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Chocolate & Oat No-Bake Cookies (Vegan)!! Easy to make and SOOOO good!

Chocolate & Oat No-Bake Cookies (Vegan)

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Hi Bold Bakers!

Chocoholics, rejoice. My Chocolate and Oat No Bake Cookies are something of a treasure. This no-bake cookie recipe takes just ten minutes to whip up, is rich in chocolate and is allergen-free — no need to look out if you’re avoiding gluten or animal products!

Making No Bake Cookies

My Chocolate and Oat No-Bake Cookies can be made in minutes by combining cocoa powder, peanut butter, coconut oil and sugar in one pot. This chocolate peanut “sauce” is healthy and binds the all of the ingredients together. All you have to do is add in the oats and then spoon the mixture onto a lined baking tray. After a quick rest in the fridge, you’ll be in for the most satisfying treat. While other cookies use traditional flour as a base and eggs as a binding agent, these vegan cookies lack both meaning they don’t need to be baked in the oven.

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My chocolate no bake cookies are chewy and rich with texture thanks to the oats and peanut butter. The coconut oil and cocoa combine well for bittersweet decadence that just melts in your mouth. I love to have these cookies on hand for when I’m in need of that chocolate hit and don’t want to turn to unhealthily processed treats. My Chocolate and Oat Cookies are great to throw together with your friends and family as they’re healthy and delicious!

Try my other chocolate recipes:

4.52 from 29 votes
Chocolate & Oat No-Bake Cookies (Vegan)!! Easy to make and SOOOO good!
Chocolate and Oat No-Bake Cookies (Vegan)
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
Servings: 12 -14
Calories: 167 kcal
Author: Adapted from
  • 1 1/2 cup (4 1/2oz/128g) rolled oats
  • 1/4 cup (2floz/57ml) coconut Oil (measured as liquid)
  • 1/4 cup (2oz/57g) peanut butter
  • 1/4 cup (2floz/57ml) unsweetened almond milk (or milk of choice)
  • 1 cup (8oz/225g) sugar*
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract , optional
  1. Prepare a baking tray with parchment paper and set aside.
  2. In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt.
  3. Turn heat on medium and stir consistently until it comes to a rolling boil.
  4. Reduce heat and allow to simmer for about 4-5 minutes. Stir occasionally making sure to scrape the sides and bottom regularly.
  5. While the wet ingredients are simmering measure out the oats into a bowl and set aside.
  6. Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla.
  7. Add the oats to the pan and make sure they are all coated.
  8. Scoop 2 tablespoons of the oat and chocolate mixture onto the parchment paper. Shape into even 2 inch rounds and set in the fridge for 30 minutes to an hour to set.
  9. Cookies can be stored in an airtight container in the fridge for up to 5 days.
Recipe Notes

*Sugar: Feel free to use coconut sugar in this recipe. Also check out my FREE Sugar Substitutes Chartfor more info

Nutrition Facts
Chocolate and Oat No-Bake Cookies (Vegan)
Amount Per Serving (1 g)
Calories 167 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 106mg5%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 15g17%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.




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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. sasha on August 15, 2019 at 2:08 pm

    Would it be a big mistake to use water instead of some kind of milk?

    Cheers 😀

    • Gemma Stafford on August 16, 2019 at 2:58 pm

      I wouldn’t recommend it. Milk adds flavor. You are able to use any dairy free milk if you want.


  2. Kelli on August 14, 2019 at 5:11 pm

    Hi, Gemma. I made this recipe today. It was my first time making no bake cookies. I’ve eaten them before, so I’m not unfamiliar with how they should look, taste, and feel, but not vegan ones. I’m not vegan, but was looking to make a healthier cookie, so I used your recipe but subbed 2% cow’s milk and Amber Raw 100% Blue Agave for the sugar. I used your conversion chart and, as I write this, I realize I used 3/4 cup, as for syrup, instead of 2/3 cup, as for agave nectar. I had also used quick oats instead of whole oats and my cookies didn’t fully set, even after an hour, so I was wondering what exactly had gone wrong. I guess I answered my own question. 😄
    Oh well. I know for next time, I suppose. They’re very tasty, quite rich, and smooth textured. If you can think of anything else I messed up, please let me know. I wonder, can I use closer to 1/2 cup of agave? They’re just so rich. Thanks!

