There's something magical about cookies that come together in just 10 minutes without turning on the oven. These coconut no-bake cookies are one of those recipes I turn to again and again, especially during hot summer months when the thought of heating up the kitchen makes me want to melt. But what makes these truly special is the triple coconut flavor — we're talking coconut oil, coconut sugar, and shredded coconut all working together to create the most incredible tropical taste in every single bite.
I stumbled upon this recipe last summer when Logan and Ellie were begging for cookies, but our air conditioner had just broken. I needed something quick, simple, and cool to make. After a few attempts (and one batch that was way too sweet), I landed on this version that uses coconut sugar instead of refined white sugar. The result? Cookies with this beautiful caramel-like sweetness and a chewy texture that stays soft for days.
Unlike traditional chocolate no-bake cookies that just add a sprinkle of coconut as an afterthought, this recipe makes coconut the star. Every ingredient is chosen to complement that gorgeous coconut flavor — from the coconut oil that helps them set, to the natural sweetness of coconut sugar, to those delicate coconut flakes scattered throughout. And the best part? You can have warm, chewy cookies in your hand in less time than it takes to preheat an oven.
Jump To
- What Makes These Coconut No-Bake Cookies Special
- Ingredients for Coconut No-Bake Cookies
- How to Make No-Bake Coconut Cookies (Step-by-Step)
- Recipe Variations
- Expert Tips for Perfect No-Bake Cookies
- Storage and Make-Ahead Instructions
- Nutritional Information & Dietary Notes
- Common No-Bake Cookie Problems & Solutions
- Frequently Asked Questions
- Serving Suggestions
- 📖 The Complete Recipe
- 💬 Reviews
Ready to make the easiest, most delicious coconut cookies ever? Let's get started!
What Makes These Coconut No-Bake Cookies Special
What sets these coconut no-bake cookies apart is the triple coconut approach. Instead of using coconut as just a mix-in, we're building layers of flavor with three different forms: coconut oil provides richness and helps the cookies set beautifully, coconut sugar adds natural sweetness with subtle caramel notes, and shredded coconut gives you that wonderful chewy texture in every bite.
The coconut sugar is really the secret ingredient here. Unlike refined white sugar, it has this gentle molasses-like flavor that pairs perfectly with chocolate and peanut butter. It's less processed and contains small amounts of minerals, making these cookies feel just a little bit more wholesome. I love that I can feel good about giving these to my kids as an after-school snack.
The texture is what really gets me — slightly firm on the outside with a chewy, almost fudgy center. They're naturally vegan and gluten-free (just make sure your oats are certified gluten-free if that matters to you), which means they work for so many different dietary needs. And because there's no baking involved, they're perfect for those summer days when you want something sweet but can't bear the thought of turning on the oven.
These cookies strike the perfect balance between indulgent and wholesome. They taste like a treat, but they're made with ingredients I actually feel good about — rolled oats for fiber, coconut oil for healthy fats, and natural peanut butter for protein. No refined sugar, no butter, no eggs. Just simple, real ingredients that come together into something absolutely delicious.
Ingredients for Coconut No-Bake Cookies
The beauty of no-bake cookies with coconut is how simple the ingredient list is. You probably have most of these items in your pantry already, and if not, they're all easy to find at any grocery store.
Main Ingredients
- ½ cup coconut sugar - This unrefined sugar provides those lovely caramel notes and natural sweetness that makes these cookies special. It's what gives them that beautiful golden color too.
- ¼ cup almond milk - Keeps the cookies dairy-free and adds just enough liquid to bring everything together. Any non-dairy milk works here.
- ¼ cup coconut oil - The key to both flavor and texture. This helps the cookies set properly while adding another layer of coconut goodness. Use refined if you want milder flavor, unrefined for more intense coconut taste.
- 3 tablespoons unsweetened cocoa powder - Adds rich chocolate flavor that pairs beautifully with coconut. Don't skip this!
- 1 cup unsweetened shredded coconut - This is where you get that wonderful chewy texture. Make sure it's unsweetened or your cookies will be too sweet.
- 1 ½ cups rolled oats - These give the cookies body and a satisfying chew. Quick-cooking oats work best, but old-fashioned will do in a pinch.
