Vegan No-Bake Cookies
These classic vegan no-bake cookies are easy to whip up in minutes with just 7 ingredients.
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.
- 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.
Yes. This recipe doubles well and extras can be frozen for up to 3 months.
Yes. You can substitute coconut oil for butter.
Yes. To make nut-free no-bake cookies, use sunflower seed butter instead of peanut butter.
Yes. To make these cookies sugar-free, use granulated monk fruit in place of sugar.
- If you’re using unsalted peanut butter, be sure to add a pinch of salt to the cookie mixture.
- 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.
- 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.
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Vegan No-Bake Cookies
- Prep Time: 10 mins
- Cook Time: 2 mins
- Total Time: 12 minutes
- Yield: 20
- Category: Dessert
- Cuisine: American
- Diet: Vegan
No-bake vegan cookies that are super easy to whip up and taste just like the classic chocolate treat!
- 3 tbsp plant-based butter (42 g)
- ¾ cup granulated sugar (150 g)
- ⅓ cup almond milk (78 mL)
- 3 tbsp cocoa powder (18 g)
- ½ cup creamy salted peanut butter (125 g)
- 1 tsp vanilla
- 2 cups quick-cooking oats (188 g)
- Prepare: Line a baking sheet with wax or parchment paper and set aside.
- Melt Butter: In a medium or large saucepan over medium heat, melt the vegan butter.
- Add Sugar, Milk and Cocoa Powder: Once it is melted, whisk in the granulated sugar, almond milk, and cocoa powder until well combined. Bring to a boil and let simmer 1:30-2 minutes then remove from heat. Note: It’s important to let the mixture boil for long enough so your cookies set properly. It’s suggested to set a timer for 2 minutes as soon as the mixture comes to a boil. Remove it from the heat after simmering for at least 90 seconds.
- Mix in Peanut Butter and Vanilla: Mix in the peanut butter and vanilla extract until well combined.
- Stir in Oats: Then, mix in the oats until the mixture is uniform.
- Form Cookies and Chill: Scoop the mixture into 1 tbsp drops and place on the lined baking sheet. Let chill in the refrigerator for 1 hour to firm up.
Store leftover cookies in the fridge for up to 1 week or in the freezer for up to 3 months.
- Serving Size: 1 cookie
- Calories: 122
- Sugar: 8 g
- Sodium: 44 mg
- Fat: 5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
Keywords: vegan no-bake cookies, classic no-bake cookies