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Quick & Easy No-Bake Vegan Chocolate Peanut Butter Cookies Recipe

These Vegan Chocolate Peanut Butter Cookies are mouth-watering. No baking and these cookies are vegan, gluten-free, and the perfect healthy snack or vegan dessert! Whenever I make these, they are quickly devoured by family and friends. They make such an easy vegan snack that’s perfect for life on the go. And the best part is, they are surprisingly filling and satisfying!

Healthy No-Bake Vegan Chocolate Peanut Butter Cookies

If your peanut butter is unsalted, add a pinch of salt into the mixture. I like a lot of oats in my cookies but if you want a more “fudgy” texture, use only 1.5 cups of oats.

If you prefer a less sweet option, use only ¼ cup of maple syrup. Agave can be used in these Vegan Chocolate Peanut Butter Cookies instead of maple syrup, although I prefer the flavor of the syrup.

Oat milk, soy milk, or other plant-based milk can be substituted for almond milk. Full-fat coconut milk would change the consistency, so use light coconut milk instead.

Healthy No-Bake Vegan Chocolate Peanut Butter Cookies

These mouth-watering no bake cookies are vegan, gluten free and the perfect healthy snack!
Whenever I make these, they are quickly devoured by family and friends. They make such an easy vegan snack that’s perfect for life on the go.
And the best part is, they are surprisingly filling and satisfying!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: Dessert, Vegan, Vegan Desserts
Keyword: Chocolate Peanut Butter Cookies, Healthy Chocolate Peanut Butter Cookies, Healthy No-Bake Chocolate Peanut Butter Cookies, Healthy No-Bake Vegan Chocolate Peanut Butter Cookies, Healthy Vegan Chocolate Peanut Butter Cookies, No-Bake Chocolate Peanut Butter Cookies, No-Bake Vegan Chocolate Peanut Butter Cookies, Vegan Chocolate Peanut Butter Cookies
Servings: 18 cookies

Ingredients

  • 1/4 cup Coconut oil
  • 1/2 cup Maple syrup
  • 1/4 cup Almond milk
  • 2 tbsp Cocoa powder
  • 1/4 cup All-natural peanut butter
  • 2 cups Instant oats

Instructions

  • Line a large baking sheet with parchment, or lightly grease with coconut oil.
  • Next, in a medium saucepan, melt the coconut oil on medium heat. Add the almond milk, maple syrup, cocoa powder, peanut butter, vanilla and oats. Continue cooking for 2-3 minutes, stirring constantly.
  • Remove from heat, and add the cookie dough into a mixing bowl.
  • Remove batter 1/8 cup at a time and form into a cookie shape. Place on the baking sheet, and refrigerate for at least 30 minutes.
  • Store in the fridge for up to a week, serve and enjoy!

Video

Notes

  • If your peanut butter is unsalted, add a pinch of salt into the mixture.
  • I like a lot of oats in my cookies but if you want a more “fudgy” texture, use only 1.5 cups of oats.
  • If you prefer a less sweet option, use only ¼ cup of maple syrup.
  • Agave can be used in these vegan no-bake cookies instead of maple syrup, although I prefer the flavour of the syrup.
  • Oat milk, soy milk, or other plant-based milk can be substituted for almond milk. Full fat coconut milk would change the consistency, so use light coconut milk instead.
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