Vegan No Bake Cookies

Vegan No bake cookies to bake for all the vegans in your life, and for those not into meat but love cookies! The best cookies are no bake cookies because they give you more time to enjoy your cookie. You see, when you make cookies and then bake them in an oven, you can only eat one cookie at a time. But with no bake cookies, you can eat as many as you want.  I love that about no bake cookies

No Bake Cookies

If you’ve never tried no bake cookies before, drop what you’re doing and make this recipe ASAP. You’ll love these easy, delicious, and addictive treats.

A few weeks ago, I started craving no bake cookies. I don’t know if it was because Halloween’s right around the corner and I’m in the mood for sweets, because I had oats on my mind due to my recent porridge kick, or because peanut butter and chocolate are just so good together. Whatever the reason, I headed to the kitchen to make my first batch of no bake cookies in years.

See, I used to make no bake cookies all the time. Way back before I started Love and Lemons, they were one of my favorite treats to make for Jack and me. The no bake cookie recipe I used then is long gone (I must have clipped it from a magazine?), but this new version is equally crave-worthy, with a rich chocolate and peanut butter flavor and a chewy, oat-y texture.

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If you’ve never made no bake cookies before, I have to give you fair warning: these guys are SUPER addictive and dangerously easy to make. They only require a handful of pantry ingredients and 5 minutes of prep. If you make one batch, you’ll end up with another before you know it. 

No Bake Cookie Recipe Ingredients

It only takes 7 ingredients to make these peanut butter no bake cookies rich, chocolatey, and addictive. You likely have most of them in your pantry already! Here’s what you need:

1. Whole rolled oats – Many no bake cookie recipes call for quick oats, but I like the yummy chewy texture of old fashioned whole rolled oats in these cookies. Use gluten free oats to make these cookies gluten free.
2. Unsweetened cocoa powder – You can’t have chocolate no bake cookies without chocolate!
3. Creamy peanut butter – It makes these guys super rich and packs them with delectable chocolate and peanut butter flavor.
4. Almond milk – Using almond milk makes this recipe vegan, but if you keep another kind of milk on hand, feel free to swap it in. Any milk will do!
5. Coconut oil – Refined or virgin coconut oil will work in this recipe, but virgin coconut oil will add a lovely light coconut flavor.
6. Maple syrup – I love the bold, complex sweetness of the maple in this recipe. Plus, it makes these cookies refined sugar-free!
7. Vanilla extract – The perfect finishing touch! A splash of vanilla adds depth to the rich chocolate flavor in this recipe.

How to Make No Bake Cookies

Once you’ve measured your ingredients, these no bake oatmeal cookies come together in a flash!

First, make the chocolate/peanut butter coating. Melt the coconut oil in a saucepan over medium heat and stir in the cocoa powder, almond milk, maple syrup, peanut butter, and vanilla. Bring to a rolling boil and cook, stirring often, for 2 minutes. Don’t boil it longer, or the mixture will become too thick! Remove the pan from the heat.

Then, stir in the oats. Fold the oats into the chocolate mixture until they’re all thoroughly coated.

Next, shape the cookies! Use a 2-tablespoon cookie scoop to dollop the dough onto a parchment-lined baking sheet. Transfer the sheet to the refrigerator and chill for 30 minutes, until the cookies are firm. Then, enjoy!

No Bake Oatmeal Cookies Tips

• Make a double batch, and freeze the extras! This recipe isn’t huge – it yields about a dozen small cookies – so feel free to double it if you’re serving a crowd. Store any leftover cookies in the fridge for up to a week or in the freezer for a few months!
• Make sure that your peanut butter is runny. Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff peanut butter that you might find at the bottom of the jar. The richness of runny peanut butter is essential for making great no bake cookies!
• Stir in a pinch of salt. If you use unsalted peanut butter, add a pinch of salt to the chocolate mixture before you stir in the oats. It will really make the flavors in this recipe pop! If your peanut butter is already salted, skip the salt, or taste the mixture before adding any extra.
• Add extra chocolate. If you’re making this no bake cookie recipe, my guess is that you’re a fan of chocolate. To give these guys an extra chocolate boost, press a few mini chocolate chips onto the top of each cookie. Yum!!

Vegan No-Bake Cookies

These easy Vegan No-Bake Cookies with peanut butter and chocolate are as soft and chewy as freshly baked, without turning on the oven.

Who doesn’t love chocolate and peanut butter? It’s a flavor combination made in heaven, especially when it comes to cookies. If you agree, you’ll love these vegan no-bake chocolate chip peanut butter cookies AND these Vegan Peanut Butter Cup Cookies.

This recipe is a fast and kid-friendly dessert or lunchbox treat that stays fresh all week in the fridge. I also love to make them around the holidays for Christmas cookie plates.

Ingredients

Chances are you already have everything you need to make these easy cookies. Then, to whip these cookies up, simply warm the wet ingredients on the stove and fold in the dries. The dough will be soft and easy to shape into bite-sized cookies.

