Vegan No-Bake Cookies

You can’t go wrong with no-bake cookies. I have many delicious no-bake recipes like these. Some favourites are these No-Bake Chocolate Caramel Bars, Vegan Chocolate Ganache Tart and Vegan No-Bake Oatmeal Chocolate Bars.

Ingredients

Just 7 simple ingredients! Here’s what they are and what substitutions you can make.

This section covers notes on specific ingredients and possible substitutions. Please scroll down the page to find the full recipe card with amounts and instructions.

• Vegan Butter: You can use any variety of plant-based butter such as Miyoko’s, Country Crock, Melt Organic or Earth Balance. I like the butter sticks because they’re so easy to measure! Coconut oil works as a substitute.
• Sugar: This recipe calls for white granulated sugar. You can use organic cane sugar or substitute light brown sugar or coconut sugar. Coconut sugar will have a stronger, almost caramel-like flavour that’s quite yummy!
• Almond Milk: You can substitute any plant-based milk you like for the almond milk.
• Cocoa Powder: Regular cocoa powder or dark cocoa powder works.
• Peanut Butter: I like natural creamy peanut butter here. To make them without peanut butter, use almond butter or cashew butter. To make them nut-free, use sunflower seed butter.
• Vanilla: The vanilla is optional but enhances the flavour. You can use pure vanilla extract or substitute artificial extract if that’s what you have.
• Oats: Quick oats work best since they’re a bit finer than rolled oats though rolled oats will also work if that’s what you have available. For gluten-free cookies, use gluten-free certified oats. You can also use a mix of quick oats and rolled oats.

Recipe Variations

• Add up to 1 cup of add-ins such as shredded coconut, chopped nuts or chocolate chips. Mix them in when you add the oats.
• Press chocolate chips or chocolate chunks into the top of each cookie before chilling.
• Omit the cocoa powder for peanut butter no-bake cookies.

Step-by-Step Instructions

Step 1: Boil the butter, milk, sugar and cocoa powder.

Melt the butter first then whisk in the sugar, almond milk and cocoa powder. Bring the mixture to a boil over medium-high heat and let it boil lightly for 2 minutes.

NOTE: It’s important to let the mixture boil for long enough in this step so your cookies set properly. As soon as the mixture comes to a boil over medium heat, set a timer and boil for 2 minutes then remove it from the heat and proceed.

If you don’t boil the mixture long enough, the cookies will remain soft.

Step 2: Add the peanut butter, vanilla and oats.

Mix in the peanut butter and vanilla until well combined. Add the oats and mix well until the mixture is uniform.

Step 3: Shape the cookies and chill.

Scoop 1 tbsp drops of the mixture onto the prepared baking sheet and chill in the fridge for 1 hour until firm. You can also pop them in the freezer to speed things up.

I pressed mine down a little but you can also leave them haystack-style.

Once the cookies have set up in the fridge, enjoy!

If you’re not serving them right away, transfer them to a container and store in the fridge or freezer.

Expert Tips

1. If you’re using unsalted peanut butter, be sure to add a pinch of salt to the cookie mixture.
2. Use runny peanut butter (or other nut/seed butter). This recipe works best with nut or seed butter that has a smooth, nearly runny consistency. Avoid using the dry peanut butter at the end of a jar.
3. Boil the mixture long enough. It’s important to boil the mixture for at least 2 minutes. As soon as it reaches a boil, I like to start a timer for 2 minutes. This is important to help the cookies set properly. Once it’s boiled for 2 minutes, remove it from the heat and proceed.

Storing No-Bake Cookies

• No-bake cookies are best stored chilled.
• After they firm up in the fridge or freezer, transfer them to an airtight container and store in the fridge for up to 1 week or freeze for up to 3 months.