These vegan no bake cookies are a classic peanut butter and chocolate dessert with a fudgy, chewy texture. They’re also so easy to make with simple ingredients.
Who doesn’t love peanut butter and chocolate in the same cookie? We sure do.
And these vegan no bake cookies with their extreme fudginess and winning combination of flavors are pretty much the best thing ever.
You’ll love how easy they are to throw together with the easiest ingredients.
They’re kind of like vegan chocolate oatmeal cookies! But without the need for any baking time. Pretty neat.
And if you love these cookies, then you’ll also love our vegan chocolate peanut butter cookies and our vegan oatmeal cookies. And for more no-bake desserts, try our fantastic no bake vegan chocolate tart.
What You’ll Need To Make These Cookies:
Ingredient Notes
- Cocoa powder – we pretty much always use natural unsweetened cocoa powder, but Dutch process will also work.
- Peanut butter – should ideally be a smooth and creamy peanut butter, rather than a natural style peanut butter. If you are using a natural style then make sure it’s very well stirred before use. If you want to use crunchy peanut butter, go right ahead. You can also switch peanut butter for a different kind of nut butter like almond butter or cashew butter.
- Quick cooking oats – are essential/crucial to the success of this recipe. I have seen other recipes state that you ‘could’ use rolled oats in this recipe, but my experimentation says otherwise! I have found that it HAS to be quick-cooking oats to work properly and set up properly in this recipe.
- Vegan butter – can be any brand of store-bought vegan butter, or make your own homemade vegan butter to use in this recipe.
- Soy milk – can be switched for a different non-dairy milk.
How To Make Vegan No Bake Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, white granulated sugar, soy milk and cocoa powder to a saucepan and heat it over medium heat, stirring all the while until everything is melted and well combined.
- Bring the mix to a full rolling boil (bubbles all over the top), and then set a timer for 60 seconds and let it boil for the full 60 seconds, stirring occasionally.
- Remove it from the heat and add the vanilla extract and the peanut butter.
- Whisk it in until well combined.
- Add the quick cooking oats and stir in very well until all the oats are well covered.
- Use a cookie scoop to scoop the mixture out onto parchment lined baking sheets (we used two sheets).
- Allow to set at room temperature for 30 minutes or place it into the fridge to set.
Recipe Success Tips
Quick cooking oats are essential in this recipe. As I already mentioned above, I have tried this recipe using rolled oats and it just didn’t work. So I don’t recommend it at all.
Get all your ingredients ready and measured ahead of time. Once you start with this recipe things move quickly, so make sure all your ingredients are measured out and ready to go. Also have your timer nearby so you can properly time the mix once it reaches a full boil.
The mix must boil for exactly 60 seconds. As soon as your mix reaches a full boil – not just simmering slightly on the sides, it must be a full rolling boil, bubbles ALL over the top – then set your timer for 60 seconds and let it boil for the full 60 seconds.
You can let them firm and set up at room temperature or in the fridge. I prefer the fridge because it’s a little bit quicker and I also like to enjoy these no bake cookies cold. But if you prefer them at room temperature then you can let them set at room temperature, it usually takes about 30 minutes to set.
Make them gluten-free. This recipe is SUPER easy to make gluten-free, all you have to do is make sure your quick cooking oats are gluten-free.
Storing and Freezing
Keep them stored in an airtight container at room temperature or in the fridge for up to a week. I prefer them straight from the fridge, as they are extra fudgy and chewy straight from the fridge.
They also freeze very well for up to 3 months.
More Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Peanut Butter Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Butter Cookies
- Vegan Snickerdoodles
- Vegan Chocolate Chip Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan No Bake Cookies
Ingredients
- ½ cup Vegan Butter (113g)
- 2 cups White Granulated Sugar (400g)
- ½ cup Soy Milk (120ml) or other non-dairy milk
- ¼ cup Cocoa Powder (22g) Unsweetened
- ½ cup Peanut Butter (125g)
- 1 teaspoon Vanilla Extract
- 3 ¾ cups Quick Cooking Oats (300g)
Instructions
- Prepare and measure out all your ingredients before you start. Have a timer ready and line two baking sheets with parchment paper.
