Name: Ultimate Vegan No-Bake Cookies Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 40 min
Cuisine: Vegan
Ingredients: ½ cup soy milk; ¼ cup vegan butter; ¼ cup refined coconut oil; ½ cup peanut butter; 1 teaspoon vanilla extract; 2 cups granulated sugar; 4 tablespoons cacao powder or cocoa powder; 3 cups old-fashioned oats; 1 pinch salt

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Introduction

These Ultimate Vegan No-Bake Cookies are a quick and delicious treat perfect for any occasion. Made with simple plant-based ingredients, they come together effortlessly without needing an oven.

The image shows four chocolate oatmeal no-bake cookies placed on light brown parchment paper pieces on a white marbled surface. Three cookies are together in the center while one cookie is in a white speckled bowl's bottom left corner, also on parchment paper. The cookies have a rough, chunky texture with visible oats in a dark chocolate coating. To the right of the cookies, there is a gold spoon with peanut butter resting on the surface and a whisk with a wooden handle next to it. A soft, cream-colored cloth with frilled edges is partly covering the top right section. A small part of a brown pot with a wooden lid is visible on the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup soy milk
¼ cup vegan butter
¼ cup refined coconut oil
2 cups granulated sugar
4 tablespoons cacao powder or cocoa powder
½ cup peanut butter
3 cups old-fashioned oats
1 teaspoon vanilla extract
1 pinch salt

Instructions

Step 1: In a saucepan, combine the soy milk, vegan butter, coconut oil, sugar, and cacao powder. Bring the mixture to a boil, stirring frequently to prevent burning.
Step 2: Once boiling, let it cook for 1 minute, then remove from heat. Stir in the peanut butter until smooth, followed by the oats, vanilla extract, and a pinch of salt. Mix until all ingredients are well combined.
Step 3: Spoon the mixture onto wax paper or foil that has been greased lightly with coconut oil. Form cookies in your desired size. Allow them to cool and set for at least 30 minutes before serving.

Tips & Variations

Use crunchy peanut butter for extra texture and nutty flavor.
Substitute maple syrup for sugar to reduce processed sweeteners, adjusting quantities for sweetness.
Add shredded coconut or chopped nuts to the mixture for added variety.
If you prefer a chocolate boost, melt a few vegan chocolate chips into the mixture before setting.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. To enjoy, you can eat them cold or let them reach room temperature. Avoid storing in warm places as they might soften too much.

How to Serve

A stack of five no-bake chocolate oatmeal cookies is placed on crumpled light brown parchment paper atop a white marbled surface. Each cookie is thick and unevenly shaped with a rough texture, showing visible oats coated in glossy, rich dark brown chocolate. The cookies are stacked vertically, with the top one slightly tilted. In the blurred background, there is a kitchen whisk with a wooden handle and a jar of brown peanut butter, along with a folded white cloth and a wooden pepper grinder, all set on the white marbled texture. A woman's hand is about to reach for the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different milk instead of soy milk?

Yes, you can substitute soy milk with almond, oat, or any other plant-based milk. Just ensure it’s unsweetened to keep the sugar balance right.

Are these cookies gluten-free?

They can be gluten-free if you use certified gluten-free oats. Regular oats might be processed in facilities that handle gluten, so check the packaging if you need a gluten-free option.