Cranberry Coconut No Bake Cookies

Yield 30-36 small cookies



  1. Gather all your ingredients and measure everything out. Line two baking sheets with parchment paper and set aside. 
  2. Place the butter (or coconut oil), sugar, milk, and unsweetened cocoa powder in a saucepan. Heat over medium heat, stirring often until the butter melts and everything is well-combined.
  3. Bring the mixture to a rolling boil. Once it reaches boiling, set a timer and allow to boil for 60 seconds (no more no less) stirring occasionally.
  4. Remove from the heat, and stir in the peanut butter, salt, and vanilla extract until fully combined.
  5. Stir in the oats, cranberries and coconut. Mix until well-combined.
  6. Work fast! Drop, using a 1 ½ tablespoon greased cookie scoop (or eyeball it), the mixture onto the prepared baking sheets. Allow cookies to cool for at least 30 minutes before eating.


These cookies store well in a covered container and will last up to two weeks.

Recipe by Empty Nest Eats at