Vegan No Bake Cookies With Chocolate And Peanut Butter

Indulge in Vegan No Bake Cookies with Chocolate and Peanut Butter! Crafted in just 35 minutes, these healthy, plant-based delights are gluten-free and make the perfect healthy snack.

5 from 4 votes

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Prep Time 5

Cook Time 30

Total Time 35

Course Dessert

Cuisine Dessert, Vegan, Vegan Desserts

Servings small cookies

Ingredients

▢ ¼ cup Coconut oil
▢ ½ cup Maple syrup
▢ ¼ cup Almond milk
▢ 2 tbsp Cocoa powder
▢ ¼ cup All-natural peanut butter
▢ 1 ½ cups Instant oats (Use 2 cups for more dense and filling cookies)

Instructions

Line a large baking sheet with parchment, or lightly grease with coconut oil.
Next, in a medium saucepan, melt the coconut oil on medium heat. Add the almond milk, maple syrup, cocoa powder, peanut butter, vanilla and oats. Continue cooking for 2-3 minutes, stirring constantly.
Remove from heat, and add the cookie dough into a mixing bowl.
Remove batter 1/8 cup at a time and form into a cookie shape. Place on the baking sheet, and refrigerate for at least 30 minutes.
Store in the fridge for up to a week, serve and enjoy!

Video

Notes

If your peanut butter is unsalted, add a pinch of salt into the mixture.
I like a lot of oats in my cookies but if you want a more “fudgy” texture, use only 1.5 cups of oats.
If you prefer a less sweet option, use only ¼ cup of maple syrup.
Agave can be used in these vegan no-bake cookies instead of maple syrup, although I prefer the flavour of the syrup.
Oat milk, soy milk, or other plant-based milk can be substituted for almond milk. Full fat coconut milk would change the consistency, so use light coconut milk instead.

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

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