Think of these easy no-bake cookies as a healthy makeover of one of our favorite Girl Scout Cookies--chewy caramel, dark chocolate and toasted coconut come together with fiber-boosting oats instead of sugar and flour. And the best part? They take only 15 minutes from start to finish. Source:, February 2020

Pam Lolley


Ingredient Checklist


Instructions Checklist
  • Stir oats, almond butter, caramel sauce, salt, 3 tablespoons chocolate chips and 3 tablespoons coconut in a medium bowl until combined.

  • Roll the mixture into balls, using a heaping tablespoon for each, and place on a parchment-paper-lined baking sheet.

  • Cook the remaining 3 tablespoons coconut in a skillet over medium heat, stirring often, until toasted and golden brown, 2 to 3 minutes. Transfer to a shallow bowl.

  • Place the remaining 3 tablespoons chocolate chips in a small microwaveable bowl; microwave on High for 30 seconds. Stir until smooth. Microwave for another 30 seconds if necessary. Spoon the melted chocolate into a small plastic bag; snip off a tiny tip of 1 corner of the bag. Drizzle the chocolate over the balls; roll in the toasted coconut. Let stand until the chocolate is set.


Equipment: Parchment paper

To make ahead: Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

231 calories; 15.2 g total fat; 5.3 g saturated fat; 3 mg cholesterol; 126 mg sodium. 206 mg potassium; 21.7 g carbohydrates; 3.7 g fiber; 9 g sugar; 5.2 g protein; 15 mcg folate; 64 mg calcium; 1 mg iron; 67 mg magnesium;