Vegan Peanut Butter No-Bake Cookies Recipe
These Vegan Peanut Butter No-Bake Cookies are a quick and delicious treat made without any baking. They combine the rich flavors of peanut butter, cocoa, and maple syrup with wholesome oats and vegan dark chocolate for a perfect healthy dessert or snack. Ready in just 25 minutes, these cookies are ideal for anyone seeking a delightful, dairy-free, and gluten-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Wet Ingredients
- 1/4 cup maple syrup
- 2 Tbsp unsweetened almond milk (or other non-dairy milk)
- 3 Tbsp coconut oil (refined for less coconut flavor or substitute vegan butter)
- 1/3 cup salted natural peanut butter (crunchy or creamy, or substitute other nut butter)
- 1/2 tsp vanilla bean paste
Dry Ingredients
- 3 Tbsp unsweetened cocoa powder or cacao powder
- 1 ¼ cups rolled oats (gluten-free if preferred)
- 1 pinch sea salt
Additional Ingredients
- 1/2 cup chopped vegan dark chocolate
- Chopped roasted peanuts or shredded unsweetened coconut (optional, for topping)
Instructions
- Prepare the surface: Line a baking sheet or serving platter with parchment or wax paper to prevent sticking and make cleanup easy.
- Heat wet ingredients: In a medium saucepan, combine maple syrup, almond milk, coconut oil, and cocoa powder. Bring to a low boil over medium heat while stirring frequently to blend the ingredients fully and prevent burning.
- Cook and combine: Once the mixture starts bubbling, let it boil for 1 minute, then remove from heat. Immediately add the rolled oats, peanut butter, vanilla bean paste, sea salt, and chopped dark chocolate. Mix thoroughly to fully incorporate all the components into a consistent batter.
- Form cookies: Using a heaping tablespoon or cookie scoop, drop portions of the batter onto the prepared baking sheet. Optionally, sprinkle each cookie with crushed peanuts or flaked coconut for extra texture and flavor.
- Chill to set: Place the baking sheet or platter in the refrigerator for about 15 minutes to allow the cookies to firm up. Alternatively, you can leave them to cool and harden at room temperature for 30 to 45 minutes.
- Store appropriately: Keep any leftover cookies covered in the refrigerator for up to 5 days or freeze them for up to 1 month. For best taste and texture, consume them fresh.
Notes
- Use gluten-free rolled oats to make this recipe suitable for gluten-free diets.
- Refined coconut oil is recommended if you want a milder coconut flavor; otherwise, unrefined works too.
- Feel free to substitute peanut butter with almond butter or any other nut butter of your choice.
- Optional toppings such as chopped peanuts or shredded coconut add extra crunch and flavor.
- No baking is required, making this recipe quick and energy-efficient.
- Store cookies in an airtight container to maintain freshness.