- ⅓ cup natural peanut butter - Salted, natural peanut butter is my favorite here. It adds creaminess and helps bind everything together.
- 1 teaspoon vanilla extract - Enhances all the other flavors and adds warmth.
- Pinch of sea salt - Balances the sweetness and makes all the flavors pop.
Ingredient Substitutions
I know everyone's pantry looks a little different, so here are some swaps that work beautifully:
Coconut oil → Use vegan butter or regular butter in equal amounts, though you'll lose some of that lovely coconut flavor.
Peanut butter → Almond butter, cashew butter, or sunflower seed butter all work great. For nut-free no-bake cookies with coconut, sunflower seed butter is your best bet.
Coconut sugar → You can use regular cane sugar, but you'll miss out on those caramel notes. For a sugar-free version, try monk fruit sweetener or erythritol in a 1:1 ratio.
Almond milk → Any plant-based milk works — oat milk, soy milk, coconut milk, whatever you have on hand.
Cocoa powder → Cacao powder or even carob powder will work if you prefer those options.
Expert tip: For the most intense coconut flavor, use unrefined (virgin) coconut oil. The flavor is much more pronounced and tropical. If you prefer a milder taste or are making these for kids who might be sensitive to strong flavors, refined coconut oil is the way to go.
How to Make No-Bake Coconut Cookies (Step-by-Step)
Making these coconut no-bake cookies is incredibly straightforward, but there are a few key steps that make all the difference between cookies that set perfectly and ones that stay sticky. Let me walk you through it.
- Prepare Your Workspace
Before you start cooking, line a baking sheet with parchment paper. This is important — don't skip it! The cookies need somewhere to set, and parchment paper keeps them from sticking. I also like to gather all my ingredients and have them ready to go, because once you start the process, things move quickly.
If you have a cookie scoop, grab it now. It makes forming uniform cookies so much easier, and they all set at the same rate when they're the same size - Heat the Wet Ingredients
In a medium saucepan, combine the coconut sugar, almond milk, cocoa powder, and coconut oil. Place the pan over medium heat and stir frequently to prevent anything from burning on the bottom. You want everything to melt together smoothly.
Bring this mixture to a low boil — you'll see bubbles starting to form across the entire surface. This is the crucial part: once it reaches a full rolling boil, set a timer for exactly 1 minute. This timing is so important, and I can't stress it enough. The sugar needs to reach the right temperature to help the cookies set properly later.
Why this matters: The 1-minute boil activates the sugar and helps cookies set properly. Don't skip or shorten this step! Too little time and your cookies will stay gooey and sticky. Too much time and they'll be dry and crumbly. That's why I always keep a timer right by the stove.
- Add Peanut Butter and Mix
As soon as that minute is up, remove the pan from heat immediately. Working quickly, stir in the peanut butter until it's completely melted and smooth. The residual heat from the mixture will melt the peanut butter beautifully — it should only take about 30 seconds of stirring.
This creates what I call the "cookie binder" — the creamy base that holds everything together. Make sure there are no lumps of peanut butter remaining before moving to the next step. - Fold in Dry Ingredients
Now add your rolled oats, shredded coconut, vanilla extract, and sea salt all at once. Using a sturdy spoon or spatula, fold everything together until it's completely combined. The mixture should be thick enough to hold together when you scoop it — almost like a very thick cookie dough.
Don't worry if it looks a bit loose at first. As it sits for a minute or two, the oats will absorb some of the moisture and it will thicken up nicely. - Shape and Set
Working fairly quickly (the mixture will start to firm up as it cools), drop heaping tablespoons of the cookie mixture onto your prepared baking sheet. I use a cookie scoop for this part — it makes perfectly round, uniform cookies every time.
If you want to make them extra pretty, sprinkle a little extra shredded coconut on top, or press a few crushed peanuts into the surface. Then just let them sit at room temperature for 25-30 minutes. That's it! They'll firm up as they cool, transforming from a thick, spreadable mixture into perfectly chewy cookies.
Quick tip: If you're in a hurry or it's a particularly warm day in your kitchen, you can refrigerate them for 10-15 minutes instead. They'll set faster in the cold, though I prefer the texture when they set at room temperature.
