Vegan No-Bake Cookies

What are no-bake cookies?

No-bake cookies are a classic recipe made with butter, peanut butter, oats and cocoa powder.

They’re rich, chewy, decadent and so easy to make. If you’re looking for a delicious treat you can whip up in a hurry with minimal effort, you’ll love them!

You’ll need less than 15 minutes and just 7 simple ingredients to prepare the cookies. Then comes the hard part, waiting for them to chill.

You can’t go wrong with no-bake cookies. This version also happens to be vegan-friendly, gluten-free and can easily be made without peanut butter, so everyone can enjoy them.

These easy cookies are sure to please, so gather up your ingredients and let’s get (no)-baking!

Ingredients & Substitutions

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 with Photos

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.

How to Store

• 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.