Print

Vegan No Bake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 65 reviews

These Vegan No Bake Cookies are a quick and delicious treat made without an oven. Combining cocoa, oats, and light brown sugar, they’re sweet, chocolatey, and vegan-friendly. Perfect for a simple dessert or snack that sets in the fridge in just 30 minutes, these cookies satisfy chocolate cravings without any baking required.

Ingredients

Wet Ingredients

  • 2 tbsp coconut oil (30ml)
  • ¼ cup oat milk (60ml)
  • 1 tsp vanilla extract (5ml)

Dry Ingredients

  • ¾ cup light brown sugar (153g)
  • 3 tbsp cocoa powder (15g)
  • ⅓ cup quick cook oats (160g)
  • ¼ tsp salt (2g)
  • ¼ tsp ground cinnamon (0.5g)

Instructions

  1. Prepare baking sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking while they set.
  2. Combine base ingredients: In a large saucepan over medium heat, combine the coconut oil, light brown sugar, oat milk, and cocoa powder. Stir gently until all ingredients dissolve completely and the coconut oil melts.
  3. Boil mixture: Stop stirring and let the mixture boil undisturbed for 90 seconds. This step helps to properly incorporate the ingredients and slightly thicken the mixture.
  4. Add flavorings: Remove the pan from heat and stir in the vanilla extract, salt, and ground cinnamon to add depth and balance to the chocolate flavor.
  5. Mix in oats: Once the mixture is smooth, fold in the quick cook oats evenly. The mixture will become very stiff as the oats absorb moisture.
  6. Scoop cookies: Work quickly to scoop tablespoon-sized (about 15ml) amounts of the mixture onto the parchment-lined tray. Shape the dollops into balls and then press flat with your fingers or the bottom of a glass. Wetting your fingers or glass can prevent sticking.
  7. Chill to set: Place the tray of formed cookies in the refrigerator for at least 30 minutes to allow them to firm up before serving.
  8. Storage: Store the cookies in the refrigerator for up to 1 week or freeze for up to 1 month to maintain freshness.

Notes

  • Use quick cook oats for the best texture and to ensure the cookies set properly.
  • You can substitute oat milk with any other plant-based milk like almond or soy milk.
  • If you prefer sweeter cookies, adjust the amount of brown sugar slightly.
  • Wetting your fingers or the glass before shaping helps prevent the mixture from sticking and makes forming cookies easier.
  • For a nuttier flavor, consider adding a tablespoon of nut butter into the mixture before mixing in the oats.

Find it online: https://recipethrive.com/vegan-no-bake-cookies-recipe/