Recipe Variations
One of my favorite things about this recipe is how versatile it is. Once you master the basic coconut no-bake cookies, you can play around with so many delicious variations.
Coconut Pecan Praline No-Bake Cookies
This is the variation that makes my heart sing! If you love those rich, caramel-y praline candies, you're going to absolutely adore these no-bake coconut pecan praline cookies. The toasted pecans add this wonderful crunch, and the extra coconut sugar creates this almost praline-like glaze that coats everything beautifully.
Here's what you'll need in addition to the base recipe:
- ½ cup chopped pecans, toasted
- 2 tablespoons additional coconut sugar
- 1 teaspoon butter extract (optional, but it really enhances that praline flavor)
How to make them: Start by toasting your chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they smell nutty and wonderful. Set them aside to cool slightly.
When you're making the base recipe, add those extra 2 tablespoons of coconut sugar to the pot along with the regular amount. This creates that praline effect — a bit more sweetness and a slightly glossy finish. Then, right before you scoop the cookies, stir in the toasted pecans.
The result is absolutely incredible. The pecans get this beautiful coating from the sugar mixture, and every bite has that perfect combination of crunchy nuts, chewy coconut, and rich chocolate. Logan actually said these taste like fancy candies, which I'm taking as the highest compliment!
Pro tip: The extra sugar creates a praline glaze that coats the pecans beautifully! Don't skip the toasting step either — it really brings out the flavor of the nuts and adds another dimension to these cookies.
Double Chocolate Coconut Cookies
For all my chocolate lovers out there, this variation takes these cookies to the next level of chocolatey goodness.
What to adjust:
- Increase the cocoa powder to 4 tablespoons (instead of 3)
- Add 2 tablespoons of chocolate chips after folding in the dry ingredients (optional but delicious)
- For an extra fancy touch, drizzle melted chocolate over the cookies after they've set
These no-bake chocolate coconut cookies are deeply, intensely chocolatey while still letting that coconut flavor shine through. The chocolate chips add little pockets of melty sweetness that make every bite a little different.
Sugar-Free Coconut Cookies (Keto-Friendly)
I developed this variation for my friend who's following a low-carb diet, and even she was shocked by how good they turned out.
Adjustments needed:
- Replace the coconut sugar with monk fruit sweetener or erythritol in a 1:1 ratio
- If you're adding chocolate, use sugar-free chocolate chips
- Everything else stays the same!
The texture is almost identical to the original, though the flavor is slightly less caramel-y without the coconut sugar. These come in at about 4g net carbs per cookie, making them a perfect keto-friendly treat.
Important note: Some sugar substitutes don't behave exactly like regular sugar when heated, so you may need to adjust the boiling time slightly. If your mixture seems too thin after the 1-minute boil, give it another 15-20 seconds.
Expert Tips for Perfect No-Bake Cookies
After making these coconut no-bake cookies dozens of times (seriously, I've lost count), I've learned a few tricks that make all the difference between good cookies and absolutely perfect ones.
Getting the Right Consistency
The mixture should be thick but still scoopable — kind of like a very thick brownie batter. If you find your mixture is too dry and crumbly, add 1 teaspoon of coconut oil and stir it in quickly. If it's too wet and runny, add 2 tablespoons more oats. I've had to do both of these fixes at different times, usually depending on the humidity in my kitchen.
Why Won't My Cookies Set?
This is the most common question I get, and 99% of the time, the issue is that the mixture didn't boil long enough. The sugar needs to reach a specific temperature to set properly, and that takes a full minute of boiling. If your cookies are still sticky after 30 minutes at room temperature, here's what to do: scrape them back into the pan, return the mixture to medium heat for 30 more seconds of boiling, then re-scoop onto fresh parchment paper.
Temperature matters too. If your kitchen is really warm (above 75°F), the cookies will take longer to set. Pop them in the fridge for 10 minutes if you're dealing with a hot kitchen.
Best Tools to Use
A cookie scoop is honestly a game-changer for these. I use a medium scoop (about 1.5 tablespoons) and it gives me perfectly uniform cookies every time. They all set at the same rate, and they look so professional and pretty on the plate.
