This post may contain affiliate links. Please read our disclosure policy.
No baking required and only simple ingredients needed to make these irresistible, crave-worthy Vegan No Bake Cookies. This is a quick and easy recipe that results in chocolate, peanut butter cookies with a soft oatmeal texture that are full of nostalgic flavor! The perfect treat for kids and adults!
I adore these childhood favorite cookies! After experimenting with making them using vegan ingredients, I was thrilled that they turned out SO good. They are everything you want in an oatmeal no bake cookie – quick to make and incredibly tasty to eat. You’ll need just a few minutes to stir the ingredients together in a saucepan on the stovetop, then plop them down on some parchment paper, pop them in the fridge and give them a little time to set. As an added plus, you’ll only need 8 simple ingredients. Easy, delicious recipes like this one are the BEST!!
Vegan no bake cookies are perfect for those times when you want something sweet, but don’t want to take the time to make a full batch of regular cookies. They are the perfect quick and easy dessert options for any occasion.
Ingredients in vegan no bake cookies
Just 8 simple ingredients and you’re well on your way to a tasty treat! You might even have all of the ingredients you need to make these cookies in your pantry right now. If that’s the case, I recommend you go make some ASAP. Trust me, you’re going to love them!
- Vegan butter. Adds flavor and structure and is pretty much necessary for any good cookie recipe!
- Sugar. These cookies are made with a mix of regular, granulated sugar and brown sugar. Using the two different sugars will ensure these cookies have a delicious, complex flavor and set with the best texture.
- Plant based milk. To keep these cookies vegan, you can use any nondairy milk – almond, cashew, oat, coconut or soy.
- Cocoa powder. Use unsweetened cocoa powder for that classic no bake cookie flavor.
- Peanut butter. The creamy type works best. I don’t recommend using a natural peanut butter or one that’s overly runny. Jif or Skippy peanut butter work great.
- Vanilla. Adds an extra boost of flavor!
- Quick oats. For the best texture, I recommend using quick oats for no bake cookies. Do not use instant oats or steel cut oats, because those textures won’t work for these cookies.
How to make these no bake cookies:
Grab your ingredients and let’s get to no-baking! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
- Prep ingredients. This recipe moves quickly, so it’s best that you get all of the ingredients out and measured. You’ll also want to grab your baking sheets and place parchment paper or a silicone mat on each one.
- Heat ingredients. In a large saucepan, over medium heat, stir to combine the butter, sugars, and milk. Cook until the sugar has dissolved. Add the cocoa powder and peanut butter and whisk to combine. Continue whisking until no lumps remain— about 2 minutes.
- Stir in vanilla and oats. Remove pan from heat and stir in the vanilla and oats until completely combined.
- Drop cookies on parchment. Using a spoon, scoop the mixture and drop cookies onto the prepared baking sheets.
- Set cookies. Transfer the cookies to the fridge to set for at least 1 hour. Enjoy!
Tips for perfect cookies
This recipe couldn’t be easier, but here are some tips so that your cookies turn out perfect:
- Before starting this recipe, it’s best to have all of the ingredients prepped and ready. Once the sugar has dissolved, you will want to immediately stir in the cocoa powder and peanut butter, and then the vanilla and oats. You will also want to have the baking sheets prepared.
- You can make the cookies whatever size you desire. However, I usually make them around 2 inches in size for easier storage and snacking.
- Once you drop the cookies on the parchment paper, go back and shape each one for the perfect cookie shape.
- When storing, add a piece of parchment paper in between each layer of cookies, so that they don’t stick together.
- I like a really soft and chewy cookie! If you prefer your cookies to have a bit more shape and sturdiness, increase the oats to 3 – 3 1/4 cups.
- I topped the cookies with flakey sea salt, but that’s optional!
Storing and freezing
Store cookies in an airtight container or bag for up to about 5 days in the refrigerator.
To freeze: Once completely set, the no-bake cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
I’m so excited to see you all making this vegan no bake cookie recipe. If you do make them, PLEASE snap a photo and tag me on instagram @foodwithfeeling!
Vegan No Bake Cookies
Ingredients
- ½ cup 1 stick vegan butter
- ¾ cup of sugar
- ¾ cup of brown sugar, light or dark
- ½ cup of plant based milk
- ⅓ cup of cocoa powder
- ½ cup of peanut butter
- 1 teaspoon of vanilla extract
- 2 ½ cups of quick cooking oats
Instructions
- Line two large baking sheets with parchment paper or silpat mats.
- Combine the vegan butter, granulated sugar, brown sugar, and non-dairy milk in a large saucepan set over medium heat. Stir often and bring the mixture to a gentle bubble (not quite a rolling boil). Cook until the sugar has fully dissolved— about 3-4 minutes.
- Add the cocoa powder and peanut butter and whisk to combine. Continue whisking until no lumps remain— about 2 minutes.
- Next, turn off the heat and add the vanilla. Mix to combine.
- Fold the oats into the mixture, making sure that all of the oats are evenly distributed throughout the mixture.
- Scoop the mixture out onto the prepared baking sheets and transfer the cookies to the fridge to set for at least 1 hour.
- Transfer the cookies to an airtight container and store in the fridge for up to five days.
Notes
- I like a really soft and chewy cookie! If you prefer your cookies to have a bit more shape and sturdiness, increase the oats to 3 – 3 1/4 cups.
- I used Country Crock plant butter and Silk unsweetened almond milk but use whatever you have on hand!
- I used a natural process cocoa powder but dutch process or dark cocoa will also work— just make sure you’re using baking cocoa, not hot cocoa mix!
- I topped the cookies with flakey sea salt, but that’s optional!
