Vegan No Bake Cookies
Servings 20 cookies
Calories 52kcal
Ingredients
- 2 tbsp coconut oil (30ml)
- ¾ cup light brown sugar (153g )
- ¼ cup oat milk (60ml)
- 3 tbsp cocoa powder (15g)
- ⅓ cup quick cook oats (160g )
- ¼ tsp salt (2g )
- 1 tsp vanilla extract (5ml )
- ¼ 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.
- Remove from heat and stir in vanilla extract, salt, and cinnamon.
- 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.
Notes
Do not over cook mixture as it will become crumbly and the oils will start to separate out.
Cookies can also be drizzled with dark chocolate once set.
Nutrition
Calories: 52kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 33mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 0.3mg