Go Back
–+ servings
Completed Vegan No Bake Chocolate Cookies on a baking sheet.
Print Recipe
4.93 from 103 votes

Vegan No Bake Chocolate Cookies

These Vegan No Bake Chocolate Cookies are the easiest vegan dessert to make when you don't want to turn on the oven! Rich cocoa powder, creamy peanut butter, quick-cooking oats, and a few other simple ingredients come together to make a soft and chewy cookie. They're perfect for a holiday cookie tray!
Prep Time10 minutes
Cook Time2 minutes
Chill Time30 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 18 cookies
Calories: 156kcal
Author: Miranda Rivera

Equipment

Ingredients

  • 3 cups (240 g) quick oats
  • ½ cup (128 g) peanut butter creamy and runny
  • 1 teaspoon (5 ml) vanilla extract
  • salt a dash
  • ¼ cup (57 g) vegan butter
  • ½ cup (100 g) sugar
  • ½ cup (75 g) brown sugar
  • ½ cup (120 ml) plant-based milk any kind
  • 3 Tablespoons (16 g) cocoa powder

Instructions

  • Line a baking sheet with a silicone mat, wax paper, or parchment paper.
  • In a large bowl, add the quick oats, peanut butter, vanilla extract, and salt. Don't stir yet.
    Quick oats, peanut butter, vanilla extract, and salt measured out for vegan no bake cookies.
  • In a medium saucepan over medium heat, add the vegan butter, sugar, brown sugar, plant-based milk, and cocoa powder.
    Cocoa powder, vegan butter, sugar, brown sugar, and plant-based milk next to a saucepan.
  • Bring the mixture to a full rolling boil, then set a timer and boil for exactly 1 minute and 30 seconds.
  • Immediately remove the saucepan from the heat and pour the chocolate mixture over the oats in the bowl.
    Chocolate mixture poured over oats and peanut butter in a bowl.
  • Stir until well combined.
  • Working quickly, scoop the mixture onto the lined baking sheet with a 1-Tablespoon cookie scoop or a spoon, making about 18 cookies.
    Scooping the vegan no bake cookie mixture onto a lined baking sheet.
  • Refrigerate until firm, 30 minutes to 1 hour.
    Vegan no bake chocolate cookies setting on a lined baking sheet.

Notes

  • Use quick oats. Old-fashioned rolled oats are thicker and can leave the cookies dry.
  • Measure carefully and level off your measuring cups. The boil time matters too, so use a timer.
  • The mixture sets quickly once it hits the oats, so scoop right away.
  • Store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw frozen cookies in the refrigerator.
  • Keep them chilled until serving, since they soften at room temperature.
  • Thank you to Miranda Rivera for developing this recipe!

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 75mg | Potassium: 112mg | Fiber: 2g | Sugar: 10g | Calcium: 27mg | Iron: 1mg
QR Code linking back to recipe