Chocolate, peanut butter and NO BAKING REQUIRED.
Is that 🎶 to your ears like is it to mine?
These chewy little healthy no bake cookies with coconut oil might just be easiest thing you make this year and also maybe the yummiest?
I mean, it’s fun to mix it up and make vegan gluten free no bake cookies with crazy spices but sometimes?
I knew you did.
If you know me, you know I am ALWAYS down for a plate full of delicious cookies! Bake me up a batch of almond flour peanut butter cookies or flourless gluten free chocolate cookies and you will have one happy Taylor! I even have breakfast cookies with apples and raisins and so many other breakfast cookie recipes to start the day because WHY NOT? Today’s recipe is a simple and delicious vegan no bake chocolate cookies recipe that you and your crew are going to absolutely love. First off, you they are made with wholesome, healthy ingredients that also taste fantastic. Secondly, you don’t have to turn on the oven to make these a reality- they are no-bake perfection and easy to whip up when that craving for cookies hits you! Here are the ingredients you’ll need to pull together before getting started on these cookies:
- No Stir Natural Peanut Butter
- Dairy Free Semi Sweet Chocolate Chips
- Coconut Oil
- Vanilla Extract
- Quick Oats
How to make Vegan No Bake Cookies
Place the peanut butter, chocolate chips, agave and coconut oil in a small pot and heat the ingredients over medium heat, whisking frequently. Once melted and smooth, remove from heat and stir in the vanilla.
Place the quick oats and salt into a large bowl and stir to combine them. Pour the peanut butter mixture over top of the oats and stir with a spoon until everything is well incorporated.
Use a cookie scoop to scoop out the dough onto a parchment lined cookie sheet. Wet your hands a little bit and carefully push each cookie down a little bit.
Place the cookie sheet in the fridge until set. Serve and enjoy!
Top Tips for making the BEST Vegan No Bake Cookies
I’m always up for swapping tips and tricks in the kitchen with my friends because those little pointers can make or break a recipe! Here are a few that I have to share with you that will make these cookies turn out awesome:
- Use Runny Peanut Butter: I suggest using an all-natural, no-stir peanut butter for this cookie recipe. I recommend using runny peanut butter rather than the hard stuff at the bottom of the container, as it will ensure the texture is perfect!
- Use Quick Oats: It is important that you use quick oats rather than regular rolled oats for this recipe. Since it is a no bake cookie recipe, quick oats will provide the right consistency and texture to make them great.
- Form them with your Hands: Before chilling your cookies, I recommend dampening your hands to form the cookies a bit. This will make sure they don’t fall apart when they are set and you are serving them.
These easy no bake vegan cookies shouldn’t be kept at room temperature, as they may melt and become sticky. I recommend storing them in an airtight container in the fridge for about 5-7 days and serving them cold! They will keep well in the freezer in a container for up to 3 months.
Vegan No Bake Cookies FAQ
Absolutely! All Natural Peanut Butter is a fantastic vegan choice as it’s high in healthy fats and protein which can be helpful when avoiding meat products.
This totally depends on the type of chocolate! If your chocolate does not contain dairy or other animal products, it is considered vegan. The chocolate chips in this recipe are dairy free, so they are vegan friendly.
Not for this recipe, as rolled oats are too hard whereas quick oats are softer and provide a better texture.
more delicious no bake recipes
- no bake keto chocolate peanut butter fat bombs
- sugar free low carb keto no bake cookies
- strawberry no bake gluten free paleo lemon bars
- Put the peanut butter, chocolate chips, agave and coconut oil in a medium pot 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 oats and salt together and then pour over the peanut butter mixture. Stir well.
- Use a cooking scoop to drop onto a parchment lined baking sheet by 1 1/2 Tbsp sized balls. Then, use lightly damp hands to press the cookies together and flatten about 1/3 inch thick.
- Refrigerate until set, about one hour.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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