These Vegan No-Bake Cookies are a perfect balance of peanut butter and chocolate—with no baking required. No dairy or gluten and SO easy!
If you know me, you know that I’m ALWAYS up for a plate full of delicious cookies! Bake me a batch of soft, chewy oatmeal or chocolate chip cookies, and you’ll have one happy Taylor! I even enjoy cookies with apples and raisins for breakfast alongside my healthy smoothies. And what’s better than snacking on some cookies while curled up under a fluffy blanket, watching your favorite series with a mug of something warm and delicious?
The inspiration for this recipe comes from another one of my favorite (though not particularly healthy) snacks: peanut butter cups! Who doesn’t love them? They were my absolute favorite Halloween candy growing up. Chocolate and peanut butter really are a perfect pair. Now, combine them in a no-bake cookie, and you’ve got yourself a recipe for many happy moments!
Are These Vegan No-Bake Cookies Healthy?
Sorry to be the bearer of bad news, but vegan doesn’t necessarily mean healthy. It simply means the recipe doesn’t include animal products. As delicious as these cookies are, they’re relatively high in fat and calories. Eat three, and you’ve already consumed the same amount of calories as a typical healthy breakfast. Yes, they use agave instead of sugar, but don’t be fooled—while agave may not spike your blood sugar as quickly as white sugar, it’s still an added sugar and should be used in moderation.
What Can I Add For A Heartier Bite?
If you’d like to add a little more texture to these tasty cookies, chopped nuts (especially macadamia, pecans, walnuts, and almonds) are a great idea. Puffed quinoa is another excellent and healthy option. Instead of quick-cooking oats (also called “old-fashioned oats”), you can use rolled oats, which are larger, less processed, and will produce more rustic results.
How to Make Ahead And Store
These easy no-bake vegan cookies shouldn’t be kept at room temperature, as they might melt and become sticky. I recommend storing them in an airtight container in the fridge for up to 1 week and serving them cold! They can also be frozen for up to 3 months.
Serving Suggestions
What could possibly be better than milk and cookies? Homemade Oat Milk and cookies, of course! Cookies also go very well with a hot drink, so make a nice frothy cup of Vegan Hot Chocolate or try a Ginger Snap Cookie Steamer Drink.
Love peanut butter and chocolate as much as I do? Whip up a batch of these Healthy Chocolate Peanut Butter Muffins or wake up to a decadent Chocolate-Peanut Butter-Banana Smoothie!
Ingredients
- 3/4 cup no-stir, natural peanut butter
- 1/4 cup dairy-free, semi-sweet chocolate chips
- 1/4 cup agave syrup
- 3 tablespoons coconut oil (measured solid at room temperature)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups quick-cooking oats
- 1/4 teaspoon salt
Instructions
- Put the peanut butter, chocolate chips, agave, and coconut oil in a medium saucepan and cook on medium-high heat, whisking frequently, until smooth and melted. Once melted, remove from heat and stir in the vanilla.
- In a large bowl, stir the quick-cooking oats and salt. Pour over the peanut butter mixture. Stir well.
- Use a cookie scoop (holding about 1 1/2 tablespoons) to drop balls of the mixture onto a baking sheet lined with parchment paper. Using damp fingers, flatten to about 1/3-inch thick.
- Refrigerate until set, about one hour. Drizzle with extra peanut butter if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment