Many no-bake cookie recipes, while they're easy to prepare, rely heavily on the use of butter or margarine. These dairy-free vegan cookies are just as easy to prepare, but, instead of using a lot of butter or margarine, they use moist dates, finely ground nuts and dairy-free dark chocolate chips to give the cookies sweetness and richness. Essentially, these vegan cookies keep all of the good stuff and get rid of all the rest without sacrificing taste or texture in the process. This recipe is oil-free, dairy-free, and gluten-free with no animal products.
Storing Dairy-Free Vegan Chocolate Oatmeal Cookies
Dairy-free vegan chocolate oatmeal cookies will keep at room temperature in an airtight container for up to three days. These no-bake vegan chocolate oatmeal cookies can be served cold or at room temperature. If storing a large batch, layer vegan chocolate oatmeal cookies between parchment paper.
Freezing and Refrigerating Dairy-Free Vegan Chocolate Oatmeal Cookies
Pack the dairy-free vegan chocolate oatmeal dough very tightly to ensure a more tender cookie. The dough can be refrigerated for up to a week and frozen for up to six weeks in an air-tight plastic container or freezer bag. Thaw in the container for 15 minutes at room temperature. Pack dough in containers, or shape slice-and-bake dough into logs or squares and wrap in plastic film. To thaw, place in the refrigerator overnight.
Makes about 30-40 cookies
- 2 cups rolled oats
- 1 cup dates (packed, finely chopped, fresh)
- 1/4 cup finely ground cashews (or almonds)
- 1/4 cup soymilk powder
- 1 tablespoon cocoa powder
- 1 cup dairy-free dark chocolate chips
- 1 tablespoon maple syrup
Place a large baking sheet lined with parchment in the freezer for 15 minutes.
Meanwhile, combine the oats, dates, ground cashews, soymilk powder and cocoa powder in a small mixing bowl. Set aside.
In a double-boiler or a stainless-steel mixing bowl set over (but not touching) several inches of boiling water, melt the chocolate chips until completely melted.
Remove from heat and stir in the maple syrup.
Using a wooden spoon, mix the oat mixture into the melted chocolate, stirring until well combined.
Remove the baking sheet from the freezer and, using a small ice cream scoop or melon baller, drop the mixture onto the parchment, about two tablespoons at a time, until all of the mixture is used.
Place the sheet in the refrigerator until cookies are set, about one to two hours.
Serve cold or at room temperature.