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.

Pam Lolley
Source:, February 2020


Recipe Summary

15 mins
15 mins


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; protein 5.2g 10% DV; carbohydrates 21.7g 7% DV; exchange other carbs 1.5; dietary fiber 3.7g 15% DV; sugars 9.3g; fat 15.2g 23% DV; saturated fat 5.3g 27% DV; cholesterol 2.5mg 1% DV; vitamin a iu 0.2IU; vitamin c 0.1mg; folate 14.7mcg 4% DV; calcium 64.1mg 6% DV; iron 1.3mg 7% DV; magnesium 67.1mg 24% DV; potassium 206.3mg 6% DV; sodium 126.2mg 5% DV.