Vegan No Bake Cookies

5 from 7 votes

These vegan no bake cookies are a classic peanut butter and chocolate dessert with a fudgy, chewy texture. They're also so easy to make with simple ingredients.

Prep Time10

Cook Time10

Cooling Time30

Total Time50

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 262kcal

Author: Alison Andrews

Ingredients

½ cup Vegan Butter (113g)
2 cups White Granulated Sugar (400g)
½ cup Soy Milk (120ml) or other non-dairy milk
¼ cup Cocoa Powder (22g) Unsweetened
½ cup Peanut Butter (125g)
1 teaspoon Vanilla Extract
3 ¾ cups Quick Cooking Oats (300g)

Instructions

Prepare and measure out all your ingredients before you start. Have a timer ready and line two baking sheets with parchment paper.
Add vegan butter, white granulated sugar, soy milk and cocoa powder to a saucepan and heat it over medium heat, stirring all the while until everything is melted and well combined.
Bring the mix to a full rolling boil (bubbles all over the top), and then set a timer for 60 seconds and let it boil for the full 60 seconds, stirring occasionally.
Remove it from the heat and add the vanilla extract and the peanut butter. Whisk it in until well combined.
Add the quick cooking oats and stir in very well until all the oats are well covered.
Use a cookie scoop to scoop the mixture out onto your parchment lined baking sheets.
Allow to set at room temperature for 30 minutes or place it into the fridge to set.

Notes

Quick cooking oats are essential in this recipe. I have tried this recipe using rolled oats and it just didn't work. So I don't recommend it at all.
Peanut butter - should ideally be a smooth and creamy peanut butter, rather than a natural style peanut butter. If you are using a natural style then make sure it's very well stirred before use. If you want to use crunchy peanut butter, go right ahead. You can also switch peanut butter for a different kind of nut butter like almond butter or cashew butter.
Get all your ingredients ready and measured ahead of time. Once you start with this recipe things move quickly, so make sure all your ingredients are measured out and ready to go. Also have your timer nearby so you can properly time the mix once it reaches a full boil.
The mix must boil for exactly 60 seconds. As soon as your mix reaches a full boil - not just simmering slightly on the sides, it must be a full rolling boil, bubbles ALL over the top - then set your timer for 60 seconds and let it boil for the full 60 seconds.
You can let them firm and set up at room temperature or in the fridge. I prefer the fridge because it's a little bit quicker and I also like to enjoy these no bake cookies cold. But if you prefer them at room temperature then you can let them set at room temperature, it usually takes about 30 minutes to set.
Make them gluten-free. This recipe is SUPER easy to make gluten-free, all you have to do is make sure your quick cooking oats are gluten-free.
Storing and freezing. Keep them stored in an airtight container at room temperature or in the fridge for up to a week. I prefer them straight from the fridge, as they are extra fudgy and chewy straight from the fridge. They also freeze very well for up to 3 months.
Serving size. We used a large cookie scoop so only got 16 cookies out of this batch. If you use a smaller cookie scoop then you'll get a lot more cookies out of the batch.

Nutrition