This Best Vegan Chocolate No-Bake Cookies Recipe is more than amazing…it’s healthy too! Vegan, low-sugar, Chocolate No-Bake Cookies are decadent and delicious. This recipe requires only a few ingredients and is so easy to make. Loaded with peanut butter, oats, coconut, and chocolate, these cookies are perfect for snacking, dessert, and even brunches. These are the best no-bake cookies, taste-tested by non-vegans who loved them!
I don’t remember how old I was the first time I tried vegan chocolate oatmeal no-bake cookies, all I remember was loving them. I have been a lifelong fan of peanut butter and chocolate chips combined together and this chocolate no-bake cookie recipe is no exception.
I used coconut oil in these dairy-free, no-bake oatmeal cookies because it adds a little more flavor and texture. I shared these cookies at my book reading club and they were a hit!
I love baking but the idea of a no-bake vegan cookies recipe is alluring, especially in the summer months. Another example of a no-bake cookie is my recipe for Chocolate Chip Peanut Butter Energy Bites. That recipe requires only a food processor and a cookie scoop.
The story goes that no-bake chocolate oatmeal cookies used to be called preacher cookies because you could see the preacher down the road and have them 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 and 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 oven.
That’s another reason these chocolate no-bakes are popular in the summer months. No oven required!
You can use either old fashioned oats or quick-cook oats to make vegan no-bake chocolate oatmeal 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.
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 vegan no-bake peanut butter 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.
When I decided to make these no-bake cookies vegan, I knew I wanted to use ingredients that were natural and healthy. Store these sweet treats in the fridge and they will keep up to 10 days. You can even freeze them for up to 2 months.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Coconut sugar
- Plant-based milk
- Coconut oil
- Cocoa powder
- Smooth peanut butter
- Vanilla extract
- Quick cooking oats
- Ground flax seeds
- Coconut flakes
In this recipe for chocolate peanut butter no-bake cookies, 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.
Bring the first five ingredients to a boil and maintain the boil for about 60 seconds. This helps create a nice, thick, chocolate sauce for the rest of the cookies.
Next, add the peanut butter, vanilla, oats, ground flaxseed, and coconut flakes. Stir 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!
See? It’s possible to make the best no-bake cookies recipes without milk!
You can make these no-bake cookies without peanut butter by substituting almond butter or seed butter for the peanut butter.
It’s so easy to make no-bake chocolate oatmeal cookies healthy. Here’s how I did it:
- Reduce the sugar: Most recipes call for 1½ cups of sugar. This recipe calls for a 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 flaxseed 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 vegan peanut butter oatmeal cookies recipe is one way, but you can always try different variations on this recipe to make your own healthy no-bake cookies!
If you love these Vegan No-Bake Peanut Butter Cookies, you will love these tasty vegan cookie recipes too:
- 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, ground 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.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Enjoy this Vegan No Bake Cookie recipe!