Always use parchment paper, never wax paper. I learned this the hard way when coconut oil seeped through wax paper and made a mess on my counter. Parchment paper is heat-resistant and non-stick, making it perfect for these cookies.
Coconut Type Matters
Make sure you're using unsweetened shredded coconut. Sweetened coconut will make these cookies way too sweet and throw off the whole balance of flavors. I also prefer the finely shredded kind over large flakes — the texture is better and it distributes more evenly throughout the cookies.
If you only have large coconut flakes, you can still use them, but the texture will be a bit different. The cookies will have more coconut pieces that you can see and feel, which isn't bad, just different from the original.
Common Mistakes to Avoid
Don't over-boil the mixture. More boiling time doesn't mean better cookies — it actually makes them dry and crumbly. Stick to exactly 1 minute.
Don't skip the boil entirely. Some people think they can just melt everything together, but that won't work. The sugar needs to actually boil to reach the right temperature for setting.
Don't add the dry ingredients while the mixture is still actively boiling. Always remove from heat first, stir in the peanut butter, and then add the oats and coconut. Adding them too early can make the cookies tough.
Expert insight: The key to perfect no-bake cookies is precise timing during the boiling step. Set a timer! I keep mine right next to the stove so I never forget. That one minute makes all the difference between cookies that set beautifully and ones that stay sticky.
Storage and Make-Ahead Instructions
One of the best things about these coconut no-bake cookies is how well they keep. I often make a double batch on Sunday and have treats ready for the whole week.
How to Store No-Bake Coconut Cookies
Room Temperature: These cookies are perfectly happy sitting out on your counter in an airtight container. They'll stay soft and chewy for 3-5 days this way. Just keep them away from direct sunlight and heat sources. I've noticed they do soften slightly in really warm weather, so if it's particularly hot in your kitchen, the fridge might be a better option.
Refrigerator: When stored in a covered container in the fridge, these beauties last 1-2 weeks. The texture firms up quite a bit when they're cold, which some people actually prefer. If you like a softer, chewier cookie, just let them come to room temperature for about 15 minutes before eating. Ellie actually prefers eating them straight from the fridge on hot afternoons — she says they're extra refreshing that way.
Container tip: Layer the cookies between sheets of parchment paper to prevent them from sticking together, especially if you're stacking them. I learned this after finding several cookies stuck together in one sad, delicious clump. They still tasted great, but they weren't very pretty!
Can You Freeze These Cookies?
Absolutely! Freezing is actually my favorite way to always have treats on hand. Here's how I do it:
Freezing method:
- Place cookies on a baking sheet in a single layer
- Freeze until solid, about 1 hour
- Transfer the frozen cookies to a freezer bag or airtight container
- Separate layers with parchment paper to prevent sticking
- They'll keep beautifully for up to 1 month
Thawing: When you want to enjoy them, just pull out however many you need and let them thaw at room temperature for 15-20 minutes. They'll soften up and taste just as fresh as the day you made them. Or, if you're like Logan, eat them straight from the freezer for a firmer, almost fudge-like treat. Don't microwave them though — the coconut oil will melt and you'll end up with a gooey mess.
Make-ahead tip: I love making a double batch and freezing half for those moments when you need something sweet right now but don't have time to make anything from scratch. Just grab a couple cookies from the freezer, and by the time you've made a cup of tea, they're ready to eat!
No-Bake Coconut Cookie Storage Guide
| Storage Method | Duration | Texture | Best For |
|---|---|---|---|
| Room Temperature | 3–5 days | Soft, chewy | Immediate serving |
| Refrigerator | 1–2 weeks | Firmer, chewier | Make-ahead |
| Freezer | Up to 1 month | Firm (softens when thawed) | Long-term storage |
Storage Tips:
- Always use airtight containers to keep them fresh
- Layer cookies between parchment paper to prevent sticking
- Store in single layers when possible for best results
- Thaw frozen cookies at room temperature for 15-20 minutes
- Don't refrigerate during the initial setting period (first 25-30 minutes)
Nutritional Information & Dietary Notes
I think it's helpful to know what you're eating, especially when you're sharing treats with family. Here's what you're getting in each of these coconut no-bake cookies.
