Cookies, Healthy Baking

Chocolate & Oat No-Bake Cookies (Vegan)

4.41 from 30 votes
My Chocolate No Bake Cookies are completely vegan, take minutes to whip up and are melt-in-your-mouth yummy. If you're looking for decadence, this is it!
Chocolate & Oat No-Bake Cookies (Vegan)!! Easy to make and SOOOO good!

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:

Chocolate and Oat No-Bake Cookies (Vegan)

4.41 from 30 votes
My Chocolate No Bake Cookies are completely vegan, take minutes to whip up and are melt-in-your-mouth yummy. If you're looking for decadence, this is it!
Author: Adapted from Goldenbarrel.com
Servings: 12 -14
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
My Chocolate No Bake Cookies are completely vegan, take minutes to whip up and are melt-in-your-mouth yummy. If you're looking for decadence, this is it!
Author: Adapted from Goldenbarrel.com
Servings: 12 -14

Ingredients

  • 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

Instructions

  • Prepare a baking tray with parchment paper and set aside.
  • In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt.
  • Turn heat on medium and stir consistently until it comes to a rolling boil.
  • Reduce heat and allow to simmer for about 4-5 minutes. Stir occasionally making sure to scrape the sides and bottom regularly.
  • While the wet ingredients are simmering measure out the oats into a bowl and set aside.
  • Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla.
  • Add the oats to the pan and make sure they are all coated.
  • 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.
  • 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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Comments & Reviews

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mur
Guest
mur
1 month ago

it’s contradictory and quite funny that you have a picture of MILK with your vegan cookies 😉

sasha
Guest
sasha
3 months ago

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

Cheers 😀

Kelli
Guest
Kelli
3 months ago

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… Read more »

Rae
Guest
Rae
7 months ago

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!

C
Member
C
7 months ago

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.

G
Guest
G
7 months ago

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!

Mamacat20
Member
Mamacat20
7 months ago

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

Jan
Guest
Jan
8 months ago

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!

Rebecca Chambers
Guest
Rebecca Chambers
11 months ago

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.

Natasha
Guest
Natasha
1 year ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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