love choco chips but, then in the lockdown, I can’t go outside to bought and enjoy this yummy. I was craving and missing and, then I thought why should not try at home. So, I searched a lot and, I failed for the first time, and actually, I have strived at least 4 to 5 times to make it perfect means bakery-style cookies. So, why are you craving? Now to go to the kitchen and just read this and follow instructions and start cooking.

Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or baked form. No one can resist the comfort of a chocolate chip cookie, and everyone has their favorite recipe.

It’s not a complicated recipe but, here are some tips that help you to out this perfect.

How to make soft chocolate chip cookies:

The key is to take the cookies out of the oven just before they look like they are already baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection.

Also, be sure to measure your flour correctly. Too much flour will lead to dry, dense, or crumbly cookies that barely spread. 

Coconut oil v/s melted butter

virgin coconut oil offers a slight coconut flavor by this especially. When the cookies are warm and, it lends a very subtle layer of complexity.

You can Melted butter when combined with the sugars, makes a toffee-like flavor. Plus, I think it adds a depth of flavor and also adds to the creamy texture of the cookie and.

You can use it as the taste you want or like personally. I liked it with melted butter, but my parents liked this cookie when I made it with coconut oil. I didn’t notice any textural differences with any of the oils.

Coconut sugar v/s brown sugar

I like to use coconut sugar since it’s a less refined, more natural sweetener made from evaporated coconut nectar. It doesn’t taste like coconut; it’s similar to brown sugar in flavor.

Brown sugar works, too, and costs less. You might be wondering why the recipe calls for 2 1/2 cups coconut sugar or 2 cups brown sugar—they are about the same by weight. Coconut sugar only weighs less per cup.


  • 2 cups white whole wheat flour or regular whole wheat flour
  • one ¼ cups choco chips
  • ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
  • ½ cup of sugar
  • ½ cup plus a tablespoon melted coconut oil or extra-virgin olive oil
  • ¼ cup plus a tablespoon water
  • a tsp baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon of sea salt


  1. In a bowl, combine the coconut sugar, regular sugar, oil, and water. Whisk until the sugar has incorporated into the oil and, the mixture is until a paste form with no lumps smooth, about 1 to 2 minutes.
  2. Take another bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine, then add the chocolate chips and toss to coat.
  3. Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
  4. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
  5. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  6. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  7. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of capacity from the edges of the pan so that the cookies can spread evenly.
  8. Bake for 12-15 minutes, or until the edges have started to barely brown.

Cool completely before serving and, Enjoy baked delicious!

Chewy monster cookies

These cookies became a staple of mine when I was in college and grad school, and to this day, I remember for their impossibly chewy and soft texture, and to be sure its unbeatable taste. They have a classic bakery look and taste, and the sugar content that goes along with that.

Perfect combination colorful and yummiest look loads with the M&M and choco-chips. I can resist myself after seeing this delicious. When I baked this cookie, I always put them in little zip lock baggies and place them in the freezer for instant munching. If you’ve never had a monster cookie, then I think you’ll adore these cookies that are jam-packed with tons of goodies. You can also make monster cookies in different ways, like with milk chocolate chips or Reese’s Pieces instead of M&M’s. However you make them, they’re one of the most delicious cookie recipes you’ll ever try!

Why its called monster cookies?

Monster Cookies are a peanut butter- and oatmeal cookie with chocolate chips and M&M candies mixed in. There is no flour at all in the recipe! These Monster Cookies are always accepted, and I love the great texture from the oats and the subtle peanut butter flavor. Why did these cookies call “Monster” Cookies? Some people think it’s because they look like monsters, with their bumpy texture and fun colors.


  • 2 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
  • ¾ cup bittersweet chocolate chips
  • ¾ cup candy-coated chocolates (like M&M’s) or additional chocolate chips
  • 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
  • 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
  • ⅓ cup melted coconut oil / 5-6 tablespoons melted butter
  • 2-3 large eggs
  • a tablespoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • Optional: flaky sea salt, for sprinkling


We’ve got a pretty standard cookie procedure here! Let’s get baking!

  • Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or Silicate baking mats.
  • In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined.
  • Get all the dry ingredients stirred together in a big mixing bowl: oats, flour, baking soda, and salt. Set it aside; we’ll come back to it in a minute.
  • Working with an ice cream scoop or ¼ cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking so leaves several inches around each (I can bake six at a time). If they mold at the base, gently shape them into a more rounded mound. If you’d like your cookies to look extra pretty, dot a few extra M&M’s and chocolate chips on each rickle of dough before baking.
  • Now we bake! Give them 10-12 minutes in the oven until the monster cookies are browned lightly around the edges but soft in the middle.
  • Remove them from the oven and sprinkle with sea salt. It is also a great tie to press a few additional chocolate chips or M&Ms into the tops and, they look nice and extra colorful.
  • Let the cookies cook for about 5 minutes. These cookies have a LOT of goodness baked in, so you want to make sure they set before moving to a wire rack to cool completely!


Be sure to use certified gluten-free oats.

Use coconut oil instead of butter.

Flax eggs work impartially well (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven). To make it vegan, also use coconut oil instead of butter, and make sure to choose vegan chocolate chips and chocolate candies.

Sunflower seed butter works well. If you’re only avoiding peanuts, almond butter will work, too.


Other Chips: Butterscotch, peanut butter, cinnamon, white chocolate chips, toffee bits, etc.

Candy: Reese’s Pieces, chopped peanut butter cups, really any other chopped candy bar!

Raisins, dried cranberries, and cherries: For that extra chewy cookie, plump dried fruit is a great addition.

Shredded coconut: This works mainly well with the chocolate flavor combination.

Rice Krispies: Will give that great extra crunchiness.

Chopped Nuts: Add an extra layer of taste and texture.

Cinnamon or Nutmeg: For the spice cookie lover!