These classic vegan no-bake cookies are easy to whip up in minutes with just 7 ingredients.

A stack of 4 vegan classic no-bake chocolate cookies sitting on a piece of parchment paper.

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.

The ingredients for no-bake chocolate oatmeal cookies. Each ingredient is labelled with text overlay.
  • 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.

A thick, smooth chocolate mixture in a small saucepan.

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.

Thick chocolate oatmeal cookie dough for making classic no-bake cookies in a small saucepan.

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.

20 classic chocolate no-bake oatmeal cookies on a baking sheet.

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.

On overhead view of a number of vegan chocolate no-bake cookies spread out on a countertop. There is a small spoon in the frame.

Recipe FAQs

Can I double the recipe?

Yes. This recipe doubles well and extras can be frozen for up to 3 months.

Can I use coconut oil instead of butter?

Yes. You can substitute coconut oil for butter.

Can I make nut-free no-bake cookies?

Yes. To make nut-free no-bake cookies, use sunflower seed butter instead of peanut butter.

Can I make sugar-free no-bake cookies?

Yes. To make these cookies sugar-free, use granulated monk fruit in place of sugar.

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.
A close up of a plate of chocolate no-bake cookies made with oats.

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.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

Vegan No-Bake Cookies

No-bake vegan cookies that are super easy to whip up and taste just like the classic chocolate treat!
Prep Time10 minutes
Cook Time2 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 20
Calories: 122kcal
Author: Deryn Macey


  • 3 tbsp plant-based butter 42 g
  • ¾ cup granulated sugar 150 g
  • 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: 1cookie | Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Sodium: 44mg | Fiber: 2g | Sugar: 8g