Dairy-Free Chocolate No Bake Cookies
Prep time
Cook time
Total time
These sweet treats are a delicious allergy-friendly tradition, adapted over time from one of the first dessert recipes my mother taught me to make.
Serves: Makes 30 no bake cookies
  • 2½ to 3 cups quick oats (certified gluten free, if needed)
  • ½ cup dairy-free chocolate chips (I use Enjoy Life Semi-Sweet Mini Chips)
  • 1 cup sugar (see Sugar Notes & Options in the post above)
  • ⅓ cup coconut oil (can sub palm oil for coconut-free)
  • ½ cup unsweetened dairy-free milk beverage (I use flax milk)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  1. Place the oats in a large bowl and make a well in them. The full 3 cups makes them a bit more oat-y and drier, but we like them that way, too.
  2. Pour the chocolate chips into the well of the oats.
  3. Put the sugar, milk beverage, oil, and salt in a medium saucepan and whisk to combine.
  4. Place the pan over medium heat and bring the mixture to a boil. Let it boil, stirring occasionally, for exactly 3 minutes.
  5. Remove the pan from the heat and whisk in the vanilla.
  6. Pour the hot mixture over the chocolate chips and stir to melt the chips. Then stir to fully combine the liquid with the oats. Like most no bake cookies, the mixture is a little crumbly, but should press together.
  7. Scoop the dough by the level tablespoon and space the scoops out just a little on a sheet lined with parchment paper.
  8. If desired, gently flatten and shape the cookies.
  9. Let sit for 10 minutes at room temperature, then refrigerate the cookies for 30 minutes, or until firm.
  10. These chocolate no bake cookies can be stored at room temperature, but we prefer to store them in an airtight container in the refrigerator (for up to 1 week) or the freezer (for up to 3 months).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-no-bake-cookies-dairy-free