This is a vegan, low sugar take on the classic Chocolate No Bake Cookies. This recipe requires only a few ingredients and is so easy to make. Loaded with peanut butter, oats, coconut, and chocolate, these no-bake cookies are perfect for snacking, dessert, and even brunches! Taste tested by non-vegans who LOVED them!
I don’t remember how old I was the first time I tried a chocolate no bake cookie, all I remember was loving it. I have been a lifelong fan of peanut butter and chocolate chip combined together and this recipe is no exception.
For my vegan version of the chocolate no bake cookie, I used coconut oil. Why? Because it adds a little more flavor and texture that I absolutely love. I shared these cookies at my book reading club and they were a hit!
I love baking but the idea of a no-bake cookie is alluring, especially in the summer months. Another example of a no-bake cookie is my recipe for Chocolate Chip Peanut Butter Energy Bites. This recipe requires only a food processor and a cookie scoop.
History of No Bake Cookies
The story goes that no-bake cookies used to be called preacher cookies because you could see the preacher down the road and have these cookies ready by the time the minister arrived at your door.
Recipes for no-bake cookies show up around the time of the Great Depression and that makes sense. It’s a little like my chocolate wacky cake recipe (also inspired during the times of the depression), because ingredients were harder to come by, people had to get creative in the kitchen. Also, they didn’t have air conditioners in every home like they do today and so I imagine they were also looking for ways to feed people without heating up the kitchen.
That’s another reason these chocolate no-bake cookies are popular in the summer months. No oven required!
Use the back of a glass to press down the chocolate no bake cookies to flatten them slightly.
Can you Use Old Fashioned Oats to make No Bake Cookies?
You can use either old fashioned oats or quick cook oats to make chocolate no bake cookies. I prefer quick cook oats (otherwise known as instant oats) because they create a very soft texture to the cookie. The old fashioned oats are a bit more firm and create a chewier cookie.
However, if you prefer using old fashioned oats, you could run them through the food processor for a second or two before adding them to the chocolate batter. Or you can add them to the saucepan while the chocolate is still hot. Place a lid on it and allow it to sit for a few minutes to help soften the firmer oats.
Do No Bake Cookies Need to be Refrigerated?
It’s a good idea to keep no-bake cookies refrigerated so they stay fresh, especially in hot summer months. Besides, keeping them chilled in the fridge creates a little more crunch to the crust of the cookie thanks to the firming up of the coconut oil.
You can even freeze these chocolate no bake cookies and we do that all the time. Simply make up a batch and once you’ve placed them on a sheet of waxed paper to firm up, transfer that tray to the freezer. Once the cookies have frozen, transfer them to a freezer bag. They can be stored in the freezer for up to two months.
How Long can you Keep No Bake Cookies?
How to Make Chocolate No Bake Cookies
In this recipe I tried to keep the list of ingredients as minimal as possible, while at the same time maximizing flavor. I believe this goal was accomplished quite nicely. Here are the ingredients for these chocolate no bake cookies:
- coconut sugar
- Swerve (a healthy sweetener option)
- plant-based milk
- coconut oil
- cocoa powder
- peanut butter
- oats (I used instant)
- ground flax seeds
- coconut flakes
I recommend bringing the first five ingredients to a boil and maintaining the boil for about 60 seconds. This helps create a nice, thick, chocolate sauce for the rest of the cookies.
Next, you’ll want to add the peanut butter, vanilla, oats, ground flax seeds, and coconut flakes. Stir all that together and then use a cookie scoop to drop cookies on prepared pans. Once they’ve had time to set (which I like to do in the fridge), then these cookies are ready!
Healthy No Bake Cookies
It’s so easy to make chocolate no bake cookies healthy. Here’s how I did it:
- Reduce the sugar: Most recipes call for 1½ cups of sugar. This recipe calls for half cup of coconut sugar and a half cup of Swerve (which has been shown to have a neutral impact on blood sugar).
- Reduce the fat: This recipe calls for only a third of a cup of coconut oil. That combined with the peanut butter is plenty of fat to make these cookies scrumptious!
- Add Ground Flaxseed: I added some ground flax seed to this recipe to create a little more binding power (flax seeds are great binders!), but also to add healthy omega-3s!
- Add Flaked Coconut: This may be more of a preference, but I love adding coconut flakes to no-bake cookies. I used reduced fat coconut flakes to make these cookies a tad bit healthier.
There are lots of ways to make chocolate no bake cookies healthy and delicious. I think this recipe is one way, but you can always try different variations on this recipe to make your own healthy no bake cookies!
We hope you love this recipe for chocolate no bake cookies as much as we do! If you decide to make them, be sure and grab your phone and snap a photo! Then use #namelymarly to share it with me on Instagram. We love cookies…and we love seeing your photos of them! ❤️
Every time you bite into these tender Chocolate No Bake Cookies you'll experience a slight crunch as the chocolate melts away from the rest of the cookie. It will keep you coming back for more!
- ½ cup coconut sugar
- ½ cup Swerve
- ½ cup plant-based milk , vanilla or plain
- ⅓ cup coconut oil
- ¼ cup cocoa powder , unsweetened
- ¾ cup smooth peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats
- 1 tablespoon ground flax seeds
- ¼ cup coconut flakes , unsweetened
Line 2 cookie sheets with waxed paper.
In a saucepan over medium heat, combine the sugar, Swerve, milk, coconut oil, and cocoa powder. Stir over heat until everything has melted.
Bring the mixture to a boil and keep it there for about a minute. Then remove pan from heat.
Stir in the peanut butter and vanilla. Continue stirring until the peanut butter is melted and combined with the rest of the ingredients.
Pour in the oats, flax seeds, and coconut flakes. Stir to combine.
Use a cookie scoop to drop rounded cookie balls onto prepared baking sheets. Use the bottom of a glass to press the cookie balls and to flatten them slightly.
Set cookies aside to allow them to set. This can take about an hour at room temperature, but can be sped up by placing them in the fridge for about 30 minutes.
I recommend using a creamy, homogenized peanut butter rather than natural style. The natural style is a little runny and may not allow the cookies to set properly.
Swerve is a sugar replacement made up mostly of Erythritol.
I recommend using quick oats, but if you use old-fashioned oats, stir them into your saucepan and then allow it to sit with the lid on for a few minutes. The heat from the pan will help soften the oats.
Store these cookies in an airtight container in the fridge for up to four or five days. They can be frozen for up to two months.