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.

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.

No-bake vegan cookies that are super easy to whip up and taste just like the classic chocolate treat!

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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.