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No-bake cookies are my absolute favorite cookie and this recipe has been my go to when I want a treat. They are incredibly easy to make, simple to clean up, taste delicious, and you can eat as many as you want without getting a stomach ache because they aren’t sicky sweet.

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I searched the internet high and low for a no-bake cookie recipe that didn’t have a ton of sugar in it. As a rule of thumb, I always put half as much sugar as a recipe suggests, but even that was too much! I wanted my no-bake cookies to taste like peanut butter and chocolate, but not give me a toothache. I finally perfected the most delicious no-bake cookie recipe.

Start by mixing all of the ingredients in the same bowl. I used a steal mixing bowl because it can be used as a double boiler.

I do not like my no-bake cookies over cooked, so I love using a double boiler instead of cooking the mixture directly on the stove. Heat the mixture over the boiling water until it is warm and all of the coconut oil melts.

After the mixture is heated up, scoop spoonfuls onto parchment paper and shaped them anyway you would like. I made round, larger cookies for myself and mini ball shapes for Baby T.

5 from 4 votes
Vegan No-Bake Cookies
Prep Time
10 mins
Cook Time
5 mins
Refrigerator Time
2 hrs
Total Time
2 hrs 15 mins
Course: Dessert
Keyword: cookie, no-bake, oatmeal, peanut butter, vegan
  • 3/4 Cup Sugar I used 1/2 cup coconut sugar and 1/4 cup cane sugar
  • 1/2 cup Coconut Oil
  • 1/2 Cup Almond Milk I used a coconut milk and almond milk mixture
  • 1 tbsp Vanilla Extract I always prefer more vanilla extract, but you could use less
  • 4 Tbsp Cocoa Powder
  • 3/4 Cups Crunchy Peanut Butter
  • 3 Cups Quick Rolled Oats
  1. In a medium sauce pan, add water and begin to bring it to a boil. 

  2. In a medium steal or glass mixing bowl, combine sugar, coconut oil, almond milk, vanilla extract, cocoa powder, peanut butter and oats. Stir until mixture is fully combined. (The coconut oil will still be in chunks until it is heated up.)

  3. Place the mixing bowl over the boiling water. Make sure the mixing bowl is large enough, so that it doesn’t touch the bottom of the sauce pan. Stir until coconut oil is fully melted and mixture is smooth.

  4. Drop by tablespoon on to wax or parchment paper. 

  5. Place in the fridge until full hardened

My vegan no-bake cookie recipe is toddler approved, husband approved, and mom approved.

Let me know how your batch turns out!

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