Vegan No Bake Cookies

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.

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!