    • Gemma Stafford on August 15, 2019 at 3:52 am

      Hi Kelli,
      yes! I am happy that you made these and figured it out. You also really made this your own.
      Quick oats are more processed than rolled/old fashioned oats and should be more absorbent too. I think you saved yourself more than you know!
      Yes, do adjust the sugar to your taste, that will work well. just remember the liquid sugar is the ‘glue’ which holds this together. The quick oats will help here too, and you will almost know before you shape them if they are holding together well for you.
      Do let us all know how this works for you, we learn from one another here at BBB!
      Gemma 🙂

  3. Rae on April 17, 2019 at 10:33 am

    I just made these and I’m eating one now. They’re fantastic! I used a maple almond butter so I didn’t need to add any sugar. Also, if you place a cookie beneath a pile of frozen blueberries and a scoop of frozen yogurt or frozen no-gurt, you don’t have to wait for the cookie to set to try it! 🙂
    Thanks, this is just what I was looking for!

    • Gemma Stafford on April 18, 2019 at 2:39 am

      Hi Rae,
      you are really thinking now! Thank you for sharing this with us, and for the lovely review of this recipe. I am delighted to hear your tips and tricks, keep them coming, they really help!
      Gemma 🙂

  4. C on April 17, 2019 at 3:10 am

    Hi Gemma, can I pulverise the oats? I would like to try this for my toddler but worried on the oats if she’ll be able to chew enough.

    • Gemma Stafford on April 17, 2019 at 4:54 am

      Hi there,
      Yes, I think you can do that. I cannot think of a reason not to. try a little sample first, that will tell you,
      Gemma 🙂

  5. G on April 2, 2019 at 9:37 am

    Hey there!
    This recipe definitely looks amazing!
    This is quite silly but I just wanted to know if it was 167 calories for a single cookie or the entire batch of 12-14?
    Thank you!

    • Gemma Stafford on April 2, 2019 at 10:18 am

      Hi, yes that is for one serving.

  6. Annisa on March 28, 2019 at 12:16 pm

    Do you have an alteration peanut butter for those with a peanut allergy?

    • Gemma Stafford on March 28, 2019 at 5:17 pm

      hum, that’s a bit of a tough one. I would say using a different nut butter or trying a chocolate spread.

      Hope this helps,

  7. Jan on March 9, 2019 at 7:48 pm

    I regularly make the butter version of the recipe. With butter I boil for exactly one minute or the cookies become crumbly.

    I followed this recipe exactly and it worked great. The only slight change is that I had to stir the stove mixture the entire time because the bottem kept sticking. Delicious!

    • Gemma Stafford on March 11, 2019 at 9:55 am

      I’m delighted to hear that, next time send us a photo!

  8. Rebecca Chambers on December 10, 2018 at 12:56 pm

    Delicious and simple. I switched out half the sugar with light brown sugar and added 1/16 t. cayenne powder and 1/4 t. each of nutmeg powder and cinnamon powder. Also subbed out crunchy peanut butter for the creamy. Next time, I’d like to experiment with booze soaked dried cherries.

    • Gemma Stafford on December 11, 2018 at 10:50 am

      Wow, what an interesting flavor combination, i’m delighted to hear you like this recipe 😀 Enjoy and happy holidays!

  9. Natasha on October 27, 2018 at 7:33 am

    Wow! These are totally delicious! Thank you fir the recipe x

    • Gemma Stafford on October 27, 2018 at 7:45 am

      I’m delighted you enjoyed them, Natasha. Well done to you for making them. #BoldBaker 🙂

  10. Dawn on September 23, 2018 at 8:45 am

    My mother and then I used to make a similar version of this recipe the only differences during butter and addition of shredded coconut. I have been searching for this recipe.

    • Gemma Stafford on September 25, 2018 at 3:19 am

      Hi Dawn,
      That sounds lovely, well done you,
      Gemma 🙂

  11. Sarah on September 3, 2018 at 7:47 pm

    These are a favorite from my childhood. Your version turned out great and I used steel cut oats with great success.

    • Gemma Stafford on September 4, 2018 at 5:04 am

      aw I’m delighted to hear that, Sarah 🙂


  12. Elisha on August 15, 2018 at 8:40 pm

    This recipe is simple and so delicious. My family loves these cookies. Thank you for sharing this recipe.

    • Gemma Stafford on August 16, 2018 at 3:00 am

      Hi Elisha,
      thank you for your kind review of this recipe. I am delighted that this works well for your family,
      Gemma 🙂

  13. Alexandria on August 2, 2018 at 3:40 pm

    Hi Gemma, wanted a quick and easy chocolate treat, so decided to try these. I always substitute maple syrup in place of sugar, so in order to get the right consistency I added shredded coconut. They were amazing! Thank you for sharing.

