Name: Vegan No Bake Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 20 cookies
Cuisine: American
Ingredients: 1 stick vegan butter; 0.75 cup sugar; 0.75 cup brown sugar; 0.5 cup nondairy milk; 0.333 cup cocoa powder; 0.5 cup peanut butter; 1 tsp vanilla extract; 2.5 cups quick cooking oats

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Vegan No Bake Cookies

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Ingredients

Warning0 allergens identified

Instructions

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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!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Temperature Control is Critical 🌡️
Keep your mixture at a rolling boil for exactly 1-2 minutes after adding all wet ingredients to achieve the perfect fudgy texture; boiling too long creates hard cookies while under-boiling leaves them too soft.
Drop Cookies Immediately While Hot 🔥
Work quickly and drop spoonfuls onto parchment paper within 30 seconds of removing from heat, as the mixture sets rapidly and becomes difficult to scoop once cooled slightly.
Use Room Temperature Peanut Butter 🥜
Allow your peanut butter to sit at room temperature before mixing so it incorporates smoothly without lumps and creates a more uniform, creamy cookie texture throughout.
Add a Pinch of Sea Salt 🧂
Include ¼ teaspoon of sea salt to the dry ingredients to balance the sweetness and enhance the chocolate-peanut butter flavor profile for a more sophisticated, crave-worthy taste.
Chill on Parchment for Perfect Texture ❄️
Leave cookies on their parchment paper in the refrigerator for at least 15 minutes to set completely and develop a pleasant contrast between the fudgy center and slightly firmer exterior.