These sweet and chewy vegan no bake cookies only require 7 ingredients, are so easy to make and you don't even have to turn on the oven!
If you're in a hurry and want or need to make some vegan cookies, don't panic! These vegan no bake cookies are a quick fix as they're ready in only 15 minutes. Besides, they're made with chocolate and peanut butter, one of my all-time favorite combos.
Cookies are probably my favorite sweet thing ever, that's why you'll find lots of cookie recipes on the blog, like my Vegan Peanut Butter Cookies, Vegan Chocolate Cookies, or Vegan Cookie Dough (which by the way are also great if you're out of time and craving for cookies or something delicious and sweet).
Ingredients and substitutions
- Vegan butter: store-bought works terrific, but you could also make your own vegan butter at home. I've never tried this recipe using oil, but I definitely would go for coconut oil. If you do successfully, please let me know in the comments!
- Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- Unsweetened soy milk: this is my favorite milk for this recipe, but any other non-dairy milk will do.
- Unsweetened cocoa powder: I guess you could use this recipe using carob powder, but I’ve never tried it myself. Keep in mind that carob powder is sweeter than cocoa powder, so you may need to add less sugar.
- Peanut butter: I've only made this recipe using peanut butter, but I guess it should work with other types of nut butter, like almond butter or cashew butter.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but store-bought is also a good choice.
- Quick cooking oats: you can also use old-fashioned oats instead.
Dietary variations
- Make it gluten-free: just use gluten-free oats.
- Make it soy-free: instead of soy milk, just any other unsweetened non-dairy milk. Almond milk and cashew milk are my favorite ones for this recipe besides soy milk.
- Make it nut-free: you could try to use some seed butter or even coconut butter instead, although I've never tried it myself. If you do, please leave a comment!
- Line two large baking sheets with parchment paper. Set aside.
- Add the vegan butter, sugar, soy milk, and cocoa powder to a saucepan. Cook over medium heat until the butter is melted, whisking constantly.
- Whisking occasionally, bring to a boil, stop whisking and allow to boil for 1 minute.
- Remove from heat, and whisk in the peanut butter and vanilla extract until combined.
- Add the oats, stir until combined, and allow the mixture to sit for 5 minutes.
- Use a cookie scoop (or a spoon) to scoop the mixture out onto your lined baking sheets. Slightly flatten down with the back of a spoon if desired.
- Refrigerate until cookies are set. Remove from the refrigerator and enjoy!
How to store
- Refrigerator: store in an airtight container in the refrigerator for about 1 week.
- Freezer: store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight.
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Vegan No Bake Cookies
These sweet and chewy vegan no bake cookies only require 7 ingredients, are so easy to make and you don't even have to turn on the oven!
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Servings: cookies
Ingredients
- ¼ cup vegan butter
- 1 and ½ cups granulated sugar
- ½ cup unsweetened soy milk, or any other unsweetened non-dairy milk
- ¼ cup unsweetened cocoa powder
- ⅔ cup peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick cooking oats
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- Add the vegan butter, sugar, soy milk, and cocoa powder to a saucepan. Cook over medium heat until the butter is melted, whisking constantly.
- Whisking occasionally, bring to a boil, stop whisking and allow to boil for 1 minute.
- Remove from heat, and whisk in the peanut butter and vanilla extract until completely combined.
- Add the oats, stir again until combined, and allow the mixture to sit for 5 minutes.
- Use a cookie scoop to scoop the mixture out onto your lined baking sheets (you can also use a regular spoon). Slightly flatten down with the back of a spoon if desired.
- Refrigerate for about 30 minutes or until cookies are set. Remove from the refrigerator and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
- I've never tried this recipe using oil, but I definitely would go for coconut oil.
- Feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- I've only made this recipe using peanut butter, but I guess it should work with other types of nut butter, like almond butter or cashew butter.
- If you can't eat nuts, you could try to use some seed butter or even coconut butter instead, although I've never tried it myself.
- You can also use old-fashioned oats instead, or gluten-free oats if needed.
- Prep time doesn't include the time you need to refrigerate the cookies until they're set.
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 21.7g | Protein: 3.5g | Fat: 6.3g | Saturated Fat: 1.5g | Sodium: 56mg | Fiber: 1.8g | Sugar: 13.5g
Tried this recipe?Leave a comment below and let me know how it was!
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Michelle says
Made these for some non-vegan friends and they loved them so much they ask me for the recipe. They're so good.
Adriana @ Simple Vegan Blog says
Hi Michelle! That's amazing!!
Laura says
Greetings to you! I am allergic to oats; do you know what other flour I can use? Thank you so much.
Iosune Robles says
Hi Laura! Maybe you can try spelt flakes 🙂