    • Gemma Stafford on August 3, 2018 at 2:44 am

      Hi Alexandria,
      Good job, and a lovely review of this recipe, thank you for this great tip.
      Gemma 🙂

  14. Miriam Greco on March 24, 2018 at 6:38 pm

    So gemma what can i use instead of coconut oil what are the different items best to choose t u

    • Gemma Stafford on March 25, 2018 at 3:51 am

      Hi there,
      Really these are designed to be vegan. This means using plant sourced fats. coconut oil is great as it sets up nice and solidly, butter would be ok, but will not be so well set.
      Try this one too ( this may work well for you,
      Gemma 🙂

  15. Kerryn on March 2, 2018 at 2:21 am

    Hi Gemma,

    I haven’t tried this yet but would like to.

    I’m puzzled with the use of butter in place of coconut oil. In one comment above you stated that butter CAN be used – But in another comment you replied that butter or veg oil CANNOT be used.

    Appreciate if you could clarify this.

    Thank you 😀

    • Gemma Stafford on March 2, 2018 at 3:37 am

      Hi there,
      If you think about this, the glue holding the cookie together, therefore it needs to set.
      Vegetable oil will not set, coconut oil will, butter will, up to a point, but not as well as coconut oil.
      This is a vegan recipe, clearly a vegan will not use butter!
      One of the challenges is to try to suit what people around the world have available to them, and this changes dramatically from place to place. This is what brings out the questions about substitutes, but the original recipe always has the ingredients which best suit, and which gives optimal results.
      I hope this helps,
      Gemma 🙂

  16. Nancy Beegle on February 21, 2018 at 4:34 pm

    Why wouldn’t you be able to use butter instead of coconut oil? The original recipe used butter or margarine, and was “no bake” too…I grew up on them, so did my sons, and the butter works fine…actually hardens up a bit better than the coconut oil, as it doesn’t liquefy at 70 degrees f. Just a bit confused. 🙂

    • Gemma Stafford on February 22, 2018 at 3:06 am

      Hi Nancy,
      Yes, of course you can use butter, or a hard margarine. And they will be delicious too.
      This recipe is designed to be available to vegans too, and they do not use animal products, and quite often they prefer to use natural vegetable fats too. This is the reason for the coconut oil.
      Our Bold Bakers are also all over the world, some places do not have a dairy industry, and cream and butter are hard to find and are expensive too. We are blessed here in the US, we have just about all foods available, this is not true for all.
      Thank you for this question, it will allow others to vary this recipe,
      Gemma 🙂

  17. Bindiya Neelakantan on January 24, 2018 at 4:37 am

    Hi Gemma, can i use quick cooking oats in this recipe?

    • Gemma Stafford on January 24, 2018 at 1:31 pm

      Hi there,
      Yes, I think that will be good.
      Thank you for being here with us,
      Gemma 🙂

  18. Kristian on January 15, 2018 at 2:34 pm

    Hi! I was curious if there were any way to change coconut oil for some other kind of oil? As coconut oil is quite expensive here and not always easy to find. Would plain vegetable oil do the trick? Or maybe butter for those of us who are not vegans? :)) just wondering. Thanks for the great recipes!

    Regards from Sweden Kristian

    • Gemma Stafford on January 15, 2018 at 9:23 pm

      Hi Kristian,

      I hear you, it is very expensive here too. Because this recipe is no bake you can’t replace it with butter or a veg oil. Unfortunately for this recipe you need the coconut oil.

      Hope this makes sense.

      • Veronika on January 23, 2018 at 9:02 am

        Shouldn’t cocoa butter work as well if coconut oil isn’t available? It’s a bit expensive too but one can get it on the internet.

        • Gemma Stafford on January 23, 2018 at 11:08 am

          Hi Veronika,
          Cocoa butter is a bi-product of chocolate production, it is not related to coconut.
          That is not to say that it would not work, but I did not try it. Coconut oil is a great thing, it is an oil, with a low melting point, but it also hardens, which is unusual for an oil. That is a different thin to cocoa butter!
          Almond butter, peanut butter, tahini paste may work well for you.
          I hope this helps!
          Gemma 🙂

          • Kristian on March 25, 2018 at 2:42 pm

            Dear Gemma,

            We have coconut “fat” or lard in Sweden, would this work? It’s simply called “kokosfett” which is coconut fat/lard.? Maybe it would do the trick? 🙂

            Kind regards,

            • Gemma Stafford on March 27, 2018 at 6:44 pm

              Yes coconut fat would work perfectly. 🙂


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