Nutrition per cookie (makes about 15 cookies):
- Calories: 118
- Fat: 7.4g (mostly healthy fats from coconut oil and peanut butter)
- Carbohydrates: 12g
- Fiber: 1.6g
- Protein: 2.4g
- Sugar: 6.9g (all from coconut sugar, no refined sugar)
Dietary Certifications:
✅ Vegan: These cookies contain absolutely no animal products. The coconut oil replaces butter, and there are no eggs or dairy anywhere in sight.
✅ Gluten-Free: As long as you use certified gluten-free oats, these are completely safe for anyone avoiding gluten. Most oats are naturally gluten-free but can be cross-contaminated during processing.
✅ Dairy-Free: Perfect for anyone with lactose intolerance or dairy allergies. We use almond milk and coconut oil instead of traditional dairy ingredients.
⚠️ Keto: The regular version has about 12g carbs per cookie, which is a bit high for strict keto. But the sugar-free variation I mentioned earlier brings that down to about 4g net carbs, making them much more keto-friendly.
⚠️ Nut-Free: The recipe calls for peanut butter, but you can easily substitute sunflower seed butter to make them completely nut-free. Just make sure your other ingredients (especially if you add the pecan variation) are also nut-free.
Health benefits I love: The coconut oil in these cookies provides MCT fatty acids, which are easily digested and can provide quick energy. The oats add fiber to help with digestion and keep you feeling satisfied. And because we're using coconut sugar instead of refined white sugar, you're getting a more natural sweetener. The peanut butter adds protein and healthy fats, making these more substantial than your average cookie.
I'm not saying these are health food — they're still a treat! But I do feel better about the ingredients in these compared to traditional cookies made with butter, eggs, and refined sugar. When Logan asks for a snack after school, I don't hesitate to hand him one of these knowing he's getting some good nutrition along with his sweet treat.
Common No-Bake Cookie Problems & Solutions
After making these cookies countless times and hearing from readers, I've put together this troubleshooting guide to help you avoid the most common pitfalls.
| Problem | Cause | Solution |
|---|---|---|
| Cookies won’t set / harden | Mixture didn’t boil long enough | Boil for exactly 1 minute at full rolling boil (set timer!) |
| Cookies are too dry / crumbly | Mixture boiled too long | Reduce boiling time to exactly 60 seconds, no more |
| Cookies are sticky / gooey | Not enough boiling time | Return mixture to heat for 30 more seconds |
| Cookies spread too much | Added oats while mixture too hot | Let mixture cool 1–2 minutes before adding oats |
| Cookies fall apart | Scooped too soon | Let mixture rest 2–3 minutes to thicken before scooping |
| Wrong texture | Used wrong type of oats | Use quick-cooking oats, NOT old-fashioned or steel-cut |
The most common reason no-bake coconut cookies won't harden is insufficient boiling time. The sugar mixture must reach a full rolling boil for exactly 60 seconds. Set a timer when you see bubbles covering the entire surface. Too little boiling means sticky cookies; too much boiling means dry, crumbly cookies. It's all about finding that sweet spot!
Frequently Asked Questions
No-bake coconut cookies last 3-5 days at room temperature, 1-2 weeks refrigerated, or up to 1 month frozen. Store in airtight containers with parchment paper between layers. Don't refrigerate during the initial 25-30 minute setting period. For best texture, bring refrigerated cookies to room temperature before serving.
Yes, you can substitute vegan butter or regular butter in equal amounts. However, you'll lose some of the coconut flavor that makes these cookies special. For the best coconut taste, I really recommend sticking with coconut oil. If you're worried about the coconut flavor being too strong, use refined coconut oil instead of unrefined — it has a much milder taste while still providing the same texture benefits.
Almond butter, cashew butter, or sunflower seed butter all work beautifully in these cookies. For nut-free coconut no-bake cookies, sunflower seed butter or tahini are your best options. The flavor will be slightly different with each substitution, but the texture will remain the same. I've tried all of these variations, and they're all delicious in their own way.
These cookies are healthier than traditional desserts because they use coconut sugar instead of refined sugar and contain fiber from oats. They also provide healthy fats from coconut oil and protein from peanut butter. However, they're still a treat and should be enjoyed in moderation. I love that I can feel good about the ingredients, but I'm not pretending they're a health food!
