6-Ingredient No-Bake Kitchen Sink Cookies with peanut butter, oats, shredded coconut, pecans, and chocolate chips are the easiest, dreamiest no-cook egg-free cookies! Vegan, gluten-free, and refined sugar-free, these cookies are amazing for any occasion.
For the nut butter obsessed, for those who will eat oats in any form, for the chocoholic, the lover of all things coconut, for the folks who could get down with an all but the kitchen sink kind of cookie…
These magical no-bake cookies are lit!
So what exactly are no-bake kitchen sink cookies?
Let’s do a deep dive in order to really grasp the full magnificence.
What Are Kitchen Sink Cookies?
Kitchen Sink Cookies are an all-but-the-kitchen-sink sort of situation. Meaning, anything (maybe not anything) you have in your pantry is fair game.
Throw it in there and don’t look back!
Some options for add-ins include, but are not limited, to potato chips, pretzels, raisins (or other dried fruit), chocolate chips (or other chip, like butterscotch chips, white chocolate chips, etc.), nuts and seeds, shredded or flaked coconut…because we’re not allergic to fun here.
Typically, kitchen sink cookies are baked into an actual cookie, but we’re taking a no-bake approach because why not?
I was inspired to make a no-bake kitchen sink cookies recipe for those who are itching for easy treat recipes that require very little fuss.
They’re a little hat tip to my 3-Ingredient Oatmeal Cookies, which basically broke the internet when I posted them a few weeks ago. Have you tried them?
So what we have is a combination of peanut butter, pure maple syrup, unsweetened shredded coconut, oats, pecans, and chocolate chips. The end result is as follows.
Remarkably quick and easy to make
Nutty, peanut buttery, crunchy, lots of texture, delicious!
You could look at these as no-bake peanut butter oatmeal cookies or no-bake peanut butter chocolate chip oatmeal cookies with pecans and shredded coconut…
But, no matter how you title them, they are just so chockablock full of YUM!
Let’s go over the ingredients!
No-Bake Kitchen Sink Cookies Ingredients:
Peanut Butter (or nut butter of choice): In order to keep these cookies held together, we need something sticky! Peanut butter, cashew butter, or almond butter are great for the job! You can use virtually any thick unsweetened or sweetened nut butter, so long as it is well stirred.
Pure Maple Syrup: The sweetener for the cookies! Pure maple syrup and the peanut butter get heated up in a saucepan in order to melt them together in a sticky delicious mixture. You can use honey if you prefer it!
Rolled Oats: Adding delicious oatmeal flavor and lovely texture, oats are an amazing ingredient in these cookies. I use gluten-free rolled oats, but any type of rolled oat, old fashioned oats or even quick oats will work. Just be sure you don’t use steel cut oats.
Unsweetened Shredded Coconut: A little unsweetened shredded coconut brings natural sweetness and that smooth creamy coconut flavor.
The flavor of the coconut is not by any means overwhelming, so if you want more coconut flavor, you can do 1 cup of oats and 1 ½ cups of shredded coconut. If you can’t stand coconut, no sweat. Replace it with ⅔ cup of additional oats.
Raw Pecans: Providing nutty texture and yummy flavor, chopped raw pecans bring all sorts of pomp and circumstance to the cookies. You can swap them out for walnuts if you’d like!
Chocolate Chips: Because all sweets are improved by chocolate, chocolate chips go into the mix to level up this kitchen sink experience. If you have other chips on hand like butterscotch chips or white chocolate chips, feel free to use them!
To keep these cookies vegan, use vegan chocolate chips. You can also go with sugar-free chocolate chips to make the cookies lower in sugar.
Sea Salt: A little sea salt goes a long way in bringing out all of the flavors of each individual ingredient and tying everything together in one cohesive blast of flavor. Don’t skip it!
How to Make No-Bake Kitchen Sink Cookies:
Because we need to create a sticky substance to hold everything together, we must heat up the peanut butter and pure maple syrup to combine them. Add the peanut butter (or nut butter of choice) to a large thick-bottomed pot (I use my Dutch oven) along with the pure maple syrup and sea salt.
Heat to medium-high, stirring constantly just until the peanut butter and pure maple syrup are well-combined and form a thick, creamy substance.
Remove the pot from the heat and stir in the oats, chopped pecans, and shredded coconut until everything is well-combined.
By now, the mixture shouldn’t be very hot so you can stir in the chocolate chips.
Note: It’s fine if the chocolate chips melt, but I like leaving them whole for texture. If you like the melted chocolate approach, you can always melt them in with the peanut butter and pure maple syrup.
Use your hands to form cookie mounds and place them on a large cookie sheet. Allow the cookies to set up in the refrigerator for 30 minutes to an hour, or room temperature is fine if you keep your house relatively cold.
Serve and enjoy!
How to Store No-Bake Cookies:
Once the cookies have set up, you can store them at room temperature in a sealed container for up to 1 week.
You can also store them in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
- Use any nut or seed butter as long as it is very thick and well-stirred.
- Swap the pure maple syrup for honey.
- Use chopped walnuts instead of pecans.
- Have raisins or other dried fruit on hand? Toss it in!
- Keep the recipe vegan by using dairy-free chocolate chips.
- Make the recipe sugar-free by using a sugar-free maple syrup and sugar-free chocolate chips.
And that’s it! A cookie recipe you can enjoy any time of the year for any occasion.
This simple recipe is lovely for making in large batches to share with friends and family or to just keep on hand for those times the craving strikes.
More No-Bake Cookie Recipes:
- Crunchy 4-Ingredient No-Bake Peanut Butter Cookies
- 6-Ingredient No-Bake Cookies
- No-Bake Keto Chocolate Chip Cookie Bars
- Crispy Rice Chocolate Peanut Butter No-Bake Cookies
Coconut + chocolate + pecans + oats + peanut butter? And what more could we possibly need? 😉
If you make these easy vegan no-bake cookies, feel free to snap a photo and share it on Instagram, tagging me at @The.Roasted.Root!
- 1 ½ cups unsweetened peanut butter, well-stirred*
- ½ cup pure maple syrup
- Pinch sea salt
- 1 cup unsweetened shredded coconut
- 1 ½ cups gluten-free rolled oats
- 1 cup raw pecans, chopped
- 1 1/4 cups chocolate chips
- Add the peanut butter (or nut butter of choice) to a large thick-bottomed pot (I use my Dutch oven) along with the pure maple syrup and sea salt. Heat to medium-high, stirring constantly just until the peanut butter and pure maple syrup are well-combined and form a thick, creamy substance.
- Remove the pot from the heat and stir in the oats, chopped pecans, and shredded coconut until well-combined. By now, the mixture shouldn’t be very hot so you can stir in the chocolate chips. Note: It’s fine if the chocolate chips melt, but I like leaving them whole for texture. If you like the melted chocolate approach, you can always melt them in with the peanut butter and pure maple syrup.
- Use your hands to form cookie mounds and place them on a large cookie sheet. Allow the cookies to set up in the refrigerator for 30 minutes to an hour, or room temperature is fine if you keep your house relatively cold.
- Serve and enjoy!
*Use cashew butter or almond butter or any nut/seed butter you like. Just be sure it is thick and well-stirred.
Nutrition InformationYield 20 Serving Size 1 of 20
Amount Per Serving Calories 276Total Fat 20gSaturated Fat 6gUnsaturated Fat 8gCholesterol 4mgCarbohydrates 21gFiber 4gSugar 13gProtein 7g