4.53 from 88 votes
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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!
By Gemma Stafford | | 72
Last updated on August 28, 2020
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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.
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:
- Healthy No Bake Brownies
- Healthy Chocolate Banana Bread
- No Bake Chocolate Chip Cookies
Try These Recipes!
Chocolate and Oat No-Bake Cookies (Vegan)
4.53 from 88 votes
Print Recipe
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
- Dessert
- Vegan
- Chocolate
- Less than 30 Minutes
- Saucepan
- Stovetop
Prep Time 15 minutes mins
Cook Time 7 minutes mins
Total Time 22 minutes 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 167Calories 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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Kelsey Vusich
4 years ago
I tried making this recipe last night and I believe I kept the sauce on the stove too long because after I added the oats to the chocolate mixture it completely dried out and was so crumbly I couldn’t even form balls. Just seeing if anyone else had this happen?
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Rebecca Chambers
5 years 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.
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mur
4 years ago
it’s contradictory and quite funny that you have a picture of MILK with your vegan cookies 😉
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Jessica Robinson
4 years ago
I used everything in the receipe except the milk/substitute. I subbed in water and boiled the mix an extra minute until it thickened to the right consistency. They came out perfectly! My kids tasted them and verified their yummy factor! I also used generous scoops of quick oats but we like our cookies thicker. You can’t even tell that they’re vegan!
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Annie
3 years ago
These turned out amazing 🙂 I used solid cacao instead of cocoa powder, less sugar, added cinnamon and nutmeg, and extra oats. Will try adding cayenne next time!
Last edited 3 years ago by Annie
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TLL
3 years ago
Would really love to try this recipe but was wondering if there are other alternatives for sugar. I don’t have coconut sugar but do have pure honey from my father’s bees and stevia granules. Would either of those work? What amounts should I use for honey? Would I still use 1 cup if replacing sugar with stevia?
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Effie Vye
10 months ago
These were great. Was looking for a snack to give me an energy boost when out rambling. I used a little maple syrup instead of sugar and raw cacao to make them a bit healthier. Turned out well.
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Janet Savage
2 years ago
I have made one something like this but added raisens
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Megan
3 years ago
Oh my god these were good! So glad to find a vegan version of no bakes! So chewy and addictive! I did one batch with coconut palm sugar and one batch using 3/4 cup maple syrup instead of sugar…both were delicious! I honestly think I liked the maple syrup ones better! They did take longer to sit up though…I was worried at first that they wouldn’t. I put them in the fridge to speed the process because I couldn’t wait to eat them!
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Mandi
3 years ago
Can I use instant oats? Grocery stores near me were out of everything else.
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Jessica Robinson
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Meet Gemma
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Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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