The most common reason is not boiling the mixture long enough. The sugar needs to reach the right temperature to set properly. Return your mixture to the heat for an additional 30 seconds and try again. Also ensure you're measuring ingredients accurately — too much liquid or not enough oats can affect how well they set.
Yes! Add 2-3 tablespoons of vanilla or chocolate protein powder along with the oats. You may need to add 1-2 teaspoons more liquid (almond milk or coconut oil) if the mixture becomes too thick. This increases the protein to about 4-5 grams per cookie, making them even more satisfying as a snack.
Serving Suggestions
These coconut no-bake cookies are incredibly versatile. I've served them in so many different ways, and they're always a hit.
They're perfect with a glass of cold milk after school — that's Logan's favorite way to enjoy them. The combination of chocolatey coconut and cold milk is classic for a reason. They're also wonderful with hot coffee or tea in the afternoon. The slight bitterness of coffee really complements the sweetness of the cookies.
For parties, I like to arrange them on a pretty platter with some fresh berries scattered around. The coconut flakes on top catch the light and make them look so appealing. They're especially nice for summer gatherings because you don't have to heat up the kitchen to make them.
These make fantastic gifts too! I package them in clear cellophane bags tied with ribbon, and everyone always asks for the recipe. They travel well and don't need refrigeration for a day or two, making them perfect for bake sales, potlucks, or sending to college students (Ellie requests these in every care package).
During the holidays, I've even made them with crushed candy canes sprinkled on top for a festive touch. The combination of coconut, chocolate, and peppermint is surprisingly delicious.
These coconut no-bake cookies come together in just 10 minutes and deliver incredible coconut flavor in every bite. Whether you make the classic version or try the praline variation with toasted pecans, you're in for a real treat. They're naturally vegan and gluten-free, they require no oven, and they stay beautifully soft and chewy for days.
The triple coconut approach — using coconut oil, coconut sugar, and shredded coconut — creates layers of flavor that make these so much more interesting than regular no-bake cookies. And I love that they use coconut sugar instead of refined white sugar, making them feel just a little bit more wholesome.
I hope this recipe becomes one you turn to again and again, just like I do. Don't forget to leave a comment below and let me know which variation you tried! And if you love these as much as we do, please give them a five-star rating and share them with your friends.
For more easy, delicious cookie recipes, check out our classic coconut cookies and browse through our collection of no-bake treats. Happy baking (or should I say, happy not-baking!).
Print📖 The Complete Recipe
Coconut No-Bake Cookies (Easy 10-Minute Recipe)
Quick, chewy, chocolatey, and coconutty — these no-bake cookies are the perfect vegan, gluten-free treat you can whip up in minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ½ cup coconut sugar
- ¼ cup almond milk
- ¼ cup coconut oil
- 3 tablespoons unsweetened cocoa powder
- 1 cup unsweetened shredded coconut
- 1 ½ cups rolled oats
- ⅓ cup natural peanut butter
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine coconut sugar, almond milk, coconut oil, and cocoa powder. Place over medium heat and stir frequently until the mixture comes to a full rolling boil.
- Once boiling, set a timer for exactly 1 minute. Continue stirring occasionally while the mixture boils.
- After 1 minute, remove from heat immediately. Stir in the peanut butter until completely melted and smooth.
- Add the rolled oats, shredded coconut, vanilla extract, and sea salt. Stir until everything is well combined and the mixture is thick.
- Using a cookie scoop or spoon, drop heaping tablespoons of the mixture onto the prepared baking sheet. Sprinkle with extra coconut if desired.
- Let cookies sit at room temperature for 25–30 minutes until completely set. Enjoy!
Notes
Recipe heavily adapted from Food Network. Use refined coconut oil for milder coconut flavor, unrefined for intense coconut taste. The 1-minute boil time is crucial for proper setting — don't skip or shorten it. Cookies will firm up as they cool. For praline variation, add ½ cup toasted pecans and 2 tablespoons extra coconut sugar. Store in an airtight container at room temperature for 3–5 days, refrigerate for up to 2 weeks, or freeze for 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 118
- Sugar: 6.9g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.2g
- Carbohydrates: 12g
- Fiber: 1.6g
- Protein: 2.5g
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