No-Bake Cookie Butter Cookies are an effortless, crowd-pleasing way to use spreadable cookie butter. These no-bake treats come together in minutes and combine cookie butter, shredded coconut, rolled oats, and a milk chocolate drizzle for a quick, irresistible dessert.
If you adore cookie butter, this recipe is for you. Using store-bought spreadable cookie butter (such as Trader Joe’s or a Biscoff-style spread), plus shredded sweetened coconut and rolled oats, these cookies deliver comforting warm spice notes—cinnamon, ginger and cloves—without ever turning on the oven. A simple chocolate drizzle finishes them off and makes them extra special.
Why these cookies are the best!
These no-bake cookies capture the cozy flavor of speculoos cookie butter mixed with chewy oats and coconut for a Samoas-like vibe. They’re perfect when you want a quick sweet treat without heating your kitchen. The recipe is nut-free (depending on the cookie butter brand), so it’s a handy lunchbox or party snack. Make them ahead and store in the fridge for convenient treats throughout the week.
Ingredients
This recipe uses everyday pantry items. Below are notes about key ingredients and substitutions to help you get the best texture and flavor.
- Milk: Any milk works—skim, whole, or plant-based milk like almond will do. Choose what you prefer for flavor and fat content.
- Rolled oats: Use old-fashioned rolled oats (not instant) for the best chew and structure. Quick oats can be used, but the texture will be softer.
- Shredded sweetened coconut: Adds chewy sweetness and a tropical lift. Omit it if you don’t like coconut; the cookies will still hold together and taste great.
- Cookie butter: A spreadable cookie butter made from crushed speculoos cookies works best—Trader Joe’s Cookie Butter or Biscoff-style spreads are ideal.
How to Make No-Bake Cookie Butter Cookies
These cookies are quick: simmer a simple sugar-butter-milk mixture, stir in cookie butter, then fold in coconut and oats. Drop mounds onto parchment to set and finish with a chocolate drizzle.
Preparation overview:
- Line baking sheets with parchment paper or silicone baking mats.
- In a medium saucepan over medium-low heat, combine sugar, butter, and milk. Bring to a low simmer and cook for about one minute, stirring constantly so the sugar dissolves and the mixture is smooth.
- Remove the pan from heat and stir in the cookie butter until fully incorporated. Add shredded sweetened coconut and rolled oats and mix well.
- Use a small cookie scoop or spoon to drop rounded mounds onto the prepared sheets. Allow cookies to firm up at room temperature, or chill briefly to speed setting.
- Melt chocolate chips on 50% power in the microwave, stirring every 30 seconds until smooth. Transfer melted chocolate to a small bag, snip a corner, and drizzle over cookies. Let chocolate harden before storing.
Storage: Once the cookies are completely set, store them in an airtight container on the countertop for up to three days or in the refrigerator for up to a week.
Tips for Making No-Bake Cookie Butter Cookies
- Simmer the sugar-butter-milk mixture briefly to dissolve the sugar and prevent a grainy texture.
- A medium saucepan gives you room to stir in the cookie butter and mix the oats evenly.
- Use parchment paper or silicone mats so the cookies release easily once set.
- For consistent cookie sizes, use a small cookie scoop; otherwise a tablespoon works fine.
- If your kitchen is warm, chill the cookies briefly to help them set before adding the chocolate drizzle.
More Cookie Recipes!
If you enjoy quick cookie recipes, try other simple favorites like coconut macaroons, oatmeal raisin cookies, or chocolate pudding cookies for variety. These no-bake cookie butter cookies pair well with a cold glass of milk or a hot cup of coffee.
No Bake Cookie Butter Cookies
Cookie butter, coconut, and rolled oats combine for an easy, no-bake cookie finished with a chocolate drizzle.
Equipment
- saucepan
- parchment paper or silicone baking mats
Ingredients
- 1 ½ cups sugar
- ½ cup butter (one stick)
- ½ cup milk (any type)
- 1 cup cookie butter (Biscoff or Trader Joe’s style)
- 1 cup shredded sweetened coconut
- 3 cups rolled oats
- ½ cup chocolate chips
Instructions
- Line baking sheets with parchment paper or baking mats; set aside.
- In a medium saucepan over medium-low heat, stir together sugar, butter, and milk. Bring to a low simmer and cook for about one minute, stirring constantly.
- Remove from heat and stir in the cookie butter until fully combined. Stir in the shredded coconut and rolled oats until evenly mixed. Use a cookie scoop or spoon to drop rounded mounds onto prepared sheets (about 3–4 dozen cookies).
- While cookies cool, melt chocolate chips in a microwave-safe bowl at 50% power, stirring every 30 seconds until smooth. Transfer chocolate to a small bag, snip a corner, and drizzle over cookies. Let harden completely before storing.
Notes
- Milk: any milk works, including plant-based varieties.
- Rolled oats: old-fashioned rolled oats give the best texture; quick oats will be softer.
- Sweetened coconut: optional but recommended for texture and flavor.
- Cookie butter: widely available in grocery stores near other spreads like peanut butter and Nutella.
- Storage: store fully hardened cookies in an airtight container in the refrigerator for up to a week, or at room temperature for a few days.
Nutrition
Per cookie: Calories 120 | Carbohydrates 15g | Protein 1g | Fat 6g
