These scrumptious vegan no-bake cookies are fully loaded with peanut butter, oats, coconut, raisins and chocolate! A delicious dairy-free treat that you don’t even have to turn the oven on for.
I often see a lot of recipes for healthy vegan no bake cookies floating around the internet this time of year. I’m just going to put this out there: these cookies aren’t healthy.
These cookies are pure indulgence. I got in in my head to veganize a recipe for no-bake cookies that I learned to make in middle school cooking class. I just went for it! And not only that, I added extra good stuff, like raisins, coconut, and almonds.
What You’ll Need
- Vegan butter
- Organic sugar
- Non-dairy milk
- Peanut butter (almond butter works too!)
- Cocoa powder
- Vanilla extract
- Rolled Oats
- Shredded coconut
- Slivered almonds
How to Make Vegan No-Bake Cookies
Start by making some room in your fridge — you’ll need to fit a couple of baking sheets in there.
Now grab a pot and add your butter, sugar, milk, peanut butter, and cocoa powder. Pop it on the stove. While these cookies are no-bake, they’re not no-cook: you do need to use the stove-top. But, good news! The stove shouldn’t really make your house hotter.
Heat up the mixture, stirring to mix the ingredients while the butter melts. Bring it to a simmer and let it cook for about a minute. It should get smooth and glossy.
Take the pot off of the stove and stir in your vanilla extract, followed by the oats, coconut, raisins, and almonds.
Let the mixture sit for a few minutes, until it’s cool enough to handle, then shape it into cookies. Drop it by about 2 tablespoonfuls on baking sheets lined with parchment paper. The mixture will be sticky. Sorry, but it is what it is. Just scrape and rinse your hands every few minutes.
I find it’s easiest to let the cookie dough mounds sit on the baking sheet for a few minutes to begin setting, then shape them a bit and flatten out the tops with a spoon.
Pop the baking sheets into the fridge (or freezer to speed things up) and let them chill until set.
Vegan No-Bake Cookie Tips & FAQ
- Are these cookies gluten-free? They are if you use certified gluten-free oats!
- Shelf life & storage: Ideally you’ll want to store your no-bake cookies in a sealed container in the fridge, where they’ll be good for at least 5 days. Separate layers of cookies within a container with layers of parchment paper. You can try storing them at room temperature if your house is cool, but they’ll be very soft.
- Feel-free to mix up the stir-ins! Try a different type of dried fruit other than raisins, or some variety of nuts or seeds other than almonds.
- Can I put chocolate chips in my no-bake cookies?Yes, but proceed with caution! They’ll probably melt if you stir them into the dough while it’s warm, but you could try pressing a few chips into the top of each cookie after shaping it.
- Natural vs. conventional peanut butter: This recipe will work with either variety. I generally use natural, just because that’s what I buy, but the cookies will actually firm up a little better if you use conventional.
- Can I eat the cookie dough? Yes you can! This is one of the best things about making no-bake, no-flour cookies.
- Looking for more no-bake desserts? Try my black bottom raw cheesecake, vegan chocolate pudding, cherry cheesecake bars, or raw carrot cake.
Loaded Vegan No-Bake Cookies
These scrumptious vegan no-bake cookies are fully loaded with peanut butter, oats, coconut, raisins and chocolate! A delicious dairy-free treat that you don't even have to turn the oven on for.
- 1 1/2 cups organic granulated sugar
- 1/2 cup vegan butter
- 1/2 cup creamy peanut butter
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 3/4 cups rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- 1/2 cup slivered almonds
Place the sugar, butter, peanut butter, milk, cocoa, cinnamon, and salt into a large pot and set it over medium heat.
Slowly heat the mixture, stirring frequently, until it comes to a simmer. Let it simmer for 1 minute.
Remove the pot from heat, then stir in the vanilla extract, followed by the oats, coconut, raisins and almonds.
Let the mixture sit for a few minutes, until it's cool enough to handle. Meanwhile, line a couple of baking sheets with parchment paper.
Drop the dough by 2 tablespoonfuls onto the baking sheets. Let each mound sit for a couple of minutes, then gently shape it with your hands and flatten the top with a spoon.
Place the baking sheets into the refrigerator to chill until the cookies have set, a minimum of 2 hours (I like to leave them overnight).