If you’re looking for more vegan no bake desserts, you might want to keep this cookie recipe on hand. They’re perfect for anyone with dietary restrictions and with many vegan pantry staples like coconut oil, oats, and creamy peanut butter, they’re great as they come together in just 40 minutes. Make a batch and freeze them so that you can grab one whenever you’re after a sweet treat!
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Vegan No Bake Cookies
This cookie recipe is perfect for those looking for a quick, easy, and healthy dessert option — it’s a great choice when you’re hosting and need to cater to a range of dietary requirements like vegan, gluten-free, and soy-free. They come together with only a few ingredients, so they’re also great if you’re running short of time! Soft, satisfying, and ideal for snacking or as a dessert, they can even be stored in the fridge for up to a week or frozen for a month, making them a convenient choice for any time cravings hit!
Why You’ll Love This Recipe
- These cookies are dairy-free, egg-free, oatmeal cookies, making them suitable for a wide range of dietary needs.
- They only take about 40 minutes from start to finish!
- Did I mention they’re no bake cookies?
- You only need simple, common pantry staples like oats, peanut butter, and cocoa powder.
Ingredients You’ll Need
Something you’ll love about this cookie recipe is that it requires minimal ingredients, using basic pantry staples like coconut oil, light brown sugar, and cocoa powder. These give the cookies their rich, chocolatey base, while the quick oats and peanut butter give them texture and flavor.
You can find the specific measurements for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Coconut oil
- Light brown sugar
- Oat milk (or other non-dairy milk)
- Cocoa powder
- Unsalted, creamy peanut butter
- Quick cook oats
- Salt
- Vanilla extract
- Ground cinnamon
Instructions
It’s always easier to have someone show you what to do when baking, so below you can find a detailed, photo-illustrated guide on preparing these Vegan No Bake Cookies. For the exact times, temperatures, and ingredient amounts, scroll down to the recipe card at the end of this post.
Step One: Prepare a baking sheet with parchment paper, then gather your ingredients.
Step Two: Combine coconut oil, sugar, milk, and cocoa powder in a saucepan.
Step Three: Heat the mixture, stirring occasionally, until it is well combined.
Step Four: Allow the mixture to a boil without stirring for a short period.
Step Five: Remove the saucepan from heat and stir in peanut butter, vanilla, salt, and cinnamon.
Step Six: Mix in the oats until thoroughly coated.
Step Seven: Quickly scoop the mixture onto the parchment paper, forming small dollops.
Step Eight: Shape each dollop into a flat cookie using your fingers or a wet glass, then place the tray in the refrigerator to set the cookies.
Substitutions & Variations
There are a few ways you can customize these cookies to change or add the flavors to suit your preferences. Here are some of my suggestions:
- Nut Butters: Swap peanut butter with almond butter, cashew butter, or sunflower seed butter.
- Milk Alternatives: Use any other plant-based milk like almond milk, soy milk, or rice milk.
- Sweeteners: You can replace the light brown sugar with natural sweeteners like maple syrup, agave nectar, or coconut sugar.
- Oats: Use rolled oats or gluten-free oats for a different texture or to suit dietary needs.
- Flavor Enhancements: Add a pinch of sea salt, a splash of vanilla extract, a dash of cinnamon, or a sprinkle of cocoa nibs for extra flavor.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to one month. To thaw, leave them at room temperature for about 15-20 minutes, or reheat them gently in the microwave for a few seconds. They’re best eaten fresh. Check out Martha Stewart’s guide to freezing cookies to learn how to have sweet treats whenever you want them.
Expert Tips
Work quickly when forming the cookies to prevent the mixture from setting before you shape them. Also, wetting your fingers or the bottom of a glass will help keep the dough from sticking!
FAQ
Yes, you can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor.
Rolled oats can be used, but the cookies may have a chewier texture. Quick-cooking oats are recommended for a smoother consistency.
Store the cookies in an airtight container in the refrigerator for up to 5 days or freeze them for up to one month.
You can replace the sugar with a natural sweetener like maple syrup or agave nectar, adjusting the quantity to taste. You can even melt some dark chocolate in, although they will be a harder cookie once set.
Serving Suggestions and More Recipes
Looking for more no-bake treats? Some of my other favorites that are perfect for a quick snack or dessert include my Date Fudge Truffles and Blueberry Yogurt Bites.
This no-bake cookie recipe is perfect for quick snacks or satisfying your sweet tooth without the hassle of baking. It is easy to make, easy to store, and suitable for various dietary needs, so they’re great to keep in the freezer!
If you enjoy this recipe, I would be super grateful if you could leave a star rating and review — it really helps the algorithm share my recipes with more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories — I’m so proud to see you make my recipes!
Vegan No Bake Cookies
Ingredients
- 2 tbsp coconut oil (30ml)
- 3/4 cup light brown sugar (153g )
- 1/4 cup oat milk (60ml)
- 3 tbsp cocoa powder (15g)
- 1/3 cup quick cook oats (160g )
- 1/4 tsp salt (2g )
- 1 tsp vanilla extract (5ml )
- 1/4 tsp ground cinnamon (1/2 g)
Instructions
- Line a baking sheet with parchment.
- In a large saucepan over medium heat, combine the coconut oil, sugar, milk, and cocoa powder. Stir gently until everything is dissolved and the coconut oil is melted.
- Stop stirring and allow to boil for 90 seconds undisturbed.
- Once smooth, add the oats and stir to coat evenly. Mixture will be very stiff.
- Work quickly, scooping 1 tbsp/15ml size amounts on to the parchment lined tray.
- Form each cookie by rolling the dollop into a ball and pressing flat with your fingers or the bottom of a glass. Wetting your fingers or the glass can prevent the dough from sticking to it.
- Once all the cookies are formed place the tray in the fridge to let the cookies set for at least 30 minutes.
- Store cookies in the fridge for up to 1 week or in the freezer for 1 month.
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