|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No-bake cookies are a last-minute dessert lifesaver. They're quick and easy to make with just a few ingredients and easy to make vegan and gluten-free since there's no egg or flour needed. They're also a total crowd pleaser and kids love them.
Instead of firing up your oven, spend just a few minutes at the stovetop. Bring sugar, coconut milk, chocolate, and peanut butter to a boil for exactly two minutes before stirring together with oats and dropping the mixture by the spoonful onto parchment or waxed paper. After setting up for a few minutes, the resulting cookies are chewy and fudgy, sweet and chocolatey.
These vegan no-bake cookies are great for after-school snacks or a quick treat. They're a nice option in the summertime since there's no need to turn on the oven, and they're great for bake sales, school treats, and potlucks. Customize the flavor by switching up the type of chocolate—just be sure to use vegan chips.
- 2 cups white sugar
- 1/2 cup coconut milk
- 1/2 cup peanut butter
- 1/4 cup dairy-free chocolate chips
- 3 tablespoon dairy-free soy margarine
- 2 tablespoon cocoa powder
- 3 cups rolled oats
Steps to Make It
Gather the ingredients.
Line a large baking sheet with wax paper or parchment. Set aside.
In a medium-sized saucepan over medium heat, combine the sugar, coconut milk, peanut butter, chocolate chips, margarine, and cocoa powder, stirring to combine.
Bring the mixture to a rolling boil and boil for exactly 2 minutes without stirring.
Remove from the heat and stir in the oats until evenly distributed.
Drop the mixture onto the prepared sheet by the spoonful and let cool completely before serving. This will take about 15 minutes or longer.
How to Store and Freeze
- Store vegan no-bake cookies in an airtight container at room temperature for up to 5 days. Separate layers of cookies using parchment or waxed paper. If your kitchen is warm or you want to keep them for longer, keep them in the fridge for 10 days.
- You can also freeze no-bake cookies in a zip-top freezer bag for a month. Defrost before enjoying.
- Be sure to bring the mixture to a rolling boil, with bubbles popping through the mixture, for exactly 2 minutes. This will help the cookies to set up properly. If you don't boil long enough the cookies won't set up completely, and if you boil for too long they will become crumbly and dry.
- This recipe uses rolled oats for a chewy cookie. If desired, you can use quick oats for a subtler texture.
- If you're gluten-free, look for oats that specifically say "gluten-free" on the packaging.
- Swap the peanut butter for almond butter or another nut butter, including sunflower butter.
- Try using different kinds of dairy-free chocolate chips for a slightly different flavor.
- You can swap the vegan margarine for coconut oil.
- Add a bit of crunch with chopped, toasted nuts.
Why Didn't My No Bake Cookies Set?
If your no-bake cookies aren't setting up, try sticking them in the fridge for at least 30 minutes. If your cookies still aren't solid, you needed to let the mixture boil for longer. It's important to bring your sugar mixture to a rolling boil for a specific amount of time, otherwise the cookies won't set up. For this vegan no-bake cookie recipe, boil for exactly two minutes before removing from the heat and adding the oats.
Can I Use Tin Foil Instead of Wax Paper for No Bake Cookies?
When spooning out your no-bake cookie mixture, it's best to line the surface to keep the cookies from sticking. Parchment, wax paper, or lightly greased aluminum foil all work well.