- Add vegan butter, white granulated sugar, soy milk and cocoa powder to a saucepan and heat it over medium heat, stirring all the while until everything is melted and well combined.
- Bring the mix to a full rolling boil (bubbles all over the top), and then set a timer for 60 seconds and let it boil for the full 60 seconds, stirring occasionally.
- Remove it from the heat and add the vanilla extract and the peanut butter. Whisk it in until well combined.
- Add the quick cooking oats and stir in very well until all the oats are well covered.
- Use a cookie scoop to scoop the mixture out onto your parchment lined baking sheets.
- Allow to set at room temperature for 30 minutes or place it into the fridge to set.
Notes
- Quick cooking oats are essential in this recipe. I have tried this recipe using rolled oats and it just didn’t work. So I don’t recommend it at all.
- Peanut butter – should ideally be a smooth and creamy peanut butter, rather than a natural style peanut butter. If you are using a natural style then make sure it’s very well stirred before use. If you want to use crunchy peanut butter, go right ahead. You can also switch peanut butter for a different kind of nut butter like almond butter or cashew butter.
- Get all your ingredients ready and measured ahead of time. Once you start with this recipe things move quickly, so make sure all your ingredients are measured out and ready to go. Also have your timer nearby so you can properly time the mix once it reaches a full boil.
- The mix must boil for exactly 60 seconds. As soon as your mix reaches a full boil – not just simmering slightly on the sides, it must be a full rolling boil, bubbles ALL over the top – then set your timer for 60 seconds and let it boil for the full 60 seconds.
- You can let them firm and set up at room temperature or in the fridge. I prefer the fridge because it’s a little bit quicker and I also like to enjoy these no bake cookies cold. But if you prefer them at room temperature then you can let them set at room temperature, it usually takes about 30 minutes to set.
- Make them gluten-free. This recipe is SUPER easy to make gluten-free, all you have to do is make sure your quick cooking oats are gluten-free.
- Storing and freezing. Keep them stored in an airtight container at room temperature or in the fridge for up to a week. I prefer them straight from the fridge, as they are extra fudgy and chewy straight from the fridge. They also freeze very well for up to 3 months.
- Serving size. We used a large cookie scoop so only got 16 cookies out of this batch. If you use a smaller cookie scoop then you’ll get a lot more cookies out of the batch.
Could I use almond milk instead of soy milk?
Sure!
I have two stories to share about these cookies. I made them just before Christmas and sent them home with my daughter for her family to try.
Story number 1:
I got a text from my daughter the next day with the following conversation between her and her 17 year old son:
Grandson: Did you try Grandma’s cookies? Top notch.
Daughter: Did you just say top notch?
Grandson: I did…they are the best she’s ever made.
Story number 2:
Granddaughter (sister of top notch cookie lover above): Did grandma make those cookies left on the kitchen counter?
My husband: she did
Granddaughter: I almost pissed myself when I bit into one. They were pee yourself good.
Grandson is 17, granddaughter is 20
You have their unsolicited 5 star review.
Hahaha oh I love that! So funny! Thanks so much for sharing that and the fantastic review!
Another scrumptious recipe thank you. My husband loves them! So easy to make. I put them in paper baking cups as I thought it would be easier to handle them.
Alison, I don’t suppose you’ve thought of experimenting with Mexican Teacakes made with walnuts and icing sugar and whatever ?
Fantastic! Baking cups is a great idea as well. And you’ve read my mind with that, hahaha, we actually have a recipe for snowball cookies aka Mexican wedding cookies posting later today!
Thanks for putting the snowball cookie recipe out Alison. I’m going to make them today.
OH MY GOSH !!! MY FAVORITE COOKIE NOW MADE VEGAN !!! i was SO excited to see this recipe ! Thank you ! And they are DELICIOUS !!!
Thanks so much Melanie!
Hi. Could I use coconut sugar instead of white sugar?
I think so!
Oh my gosh. Thank you for this recipe. My mom called them Missouri cookies. Not sure why but I never had her recipe. I’m a happy girl!
Awesome! Hope you love the recipe!
I know I will! Thank you ❤️
Hello, could I substitute the peanut butter for jimjams vegan chocolate spread? Or is the consistency too different to peanut butter?
Hi Holly, I’m not sure but it’s probably worth a try!