I love making plant-based versions of the classic no-bake recipes, like my No-Bake Brownies, Healthy Puffed Rice Bars, or No-Bake Twix Bars. The classic no-bake cookie recipes are not vegan because they tend to contain butter. However, it’s very easy to adapt a classic no-bake cookie recipe using vegan butter as a butter replacement. The results are very similar, but here we will share a vegan no-bake oatmeal cookie recipe that is healthier for you using half sugar!
What Are No-Bake Cookies?
A no-bake cookie recipe is a cookie recipe made without an oven. It means they harden without heat and usually get all their texture after spending a short time in the fridge or freezer. There are two kinds of no-bake cookies:
Raw no-bake cookies – these cookies don’t use heat at all. You can try, for example, my no-bake coconut cookies or no-bake peanut butter cookies. No-bake cookies – like this recipe below where sugar is heated with fat to form a syrup that then hardens and sticks the cookie ingredients together.
Ingredients and Substitutions
First, measure all your ingredients into small bowls, so you don’t miss out on any of them. All you need to make these vegan no-bake chocolate cookies are:
Rolled Oats, also known as old-fashioned oat, that’s the less processed version of oats with large rolled oat flakes. You can also use quick oats, but the cookie texture won’t be as crunchy and dense. Coconut Oil or vegan butter. This holds the cookies together as it firms up when cold. Unsweetened Cocoa Powder – Use high-quality cocoa powder or cacao powder. Crystal Sweetener of Choice – I tested this recipe with unrefined cane sugar and coconut sugar, and both options work very well. You can also use white sugar or brown sugar. You can also use maple syrup or any liquid sweetener you love in this recipe. Almond Milk or any dairy-free milk you love. Peanut Butter – Or any nut butter you love like almond butter for less saturated fats or sunflower seed butter for a nut-free option. Vanilla Extract – for flavor. Sea Salt – To boost the chocolate flavor.
How To Make Vegan No-Bake Cookies
It’s effortless and convenient to make vegan no-bake cookies. First, because it doesn’t require an oven which is great in summer, then, it uses minimal ingredients, and finally, no-bake vegan cookies are ready in less than 20 minutes.
Storage Instructions
No-bake cookies don’t last long at room temperature. They soften fast, especially if you made the low-sugar version of this vegan, gluten-free no-bake cookie recipe. The best way to store no-bake cookies and keep them hard is the fridge or freezer. You can eat the cookies frozen as well in the summer for a delicious, cold treat.
Allergy Swaps
The good thing about no-bake cookies is that you can use the same recipe to create a range of flavors and varieties.
Cereals Swaps: Some of my favorite variations of this recipe are to swap the old-fashioned oats for: puffed brown rice, puffed amaranth, cornflakes, puffed quinoa, or shredded coconut. Also, feel free to add a pinch of chopped peanuts or dark mini chocolate chips on top of the cookies, just before freezing! It adds a delicious crunch to them. Nut Butter Swaps: This recipe works perfectly with any nut butter or seed butter like: cashew butter, almond butter, sunflower seed butter, pumpkin seed butter, or tahini – It can be slightly bitter, so watch out!
More No-Bake Recipes
I have so many no-bake vegan recipes for you to try. Below I listed my favorites, pick one or two and let me know the one you prefer!
