“Fudgy” No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)


Try mixing the flavor up by substituting carob powder for the cocoa or almond butter for the peanut butter!

Serves: 18


2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract


In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes. 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I used coconut oil and creamy almond butter and they turned out great! I also used gluten free oats. I also ran out of maple syrup and used a little agave. They were still great! Although they didn’t set up like normal no bake cookies. I don’t really have a problem with that though. 🙂 Thanks for the great recipe! I will be using this over and over again!

  2. Looks awesome! I will substitute the veggie oil. Most are soy! I learned that the hard way. I wonder if coconut oil is too heavy

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