• Milk: You can use any vegan milk you like. However, I always use oat milk because of the neutral flavor and creamy texture.
• Peanut butter. Use creamy peanut butter for the best flavor. You can also use almond or cashew butter if you prefer.
• Cocoa powder. For the classic combo of chocolate and peanut butter!
• Sugar. Use organic sugar to ensure it’s vegan.
• Vegan butter. I like Earth Balance vegan buttery sticks for baking because they taste like real butter and are easy to measure.
• Quick oats. Make sure you’re not using old-fashioned or rolled oats, which will give your no-bake cookies an odd texture.

Substitutions and Swaps

• Gluten-free: Oats are naturally gluten-free, but cross-contamination can be an issue. Make sure to grab quick oats that specifically say “gluten-free” on the label.
• Nut-free: I have not tested it, but sunflower seed butter usually makes for a good peanut butter substitute. If you try it, let me know how it goes!
• Mix-ins: You can fold in mini dark chocolate chips or chopped nuts if you like some crunch in your vegan no-bake cookies.

Storage

Store your cookies in an airtight container in the fridge for up to five days. Or in the freezer for up to three months.

Recipe

Vegan No-Bake Cookies

Chocolate vegan no-bake cookies made with peanut butter and oats.

Prep Time: 5 mins

Cook Time: 5 mins

Cooling Time: 30 mins

Total Time: 40 mins

Servings:  cookies

Calories: 139kcal

Ingredients

• ½ cup vegan butter
• 1¾ cup sugar
• ½ cup non-dairy milk
• ¼ cup cocoa powder
• 3 cups quick oats
• ¾ cup creamy peanut butter
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

Instructions

• Line 2 baking sheets with parchment paper.
• In a large saucepan, combine the butter, sugar, non-dairy milk, and cocoa powder. Bring to a boil on medium heat, whisking frequently. Let boil for 1 minute.
• Remove from heat. Immediately stir in the oats, peanut butter, vanilla, and salt.
• Drop spoonfuls of the warm cookie mixture onto the baking sheets. A 1½-tablespoon cookie scoop works great for this.
• Let cool at room temperture for 30 minutes or until set.

Vegan Peanut Butter No-Bake Cookies

Fudgy, peanut buttery no-bake cookies naturally sweetened and fiber-rich from oats! Just 9 ingredients, 25 minutes, and 1 pot required! An indulgent and satisfying dessert.

PREP TIME5 minutes

COOK TIME20 minutes

TOTAL TIME25 minutes

Servings (cookies)

CourseDessert

CuisineGluten-Free, Vegan

Freezer Friendly1 month

Does it keep?5 Days

Ingredients

• 1/4 cup maple syrup
• 2 Tbsp almond milk (unsweetened // or other non-dairy milk)
• 3 Tbsp coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
• 3 Tbsp unsweetened cocoa powder or cacao powder
• 1 1/4 cups rolled oats (gluten-free for GF eaters)
• 1/3 cup salted natural peanut butter (crunchy or creamy // or sub other nut butter)
• 1/2 tsp pure vanilla extract
• 1 Pinch sea salt
• 1/2 cup chopped vegan dark chocolate*
• chopped roasted peanuts or shredded unsweetened coconut (optional)

Instructions

• Line a baking sheet or serving platter with parchment or wax paper.
• Add maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
• Once bubbling, let boil for 1 minute. Then remove from heat and add oats, peanut butter, vanilla, salt, and dark chocolate and combine and fully incorporate all ingredients.
• Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet or serving platter and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
• Transfer baking sheet or serving platter to the fridge and allow to cool and harden- about 15 minutes. (Or, you can let them cool at room temperature for about 30-45 minutes.)
• Keep leftovers covered in the refrigerator for up to 5 days or in the freezer up to 1 month, though best when fresh.

Vegan No-Bake Cookies

Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs. To take the flavor to the next level, try subbing in your favorite nut butter.

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Recipe Summary

Active:

25 mins

Total:

2 hrs 25 mins

Servings:

22

Ingredients

Ingredient Checklist

• ¾ cup almond butter or natural peanut butter
• ⅓ cup packed brown sugar (light or dark)
• ¼ cup coconut oil
• ¼ cup unsweetened almond milk
• 1 ¾ cups rolled oats (see Tip)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

Directions

Instructions Checklist

• Step 1Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar have melted. Stir in oats, cinnamon, vanilla and salt. Let cool slightly.
• Step 2Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.

Tips

To make ahead: Refrigerate in an airtight container for up to 5 days.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

Serving Size: 

1 cookie

Per Serving:

113 calories; protein 2.6g; carbohydrates 9.3g; dietary fiber 1.6g; sugars 4g; fat 7.8g; saturated fat 2.7g; vitamin a iu 6.1IU; folate 7.8mcg; calcium 42.6mg; iron 0.6mg; magnesium 31.1mg; potassium 94.7mg; sodium 35.9mg; added sugar 3g.