These Chocolate & Oat No-Bake Cookies are a dream come true for anyone craving a quick, indulgent treat. With a rich, fudgy texture and a hint of chewiness from the oats, they’re a perfect balance of decadence and wholesomeness. Ready in just 22 minutes, they’re ideal for satisfying sweet cravings without turning on the oven. Plus, they’re entirely vegan, making them a guilt-free delight for everyone to enjoy.
Each bite delivers a burst of deep chocolate flavor, complemented by the nutty undertones of oats and a subtle sweetness. The cookies are firm yet tender, with a melt-in-your-mouth quality that’s utterly irresistible. Whether you’re whipping them up for a snack or sharing with friends, these cookies are sure to impress with their simplicity and deliciousness.
Ingredients for Chocolate & Oat No-Bake Cookies (Vegan)
- 1 1/2 cups (4 1/2 oz / 128g) rolled oats
- 1/4 cup (2 fl oz / 57ml) coconut oil (measured as liquid)
- 1/4 cup (2 oz / 57g) peanut butter
- 1/4 cup (2 fl oz / 57ml) unsweetened almond milk (or milk of choice)
- 1 cup (8 oz / 225g) sugar*
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Step-by-Step Instructions
- Prepare a baking tray with parchment paper and set aside.
- In a large saucepan, combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt.
- Turn the heat to medium and stir consistently until the mixture comes to a rolling boil.
- Reduce the heat and allow it to simmer for 4-5 minutes. Stir occasionally, making sure to scrape the sides and bottom regularly.
- While the wet ingredients are simmering, measure out the rolled oats into a bowl and set aside.
- Once the peanut and chocolate mixture has thickened into a shiny, sauce-like consistency, remove it from the heat and add the vanilla extract (if using).
- Add the rolled oats to the pan and stir until they are fully coated.
- Scoop 2 tablespoons of the mixture onto the prepared parchment paper. Shape into even 2-inch rounds.
- Place the tray in the fridge for 30 minutes to 1 hour to set. Store cookies in an airtight container in the fridge for up to 5 days.
Storage and Reheating Tips
These cookies are best stored in an airtight container in the fridge, where they’ll stay fresh for up to 5 days. If you prefer a firmer texture, keep them chilled until ready to serve. For longer storage, you can freeze them for up to 2 months—just thaw in the fridge before enjoying!
Recipe Variations to Try
Feel free to get creative with this recipe! Swap peanut butter for almond butter or sunflower seed butter for a nut-free option. Add a handful of chopped nuts, dried fruit, or even a sprinkle of chia seeds for extra texture. For a lower-sugar version, reduce the sugar to 3/4 cup or use a natural sweetener like maple syrup.
Time-Saving Tips for Busy Bakers
To speed up the process, measure out all your ingredients before starting. Use a cookie scoop to portion the mixture quickly and evenly. If you’re in a rush, pop the cookies in the freezer for 15 minutes instead of the fridge to set them faster.
Equipment Guidance for Perfect Cookies
A heavy-bottomed saucepan is ideal for even heating and preventing scorching. Use parchment paper or a silicone baking mat to keep the cookies from sticking. A sturdy spatula will help you scrape the sides and bottom of the pan effectively while simmering the mixture.
Common Questions Answered
Can I use quick oats instead of rolled oats? Yes, but the texture will be slightly softer. What if my mixture is too runny? Simmer it a bit longer to thicken. Can I skip the coconut oil? It’s essential for binding, but you can try using melted vegan butter as a substitute.
Chocolate & Oat No-Bake Cookies (Vegan)
Ingredients
- 1 1/2 cup rolled oats (4 1/2oz/128g)
- 1/4 cup coconut Oil (2floz/57ml, measured as liquid)
- 1/4 cup peanut butter (2oz/57g)
- 1/4 cup unsweetened almond milk (or milk of choice, 2floz/57ml)
- 1 cup sugar (8oz/225g)
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Prepare a baking tray with parchment paper and set aside.
- In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt.
- Turn heat on medium and stir consistently until it comes to a rolling boil.
- Reduce heat and allow to simmer for about 4-5 minutes. Stir occasionally making sure to scrape the sides and bottom regularly.
- While the wet ingredients are simmering measure out the oats into a bowl and set aside.
- Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla.
- Add the oats to the pan and make sure they are all coated.
- Scoop 2 tablespoons of the oat and chocolate mixture onto the parchment paper. Shape into even 2 inch rounds and set in the fridge for 30 minutes to an hour to set.
- Cookies can be stored in an airtight container in the fridge for up to 5 days.
