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+ servings

Vegan No Bake Cookies

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Chilling 1 hour
Total Time 1 hour 10 minutes
Servings 15 Cookies
Calories 166kcal
Author Taylor Kiser


  • 3/4 Cup No Stir Natural peanut Butter
  • 1/4 Cup Dairy free semi-sweet chocolate chips
  • 1/4 Cup Agave
  • 3 Tbsp Coconut oil (measured solid at room temperature)
  • 1/2 tsp Vanilla extract
  • 1 1/2 Cups Quick oats
  • 1/4 tsp Salt


  • 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.



Store cookies in an air tight container in then fridge.


Calories: 166kcal | Carbohydrates: 15.3g | Protein: 4g | Fat: 10.7g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 86mg | Potassium: 80mg | Fiber: 2g | Sugar: 7.5g