Updated! This recipe for chocolate no bake cookies was an entry in the March Recipe Madness Contest we hosted a few years ago for So Delicious. It was created and submitted by Maria Gentry as a sweet, 8-ingredient or less recipe. We’ve updated Maria’s instructions for clarity and added a less sweet option based on our own trials.
Maria says, “These chocolate no bake cookies are super easy to make and so yummy!” Her recipe reminds me of the No Bake Oatmeal Cookies recipe at Gluten Free on a Shoestring, but with a peanut butter chocolate twist.
Special Diet Notes: Chocolate No Bake Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, optionally peanut-free, soy-free, vegan, vegetarian, and optionally top food allergy-friendly.
Vegan Chocolate No Bake Cookies
Prep time
Cook time
Total time
These fast cookies are kid-friendly, deliciously sweet, and take just minutes to make!
Author: Maria Gentry
Serves: about 3 dozen cookies
Ingredients
- ½ cup coconut oil
- 2 cups organic sugar (see Sugar Note below)
- ½ cup unsweetened dairy-free milk beverage
- ¼ cup cocoa powder
- ½ cup creamy peanut butter or sunflower seed butter (for peanut-free)
- 3½ cups quick-cooking oats (use certified gluten-free, if needed)
- 2 teaspoons vanilla extract
Instructions
- Put the sugar, coconut oil, milk beverage and cocoa powder in a 4-quart saucepan and whisk until no lumps remain.
- Place the pan over medium heat and bring to a rolling boil. Boil for 1 minute.
- Remove the pan from the heat and stir in the peanut or seed butter, oats, and vanilla until combined.
- Drop the dough by the tablespoonful onto wax paper.
- Let cool until set. Enjoy!
Notes
Sugar Note: This recipe is a riff on traditional chocolate no bake cookies, which are notoriously sweet! If you find the original too sweet, reduce the sugar by 25% (1½ cups) or even a little more (1¼ cups), if desired.
More No Bake Cookie Recipes
Salted Chocolate Chunk No Bake Cookies (vegan, gluten-free & soy-free)
No Bake Power Cookies (vegan, gluten-free & allergy-friendly)
Pure Strawberry Macaroons – No Bake Option (vegan, gluten-free, paleo & allergy-friendly)
17 Comments
Stunning! I’ve using coconut oil quite a bit lately so I’m pleased to see you’ve used that. Can’t wait to try this recipe, I’ve enjoyed having a catchup.
I hope you do get the chance to enjoy it Paul!
I’ve got quite a list of intolerances so I made these with So Delicious Chocolate Coconut milk, almond butter, and almond extract (in place of vanilla). They turned out great!
I’m not used to alot of white sugar now so I might try again with coconut or maple sugar as I do like how sweet they are! I may also use a cup or half a cup of rolled oats as my quick oats were really broken down after mixing.
Thanks for sharing your modifications Tara and so happy they worked out well for you!
Rice or soy milk in place of almond milk? Which do you think would be best?
I would say soymilk, but both should work fine.
I subbed shortening for coconut oil, old fashioned oats for quick, sunbutter/pumpkin butter blend for peanut butter. Then I topped with citron flake salt.
Thank you for sharing your variation Laura – it sounds delicious!
Way too much sugar in this recipe! My cookies came out too sweet! What kind of sugar did you use?
Hi Tara, this recipe is a riff on traditional no bakes – a recipe that is very sweet! Many like them this way. You can reduce the sugar by up to half though, without problems, if preferred. I’ve made them that way myself.
They were delicious!
Awesome! Glad you enjoyed this no bake cookies recipe Christine.
Hi I’m wondering if you can recommend a substitute for vanilla I’m allergic. Lemon too.
Actually I apologize my response should’ve been on the chocolate chip cookies
Hi Therese, you can use another extract flavor (there are quite a few!) or simply omit it. Vanilla is a flavor enhancement but doesn’t make or break a recipe.
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Can’t wait to try