Cookie Butter lovers rejoice! This delicious no-bake cookie recipe is filled cookie butter, coconut, and rolled oats. Drizzled with chocolate, it's sure to be your new favorite.
Lay out parchment paper or baking mats for the cookies; set aside.
In a medium saucepan over medium-low heat, stir together the sugar, butter, and milk. Bring to a low simmer and cook for about a minute, stirring constantly.
Remove from heat and stir in the cookie butter until it is completely melted into the mixture. Stir in the coconut and rolled oats and mix until well combined. Use a cookie scoop to measure out rounded mounds of the mixture and place on to parchment paper or baking mat to cool. (You should get about 3 to 4 dozen cookies).
While the cookies are cooling, place the chocolate chips in a microwave safe bowl. Microwave on 50% power, until melted, stopping to stir every 30 seconds. Pour the chocolate into a small plastic baggie. Snip off the corner of the bag and drizzle the chocolate over the tops of the cookies. Let harden completely before storing.
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Notes
Milk: you can use whatever milk you have on hand, whether it's skim, almond milk, or whole milk.
Rolled oats: the oats are the bulk of the cookie and hold it together. Rolled Oats, also called Old Fashioned Oats, are not the quick cooking kind. You could use quick cooking oats, but they will have a different texture compared with standard rolled oats.
Sweetened Coconut: the coconut adds a delicious flavor and texture to the recipe. Not a fan? You can omit it altogether.
Cookie Butter: spreadable cookie butter used to be an obscure ingredient, however now you can find it in most grocery stores in the same aisle as the peanut butter and Nutella. Trader Joe's has a delicious cookie butter or you can order online.
Storage: once the cookies have completely hardened, you can store them in an airtight container in the refrigerator for up to a week.