No Bake Cookies with Peanut Butter Vegan

1 minute, 52 seconds Read

Here is the cookie of my dreams: no bake! It’s peanut buttery, chocolaty, fudgy and ready in 25 minutes and 1 pot!

This cookie’s base is made of maple syrup, cocoa powder and coconut oil. They are then cooked into a thick sauce.

Add the peanut butter, vanilla, oatmeal, and dark chocolate. Dark Chocolate is not only that helps set, but also that adds a fudgy texture.

If you want to keep this recipe naturally sweetened then use dark chocolate that is bittersweet or naturally sweetened (such as the Eating Evolved brand).

After your cookie dough has been formed, scoop it into cookies and allow to cool. The hardest part of all was to not eat one (or more) as they cooled. Be patient. But they’re worth it!

These cookies are a great healthier snack to keep on hand for the week. These cookies would make a wonderful road trip snack. Personally, I like to freeze a batch and pull one out whenever the sweet craving hits.


  • 1/4 cup maple syrup
  • 2 Tbsp Almond Milk (unsweetened/ or any other non-dairy)
  • or sub vegan butter)
  • Unsweetened cacao powder or cocoa powder, 3 tbsp
  • Rolling oats, 1 1/4 cups (gluten free for GF eaters).
  • Use other nut butters or a 1/3 cup of salted natural peanut Butter (crunchy, creamy or crunchy).
  • 1/2 tsp pure vanilla extract
  • Sea salt, 1 pinch
  • 1/2 cup chopped vegan dark chocolate*
  • Chopped roasted nuts (or shredded coconut , optional ).


  • Line a baking tray or serving platter using parchment paper or waxed paper.
  • Add the maple syrup, almonds milk, coconut oil and cocoa powder into a medium saucepan. Bring to a simmer over medium heat while stirring constantly.
  • Let the mixture boil for one minute. Remove from heat, add the oats and peanut butter. Add vanilla, salt and dark chocolate. Combine and fully combine all ingredients.
  • I used the cookie scoop! Drop heaping Tablespoon amounts (I used a data-amzn-asin=”B0000CDVD2″ href=”″>this cookie scoop/a>!)
  • Allow to cool down and harden for about 15 minutes. You can also let them cool down at room temperature between 30-45 minutes.
  • The best way to store leftovers is to cover them and keep them in the fridge for 5 days, or in the freezer for 1 month.

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